If you’re looking for a dessert that truly wows at birthdays, brunches, or a casual weekend treat, let me introduce you to the unforgettable Caramel Latte Cake with Coffee Buttercream. Imagine layers of soft, coffee-kissed cake with golden swirls of caramel in every bite, all wrapped cozily in a whipped, espresso-infused buttercream. Whether you’re a passionate coffee lover or a caramel devotee (or both!), this show-stopping layer cake blends your favorite café flavors into one decadent slice. Trust me, this is the kind of cake you’ll find yourself craving long after the last crumb is gone.
Ingredients You’ll Need
The beauty of Caramel Latte Cake with Coffee Buttercream is that every ingredient plays a role in creating a rich, bakery-worthy masterpiece. Good basics like real butter and strong coffee bring out the warmth and depth, while that silky caramel makes each bite outrageously good.
- All-purpose flour: This gives your cake structure and the perfect crumb, so don’t substitute with cake flour here.
- Baking powder: Ensures the layers rise tall and fluffy for a gorgeous presentation.
- Salt: Just a touch balances out all the sweet beautifully and enhances the coffee and caramel flavors.
- Unsalted butter (for cake and buttercream): Softened to room temperature, it gives both the cake and the frosting their luscious, creamy texture.
- Granulated sugar: Sweetens the cake without overpowering those subtle coffee notes.
- Eggs: Bind the batter and add moisture for a tender crumb.
- Vanilla extract: Lends cozy undertones and rounds out the flavors.
- Whole milk: Adds richness and helps keep the cake layers perfectly moist.
- Strong brewed coffee: The star of the show, highlighting the “latte” in every bite of the Caramel Latte Cake with Coffee Buttercream.
- Caramel sauce (plus extra for drizzling): Swirled between the layers and drizzled on top, this turns your cake into a true caramel lover’s dream.
- Powdered sugar: Essential for that cafe-worthy, silky-sweet coffee buttercream.
- Heavy cream: Gives the buttercream extra fluffiness and makes it super easy to spread.
- Pinch of salt: Don’t skip it; just a bit brings all the flavors together in perfect harmony.
How to Make Caramel Latte Cake with Coffee Buttercream
Step 1: Prep Your Pans and Oven
Start by preheating your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans and line their bottoms with parchment paper. Prepping this way might seem fussy, but it guarantees your cakes will release perfectly (and look as gorgeous as they taste).
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This ensures everything is evenly distributed, so you don’t accidentally create any pockets of bitterness or flatness in your beautiful Caramel Latte Cake with Coffee Buttercream layers.
Step 3: Cream Butter and Sugar
In a large bowl, cream the softened butter and granulated sugar together until light, fluffy, and almost pale in color. This step aerates the batter and helps achieve an ultra-tender, melt-in-your-mouth crumb later on.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract. Let each egg fully incorporate before moving on for a batter that’s glossy and cohesive.
Step 5: Combine Coffee with Milk
Mix your cooled, strong brewed coffee with the whole milk. This combo is your secret weapon for depth of flavor; it gently infuses every bite with rich coffee notes without being too intense for non-coffee drinkers!
Step 6: Alternate Wet and Dry Ingredients
Add the dry ingredients to your wet mixture in three parts, alternating with the coffee-milk blend. Begin and end with the flour mixture. This method keeps your Caramel Latte Cake with Coffee Buttercream batter smooth and prevents over-mixing, which preserves the cake’s fluffy texture.
Step 7: Bake the Cakes
Divide the batter evenly among your prepared pans and bake for 22–25 minutes, or until a toothpick inserted into the center comes out clean. The cakes should be golden on top with edges just pulling away from the pans.
Step 8: Cool the Layers
Let the cakes cool in their pans for 10 minutes. Carefully turn them onto wire racks and allow them to cool completely. Patience here means a better frosting experience and neater layers for your Caramel Latte Cake with Coffee Buttercream.
Step 9: Make the Coffee Buttercream
For a truly fantastic coffee buttercream, beat the softened butter until it’s creamy and pale. Gradually add powdered sugar, working on low speed until combined. Drizzle in your brewed coffee, then mix in the heavy cream and a pinch of salt. Finish by whipping everything together for 3–5 minutes until light, silky, and cloud-like.
Step 10: Assemble and Decorate
If needed, level your cooled cakes so they stack neatly. Layer the cakes with generous slathers of caramel sauce in between, then frost the top and sides with your coffee buttercream. Finish with a flourish of extra caramel sauce drizzled over the top for that absolutely swoon-worthy finish.
