Why You’ll Love This Recipe

This cake combines two irresistible flavors—coffee and caramel—in a soft, gooey, and indulgent dessert. Here’s why you’ll love it:

Coffee Lovers Dream: The cake is infused with brewed coffee, making it a perfect treat for anyone who enjoys coffee.
Melt-in-Your-Mouth Texture: The gooey caramel and soft cake create a decadent texture that will have you coming back for more.
Simple Ingredients: Most of the ingredients are pantry staples, making it an easy and quick cake to bake.
Versatile: Serve it for any occasion—from a casual afternoon treat to a special gathering.
Top It Off: Add whipped cream or vanilla ice cream for an even richer experience.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

1 ½ cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
1 large egg
½ cup brewed coffee, cooled
½ cup buttermilk
1 teaspoon vanilla extract

For the Caramel Sauce:

1 cup brown sugar, packed
½ cup unsalted butter
¼ cup heavy cream
1 teaspoon vanilla extract
Pinch of salt

For the Coffee Drizzle:

2 tablespoons brewed coffee
1 tablespoon powdered sugar

Directions

Preheat the Oven & Prepare the Cake: Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch baking pan or line it with parchment paper.
Make the Cake Batter: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate large bowl, beat together the softened butter and egg until light and fluffy. Add the brewed coffee, buttermilk, and vanilla extract, and mix well. Gradually add the dry ingredients to the wet ingredients, stirring until smooth.
Bake the Cake: Pour the cake batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for 10 minutes in the pan, then transfer it to a wire rack to cool completely.
Prepare the Caramel Sauce: In a saucepan, combine the brown sugar, butter, and heavy cream. Stir constantly over medium heat until the mixture comes to a simmer. Let it simmer for about 3-4 minutes, stirring frequently, until the sauce thickens. Remove from heat, stir in the vanilla extract and salt, and set aside.
Make the Coffee Drizzle: In a small bowl, combine the brewed coffee with powdered sugar. Stir until smooth.
Assemble the Cake: Once the cake has cooled, poke holes all over the surface using a fork or skewer. Pour the caramel sauce evenly over the cake, allowing it to soak in. Drizzle the coffee mixture over the top for an extra coffee kick.
Serve & Enjoy: Serve the cake warm or at room temperature. For an extra indulgent touch, top with whipped cream or a scoop of vanilla ice cream!

Servings and Timing

Servings: 9-12
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

Add Chocolate: Drizzle some melted chocolate over the cake for a rich, chocolaty twist.
Nuts: Add chopped nuts, like pecans or walnuts, into the cake batter for extra texture and flavor.
Dairy-Free Version: Use dairy-free butter and substitute buttermilk with almond milk and a splash of lemon juice.

Storage/Reheating

Storage: Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
Reheating: Warm in the microwave for 20-30 seconds or in the oven at 350°F for 5-10 minutes for that fresh-out-of-the-oven taste.

FAQs

1. Can I make this cake ahead of time?

Yes, you can make the cake ahead of time and store it at room temperature or refrigerate it for later use.

2. Can I use instant coffee instead of brewed coffee?

Yes, you can substitute instant coffee mixed with water for brewed coffee.

3. How do I know when the cake is done?

The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.

4. Can I make the caramel sauce without cream?

You can substitute the cream with milk, but it may change the texture slightly, making it a bit less rich.

5. How should I store the leftover cake?

Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

6. Can I make the caramel sauce ahead of time?

Yes, you can make the caramel sauce ahead of time and store it in the refrigerator for up to 1 week. Reheat it before using.

7. How do I make the cake more moist?

Ensure that the cake doesn’t overbake, and you can add a tablespoon of sour cream or yogurt to the batter for added moisture.

8. Can I freeze this cake?

Yes, you can freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and foil before freezing.

9. How can I make the coffee flavor more intense?

Increase the amount of brewed coffee in the cake batter for a stronger coffee flavor.

10. Can I add a frosting to this cake?

Yes, you can top it with whipped cream, chocolate ganache, or a cream cheese frosting for an extra touch of sweetness.

Conclusion

This Gooey Coffee Caramel Cake is a delightful dessert that combines the deep richness of coffee with the sweet indulgence of caramel. With its soft texture and gooey topping, it’s the perfect treat for any coffee lover. Whether you’re serving it for a special occasion or just to satisfy your sweet tooth, this cake is sure to impress. Try it today and savor the perfect combination of flavors!

Gooey Coffee Caramel Cake

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Gooey Coffee Caramel Cake is the perfect dessert for coffee lovers, featuring a rich, melt-in-your-mouth cake infused with brewed coffee and topped with a decadent caramel sauce. With its soft, gooey texture and the perfect blend of coffee and caramel flavors, this cake is perfect for any occasion. Easy to make and irresistible to taste, it’s sure to become a family favorite!

Author: Amy
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 9-12 servings
Category: Dessert, Cake
Method: Baking
Cuisine: American

Instructions

Preheat the Oven & Prepare the Cake:
Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch baking pan or line it with parchment paper.
Make the Cake Batter:
In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat the softened butter and egg until light and fluffy. Add the brewed coffee, buttermilk, and vanilla extract, then mix well. Gradually add the dry ingredients to the wet ingredients, stirring until smooth.
Bake the Cake:
Pour the cake batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool for 10 minutes in the pan, then transfer it to a wire rack to cool completely.
Prepare the Caramel Sauce:
In a saucepan, combine brown sugar, butter, and heavy cream. Stir constantly over medium heat until the mixture simmers. Let it simmer for 3-4 minutes until it thickens. Remove from heat, stir in vanilla extract and salt, and set aside.
Make the Coffee Drizzle:
In a small bowl, mix brewed coffee and powdered sugar until smooth.
Assemble the Cake:
Once the cake has cooled, poke holes all over the surface using a fork or skewer. Pour the caramel sauce evenly over the cake, allowing it to soak in. Drizzle the coffee mixture over the top for an extra coffee kick.
Serve:
Serve the cake warm or at room temperature. Top with whipped cream or vanilla ice cream for extra indulgence.

Notes

Add Chocolate: Drizzle melted chocolate over the cake for a rich twist.

Nuts: Add chopped pecans or walnuts for a crunchy texture.

Dairy-Free Version: Use dairy-free butter and almond milk in place of buttermilk.