Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups sugar
- 1 cup unsalted butter, softened
- ½ cup brewed coffee, cooled
- 1 cup buttermilk
- 4 large eggs
- 1 tablespoon vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup caramel sauce
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla.
- In another bowl, combine the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk and cooled coffee.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to wire racks.
- Once cool, spread caramel sauce between the layers and frost the top and sides with buttercream.
- Drizzle additional caramel sauce over the top for decoration.
Notes
- Ensure the coffee is cooled before adding it to the batter.
- For a stronger coffee flavor, you can increase the amount of brewed coffee.
- This cake is best served the same day but can be stored in an airtight container for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 50g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg