Description
Indulge in this Decadent Caramel Latte Cake featuring moist layers infused with coffee and caramel, topped with a luscious coffee buttercream frosting and a drizzle of rich caramel sauce. Perfect for coffee lovers seeking a sophisticated dessert that balances sweetness and deep coffee flavors.
Ingredients
Scale
Cake Ingredients
- 1 cup whole milk
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1/2 cup caramel sauce
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup strong brewed coffee, cooled
Coffee Buttercream Frosting
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 2 tablespoons strong brewed coffee, cooled
- 1/4 cup caramel sauce
- 1 teaspoon vanilla extract
Decoration
- 1 cup caramel sauce (for drizzling)
Instructions
- Prep the Oven: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This helps to evenly distribute the leavening agents and salt.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy, incorporating air for a tender crumb.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition to ensure a smooth batter. Then add the vanilla extract and beat until fully combined.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, alternating with the whole milk and cooled strong brewed coffee. Begin and end with the flour mixture. Mix just until combined to prevent overworking the batter.
- Bake the Cakes: Divide the batter evenly among the three prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the Coffee Buttercream: Beat the softened butter until smooth. Gradually add powdered sugar and continue beating. Add the cooled coffee, caramel sauce, and vanilla extract, and beat until the frosting is light and fluffy.
- Assemble the Cake: Place one cooled cake layer on a serving plate. Spread approximately 1/3 cup of caramel sauce evenly over the layer. Repeat the process with the second cake layer. Top with the third layer and cover the entire cake with the coffee buttercream frosting.
- Garnish and Serve: Drizzle the remaining caramel sauce generously over the top of the frosted cake before slicing and serving to add an extra layer of indulgent flavor.
Notes
- For the best coffee flavor, use freshly brewed strong coffee and make sure it is completely cooled before adding to the batter and frosting.
- Ensure butter is softened, not melted, for both the cake batter and buttercream to achieve the right texture.
- You can prepare the cake layers a day ahead and store them wrapped tightly in plastic wrap at room temperature.
- Make sure to sift powdered sugar if clumpy before adding to the buttercream for a smooth frosting.
- If desired, decorate with coffee beans or a sprinkle of cocoa powder on top for an elegant presentation.
