Description
This Decadent Caramel Latte Cake with Coffee Buttercream combines rich coffee flavor with luscious caramel for a show-stopping dessert. Layers of moist cake infused with brewed coffee are complemented by a silky coffee buttercream frosting and sweet caramel drizzle, perfect for any coffee lover’s celebration.
Ingredients
Scale
Cake:
- 1 cup whole milk
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1/2 cup caramel sauce
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup strong brewed coffee, cooled
Buttercream Frosting:
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 2 tablespoons strong brewed coffee, cooled
- 1/4 cup caramel sauce
- 1 teaspoon vanilla extract
Decoration:
- 1 cup caramel sauce (for drizzling)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside for later.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, which helps create a tender cake texture.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed butter mixture, beating well after each addition to incorporate air. Stir in the vanilla extract until fully combined.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the butter mixture, alternating with the whole milk and cooled brewed coffee. Begin and end with the flour mixture. Mix just until combined to avoid overworking the batter.
- Bake the Cake Layers: Evenly divide the batter between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in their pans for 10 minutes before transferring them to a wire rack to cool completely.
- Prepare the Coffee Buttercream: Beat the softened butter until smooth. Gradually add the powdered sugar, beating well. Add cooled coffee, caramel sauce, and vanilla extract, continuing to beat until the frosting is light and fluffy.
- Assemble the Cake: Place one cake layer on your serving plate and spread 1/3 cup of caramel sauce over the top. Repeat with the second layer. Place the third layer on top and frost the entire cake evenly with the prepared coffee buttercream.
- Decorate and Serve: Drizzle the remaining caramel sauce over the top of the frosted cake as a finishing touch before slicing and serving.
Notes
- Ensure the brewed coffee is cooled before mixing to prevent curdling.
- For best texture, do not overmix the batter once the dry ingredients are added.
- Use room temperature butter and eggs to improve batter consistency.
- You can substitute strong brewed espresso for a more intense coffee flavor.
- The cake layers can be made a day ahead and wrapped tightly to maintain freshness.
