Coffee Caramel Cake for 12 Slices

Instructions:

1. Preheat the oven to 350°F (180°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2. Cream 1 cup (227g) softened butter and 1½ cups (300g) granulated sugar on medium-high speed until pale and fluffy.
3. Beat in 3 large eggs one at a time, then stir in 1 tsp (5ml) vanilla extract.
4. In a separate bowl, whisk together 2 cups (250g) all-purpose flour, 1 tbsp (12g) baking powder, ½ tsp (3g) salt, and 2 tbsp (12g) instant espresso powder.
5. Alternate adding the dry ingredients and 1 cup (240ml) buttermilk to the butter mixture, starting and ending with the flour, until just combined.
6. Divide the batter evenly between the two pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
7. Melt ½ cup (115g) unsalted butter and 1 cup (200g) light brown sugar in a saucepan over medium heat, stirring constantly until the sugar dissolves.
8. Increase heat slightly and bring to a gentle boil for 2-3 minutes without stirring to deepen the color.
9. Slowly whisk in ½ cup (120ml) warmed heavy cream and simmer for another 2 minutes until the sauce thickens.
10. Remove from heat, stir in ½ tsp (3g) sea salt and 1 tsp (5ml) vanilla, and let the caramel cool completely.
11. Beat 1 cup (227g) softened butter until smooth and creamy.
12. Sift in 3 cups (360g) powdered sugar and 2 tbsp (10g) instant espresso powder, mixing on low speed until incorporated.
13. Add 3 tbsp (45ml) heavy cream and 1 tsp (5ml) vanilla, then whip on high for 2-3 minutes until airy and stiff peaks form.
14. Level the cooled cake layers with a serrated knife.
15. Place the first layer on a plate and pipe a dam of espresso buttercream around the top edge.
16. Fill the center of the buttercream dam with a generous layer of the cooled caramel sauce.
17. Place the second cake layer on top and frost the entire cake with the remaining espresso buttercream.
18. Drizzle any leftover caramel over the top of the cake for the finish.