When I first moved to the U.S., cooking felt overwhelming, not comforting. I missed the familiar flavors of home but lacked the energy for complicated meals. I started experimenting to bring warmth to my table, realizing perfection isn’t the goal—joy is. This coffee caramel cake represents those small victories. It is a simple, approachable recipe that brings confidence and deliciousness to your kitchen.
Why You’ll Love This Coffee Caramel Cake (And Why It’s The Best!)
If you are a busy adult juggling work and family, you know that finding time to bake from scratch can feel impossible. I truly believe that cooking shouldn’t leave you exhausted, and these easy recipes for busy adults are designed to be a stress-free win for your week.
Here is why this recipe will become a favorite in your home:
- Bakery-Quality Results at Home: You don’t need to be a professional pastry chef to make something spectacular. This recipe, like our other stunning baked goods, guides you to a beautiful finish that looks like it came from a fancy shop.
- Perfect Flavor Balance: The bitterness of the coffee pairs beautifully with the sweet richness of the dulce de leche. It is sophisticated yet incredibly comforting.
- Approachable Steps: I have broken this down into manageable parts. You can achieve this moist, flavorful cake without feeling intimidated by the process.
The Secret to a Perfectly Moist Coffee Caramel Cake
I used to think that dry cakes were just bad luck, but I learned that the secret lies in the ingredients. For this coffee caramel cake, the magic ingredient is buttermilk. Buttermilk breaks down the gluten in the flour, leading to a much softer texture than regular milk would provide. When you combine this with the eggs and butter, you ensure a tender crumb that melts in your mouth. By mixing the coffee into the buttermilk before adding it to the batter, we also ensure the flavor is evenly distributed so every bite is moist and delicious.
Essential Equipment for Your Coffee Caramel Cake
You do not need a kitchen full of gadgets, but a few key tools will make this process smoother. Here is what I recommend to keep things easy:
- 8-inch Round Cake Pans: Perfect for creating those lovely layers.
- Electric Mixer (Stand or Hand): This is essential for whipping the butter and sugar until they are light and fluffy.
- Serrated Knife: This helps you level the cakes and slice the layers in half cleanly.
- Offset Spatula: A flat spatula makes spreading that delicious buttercream effortless.
- Wire Cooling Rack: This ensures your cakes cool completely before you start frosting, preventing the buttercream from melting.
Ingredients for Your Delicious Coffee Caramel Cake
Here are the specific ingredients you need. I have organized them by section to make your shopping trip easier.
For the Cake
- 1/3 cup unsalted butter (softened at room temperature)
- 2 1/4 cups white granulated sugar
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 ½ cups buttermilk
- 3 tablespoons instant coffee powder
- 3 cups all-purpose flour
- 3 ¾ teaspoons baking powder
- 1/8 teaspoon salt
For the Dulce de Leche Buttercream
- 2 cups unsalted butter (softened at room temperature)
- 14 ounces dulce de leche
- 1 tablespoon strong coffee (optional)
- 1 to 2 cups confectioner’s sugar (optional)
For the Coffee-Infused Chocolate Ganache
- 1/2 cup cream
- 1/2 cup semi-sweet baking chocolate
- 1/2 cup strong coffee (for soaking the cake layers)
For Garnish (Optional)
- Coffee Caramel Macarons
Step-by-Step Instructions: Baking Your Coffee Caramel Cake
Let’s get baking! Follow these steps, and remember to take your time. You’ve got this.
Preparing the Cake Layers
- Preheat the oven. Preheat oven to 350F. Line 2, 8-inch cake pans with parchment paper and spray with non-stick spray; set aside.
- Cream the butter and sugar. Whisk together butter and sugar in mixer bowl. Add eggs and vanilla and whisk until smooth.
(Insert Process Photo: Creamed butter and sugar mixture in a bowl) - Mix wet and dry ingredients. In separate bowl, combine buttermilk and coffee. Whisk until smooth. In separate bowl, sift together flour, baking powder and salt.
