Table of Contents
There’s something truly magical about the combination of coffee and caramel in a dessert. The deep, rich notes of coffee perfectly complement the sweet, buttery flavor of caramel, creating a symphony of taste that’s both comforting and indulgent. If you’re a fan of these two flavors, then this gooey coffee caramel cake recipe is going to become your new favorite dessert. With its moist crumb, gooey caramel sauce, and a hint of coffee in every bite, this cake is perfect for any occasion, from casual family dinners to special celebrations.
Key Ingredients
The secret to this gooey coffee caramel cake lies in its carefully chosen ingredients. The cake itself is made with simple pantry staples, but the addition of coffee gives it a unique depth of flavor that sets it apart from your average dessert. The caramel sauce, made with brown sugar, butter, and heavy cream, adds a rich, gooey texture that makes this cake truly irresistible. And don’t forget the coffee drizzle, which ties everything together with a subtle coffee kick.
Ingredients List
| Component | Ingredients |
|---|---|
| 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 1/4 cup heavy cream 1 teaspoon vanilla extract Pinch of salt |
| For the Coffee Drizzle: | 2 tablespoons brewed coffee 1 tablespoon powdered sugar |
Helpful Tools
To make this gooey coffee caramel cake as easy and enjoyable as possible, here are three essential tools you’ll want to have on hand:
- Mixing Bowls: A set of mixing bowls in various sizes will help you keep your dry and wet ingredients separate until it’s time to combine them.
- Saucepan: A medium-sized saucepan is perfect for making the caramel sauce. Make sure it’s heavy-bottomed to prevent scorching.
- 9×9-Inch Baking Pan: This is the ideal size for this cake. You can also use a similar-sized pan if you don’t have a 9×9.
Pro-Tips
Here are five pro-tips to ensure your gooey coffee caramel cake turns out perfectly every time:
- Use Freshly Brewed Coffee: The flavor of the coffee is crucial in this recipe. Use freshly brewed coffee for the best results. If you’re not a coffee drinker, you can use decaf or even espresso for a stronger flavor.
- Don’t Overmix the Batter: Once you add the dry ingredients to the wet ingredients, mix just until combined. Overmixing can lead to a tough cake.
- Keep an Eye on the Caramel: Caramel can go from perfect to burnt in a matter of seconds. Stir constantly and remove it from the heat as soon as it thickens.
- Let the Cake Cool: Allow the cake to cool completely before adding the caramel sauce and coffee drizzle. This will help the cake set and make it easier to slice.
- Try a Variation: For a twist on this classic recipe, check out this Basque Cheesecake Recipe Best Easy Dessert for more dessert inspiration.
How to Make gooey coffee caramel cake
Follow these simple steps to create a gooey coffee caramel cake that will impress everyone at your table:
- 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: While the cake is cooling, make 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, whisk together the brewed coffee and powdered sugar until smooth. If the mixture is too thick, add a little more coffee, one teaspoon at a time, until you reach the desired consistency.
- Assemble the Cake: Once the cake has cooled completely, drizzle the caramel sauce over the top. Then, drizzle the coffee mixture over the caramel. Slice and serve immediately.
Variations
While this gooey coffee caramel cake is delicious as is, there are plenty of ways to customize it to your taste:
- Add a Nutty Crunch: Sprinkle chopped toasted pecans or walnuts over the top before serving for added texture and flavor.
- Make it Chocolate: Add a tablespoon of cocoa powder to the dry ingredients for a mocha twist.
- Turn it into a Layer Cake: Double the recipe and bake the cake in two 8-inch round pans. Fill and frost with the caramel sauce for a layered dessert.
Gooey Coffee Caramel Cake
This Gooey Coffee Caramel Cake is the ultimate indulgence for coffee lovers. A tender, moist cake infused with strong brewed espresso is poked while warm and drenched in a buttery, rich caramel glaze. The result is a melt-in-your-mouth dessert that tastes like your favorite caramel macchiato in cake form.
