Delicious Coffee Caramel Cake Recipe for Dessert Lovers

If you’re craving a dessert that combines bold flavor with irresistible sweetness, a coffee caramel cake might just be your new obsession. Rich coffee layers meet luscious caramel in every bite—ready to discover the perfect balance of indulgence and elegance? Keep reading to uncover what makes this cake a showstopper for any occasion.

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 1 cup unsalted butter softened
• 1.25 cups granulated sugar
• 3 large eggs
• 1 tablespoon vanilla extract
• 0.5 cup sour cream
• 0.5 cup strong brewed coffee cooled

For the Caramel Sauce:

• 1 cup granulated sugar
• 6 tablespoons unsalted butter cut into cubes
• 0.5 cup heavy cream
• 0.5 teaspoon salt

For the Caramel Buttercream:

• 1 cup unsalted butter softened
• 3 cups powdered sugar
• 0.5 cup prepared caramel sauce cooled
• 0.5 teaspoon vanilla extract
• Pinch of salt

Equipment

• 2 8-inch round cake pans
• Mixing bowls
• Electric mixer or stand mixer
• Cooling rack
• Saucepan
• Whisk
• Rubber spatula
• Offset spatula
• Cake stand or serving plate

Instructions

1. Step 1: Preheat your oven to 350 degrees Fahrenheit. Grease and flour two 8-inch round cake pans or line them with parchment for easy release.
2. Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures the leavening is distributed evenly so your cake rises uniformly.
3. Step 3: In another large bowl, cream together the butter and sugar until the mixture is pale and fluffy. This takes about 3 minutes with an electric mixer on medium speed and traps air for a lighter crumb.
4. Step 4: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract with the last egg.
5. Step 5: Mix in the sour cream and cooled brewed coffee until smooth. Your batter may look slightly curdled at first — don’t worry, that’s completely normal.
6. Step 6: Add the dry ingredients to the wet mixture in two additions, mixing gently and scraping the sides and bottom. Avoid overmixing for a tender texture.
7. Step 7: Divide the batter between your prepared pans and smooth the tops gently with a spatula.
8. Step 8: Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes rest in their pans for 10 minutes before transferring them to a wire rack to cool fully.
9. Step 9: While the cakes cool, make the caramel sauce. In a dry, clean saucepan over medium heat, slowly melt the sugar, stirring constantly with a heatproof spatula as it begins to liquefy and turn amber. Be patient here — sugar can go from golden to burnt in a flash.
10. Step 10: Once the sugar reaches a deep amber color and is fully melted, carefully add the butter. Stir continuously, then slowly whisk in the cream. Let it gently boil for one full minute before removing from heat. Stir in the salt and set aside to cool.
11. Step 11: For the buttercream, beat softened butter until creamy and light, then incorporate powdered sugar a cup at a time. Add in the cooled caramel sauce, vanilla, and a pinch of salt. Beat on high until fluffy and smooth.
12. Step 12: To assemble, place one cake layer on your serving plate. Spread a thick layer of caramel buttercream on top, smoothing it all the way to the edges.
13. Step 13: Place the second cake layer over the frosted one. Cover the top and sides of the cake with the remaining buttercream, using an offset spatula to create swirls or a smooth finish. Drizzle with extra caramel sauce if you like a dramatic touch.

Nutrition per serving

Description

Imagine a cake that wraps you in a warm hug with every bite. This coffee caramel cake is the epitome of indulgence — moist and tender layers of coffee-scented sponge nestled between silky caramel buttercream. It is a rich, aromatic dessert that dances between the deep, roasted essence of coffee and the buttery sweetness of homemade caramel sauce. Served with a cup of espresso or mellow latte, this cake transforms an afternoon break into a decadent escape.

Each bite of this cake is like sipping your favorite caramel macchiato at a rustic café while fall leaves swirl outside. The caramel sauce is cooked to golden perfection, adding a mellow toffee-like note that lingers on the palate. The crumb of the cake is tight and soft, infused with brewed coffee for depth and nuance. This dessert is beautiful on its own yet flexible enough to dress up for birthdays, celebrations, or cozy weekends in.