- Combine the batter. Add buttermilk and flour, alternating. Stir until no clumps remain.
(Insert Process Photo: Smooth cake batter ready for pans) - Bake the cakes. Divide batter evenly between cake pans. Bake in preheated oven for 40 to 45 minutes or until toothpick inserted into center of cake comes out clean.
- Cool and slice. Remove cake layers from pans; cool on wire rack. Once cakes are cooled completely, use serrated knife to level off the top and slice the layers in half.
Making the Dulce de Leche Buttercream
- Whip the butter. Prepare frosting: place softened butter into mixer bowl. Whisk on high speed, scraping sides of bowl often, until butter is light and fluffy and white in color.
(Insert Process Photo: Whipped butter looking white and fluffy) - Add flavors and finish. Add dulce de leche and strong coffee, if desired, and whisk again until the buttercream is fluffy. For an even lighter buttercream, try adding a few cups of confectioner’s sugar and whisk for 3 to 4 more minutes. Reserve ¾ cup frosting and place into pastry bag tipped with star tip.
Assembly and Decoration
- Soak and stack. To assemble cake: using spoon or dispenser bottle, lightly soak each cake layer with strong coffee. Spread a thin layer of frosting between layers and on sides and top. Smooth over with flat spatula.
- Chill the crumb coat. Place into refrigerator to set for 20-30 minutes.
- Prepare the ganache. Meanwhile, prepare chocolate ganache: heat cream in small saucepan until almost simmering; be careful not to burn it! Remove from heat and whisk in chocolate. Whisk until chocolate is melted and starts to thicken. Chocolate needs to start cooling; do not pour hot chocolate onto cake! Let stand for 5 minutes and let air bubbles escape. Pour half of the chocolate into a disposable pastry bag or ziplock bag.
(Insert Process Photo: Smooth, glossy chocolate ganache in a bowl) - Decorate with ganache. Use chocolate ganache to garnish sides of cake. Pour more chocolate over the top and smooth over with spatula. Place cake into refrigerator to set, about 20-30 minutes.
- Final flourish. If desired, garnish top of cake with reserved frosting after chocolate has set. Can also add decorative coffee macaron cookies or other easy and delightful desserts to complement the presentation. Keep cake refrigerated.
Pro Tips for the Best Coffee Caramel Cake Every Time
I want you to feel confident in the kitchen, so here are a few of my personal tips to ensure your cake turns out perfectly every time:
- Watch the Temperature: Make sure your butter is truly softened at room temperature. If it is too cold, your batter and frosting won’t come together smoothly.
- Don’t Overmix: When adding the flour, stop mixing as soon as the clumps tempt you to keep going. Overmixing can make the cake dense instead of fluffy.
- Cool Completely: Patience is key! Never try to frost a warm cake. The butter in the frosting will melt, and your beautiful layers will slide apart.
- Ganache Consistency: Let the ganache cool slightly before pouring. If it is too hot, it will melt the buttercream underneath. It should be pourable but not scorching.
Coffee Caramel Cake: Substitutions and Variations
Cooking is about making it work for you. Here is a helpful table for substitutions if you are missing an ingredient or want to try something new.
| Ingredient/Component | Substitution/Variation | Notes |
|---|---|---|
| Instant Coffee Powder | Espresso powder or strong brewed coffee | Use 1 tbsp espresso powder or replace 1/4 cup liquid with strong coffee. |
| Buttermilk | Homemade buttermilk | Mix 1 ½ cups milk with 1 ½ tbsp lemon juice or vinegar. let sit 5 mins. |
| Pan Size | 9-inch pans or Cupcakes | 9-inch pans may bake faster (check at 30 mins). Cupcakes take 18-22 mins. |
| Dulce de Leche | Homemade thick caramel sauce | Ensure it is very thick so the buttercream holds its shape. |
| Garnish | Chocolate shavings or espresso beans | Toasted nuts add a great crunch if you don’t have macarons. |
Serving and Storing Your Coffee Caramel Cake
Serving Suggestions
To make this cake look extra special, serve it on a clean white platter to let the caramel colors pop. I love slicing it while it is chilled but letting it sit for 10 minutes so the buttercream softens slightly before eating.
