Gooey Coffee Caramel Cake 🧡🍰

Gooey Coffee Caramel Cake 🧡🍰

Ingredients:

• For the Cake Layers:
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 cup strong brewed coffee, cooled
• 1/2 cup buttermilk
• For the Coffee Buttercream:
• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 2 tablespoons strong brewed coffee, cooled
• 1 teaspoon vanilla extract
• For the Caramel Sauce:
• 1 cup granulated sugar
• 1/4 cup water
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• 1/2 teaspoon sea salt
• For Garnish:
• Extra caramel sauce
• Coffee beans

Directions:

Make the Cake Layers:
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, combine the cooled coffee and buttermilk.
Gradually add the flour mixture to the butter mixture, alternating with the coffee mixture, beginning and ending with the flour mixture. Mix until just combined.
Divide the batter evenly between the prepared pans. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.
Prepare the Coffee Buttercream:
In a large bowl, beat the softened butter until creamy.
Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Mix in the brewed coffee and vanilla extract. Beat until the buttercream is light and fluffy.
Make the Caramel Sauce:
In a medium saucepan, combine the sugar and water over medium heat. Stir until the sugar is dissolved, then stop stirring and allow the mixture to boil until it turns a deep amber color.
Remove from heat and carefully add the heavy cream, stirring constantly. Be cautious as the mixture will bubble up. Stir in the butter and sea salt until smooth. Allow the caramel to cool slightly before using.
Assemble the Cake:

Place one cake layer on a serving plate. Spread a layer of coffee buttercream over the top. Drizzle with caramel sauce.
Repeat with the second layer. Place the third cake layer on top and frost the entire cake with the remaining buttercream.
Drizzle extra caramel sauce over the top of the cake, allowing it to drip down the sides. Garnish with coffee beans.
Prep Time: 30 minutes | Cooking Time: 25 minutes | Total Time: 55 minutes