Prepare the Cake

Preheat oven to 350°F (175°C).

Grease and flour three 8-inch round cake pans.

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy.

Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt.

Add the dry ingredients to the butter mixture in batches, alternating with the brewed coffee and milk. Start and end with dry ingredients. Mix until just combined.

Evenly divide the batter among the prepared cake pans. Smooth the tops.

Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.

Cool the cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.

Make the Caramel Coffee Buttercream

In a large bowl, beat the softened butter until smooth and creamy.

Gradually add powdered sugar, 1 cup at a time, beating well after each addition.

Add the caramel sauce, brewed coffee, heavy cream, and vanilla extract. Beat until light and fluffy.

Assemble the Cake

Place the first cake layer on a serving plate or cake stand. Spread a generous layer of caramel coffee buttercream on top.

Add the second cake layer and repeat the process.

Top with the final cake layer and frost the top and sides with the remaining buttercream.

Smooth the surface using a spatula or cake scraper.

Lightly dust the top of the cake with cocoa powder for a polished finish.