Pairing Suggestions
Since this cake is rich, it pairs wonderfully with a simple cup of black coffee or an unsweetened latte to balance the sugar. For a cold option, a glass of cold milk is unbeaten.
Storage
- Fridge: Because of the perishable ingredients in the filling and ganache, keep this cake refrigerated. It will stay fresh for up to 5 days.
- Freezer: You can freeze individual slices wrapped tightly in plastic wrap for up to 2 months. Thaw in the fridge overnight before enjoying.
Frequently Asked Questions About Coffee Caramel Cake
Can I use different pan sizes for this coffee caramel cake?
Yes, you can! If you use 9-inch pans, the layers will be thinner, so check for doneness around 30-35 minutes. If you prefer a sheet cake, use a 9×13 pan and adjust the time. Just remember to keep an eye on the oven, as thinner cakes bake faster.
Can I make this coffee caramel cake ahead of time?
Absolutely. You can bake the cake layers a day in advance. Once cool, wrap them tightly in plastic wrap and store them at room temperature or in the fridge. You can also make the buttercream ahead and refrigerate it; just let it come to room temperature and re-whip it before using.
What if my dulce de leche buttercream is too soft or too stiff?
If your buttercream is too soft, put the bowl in the fridge for 10 minutes and whip again, or add a little more confectioner’s sugar. If it is too stiff, add a teaspoon of milk or more coffee, one drop at a time, until it reaches a spreadable consistency.
Can I substitute instant coffee with espresso powder or brewed coffee? How much?
Yes. Espresso powder is stronger, so start with half the amount and taste as you go. If using brewed coffee in the batter, substitute it for an equal amount of the buttermilk liquid, though this might slightly change the richness.
Conclusion
I hope this coffee caramel cake brings a little bit of magic to your kitchen. It really is a joy to make, and the result is a comforting, impressive dessert that you can be proud of. Remember, cooking doesn’t have to be perfect to be wonderful.
Enjoyed this recipe? Please consider leaving me a comment or rating review to help my blog! I would love to hear how your cake turned out or see your photos on social media. Share this with a friend who needs a little sweetness in their life!
Coffee Caramel Cake
Ingredients
Equipment
Method
- Preheat oven to 350F and prepare two 8-inch cake pans by lining with parchment paper and spraying with non-stick spray.
- Cream butter and sugar, then beat in eggs and vanilla. In separate bowls, mix buttermilk with coffee, and sift together flour, baking powder, and salt. Alternately add the wet and dry mixtures to the butter mixture, stirring until smooth.
- Divide batter into prepared pans and bake for 40-45 minutes at 350F, or until a toothpick comes out clean. Cool the cakes completely on a wire rack, then level and slice each layer in half.
- To make the frosting, whisk softened butter until light and fluffy. Add dulce de leche and strong coffee, if using, then whisk until fluffy. Optionally, add confectioner's sugar for a lighter buttercream. Reserve ¾ cup of frosting in a pastry bag with a star tip.
- Assemble the cake by soaking each layer with strong coffee. Spread a thin layer of frosting between layers and on the sides and top, then smooth with a spatula. Refrigerate for 20-30 minutes to set.
- Prepare the chocolate ganache by heating cream until almost simmering, then whisk in chocolate until melted and thickened. Let the ganache cool for 5 minutes to release air bubbles before pouring half into a pastry bag.
- Garnish the sides and top of the cake with chocolate ganache, smoothing it with a spatula. Refrigerate the cake again for 20-30 minutes to allow the ganache to set.
- Once the chocolate has set, decorate the top of the cake with the reserved frosting and optional coffee caramel macarons. Keep the finished cake refrigerated.
