The BEST, most extravagant coffee caramel cake ever! This dessert creation is made with moist buttermilk coffee cake layers, flavored with Kahlua and frosted with a salted caramel frosting. A 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! It’s a true coffee-caramel-chocolate lover’s dream.
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A Favorite on the Blog!
This cake has been one of the most popular cake recipes on my blog and for a very good reason! It’s simply delicious. I’ve had so many great reviews and feedback about this recipe. My readers have made it for birthdays, anniversaries and other special occasions. It’s perfect for every special event! If you don’t have time to make macarons, you can also garnish the top of this cake with cookies, coffee beans, or even chocolate truffles.
The Coffee Cake
This amazing coffee caramel cake is made the best coffee cake layers! The cake batter is made with buttermilk, which makes the cake extra light and fluffy! When making the cake batter, make sure you don’t overmix once you add in the flour. Mix the dry ingredients into the batter just until well incorporated. And, allow the cake layers to cool completely before slicing or frosting!
Salted Caramel Frosting
My all-time favorite frosting! My ‘Salted Caramel Frosting’ is so fluffy, creamy and has just the right amount of saltiness to help break up the sweetness! It’s made dulce de leche, a thick version of caramel made from sweetened condensed milk. You can also use my recipe for homemade caramel sauce if you are not able to find dulce de leche. Both my frosting and caramel sauce recipes have separate video recipes; check those out if you’re looking for a more in-depth tutorial!
Coffee Caramel Macarons
I’m using all my favorite recipes for this stunning coffee caramel cake! I garnish the top with chocolate ganache and my favorite macarons – Coffee Caramel Macarons! These are so delicious on their own but the perfect addition to this cake, too! If you don’t have time to make your own macarons, store bought cookies will also work great! I have a separate video recipe for the macarons so make sure to check it out!
Enjoyed this coffee cake recipe? Check out some of my other recipes you’re sure to enjoy!
- Triple Coffee Cheesecake – this three layer cheesecake is made with coffee cheesecake, coffee mousse and coffee whipped cream.
- Coffee Tres Leches Cake – coffee sponge cake soaked with a coffee milk syrup, plus coffee whipped cream!
- Coffee Caramel Macaron Cake – GIANT macaron cake with salted caramel filling.
- Tatyana’s Torte – amazing coffee and hazelnut cake with crunchy meringue layers.
- Chocolate Coffee Cake– rich chocolate cake filled with coffee pastry cream and chocolate French buttercream!
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Coffee Caramel Cake Recipe (video)
For Coffee Cake Layers:
- 1/3 cup unsalted butter, softened at room temperature
- 2 1/4 cups white granulated sugar
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 ½ cups buttermilk
- 3 tablespoons instant coffee powder
- 3 cups all-purpose flour
- 3 ¾ teaspoons baking powder
- 1/8 teaspoon salt
For Salted Caramel Frosting:
- 14 ounces dulce de leche
- 2 cups unsalted butter, softened at room temperature
- 1 tablespoon Kahula, optional
- 1 to 2 cups confectioner's sugar, optional
For Chocolate Ganache:
- 1/2 cup semi-sweet baking chocolate
- 1/2 cup cream
For Cake Layers:
- 1/2 cup Kahula coffee liqueur OR strong coffee
- Coffee Caramel Macarons
- Preheat oven to 350F. Line 2, 8-inch cake pans with parchment paper and spray with non-stick spray; set aside.
- Whisk together butter and sugar in mixer bowl. Add eggs and vanilla and whisk until smooth. In separate bowl, combine buttermilk and coffee. Whisk until smooth. In separate bowl, sift together flour, baking powder and salt. Add buttermilk and flour, alternating. Stir until no clumps remain.
- Divide batter evenly between cake pans. Bake in preheated oven for 40 to 45 minutes or until toothpick inserted into center of cake comes out clean. Remove cake layers from pans; cool on wire rack. Once cakes are cooled completely, use serrated knife to level off the top and slice the layers in half.
- Prepare frosting: place softened butter into mixer bowl. Whisk on high speed, scraping sides of bowl often, until butter is light and fluffy and white in color. Add dulce de leche and Kahula, if desired, and whisk again until the buttercream is fluffy. For an even lighter buttercream, try adding a few cups of confectioner's sugar and whisk for 3 to 4 more minutes. Reserve ¾ cup frosting and place into pastry bag tipped with star tip.
- To assemble cake: using spoon or dispenser bottle, lightly soak each cake layer with Kahula or coffee. Spread a thin layer of frosting between layers and on sides and top. Smooth over with flat spatula. Place into refrigerator to set for 20-30 minutes.
- Meanwhile, prepare chocolate ganache: heat cream in small saucepan until almost simmering; be careful not to burn it! Remove from heat and whisk in chocolate. Whisk until chocolate is melted and starts to thicken. Chocolate needs to start cooling; do not pour hot chocolate onto cake! Let stand for 5 minutes and let air bubbles escape. Pour half of the chocolate into a disposable pastry bag or ziplock bag.
- Use chocolate ganache to garnish sides of cake. Pour more chocolate over the top and smooth over with spatula. Place cake into refrigerator to set, about 20-30 minutes.
- If desired, garnish top of cake with reserved frosting after chocolate has set. Can also add decorative coffee macaron cookies. Keep cake refrigerated.
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