1/2 cup whole milk
4 large eggs
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp vanilla extract
For the Caramel Coffee Buttercream:
1 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup heavy cream
1/4 cup caramel sauce
2 tbsp brewed coffee, cooled
1 tsp vanilla extract
For Garnish:
Cocoa powder for dusting
Directions:
Preheat your oven to 350Β°F (175Β°C). Grease and flour three 8-inch round cake pans.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
Add the dry ingredients to the butter mixture alternately with the coffee and milk, beginning and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly among the prepared pans and smooth the tops.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
For the buttercream, beat the butter until creamy. Gradually add the powdered sugar, beating until smooth.
Add the caramel sauce, brewed coffee, heavy cream, and vanilla extract. Beat until light and fluffy.
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