Step 1: Prepare Your Workspace

Begin by preheating your oven to 350°F (175°C) and greasing a 9-inch round cake pan. Line the bottom with parchment paper for easy removal.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside.

Step 3: Cream Butter and Sugar

In a large mixing bowl, use a hand or stand mixer to cream together the butter and sugar until light and fluffy, about 2-3 minutes. This step ensures a tender crumb.

Step 4: Incorporate the Wet Ingredients

Add the eggs, one at a time, mixing well after each addition. Then, mix in the vanilla extract.

Step 5: Combine Wet and Dry Ingredients

Alternate adding the dry ingredients and the combined milk and coffee to the butter mixture, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.

Step 6: Bake the Cake

Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Step 7: Make the Caramel Sauce

In a medium saucepan over medium heat, melt the sugar, stirring constantly until it turns a deep amber color. Carefully whisk in the heavy cream (the mixture will bubble up). Add the butter, salt, and vanilla extract, stirring until smooth. Allow it to cool slightly.

Step 8: Prepare the Coffee Cream

In a chilled bowl, whip the heavy cream, powdered sugar, and coffee granules until stiff peaks form. Refrigerate until ready to use.

Step 9: Assemble the Cake

Place the cooled cake on a serving plate. Poke small holes on the surface with a skewer and drizzle generously with the caramel sauce, allowing it to seep into the cake. Spread or pipe the coffee cream on top and drizzle more caramel for an extra indulgent finish.