How to Serve Caramel Latte Cake with Coffee Buttercream
Garnishes
Dress up your masterpiece with a scattering of flaky sea salt, chocolate shavings, or even espresso beans. The glossy caramel drizzle on top is almost a requirement, adding that signature glossy café finish!
Side Dishes
Pair your Caramel Latte Cake with Coffee Buttercream with a steaming cup of coffee or a frosty glass of cold milk to balance its richness. If you’re entertaining, offer a fresh fruit salad or a bowl of berries on the side for a lovely, light contrast.
Creative Ways to Present
Try slicing the cake and plating with a swirl of extra caramel or a scoop of vanilla ice cream for an à la mode effect. Or, assemble the cake as mini cupcakes or as a naked cake for a rustic, modern look. However you slice it, this cake is always a showstopper!
Make Ahead and Storage
Storing Leftovers
Keep your Caramel Latte Cake with Coffee Buttercream covered at room temperature for up to 2 days. If you have extra (lucky you!), refrigerate the rest for up to 5 days. Make sure to bring slices to room temperature before serving for the softest crumb and creamiest frosting.
Freezing
To freeze, wrap individual cake slices or entire unfrosted layers tightly in plastic wrap and then foil. They’ll keep in the freezer for up to two months. Defrost overnight in the fridge, then frost just before serving.
Reheating
You don’t need to reheat this cake, but if you love a warm pastry, pop a refrigerated slice in the microwave for 10–15 seconds. The caramel will get gooey and the buttercream just melt-in-your-mouth soft.
FAQs
Can I use store-bought caramel sauce?
Absolutely! High-quality, thick caramel sauce from the store works beautifully and saves time. If you want an extra special touch, homemade caramel is always welcome.
Can I make this cake in advance?
Yes, you can bake the cake layers up to a day before and keep them tightly wrapped at room temperature or refrigerate them for up to two days. Assemble and frost the cake the day you plan to serve for the freshest texture.
What kind of coffee is best for this recipe?
Go for a strong, good-quality brewed coffee. Whether you prefer French press, drip, or even espresso, just make sure it’s cooled before adding to the batter and buttercream.
Can I make it gluten-free?
You can swap in a trusted gluten-free all-purpose flour blend for the wheat flour. Be sure to use a blend designed for baking and check all other ingredients for gluten-containing additives.
What’s the best way to get neat cake layers?
Level the cooled cakes with a serrated knife before stacking, and chill the layers for 20 minutes if they’re too soft to handle. This makes assembling your Caramel Latte Cake with Coffee Buttercream much easier and ensures a picture-worthy presentation!
Final Thoughts
So, what’s stopping you? The Caramel Latte Cake with Coffee Buttercream isn’t just a recipe; it’s a full-on celebration of everything we love about coffee breaks and caramel desserts rolled into one dazzling cake. Share it with your favorite people (or just treat yourself) – everyone deserves a slice of this deliciousness!
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Caramel Latte Cake with Coffee Buttercream Recipe
- Total Time: 1 hour 30 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the irresistible combination of coffee and caramel with this decadent Caramel Latte Cake, featuring layers of moist coffee-infused cake filled with caramel sauce and frosted with a rich coffee buttercream. Perfect for any coffee lover or special occasion!
Ingredients
Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 3 large eggs
- 2 tsp vanilla extract
- 1 cup whole milk
- 1/2 cup strong brewed coffee, cooled
- 1/2 cup caramel sauce (plus extra for drizzling)
Coffee Buttercream:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2–3 tbsp strong brewed coffee
- 2 tbsp heavy cream
- pinch of salt
Instructions
- Preheat the oven: Preheat to 350°F (175°C). Grease and flour three 8-inch round cake pans and line with parchment.
- Prepare the cake: Whisk flour, baking powder, and salt. Cream butter and sugar, add eggs and vanilla. Mix in dry ingredients and coffee-milk mixture. Bake for 22–25 minutes.
- Make the buttercream: Beat butter, add powdered sugar, coffee, cream, and salt. Beat until fluffy.
- Assemble: Level cakes, stack with caramel between layers. Frost with buttercream and drizzle with caramel.
Notes
- Use high-quality caramel sauce for the best flavor.
- Add a sprinkle of sea salt on top for a salted caramel finish.
- Store covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 580
- Sugar: 50g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 19g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 120mg
