Gooey Coffee Caramel Cake
Ingredients:
For the Cake Layers:
2 cups all-purpose flour
2 teaspoons baking powder
teaspoon baking soda
teaspoon salt
1 cup unsalted butter, softened
1 cups granulated sugar
3 large eggs
2 teaspoons vanilla extract
1 cup strong brewed coffee, cooled
cup buttermilk
For the Coffee Buttercream:
1 cup unsalted butter, softened
3 cups powdered sugar
2 tablespoons strong brewed coffee, cooled
1 teaspoon vanilla extract
For the Caramel Sauce:
1 cup granulated sugar
cup water
cup heavy cream
2 tablespoons unsalted butter
teaspoon sea salt
For Garnish:
Extra caramel sauce
Coffee beans
Directions:
Make the Cake Layers:
Preheat your oven to 350F 175C. Grease and flour three 8-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Combine the cooled coffee and buttermilk in a separate bowl.
Gradually add the flour mixture to the butter mixture, alternating with the coffee mixture, beginning and ending with the flour. Mix until just combined.
Divide the batter evenly between the prepared pans and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Coffee Buttercream:
Beat the softened butter in a large bowl until creamy.
Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Mix in the brewed coffee and vanilla extract. Beat until light and fluffy.
Make the Caramel Sauce:
In a medium saucepan, combine the sugar and water over medium heat. Stir until the sugar dissolves, then stop stirring and let it boil until it turns a deep amber color.
Remove from heat and carefully whisk in the heavy cream it will bubble up.
Stir in the butter and sea salt until smooth. Let the caramel cool slightly before using.
Assemble the Cake:
Place one cake layer on a serving plate. Spread a layer of coffee buttercream on top and drizzle with caramel sauce.
Repeat with the second layer. Place the third layer on top and frost the entire cake with the remaining buttercream.
Drizzle extra caramel sauce over the top, letting it drip down the sides, and garnish with coffee beans.
Details:
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 12
Calories: 520 kcal per serving
Tips:
Ensure the coffee is cooled before adding to avoid melting the butter.
For extra flair, sprinkle sea salt on the caramel drizzle for a salted caramel twist.
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