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A whole coffee caramel cake on a cake stand, decorated with a beautiful caramel drip and piped buttercream swirls on top.

Coffee Caramel Cake: The Ultimate Recipe for a Showstopper Dessert

An incredibly moist, coffee-infused layer cake with a silky caramel buttercream and a foolproof caramel drip. This showstopper Coffee Caramel Cake is perfect for any special occasion and is surprisingly simple to make at home.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Moist Coffee Sponge
  • 2.5 cups All-Purpose Flour
  • 1.5 cups Granulated Sugar
  • 0.5 cup Brown Sugar packed
  • 1 cup Unsalted Butter room temperature
  • 3 Large Eggs room temperature
  • 1 cup Strongly Brewed Coffee cooled
  • 0.5 cup Buttermilk room temperature
  • 1.5 tsp Baking Powder
  • 0.5 tsp Baking Soda
  • 0.5 tsp Salt
  • 2 tsp Vanilla Extract
For the Silky Caramel Buttercream
  • 1.5 cups Unsalted Butter softened
  • 4 cups Powdered Sugar sifted
  • 0.5 cup Caramel Sauce
  • 3 tbsp Heavy Cream
  • 1 tsp Vanilla Extract
  • 0.25 tsp Salt
For the Foolproof Caramel Drip
  • 1 cup Caramel Candies unwrapped
  • 3 tbsp Heavy Cream

Equipment

  • 2 8-inch round cake pans
  • 1 Electric mixer
  • 1 Offset Spatula

Instructions
 

Bake the Coffee Sponge Layers
  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  3. In a separate bowl, cream the softened unsalted butter with the granulated and brown sugars until light and fluffy.
  4. Beat in the eggs one at a time, followed by the vanilla extract.
  5. Alternate adding the dry ingredient mixture and the buttermilk/coffee mixture to the wet ingredients, beginning and ending with the dry. Mix until just combined.
  6. Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
Whip Up the Caramel Buttercream
  1. In a large bowl, beat the softened butter until creamy. Gradually add the sifted powdered sugar.
  2. Add the caramel sauce, heavy cream, vanilla extract, and salt. Beat on high speed for 3-5 minutes until light and fluffy.
Assemble the Cake
  1. Place one cake layer on your serving plate. Spread a generous layer of caramel buttercream on top.
  2. Place the second cake layer on top. Apply a thin crumb coat of buttercream over the entire cake and refrigerate for 20-30 minutes.
  3. Apply the final layer of buttercream, smoothing the top and sides.
Make and Apply the Caramel Drip
  1. In a microwave-safe bowl, combine the caramel candies and heavy cream. Microwave in 30-second intervals, stirring, until smooth. Let cool for 5-10 minutes.
  2. Gently pour the cooled caramel onto the center of the chilled cake, nudging it towards the edges to create drips.

Notes

Ensure all dairy and eggs are at room temperature for the best results.
Chill the frosted cake before adding the drip to prevent it from melting the buttercream.
Store leftover cake in the refrigerator for up to 4 days.
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