Description
This Decadent Caramel Latte Cake with Coffee Buttercream is a luscious layered dessert combining moist coffee-infused cake with rich caramel accents and a creamy coffee buttercream frosting. Perfect for coffee lovers, this cake balances sweet caramel flavors with a subtle coffee kick, making it an indulgent treat for special occasions or elegant gatherings.
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
Coffee 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
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 this dry mixture aside for later use.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which will incorporate air for a tender cake texture.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing well after each addition to ensure they are fully combined. Then add the vanilla extract and beat until smooth.
- Combine Batter: Gradually add the flour mixture to the butter-sugar mixture, alternating with the milk and cooled brewed coffee. Begin and end with the flour mixture, and mix until just combined to avoid overmixing.
- Bake the Cake Layers: Divide the batter evenly between the three prepared pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in their pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Prepare Coffee Buttercream: Beat the softened butter until smooth. Gradually add the powdered sugar while mixing. Add the cooled brewed coffee, caramel sauce, and vanilla extract, then beat until the frosting is fluffy and smooth.
- Assemble the Cake: Place one cooled cake layer on a serving plate and spread about 1/3 cup caramel sauce evenly over it. Repeat this process with the second cake layer. Top with the third layer.
- Frost and Decorate: Frost the entire assembled cake with the prepared coffee buttercream. Drizzle the remaining caramel sauce over the top of the cake for a decorative and delicious finish.
- Serve: Slice the cake and serve to enjoy this decadent caramel and coffee delight.
Notes
- Use strong brewed coffee to intensify the coffee flavor without adding excess liquid.
- Ensure all ingredients, especially the butter and eggs, are at room temperature for better mixing and texture.
- For a more intense caramel flavor, consider heating the caramel sauce slightly before spreading.
- Store leftover cake covered in the refrigerator for up to 3 days; bring to room temperature before serving for best taste.
- You can substitute the caramel sauce with salted caramel for a sweet and salty flavor contrast.
