Description
A rich, moist chocolate cake layered with delicious caramel and topped with smooth coffee icing, perfect for any celebration.
Ingredients
Scale
- 2 cups (260g) all-purpose flour
- 2 cups (414g) sugar
- 3/4 cup (65g) cocoa powder
- 2 tsp baking soda
- 2 large eggs
- 1 cup (240ml) buttermilk
- 1 cup (240ml) vegetable oil
- 1/2 cup (120ml) Kahlua (or coffee liqueur)
- 1 1/2 tsp vanilla extract
- 1/2 cup (120ml) boiling water
- 1/2 cup (113g) unsalted butter (for Caramel Icing)
- 1 cup (220g) light brown sugar, packed (for Caramel Icing)
- 1/3 cup (80ml) heavy cream (for Caramel Icing)
- 3 cups (345g) powdered sugar (for Caramel Icing)
- 1–2 tbsp milk or cream (for thinning Caramel Icing, if needed)
- 2 tbsp instant espresso coffee or coffee granules (for Coffee Icing)
- 4 tbsp (60ml) water (for Coffee Icing)
- 3/4 cup (170g) unsalted butter, softened (for Coffee Icing)
- 3/4 cup (170g) shortening (for Coffee Icing)
- 6 cups (690g) powdered sugar (for Coffee Icing)
- 1/2 tsp vanilla extract (for Coffee Icing)
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour three 8-inch (20 cm) round cake pans or line them with parchment paper.
- In a large bowl, whisk together the flour, sugar, cocoa powder, and baking soda.
- Add the eggs, buttermilk, vegetable oil, Kahlua, and vanilla extract. Mix until smooth.
- Slowly stir in the boiling water until the batter is thin and fully combined.
- Divide the batter evenly among the prepared pans.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- For Caramel Icing: Melt the butter in a medium saucepan over medium heat. Add the brown sugar and heavy cream, stirring until smooth and bubbling. Remove from heat and let it cool for 5 minutes. Transfer to a mixing bowl and gradually add powdered sugar, beating on medium speed until smooth. Adjust consistency with milk or cream as needed.
- For Coffee Icing: Dissolve instant coffee in water and let it cool. In a large mixing bowl, beat the butter and shortening until smooth and creamy. Gradually add powdered sugar, alternating with the coffee mixture. Add vanilla extract and beat until smooth and fluffy.
- To Assemble: Place one cake layer on a serving plate and spread caramel icing on top. Add the second cake layer and repeat. Top with the third layer, crumb coating with caramel icing, then chill for 30 minutes. Frost the entire cake with coffee icing.
- Decorate with caramel drizzle, chocolate shavings, or coffee beans, if desired.
Notes
Make sure all ingredients are at room temperature for best results. You can make the caramel icing a day in advance and warm it up before using.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
Keywords: chocolate cake, caramel icing, coffee icing, dessert, celebration