CARAMEL COFFEE LAYER CAKE SLICE

Ingredients

For the Cake:

• 2 ½ cups all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 3 large eggs
• 2 tsp vanilla extract
• 1 cup strong brewed coffee, cooled
• ½ cup whole milk

For the Coffee Buttercream:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar, sifted
• 2 tbsp instant coffee dissolved in 1 tbsp hot water
• 2 tbsp heavy cream (as needed)

For the Caramel Sauce:

• 1 cup granulated sugar
• 6 tbsp unsalted butter, cubed
• ½ cup heavy cream
• ½ tsp salt (optional, for salted caramel)

Instructions

1. Preheat Oven & Prepare Pans:
   Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
2. Make the Cake Batter:
   In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, cream the butter and sugar until light and fluffy (about 3 minutes). Beat in eggs one at a time, then add vanilla.
3. Combine Wet & Dry:
   Add the dry ingredients to the butter mixture in 3 parts, alternating with the coffee and milk. Begin and end with the flour mixture. Mix until just combined.
4. Bake:
   Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
5. Make the Caramel Sauce:
   In a medium saucepan over medium heat, melt the sugar, stirring constantly until it turns a deep amber color. Carefully add the butter, stirring until melted. Slowly pour in the cream while stirring — be cautious as it will bubble up. Stir until smooth. Remove from heat and let cool.
6. Prepare the Coffee Buttercream:
   Beat the butter until creamy. Add powdered sugar gradually and beat until fluffy. Mix in the dissolved coffee. Add heavy cream a tablespoon at a time until you reach a smooth, spreadable consistency.
7. Assemble the Cake:
   Place one cake layer on a serving plate. Spread a layer of coffee buttercream and drizzle with some caramel sauce. Top with the second layer, frost the top and sides with the remaining buttercream, and drizzle more caramel sauce over the top. Let the caramel drip down the sides for a beautiful finish.
8. Slice & Serve:
   Slice, serve, and enjoy your decadent caramel coffee layer cake with a fresh cup of coffee! ☕🍰🍯

If you’d like, I can help you adapt this for cupcakes, a loaf, or a single-layer sheet cake too! Want that version?