Coffee Caramel Cake is a sweet treat that blends the rich, bold flavor of coffee with the buttery, chewy goodness of caramel. It’s soft, moist cake with a lovely caramel drizzle or frosting that gives it just the right amount of sticky sweetness. The coffee adds a nice depth that makes this cake feel a little fancy but still completely inviting.
I love making this cake when I want something special but not too tricky. The smell of coffee and caramel baking together fills the kitchen with such a warm, cozy vibe. One tip I’ve learned is to use fresh brewed coffee right in the batter to really bring out that coffee kick—it makes all the difference. Also, caramel can be a little sticky to work with, but it’s so worth it for that gooey finish.
One of my favorite ways to serve Coffee Caramel Cake is with a simple cup of black coffee or a scoop of vanilla ice cream on the side. It’s like a perfect little afternoon pick-me-up or a dessert that everyone at the table will enjoy. Whenever I bring this to a get-together, it always disappears fast, which tells me I’m not the only one who thinks it’s a winner!
Key Ingredients & Substitutions
Brewed Coffee: Using strong brewed coffee in the cake and buttercream really brings a bold flavor. If you want less caffeine, try decaf or espresso powder dissolved in water. Instant coffee also works well for a quick fix.
Butter: Unsalted butter is best for controlling saltiness. If needed, you can use a high-quality margarine, but the flavor might be less rich.
Flour: All-purpose flour keeps the cake tender but sturdy. For a lighter texture, try cake flour. Gluten-free flours can be used but may change the texture—adding xanthan gum helps.
Sour Cream: This adds moisture and slight tang to the cake. You can swap it for plain yogurt or buttermilk if you don’t have sour cream on hand.
Caramel Sauce: Homemade caramel shines here. If you want a shortcut, store-bought caramel sauce can work, but homemade has that fresh, rich taste.
How Do You Make Smooth, Pourable Caramel Sauce Without Burning It?
Making caramel can feel tricky, but here’s how to get it right every time:
- Use a heavy-bottomed pan to distribute heat evenly.
- Constantly stir sugar at medium heat to prevent burning, watch it go from clear to amber.
- Once sugar is melted and amber, quickly add butter and stir until melted.
- Slowly add the warm cream while stirring; it will bubble—this is normal!
- If you want salted caramel, add salt after removing from heat.
- Let it cool slightly to thicken but stay pourable. If it’s too thick when cold, gently warm before using.
Taking your time and paying attention prevents scorching and creates that smooth, rich caramel drip perfect for your cake.
Equipment You’ll Need
- Three 8-inch round cake pans – I like these since they help the layers bake evenly and come out easily.
- Mixing bowls – essential for mixing batter, frosting, and caramel sauce; I use a set of large ones for convenience.
- Electric mixer – makes creaming butter and mixing frosting faster and smoother.
- Sifter – for evenly distributing flour and powdered sugar, giving your cake a nice lift.
- Medium saucepan – for making the caramel sauce; heavy-bottomed is best to prevent burning.
- Cooling racks – to cool the cake layers and caramel without sogginess.
- Offset spatula or butter knife – for spreading frosting smoothly over the layers.
Flavor Variations & Add-Ins
- Chocolate layer: Mix cocoa powder into the cake batter for a mocha-chocolate twist that pairs well with coffee flavor.
- Spiced caramel: Add a pinch of cinnamon or salt to the caramel for a warm, spicy note.
- Nutty crunch: Scatter chopped pecans or walnuts on the frosting layers for extra texture.
- Decadent topping: Garnish with whipped cream, chocolate shavings, or a dusting of cocoa powder for a more luxurious look.
Coffee Caramel Cake
Ingredients You’ll Need:
For the Coffee Cake Layers:
- 1 cup brewed strong coffee, cooled
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
For the Coffee Buttercream:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tbsp brewed strong coffee, cooled
- 1 tsp vanilla extract
- Pinch of salt
For the Caramel Sauce (Drip and Topping):
- 1 cup granulated sugar
- 6 tbsp unsalted butter, cubed
- ½ cup heavy cream
- Pinch of sea salt (optional)
For Decoration:
- Chopped nuts or toffee bits, for the cake base
- Coffee beans for garnish
How Much Time Will You Need?
This recipe takes about 20-25 minutes to prepare, 30-35 minutes baking time, plus at least 1 hour chilling for the caramel and frosting to set before serving.
Step-by-Step Instructions:
1. Prepare the Cake Layers:
Start by preheating your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. In a bowl, sift together the flour, baking powder, baking soda, and salt. In a large mixing bowl, cream the softened butter and sugar together until fluffy. Beat in the eggs one at a time, then mix in the vanilla extract. Alternately add the dry flour mixture and brewed coffee to the wet ingredients, starting and ending with the flour mixture. Mix just until combined, then fold in the sour cream. Divide the batter evenly among the pans and bake for 30-35 minutes until a toothpick inserted comes out clean. Let the cakes cool completely before removing from pans.
2. Make the Coffee Buttercream:
Using an electric mixer, beat the softened butter until creamy. Gradually add the powdered sugar, mixing well as you go. Beat in the brewed coffee, vanilla extract, and a pinch of salt until smooth and fluffy. Add more powdered sugar or a splash of coffee as needed to get the right spreadable consistency.
3. Prepare the Caramel Sauce:
In a medium saucepan over medium heat, melt the granulated sugar while stirring constantly until it turns a deep amber color. Carefully add the cubed butter and stir until melted and combined. Slowly pour in the heavy cream while stirring (it will bubble up—take care). Remove the pan from heat and stir in sea salt if using. Let the caramel sauce cool to room temperature but still remain pourable.
4. Assemble the Cake:
Place one cake layer on your serving plate and spread a thick layer of coffee buttercream over it. Repeat with remaining layers and frosting. Cover the entire outside of the cake with a smooth layer of buttercream. Press chopped nuts or toffee bits around the base for decoration. Slowly pour the caramel sauce over the top, allowing it to drip down the sides naturally.
5. Decorate:
Using a piping bag fitted with a star tip, pipe dollops of the coffee buttercream around the top of the cake. Drizzle a little caramel over each dollop, then garnish each with a coffee bean for an elegant touch.
6. Chill and Serve:
Refrigerate the cake for at least one hour to allow the caramel and buttercream to set properly. Bring the cake to room temperature before slicing and serving for the best flavor and texture.
Enjoy every moist, coffee-infused bite with the creamy buttercream and luscious caramel drip bringing this cake to a whole new level of deliciousness!
Can I Use Instant Coffee Instead of Brewed Coffee?
Yes! You can dissolve 1 to 2 teaspoons of instant coffee granules in hot water and let it cool. This works well in both the cake batter and buttercream for that coffee flavor without brewing a full pot.
How Should I Store Leftover Cake?
Store the cake in an airtight container in the refrigerator for up to 3 days. Before serving, let it sit at room temperature for about 30 minutes to soften the buttercream and caramel for the best taste.
Can I Make the Caramel Sauce Ahead of Time?
Absolutely! You can prepare the caramel sauce a day ahead. Just refrigerate it in an airtight container and gently warm it before pouring over the cake to get back that perfect drizzle consistency.
What Can I Substitute for Sour Cream in the Cake?
If you don’t have sour cream, plain Greek yogurt or buttermilk make good substitutes. Use the same amount to keep the cake moist and tender with a slight tang.
