1-Preheat oven to 350 degrees Fahrenheit: Line two muffin pans with cupcake liners or prepare your cake pan similarly.

2-Sift together the flour, baking powder, baking soda, and salt.

3-Dissolve the instant coffee in the hot coffee; let it cool slightly, then add the milk.

4-Cream the butter and sugars with a mixer until pale and fluffy; add the eggs one at a time, then the vanilla extract.

5-Slowly add half of the dry ingredients, followed by half of the milk mixture, then the remaining dry ingredients and milk mixture; mix until combined.

6-Fill the liners or pan about two-thirds full and bake for 12-14 minutes for cupcakes or adjust time for a cake until a toothpick comes out clean.

7-Cool on a wire rack after a brief rest.

For the buttercream, follow these steps to top your cake: Whisk the sugar and egg whites over simmering water until warm, then beat until stiff peaks form. Add the butter piece by piece, mix in the caramel sauce and vanilla, and you’re set.