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Coffee Caramel Cake

This Coffee Caramel Cake features moist coffee-flavored cake layers paired with rich homemade caramel sauce and creamy frosting. Perfect for celebrations or elegant dessert tables, this cake balances bold coffee notes with buttery sweetness, making it one of the most irresistible caramel dessert recipes and a standout coffee flavored cake.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 8 Slices
Ingredients Method Notes

Ingredients
  

  • Coffee Cake Layers
  • 2½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup unsalted butter softened
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 3 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 1 cup strong brewed coffee cooled
  • Caramel Sauce
  • 1 cup granulated sugar
  • ¼ cup water
  • ½ cup heavy cream
  • 2 tablespoons butter
  • ½ teaspoon salt
  • Caramel Frosting
  • 1 cup unsalted butter softened
  • 3 cups powdered sugar
  • 2 tablespoons caramel sauce
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition.
  5. Stir in vanilla extract.
  6. Add dry ingredients alternately with brewed coffee, mixing until just combined.
  7. Divide batter evenly between prepared pans.
  8. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool cake layers completely on a wire rack.
  10. For caramel sauce, heat sugar and water until amber in color.
  11. Carefully stir in cream, butter, and salt. Let cool.
  12. Beat frosting ingredients until smooth and creamy.
  13. Assemble cake with frosting and caramel sauce between layers.
  14. Drizzle additional caramel on top for decoration.

Notes

Use strong coffee or espresso for bold flavor
Cool caramel slightly before assembling
Do not overmix batter to keep cake tender
Store cake refrigerated for up to 3 days