1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper for easy release.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy—this usually takes about 4-5 minutes with an electric mixer. This step is key for a light cake, so don’t rush it!
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. In a small bowl, dissolve the instant coffee granules in the warmed milk. Gradually add the dry ingredients to the butter mixture in three additions, alternating with the coffee milk, beginning and ending with the flour mixture. Mix just until combined—overmixing can lead to a dense cake.
6. Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will start to smell heavenly around the 20-minute mark—brace yourself!
8. Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.
9. While the cakes cool, prepare the caramel coffee buttercream. Beat the softened butter until creamy, about 2 minutes.
10. Gradually add the powdered sugar, about one cup at a time, beating on low speed to avoid a sugar cloud, then increase speed to medium and beat until fluffy.
11. Mix in the caramel sauce, dissolved coffee, vanilla extract, and a pinch of salt. Add heavy cream or milk one tablespoon at a time until you reach your desired frosting consistency.
12. If the frosting feels too soft, chill it for 15-20 minutes before frosting the cake.
13. To assemble, place one cake layer on your serving plate, spread a generous amount of buttercream over the top, then add the second layer and frost the top and sides of the cake evenly.
14. For an extra touch, drizzle a little caramel sauce over the top or sprinkle with finely crushed coffee beans or toffee bits.

I remember the first time I made this cake for my husband’s birthday. I was nervous because coffee-flavored cakes aren’t always a crowd-pleaser, but the buttery caramel frosting won everyone over. My kids even asked for seconds, which is always my favorite compliment!