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Ingredients:
– 2 1/2 cups all-purpose flour
– 1 1/2 cups granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 cup brewed coffee, cooled
– 1 teaspoon vanilla extract
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 cup buttermilk
For the Caramel Coffee Buttercream:
– 1 cup unsalted butter, softened
– 2 cups powdered sugar
– 1/4 cup brewed coffee, cooled
– 1/4 cup caramel sauce
– 1/2 teaspoon vanilla extract
– Pinch of salt
Directions:
1️⃣ Prepare the Cake:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract.
2️⃣ Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the brewed coffee and buttermilk, starting and ending with the dry ingredients. Mix until just combined.
3️⃣ Bake the Cake:
Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
4️⃣ Prepare the Buttercream:
In a large bowl, beat together the softened butter and powdered sugar until smooth. Add the brewed coffee, caramel sauce, vanilla extract, and a pinch of salt, and continue to beat until fluffy.
5️⃣ Frost the Cake:
Once the cakes have cooled, spread a layer of caramel coffee buttercream on top of one cake layer. Place the second cake layer on top, and frost the top and sides of the entire cake with the remaining buttercream.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 450 kcal | Servings: 12 servings
