Directions
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Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to ensure easy removal later.
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In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside, allowing the dry ingredients to blend harmoniously.
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In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in 2 teaspoons of vanilla extract for a tremendous flavor boost.
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In a separate bowl, combine the cooled brewed coffee and buttermilk. This combination adds a wonderful richness to the cake.
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Gradually add the flour mixture to the butter mixture, alternating with the coffee mixture. Start and end with the flour mixture to achieve a tender crumb. Mix until just combined to ensure the cake remains fluffy and light.
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Divide the batter evenly among the prepared pans. Bake in the oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then remove and transfer to a wire rack to cool completely.
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For the coffee buttercream, beat the softened butter until it’s creamy. Gradually add the powdered sugar, mixing one cup at a time, while beating well after each addition. Incorporate the brewed coffee and vanilla extract until the buttercream is light and fluffy.
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For the caramel sauce, combine the granulated sugar and water in a saucepan over medium heat. Stir until dissolved, then stop stirring. Allow the mixture to boil until it reaches a deep amber color, creating a tremendous depth of flavor.
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Carefully add the heavy cream to the caramel, stirring constantly to maintain a smooth texture. Add the butter and sea salt, mixing until well combined. Set aside to cool slightly.
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To assemble the cake, place one layer on a serving plate. Spread a generous amount of buttercream on top and drizzle with caramel sauce. Repeat the process for the second layer. Finally, top with the last layer and frost the entire cake with the remaining buttercream. Drizzle with additional caramel sauce and garnish with coffee beans for a beautiful finish.
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