Instructions
Step 1: Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
Step 2: In a large bowl, cream together butter and sugars until fluffy. Beat in eggs one at a time, then add sour cream, coffee, and vanilla.
Step 3: In another bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add dry ingredients to the wet ingredients, mixing until just combined.
Step 4: Divide batter evenly among the prepared pans and bake for 20–25 minutes or until a toothpick comes out clean. Let cakes cool completely.
Step 5: For the filling, beat butter until creamy. Add dulce de leche and cream, then gradually beat in powdered sugar until fluffy.
Step 6: Assemble the cake by layering cake and caramel cream alternately. Spread a layer of cream on top.
Step 7: Drizzle caramel sauce over the top and sides. Decorate with a swirl of whipped cream or buttercream and sprinkle with mini chocolate chips or caramel bits if desired.
Storage Information
Store the Caramel Coffee Layer Cake in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for the best flavor and texture.
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