Introduction
Indulge in the tantalizing flavors of caramel and coffee blended into a luscious buttercream cake. This dessert promises to be a delightful treat for any occasion, offering a perfect balance of sweetness and a hint of bitterness from the coffee.
Detailed Ingredients with measures
200g unsalted butter, softened
200g granulated sugar
200g all-purpose flour
4 large eggs
2 tsp baking powder
50ml strong brewed coffee, cooled
100g brown sugar
50ml heavy cream
250g icing sugar, sifted
1 tsp vanilla extract
Pinch of salt
Prep Time
30 minutes
Cook Time, Total Time, Yield
Cook Time: 30 minutes
Total Time: 1 hour
Yield: Serves 8-10
This Caramel Coffee Buttercream Cake is an exquisite blend of rich flavors and textures, making it a perfect choice for celebrations or simply a well-deserved treat. Enjoy the delightful experience of baking and savoring each bite!
Detailed Directions and Instructions
Prepare the Oven and Cake Tins
Preheat your oven to 180°C (350°F). Grease two 20cm round cake tins and line the bottoms with parchment paper to ensure easy removal after baking.
Cream Butter and Sugar
In a large mixing bowl, combine the softened unsalted butter and granulated sugar. Use a hand mixer or stand mixer to cream them together until the mixture is light and fluffy, creating a delightful aroma.
Add Eggs
Crack the eggs into the bowl, adding them one at a time. Beat well after each addition, which helps to create a smooth, airy batter.
Mix Dry Ingredients
Sift in the all-purpose flour and baking powder over the batter. Using a spatula, gently fold these dry ingredients until they are mostly incorporated—be careful not to overmix.
Incorporate Coffee
Pour the cooled strong brewed coffee into the mixture. Stir gently until the batter is smooth and well combined, enhancing the cake with its rich coffee flavor.
Prepare for Baking
Divide the batter evenly between the prepared cake tins. This will ensure both layers bake uniformly.
Bake the Cakes
Place the tins in the preheated oven and bake for 25-30 minutes. To check for doneness, insert a skewer into the center; it should come out clean when the cakes are ready.
Cool the Cakes
Once baked, allow the cakes to cool in the tins for about 10 minutes. Carefully turn them out onto a wire rack to cool completely, preventing any sogginess.
Make the Caramel Sauce
In a saucepan, melt the brown sugar over low heat. Watch as it begins to caramelize, stirring occasionally. Once melted, carefully stir in the heavy cream and a pinch of salt until the mixture is smooth and silky. Let this cool down to thicken.
Prepare the Buttercream
In a clean mixing bowl, beat the softened butter until creamy. Gradually add the sifted icing sugar, mixing until combined. Pour in half of the cooled caramel sauce, adding depth and flavor to the frosting. Mix in the vanilla extract and beat until the buttercream is perfectly creamy and spreadable.
Assemble the Cake
Place one layer of the cooled cake on a serving plate. Generously spread a layer of buttercream over the top. Gently position the second layer on top, aligning it for an even finish.
Frost the Cake
Use the remaining buttercream to frost the top and sides of the cake, creating a beautiful finish. Smooth out the frosting to your liking.
Drizzle with Caramel
Take the cooled caramel sauce and drizzle it artistically over the top of the cake. Let it cascade down the sides for an elegant finish.
Notes
Ingredient Adjustments
If you’re looking for alternative flavors, consider adding a splash of rum or flavored extracts to the batter.
Butter Temperature
Ensure your butter is truly softened for the best texture in the cake and frosting—this means it should be at room temperature.
Cake Storage
Store any leftover cake in an airtight container at room temperature for up to three days, or refrigerate for a week.
Serving Suggestions
Serve with a cup of coffee or tea to complement the cake’s flavors perfectly, or pair it with vanilla ice cream for a delightful contrast.
Cook Techniques
Creaming Butter and Sugar
In this technique, butter and granulated sugar are beaten together until light and fluffy, incorporating air into the mixture, which helps to create a tender cake texture.
Folding Ingredients
Folding is a gentle mixing technique used to combine dry ingredients with wet ingredients. It involves using a spatula to lift and gently turn the mixture over, preserving the airiness created during the creaming stage.
Caramelization
Caramelization is the process of melting sugar over low heat until it turns golden brown. This technique adds depth of flavor and sweetness to the cake when combined with heavy cream.
Whipping Buttercream
To make buttercream, softened butter is beaten until creamy, then gradually icing sugar is added. This technique ensures a smooth and spreadable consistency, enhanced by incorporating flavors like caramel and vanilla.
Stacking Layers
When assembling the cake, it’s important to layer the cake evenly with buttercream. This helps maintain the structure and ensures each slice has a balanced ratio of cake to frosting.
Frosting
Frosting involves spreading the buttercream on top and around the sides of the cake. A spatula is typically used for an even finish, making it visually appealing as well as delicious.
Drizzling Caramel
Drizzling caramel sauce over the frosted cake adds a finishing touch. This technique involves using a spoon or a squeeze bottle to create beautiful patterns while adding flavor.
FAQ
Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter; just be mindful to reduce or omit the pinch of salt in the recipe.
How do I make my cake layers even?
Using kitchen scales to weigh the batter before dividing it between the cake pans ensures evenly sized layers.
What if my caramel sauce hardens?
If your caramel hardens, gently reheat it in the microwave or on the stove with a splash of cream or water until it becomes smooth again.
Can I use instant coffee instead of brewed coffee?
Yes, instant coffee can be used, but it may alter the flavor slightly. Dissolve it in hot water as per the package instructions before adding it to the batter.
How should I store the leftover cake?
Store the leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for longer freshness.
Can I freeze this cake?
Yes, the cake can be frozen. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw it in the refrigerator before serving.
Conclusion
Indulging in the Caramel Coffee Buttercream Cake offers a rich and comforting experience that captures the essence of both caramel sweetness and coffee’s depth. This cake is not just a delightful treat; it’s also a centerpiece for celebrations, ensuring that every bite is an explosion of flavors. Perfect for coffee lovers and dessert enthusiasts alike, this cake serves as an ideal indulgence for any occasion, leaving a lasting impression.
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Caramel Coffee Buttercream Cake
Ingredients
Method
- Preheat your oven to 180°C (350°F). Grease two 20cm round cake tins and line the bottoms with parchment paper.
- In a large mixing bowl, combine the softened butter and granulated sugar. Cream together until light and fluffy.
- Crack the eggs into the bowl one at a time, beating well after each addition.
- Sift in the flour and baking powder. Gently fold until mostly incorporated.
- Pour in the cooled brewed coffee and stir gently until smooth.
- Divide the batter evenly between the prepared cake tins.
- Bake for 25-30 minutes. Check for doneness with a skewer.
- Let the cakes cool in the tins for about 10 minutes, then turn them out onto a wire rack to cool completely.
- In a saucepan, melt the brown sugar over low heat until caramelized. Stir in the heavy cream and a pinch of salt until smooth.
- Beat the softened butter until creamy in a mixing bowl. Gradually add the sifted icing sugar and mix until combined. Stir in half of the cooled caramel sauce and vanilla extract.
- Place one layer of the cooled cake on a serving plate and spread a layer of buttercream on top.
- Add the second layer of cake and frost the top and sides with the remaining buttercream.
- Drizzle cooled caramel sauce over the cake before serving.