Why You’ll Love This Recipe

This coffee caramel cake is the perfect blend of two beloved flavors — coffee and caramel — in a dessert that feels both special and approachable. It is a crowd-pleaser at gatherings, ideal for brunches, dinner parties, or simply for spoiling yourself. Best of all, many components can be made in advance, making it an ideal treat for anyone balancing baking with a busy schedule.

The flavors mature beautifully over time, so the cake tastes even better after a day. Coffee lovers will appreciate the bold notes of espresso, while the caramel brings a gentle sweetness that balances the richness. Whether you are a seasoned baker or just beginning, this recipe offers clear steps and stunning results.

Serving and Storage Tips

This cake is best stored in an airtight container at room temperature for up to 2 days. If you need to store it longer, refrigerate for up to 5 days, bringing it to room temperature before serving to enjoy the best texture and flavor. You can freeze individual slices or the entire cake, tightly wrapped in plastic wrap and foil, for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving.

For prep ahead, the caramel sauce and buttercream can be made up to 3 days in advance and stored in the fridge. Simply re-whip the buttercream before assembling. The cake layers can also be baked a day early and stored wrapped at room temperature.

Course, Cuisine, Keywords

Dessert, American, cake, coffee cake, caramel cake, celebration cake

Recipe Notes

For a stronger coffee flavor, add 1 tablespoon of instant espresso powder to the batter. Wrap cake layers in plastic wrap once cool and store at room temperature for a day before assembling. Leftover caramel keeps beautifully in a jar for up to 2 weeks.

FAQ

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Coffee Caramel Cake

Moist, coffee-scented sponge cake with luscious caramel buttercream and homemade caramel sauce. Perfectly balanced between the roasted flavor of coffee and buttery caramel, this cake is a show-stopping dessert for celebrations or cozy afternoons.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dessert

Cuisine American

Servings 12 slices

Calories 530 kcal

Ingredients

  

1x2x3x

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 1 cup unsalted butter softened
• 1.25 cups granulated sugar
• 3 large eggs
• 1 tablespoon vanilla extract
• 0.5 cup sour cream
• 0.5 cup strong brewed coffee cooled
• 1 cup granulated sugar for caramel sauce
• 6 tablespoons unsalted butter cut into cubes (for caramel sauce)
• 0.5 cup heavy cream for caramel sauce
• 0.5 teaspoon salt for caramel sauce
• 1 cup unsalted butter softened (for caramel buttercream)
• 3 cups powdered sugar for caramel buttercream
• 0.5 cup prepared caramel sauce cooled (for caramel buttercream)
• 0.5 teaspoon vanilla extract for caramel buttercream
• Pinch of salt for caramel buttercream

Instructions

 

• Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Set aside.
• In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
• In another large mixing bowl, beat together the butter and granulated sugar until light and fluffy, about 3 minutes.
• Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
• Mix in the sour cream and brewed coffee until fully combined.
• Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Do not overmix.
• Divide the batter evenly between the prepared pans and smooth the tops.
• Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes, then transfer to a cooling rack to cool completely.
• While the cakes cool, prepare the caramel sauce: In a dry saucepan over medium heat, melt the sugar until deep amber, stirring constantly.
• Add the butter carefully and stir until melted. Slowly pour in the heavy cream while whisking. Boil for one minute, remove from heat, and stir in the salt. Cool completely before using.
• For the buttercream: Beat the softened butter until fluffy. Gradually add powdered sugar. Add the cooled caramel sauce, vanilla, and a pinch of salt. Beat until smooth and fluffy.
• Once cakes are completely cool, place one layer on a serving plate. Spread a generous amount of caramel buttercream on top.
• Place the second layer over the frosted layer and frost the whole cake with the remaining buttercream. Drizzle with extra caramel sauce if desired before serving.

Nutrition

Calories: 530kcalCarbohydrates: 65gProtein: 5gFat: 30gSodium: 220mgFiber: 1gSugar: 48g

Keyword cake, coffee caramel cake, dessert, celebration cake, caramel cake, coffee cake

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