Irresistible Coffee Caramel Cake for Ultimate Indulgence

Indulge in this Coffee Caramel Cake, a decadent dessert that perfectly fuses rich coffee and luscious caramel flavors, sure to impress anyone.

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Prep Time 30

Cook Time 30

Cooling Time 30

Total Time 1 30

Servings: 12 slices

Course: Desserts

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

2 cups All-purpose Flour Essential for a tender crumb; avoid cake flour for this recipe for better structure.
1 cup Granulated Sugar Provides sweetness and structure; mix in brown sugar for added moisture.
½ cup Brown Sugar Adds moisture and depth of flavor.
1 tablespoon Baking Powder Crucial for rising; ensure it’s fresh.
1 teaspoon Baking Soda Helps with leavening; can be omitted if cocoa powder is not used.
1 teaspoon Salt Enhances flavor; using kosher or sea salt is recommended.
¼ cup Unsweetened Cocoa Powder Optional for flavor and color.
1 cup Unsalted Butter Provides richness and moisture; using European-style butter can elevate flavor.
4 large Eggs Ensure at room temperature for best incorporation.
1 cup Whole Milk Adds moisture; buttermilk is a delicious substitute.
½ cup Cooled Strong Brewed Coffee Offers deep flavor infusion.
2 teaspoons Pure Vanilla Extract Enhances flavor; consider almond extract for variation.

For the Soak

½ cup Espresso Intensifies moisture and flavor.
3 tablespoons Granulated Sugar Necessary for sweetening the soak.

For the Caramel

1½ cups Granulated Sugar Acts as base for caramel.
6 tablespoons Unsalted Butter (for caramel) Adds richness; salted butter can be used.
¾ cup Heavy Cream Ensures creaminess; heavy whipping cream is ideal.

For the Buttercream

1 cup Unsalted Butter Base for frosting; European-style preferred.
4 cups Powdered Sugar Adds sweetness and structure.
½ cup Heavy Cream (for buttercream) Creates a light frosting; milk may be used.
2 teaspoons Vanilla Extract (for buttercream) Boosts flavor; almond extract can be alternative.

Equipment

Oven
mixing bowl
Cake pans
Saucepan
whisk
spatula
Measuring cups

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). Prepare three 8-inch round cake pans by greasing and lining with parchment paper.
Cream together 1 cup of softened unsalted butter, 1 cup of granulated sugar, and ½ cup of brown sugar for 3-4 minutes until light and fluffy.
Add eggs one at a time to the creamed mixture, beating well and scraping the bowl after each addition.
Whisk together all-purpose flour, baking powder, baking soda, salt, and cocoa powder in a separate bowl.
Mix together whole milk, cooled coffee, and vanilla extract in a measuring cup.
Gradually add dry and wet ingredient mixtures to the butter mixture, alternating between the two until just combined.
Divide the batter between the prepared pans and bake for 25-30 minutes until a toothpick comes out with moist crumbs.
Cool the cake layers in the pans for 10 minutes, then transfer to wire racks to cool completely.
Prepare the caramel by melting granulated sugar until deep amber. Whisk in butter and heavy cream until smooth.
Mix espresso with granulated sugar until dissolved to create the coffee soak.
Assemble cake layers by soaking each with coffee mixture, adding buttercream frosting and caramel in between.
Frost the assembled cake and drizzle remaining caramel on top. Refrigerate for 30 minutes before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 5gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 35gVitamin A: 600IUVitamin C: 1mgCalcium: 50mgIron: 2mg

Notes

Ensure room temperature ingredients to avoid lumps; store leftovers in an airtight container for up to 3 days.

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