Ingredients
Equipment
Method
Baking Steps
- Preheat your oven to 350°F (175°C) and prepare three 9-inch round cake pans by greasing and flouring them generously.
- Whisk together the all-purpose flour, baking powder, baking soda, and salt until combined.
- Cream the softened unsalted butter and granulated sugar together until fluffy and pale in color.
- Add eggs one at a time to the butter mixture, mixing well after each addition, then stir in the vanilla extract.
- Gradually mix the dry ingredient mixture into the butter and egg mixture, alternating with buttermilk and brewed coffee.
- Divide the batter evenly among the prepared cake pans and smooth the tops.
- Bake for 25 to 30 minutes, checking for doneness with a toothpick.
- Cool the cakes in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Make the caramel sauce by melting sugar until it turns an amber color, then add butter, heavy cream, vanilla, and salt.
- In a separate bowl, beat the softened butter until creamy and gradually sift in the powdered sugar, mixing until smooth.
- Add heavy cream, caramel sauce, vanilla extract, and brewed coffee to the buttercream, beating until light and fluffy.
- Frost the cake layers once cooled, finishing with a drizzle of homemade caramel sauce.
- Slice and serve, savoring each bite of this indulgent treat.
Nutrition
Notes
Store covered at room temperature for up to 2 days or in the fridge for up to 5 days. Freeze undecorated layers for up to 3 months.