Chocolate Caramel Cream Raspberry Layer Cake

3. Prepare the Caramel Buttercream

1. In a large bowl, beat the butter until creamy and smooth. Soft, room-temperature butter will create a lighter texture.
2. Gradually add the powdered sugar, mixing first on low to prevent a sugar cloud, then increasing to high speed until fully incorporated. The mixture should become pale and fluffy.
3. Add the coffee, caramel sauce, and vanilla. Continue beating until the frosting is airy and spreadable. Adjust mixing time for a smoother or slightly firmer consistency as needed.

4. Assemble the Cake

1. Place the first cake layer on a serving plate. Spread a thin layer of caramel sauce over the top, followed by an even layer of buttercream. The caramel adds moisture and enhances the cake’s rich flavor.
2. Add the second cake layer and repeat the process with caramel and buttercream, spreading to the edges to keep the layers balanced.
3. Place the third layer on top and use the remaining buttercream to frost the entire outside of the cake. A gentle crumb coat followed by a final smooth layer helps achieve a clean finish.
4. If desired, drizzle extra caramel sauce over the top for decoration. Let it drip naturally for a classic caramel-drip effect.

Serving Suggestion

This cake is delightful on its own, but it pairs beautifully with fresh raspberries, which add a bright, fruity contrast to the caramel richness. A scoop of vanilla ice cream also complements the warm caramel and chocolate notes, creating a well-balanced dessert experience.

Storage & Make-Ahead Tips

Once assembled, the cake can be stored covered in the refrigerator for several days. Allow it to sit at room temperature before serving so the buttercream softens to its ideal texture. Individual slices may also be wrapped and frozen for longer storage, then thawed gently before enjoying.

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