Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
To make the buttercream, beat the butter until creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Add the coffee, caramel sauce, and vanilla extract, and continue to beat until light and fluffy.
Assemble the cake by placing one layer on a serving plate, spread a layer of caramel sauce, then Repeat with the remaining layers.
Frost the sides and top of the cake with buttercream. Drizzle additional caramel sauce on top for decoration.
ADVERTISEMENT
