Ingredients:

  • 2.5 cups All purpose flour
  • 1.5 tsp Baking powder
  • 0.5 tsp Baking soda
  • 1 tsp Fine sea salt
  • 0.75 cup Unsalted butter, softened
  • 1.5 cups Granulated sugar
  • 0.5 cup Light brown sugar, packed
  • 3 Large eggs, room temperature
  • 2 tsp Vanilla bean paste
  • 1 cup Buttermilk, room temperature
  • 2 tbsp Instant espresso powder
  • 0.25 cup Boiling water
  • 1 cup Granulated sugar (for caramel)
  • 6 tbsp Salted butter, cubed
  • 0.5 cup Heavy cream, room temperature
  • 1 tsp Flaky sea salt
  • 1.5 cups Unsalted butter (for buttercream), softened
  • 4 cups Powdered sugar, sifted
  • 2 tbsp Strong brewed coffee, chilled
  • 1 tsp Cocoa powder

Instructions:

  1. Prep the coffee. Dissolve 2 tbsp espresso powder into 0.25 cup boiling water.
  2. Cream the fats. Beat 0.75 cup softened butter with 1.5 cups granulated sugar and 0.5 cup brown sugar until pale and airy.
  3. Add the eggs. Incorporate 3 eggs one at a time, followed by 2 tsp vanilla paste.
  4. Whisk dry ingredients. Sift 2.5 cups flour, 1.5 tsp baking powder, 0.5 tsp baking soda, and 1 tsp salt in a separate bowl.
  5. Alternate liquids. Add the flour mixture and 1 cup buttermilk in three parts, starting and ending with flour.
  6. Fold in coffee. Gently stir in the cooled espresso liquid until no streaks remain.
  7. Bake the sponges. Divide into pans and bake 35 minutes until a toothpick comes out clean.
  8. Cook the caramel. Melt 1 cup sugar in a pan until amber, then whisk in 6 tbsp salted butter and 0.5 cup heavy cream until velvety and smooth.
  9. Whip the frosting. Beat 1.5 cups butter with 4 cups powdered sugar, 2 tbsp chilled coffee, and 1 tsp cocoa powder until fluffy and cloud like.
  10. Assemble. Layer the cake with caramel in the center and frost the outside.