Coffee Caramel Cake with Chocolate Ganache

Coffee Caramel Cake with Chocolate Ganache


Moist coffee and buttermilk cake layers are flavored with Kahula and frosted with a salted caramel frosting. Glossy chocolate ganache finishes the top of the cake and coffee macarons garnish the top! This decadent and delicious-beyond-words cake is very simple to put together!

View Recipe Link


, , , , , , , , , , ,

37 Responses to Coffee Caramel Cake with Chocolate Ganache

  1. Diana Hidalgo October 6, 2014 at 2:36 am #

    Hi Tatiana!:
    I’ve been watching a lot of your videos and I’m in love with your recipes; the problem is that now I don’t now with which one I want to begin… Anyway, I was looking for a “tiramisu cupcakes recipe” when I ended up with your blog, and even If I love all of your cakes and macarons, I would still like to get to know your own recipe about tiramisu cupcakes, hope you’ll bake them soon:)

    • tkorchemnaya October 6, 2014 at 2:11 pm #

      Hi there! 🙂 I’m glad you found my page! I actually have tiramisu on my to-do video list! Will hopefully have it out next month! 🙂

  2. Jenny November 22, 2014 at 5:25 am #

    I’ll try to make this one day, seems super yummy and delish! 🙂

  3. Yasmin December 15, 2014 at 2:07 am #

    Hi Tatyana 🙂 that cake looks absolutely amazing! (along with all your other recipes) 🙂
    For this cake, did you mention to place 1 and 1/3 cup of butter or just 1/3 cup of butter?

    Thank-you! 😀

    • tkorchemnaya December 18, 2014 at 3:09 pm #

      Hi there! It’s 1/3 cup butter

  4. Olga March 30, 2015 at 9:14 pm #

    Should this delicious cake stand in the refrigerator over night before serving? I’m just wondering if I can make it ahead of the time 🙂

    • tkorchemnaya March 30, 2015 at 10:25 pm #

      You should let it stand for at least 4 to 6 hours in the refrigerator or overnight. Either way looks great! 🙂

  5. Olga April 10, 2015 at 12:59 am #

    I made this cake last weekend and loved the combination of flavors. I expected the cake to be a little more moist than it turned out. Should I use more coffee to soak each layer to make it more moist? Also, how would you recommend to substitute butter in the frosting if I don’t want it to be buttery? Will using cream cheese be ok?

  6. UJALA July 16, 2015 at 1:29 pm #

    please can you describe the caramel ingredient in frosting and please also let us know any substitute of it ….can i use nutella???

    • tkorchemnaya July 16, 2015 at 2:10 pm #

      It’s slow-cooked sweetened condensed milk. If you can’t find it in the stores, substitute with a thick, caramel sauce 🙂

  7. Savitha November 17, 2015 at 6:49 pm #

    Hi Tatyana!!! I watched multiple videos and I really like them. However, this is my first time baking (or even cooking for that matter), so I would like to know which would be the easiest recipe. I am interested in only the cake recipes…for now. Thank you so much!!!!

    • tkorchemnaya November 18, 2015 at 2:47 pm #

      Hi! 🙂 I’m so glad you enjoy my videos! The easiest recipe is probably my “Strawberries and Cream” cake. My “Raspberry and Lemon” cake is also easy and delicious!

  8. Jany November 29, 2015 at 8:29 pm #

    Hi Tatyana,

    I made this coffee caramel cake of yours this year February on my first anniversary. It was the yummiest cake I ever had.. Thank you for sharing your recipe..


    • tkorchemnaya November 30, 2015 at 1:48 pm #

      I’m so glad you enjoyed my recipe for such a special occasion! 🙂

  9. Dianne November 30, 2015 at 2:49 am #

    Hi Tatyana,

    i have tried your recipe, for the cake can i substitute oil instead of butter? when i put my cake on the fridge the cake tends to harden. and you need to wait at least 30 min at room temp before you can eat and serve.

    • tkorchemnaya November 30, 2015 at 1:47 pm #

      I recommend sticking with the butter for batter consistency. I think oil might make the batter too thin. If your cake dries out in the refrigerator, I recommend using a cake stand with a lid. 🙂

  10. fatema February 4, 2016 at 3:08 am #


  11. fatema February 7, 2016 at 1:55 am #

    i press the link so many time but it block for so please con you sen this recipe in my email . thank you so match

  12. fatema February 10, 2016 at 1:32 am #

    thank you very match tatyana for the recipe of coffee caramel cake

  13. Jennifer June 4, 2016 at 1:32 am #

    Hi , Thank you for the lovely recipe.I just made it and need help with the following :

    Can you freeze this cake ?
    How long can you freeze it?
    How long should it be kept out on the day you need to serve it ?

    • tatyanaseverydayfood June 4, 2016 at 9:33 am #

      Hi! I have never attempted to freeze this cake but I think that it will work. Just make sure to keep the cake in a sealed container so it doesn’t absorb any food aromas.

  14. abu davud June 12, 2016 at 3:11 am #

    can i use caramel instead of dulce de leche

    • tatyanaseverydayfood June 13, 2016 at 10:02 am #

      Yes, as long as the caramel isn’t too runny. In that case, you’ll need to add icing sugar to the frosting to thicken it.

  15. Guadalupe September 8, 2016 at 10:20 am #

    hi, for ganache what cream did you put?

  16. Guadalupe September 8, 2016 at 10:25 am #

    where can I found buttermilk?

  17. Vivian December 12, 2016 at 6:18 am #

    This cake is heavenly! I sticked to your recipe and everything tastes great! Thank you for sharing!

  18. rose December 26, 2016 at 12:07 am #

    Can you please help me. can you tell me the oven temperature ?

  19. Liza Rel February 21, 2017 at 2:26 am #

    Hi Tatyana, I just made this cake. The batter was too thick? And it came out a little bit hard. What did I do wrong?

    • tatyanaseverydayfood February 21, 2017 at 7:05 pm #

      Hi! 🙁 Sorry about that! Hmm, sounds like maybe you didn’t add enough liquids or too much flour. Make sure to spoon your flour into the measuring cups and level it off. If you have a kitchen scale, 1 cup of all-purpose flour is 125g. Better luck next time! Also, make sure your baking powder is not expired!

  20. Jade August 26, 2017 at 4:37 am #

    Hi I noticed the recipe only says 2 cake tins and the video only shows cutting the top off however the video also shows 4 layers… am I missing something

  21. samaneh November 25, 2018 at 8:20 am #

    Hi we can replace butter with oil??

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.