If you’re a fan of rich, indulgent desserts, this gooey coffee caramel cake recipe will knock your socks off! Imagine layers of soft, spongy cake infused with coffee and drizzled with luscious homemade caramel sauce. The combination of bold coffee flavors and buttery caramel is simply irresistible. Whether you’re preparing this for a special occasion or just because you need something sweet with your coffee, this cake is a total showstopper!
This recipe holds a special place in my heart. It reminds me of lazy Sunday mornings, sitting with a hot cup of coffee and a slice of cake while catching up with loved ones. The caramel sauce? Oh, it’s the star of the show—thick, golden, and slightly salted to balance the sweetness. Trust me, you’re going to want to make this again and again.
The Story Behind Gooey Coffee Caramel Cake
Let’s dive into the origins of this decadent dessert. Coffee-flavored cakes have been around for centuries, especially in European baking traditions. They were initially popularized in 19th-century England, where coffee houses inspired bakers to incorporate the rich flavors of coffee into their sweets. Over time, these recipes evolved to include complementary ingredients like caramel, chocolate, and nuts.
For me, this cake is a modern twist on those traditional recipes. I wanted to create a dessert that felt familiar yet exciting—something that combines the comforting warmth of coffee with the luxurious sweetness of caramel. And the gooey factor? That’s just my personal touch to make every bite feel like an indulgence.
This cake is perfect for fall and winter when you’re craving something cozy, but honestly, it’s so good you’ll find excuses to bake it year-round. Plus, it’s versatile—you can adapt it to fit different occasions, whether that’s a birthday, holiday gathering, or just a casual dessert for two.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity. Most of the ingredients are pantry staples, but each one plays a crucial role in creating the perfect coffee caramel cake. Let’s break them down:
- All-purpose flour: Provides structure to the cake. For a gluten-free option, you can use a 1:1 gluten-free baking flour.
- Granulated sugar: Sweetens the cake and balances the coffee flavor.
- Brown sugar: Adds depth and a slightly molasses-like flavor to the caramel.
- Eggs: Bind everything together and give the cake its light, fluffy texture.
- Unsalted butter: Adds richness and moisture. Use high-quality butter for the best flavor.
- Brewed coffee: The star ingredient! Use a strong brew for a more pronounced coffee taste.
- Heavy cream: Essential for making the gooey caramel sauce.
- Vanilla extract: Enhances the overall flavor profile.
- Baking powder and baking soda: Help the cake rise beautifully.
- Salt: Balances the sweetness and enhances the flavors.
- Optional toppings: Chopped nuts, chocolate shavings, or even a sprinkle of sea salt for extra flair.
Equipment Needed
You don’t need fancy tools to make this gooey coffee caramel cake, but having the right equipment can make the process a lot smoother:
- Mixing bowls: A few medium and large bowls for combining ingredients.
- Hand or stand mixer: Makes creaming butter and sugar a breeze.
- 9-inch round cake pans: You’ll need two for the layered look.
- Cooling rack: Helps the cakes cool evenly without becoming soggy.
- Saucepan: For preparing the caramel sauce.
- Offset spatula: Perfect for spreading frosting or caramel evenly.
If you don’t have cake pans, you can use a 9×13-inch baking dish for a single-layer cake. And don’t worry if you don’t have a mixer—good old-fashioned elbow grease works too!
How to Make Gooey Coffee Caramel Cake
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together 2 1/2 cups (315g) all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Set aside.
- In another bowl, cream 1 cup (230g) unsalted butter and 1 1/2 cups (300g) granulated sugar until light and fluffy (about 3 minutes).
- Beat in 3 eggs, one at a time, then add 1 tsp vanilla extract and 1 cup (240ml) brewed coffee. The batter might look slightly curdled—don’t panic!
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Don’t overmix!
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- While the cakes cool, make the caramel sauce. In a saucepan, combine 1 cup (200g) brown sugar, 1/2 cup (120ml) heavy cream, 4 tbsp (60g) butter, and a pinch of salt. Cook over medium heat, stirring constantly, until thickened (about 5 minutes). Remove from heat and stir in 1 tsp vanilla extract.
- Once the cakes are completely cool, spread a layer of caramel sauce on top of one cake. Place the second cake on top and drizzle more caramel over the top and sides.
- Optional: Garnish with your favorite toppings like nuts or chocolate shavings.
- Slice, serve, and enjoy the gooey goodness!
Cooking Tips & Tricks
Here are some tips to make sure your gooey coffee caramel cake turns out perfectly:
- Use room-temperature ingredients for a smoother batter and better texture.
- Brew a strong coffee for a more pronounced flavor—espresso works well if you have it.
- If your caramel sauce is too thick, add a splash of heavy cream to thin it out.
- Let the cakes cool completely before assembling, or the caramel will slide off.
- For an extra gooey cake, poke small holes in the layers and pour caramel sauce into them before assembling.
Variations & Adaptations
Make this recipe your own with these fun twists:
- Gluten-free: Swap the all-purpose flour with a gluten-free 1:1 baking mix.
- Vegan: Use plant-based butter, flax eggs, and coconut cream in place of heavy cream.
- Chocolate twist: Add a layer of chocolate ganache between the cake layers for extra decadence.
- Nutty delight: Sprinkle chopped pecans or walnuts on top of the caramel for added crunch.
- Seasonal flair: Add a pinch of cinnamon or nutmeg to the batter for a warm, spiced flavor.
Serving & Storage Suggestions
This gooey coffee caramel cake is best served slightly warm or at room temperature. Pair it with a cup of freshly brewed coffee or a glass of cold milk for the ultimate treat. If you want to get fancy, a dollop of whipped cream or a scoop of vanilla ice cream takes it to the next level.
To store, cover the cake tightly and keep it in the refrigerator for up to 5 days. You can also freeze individual slices wrapped in plastic wrap and foil for up to 3 months. To reheat, microwave a slice for 15-20 seconds to restore its gooey texture.
Nutritional Information & Benefits
While this cake is undeniably indulgent, it does offer some surprising perks:
- Calories: Approximately 450 per slice (depending on portion size).
- Caffeine boost: The coffee provides a gentle energy lift.
- Rich in flavor: Satisfies cravings, so you’re less likely to overindulge.
- Customizable: Easily adapted for dietary needs.
Just be mindful of portion sizes if you’re watching your sugar intake—it’s a treat, after all!
Conclusion
This gooey coffee caramel cake is the ultimate dessert for coffee and caramel lovers alike. Its rich, moist layers and decadent caramel drizzle make it a crowd-pleaser every single time. Whether you’re new to baking or a seasoned pro, this recipe is approachable, adaptable, and downright delicious.
Why not give it a try? Share your creations with me in the comments or tag me on social media—I’d love to see how you make this recipe your own. Happy baking, and may your days always include cake!
FAQs
Can I make this cake ahead of time?
Yes! You can bake the cake layers a day in advance and store them tightly wrapped. Assemble with caramel sauce just before serving.
Can I use instant coffee instead of brewed coffee?
Absolutely. Dissolve 2 teaspoons of instant coffee in 1 cup of hot water for a quick substitute.
What if my caramel sauce turns grainy?
This usually happens if the sugar crystallizes. To fix it, reheat the sauce gently and stir until smooth.
Can I double the recipe for a larger crowd?
Yes, just double the ingredients and use a larger pan or bake in batches.
What’s the best way to reheat this cake?
Microwave individual slices for 15-20 seconds or warm the whole cake in a low oven (300°F/150°C) for about 10 minutes.
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