Description

This Coffee Caramel Sheet Cake with Chocolate Espresso Buttercream is a rich, moist cake infused with espresso and caramel flavors, topped with a luscious chocolate espresso buttercream. Perfect for coffee lovers looking for a decadent dessert with a balance of sweetness and a hint of bitterness from dark chocolate and espresso.

Ingredients

Scale

For the Coffee Caramel Sheet Cake

1 cup buttermilk (room temperature)
4 tsp instant espresso powder or instant coffee granules
½ cup unsalted butter (room temperature)
1 cup packed brown sugar
2 large eggs (room temperature)
1 tsp vanilla extract
2 cups all-purpose flour
2 tbsp cornstarch (or arrowroot starch)
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
¼ tsp ground nutmeg

For the Homemade Caramel Sauce

⅔ cup packed brown sugar
6 tbsp unsalted butter
2 tbsp whole milk
Dash of salt

For the Chocolate Espresso Buttercream

1 tbsp baking cocoa
2 tsp instant coffee granules
¼ cup boiling water
½ cup butter (room temperature)
¼ cup powdered sugar
¾ cup chopped dark chocolate (75% or higher cocoa)

Instructions

Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper and spray it lightly with nonstick baking spray. This will help the cake release easily after baking.
Make espresso buttermilk: Warm the buttermilk in the microwave for 30-45 seconds until just warm. Stir in the instant espresso powder until dissolved to infuse the cake with rich coffee flavor.
Cream butter and sugar: In a large bowl or stand mixer bowl fitted with the paddle attachment, beat the unsalted butter and 1 cup brown sugar on medium-high speed until the mixture is light and fluffy, about 3-5 minutes.
Add eggs and vanilla: Add the eggs one at a time, beating well after each addition to ensure proper incorporation. Then beat in the vanilla extract until combined.
Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, salt, and ground nutmeg.
Combine wet and dry: Alternately add the dry ingredients and the espresso buttermilk mixture to the creamed butter mixture, starting and ending with the dry ingredients. Beat gently after each addition, being careful not to overmix to keep the cake tender.
Bake the cake: Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let the cake cool on a wire rack for 5 minutes.
Poke holes and add caramel: Using the end of a wooden spoon handle, poke holes evenly throughout the warm cake about 2 inches apart. Pour ½ cup of caramel sauce into the holes and spoon the remaining caramel over the top of the cake. Set aside to cool completely while you prepare the buttercream.
Make caramel sauce: In a small saucepan over medium heat, combine ⅔ cup brown sugar, 6 tbsp butter, 2 tbsp whole milk, and a dash of salt. Stir constantly and bring to a boil. Let it cook for 2 minutes, then remove from heat and allow to cool and thicken slightly.
Prepare cocoa espresso mixture: In a small bowl, stir together 1 tbsp baking cocoa and 2 tsp instant coffee granules into ¼ cup boiling water until fully dissolved. Set aside to cool.
Make chocolate espresso buttercream: In a medium bowl, beat ½ cup butter and ¼ cup powdered sugar together until light and fluffy. Add the chopped dark chocolate and the cooled cocoa espresso mixture. Beat on low speed until combined, then increase to medium-high speed and beat until light and fluffy. If the frosting is too thin, add extra powdered sugar to thicken.
Frost the cake: Spread the chocolate espresso buttercream evenly over the cooled cake, smoothing the top. Slice and serve to enjoy a decadent, coffee-infused dessert.

Notes

Room temperature ingredients ensure smooth mixing and better texture.
Be careful not to overmix the batter to keep the cake tender and moist.
If you don’t have homemade caramel sauce, store-bought caramel ice cream topping can be used as a convenient substitute.
The holes filled with caramel add extra moisture and rich flavor to every bite.
The buttercream is a bit thinner than traditional frosting; add more powdered sugar if a thicker consistency is desired.
Use a high-quality dark chocolate for richer flavor in the buttercream.
Store leftover cake covered in the refrigerator for up to 4 days.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12th of cake)
Calories: 420
Sugar: 34g
Sodium: 210mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 8g
Trans Fat: 0.2g
Carbohydrates: 53g
Fiber: 3g
Protein: 5g
Cholesterol: 70mg

Keywords: Coffee caramel cake, chocolate espresso buttercream, coffee dessert, caramel sheet cake, espresso cake, chocolate frosting