- Total Time: 50
- Yield: 9 squares
Ingredients
— The Coffee Cake Base —
1 ½ cups (190g) all-purpose flour
1 cup (200g) granulated sugar
½ cup (115g) unsalted butter, softened
1 large egg, room temperature
½ cup (120ml) strong brewed coffee or espresso, cooled
½ cup (120ml) buttermilk (or sour cream for extra moisture)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon pure vanilla extract
— The Gooey Caramel Glaze —
¾ cup (180ml) caramel sauce (homemade or high-quality store-bought)
2 tablespoons heavy cream
1 tablespoon strong brewed coffee
— Optional Topping —
Whipped cream
Toffee bits or chocolate shavings
Instructions
1. **Preheat:** Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan or a round cake pan.
2. **Mix Dry Ingredients:** In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. **Cream Butter & Sugar:** In a large bowl or stand mixer, beat the softened butter and granulated sugar together on medium-high speed until light and fluffy (about 3–4 minutes).
4. **Add Wet Ingredients:** Beat in the egg and vanilla extract until fully incorporated. Scrape down the sides of the bowl.
5. **Combine:** Reduce mixer speed to low. Add the flour mixture in three parts, alternating with the buttermilk and the ½ cup cooled coffee. Mix just until combined and smooth. Do not overmix.
6. **Bake:** Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
7. **Poke:** Remove the cake from the oven. Let it cool for just 5 minutes. While still warm, use the handle of a wooden spoon or a chopstick to poke holes all over the surface of the cake (about 1 inch apart).
8. **Make Glaze:** In a small bowl or measuring cup, whisk together the caramel sauce, heavy cream, and 1 tablespoon coffee until smooth and pourable. (Warm it slightly in the microwave if it’s too thick).
9. **Soak:** Slowly pour the coffee-caramel glaze over the warm cake, aiming for the holes so it soaks into the crumb. Spread any excess over the top with a spatula.
10. **Cool & Serve:** Let the cake cool completely in the pan to allow the gooey layer to set slightly. Serve warm or at room temperature, topped with whipped cream or crunchy toffee bits.
Notes
Coffee Strength: The stronger the coffee, the better the flavor contrast with the sweet caramel. Espresso works best, but strongly brewed dark roast is a great substitute.
Caramel Tip: If using store-bought caramel, choose a thick jarred sauce (like Ghirardelli or Smuckers salted caramel) rather than a thin syrup meant for ice cream.
Buttermilk Substitute: If you don’t have buttermilk, mix ½ cup whole milk with 1 ½ teaspoons of vinegar or lemon juice and let sit for 5 minutes.
Storage: Cover leftovers tightly and store at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Warm slices in the microwave for 10 seconds to bring back the ‘gooey’ texture.
- Prep Time: 15
- Cook Time: 35
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
FAQ
Q: Can I make this cake ahead of time?
A: Yes, you can bake the cake a day in advance. Store it in an airtight container at room temperature, and add the caramel sauce and coffee drizzle just before serving.
Q: Can I use a different type of milk instead of buttermilk?
A: Yes, you can substitute buttermilk with regular milk, but the cake may not be as tender. For a closer approximation, add a tablespoon of lemon juice or vinegar to a cup of milk and let it sit for 5 minutes before using.
Q: How should I store leftover cake?
A: Store any leftover cake in an airtight container at room temperature for up to 2 days. The caramel sauce may soften the cake slightly, but it will still be delicious.
This gooey coffee caramel cake is a dessert that’s sure to impress. With its rich coffee flavor, gooey caramel sauce, and simple preparation, it’s the perfect treat for any coffee lover. Whether you’re serving it at a dinner party or enjoying a slice with your afternoon coffee, this cake is bound to become a favorite. So go ahead, give it a try, and treat yourself to a little slice of indulgence.
For more delicious ideas, follow me on Pinterest