Print

Gooey Coffee Caramel Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 80 reviews

Indulge in this Gooey Coffee Caramel Cake, a rich and moist cake infused with brewed coffee and topped with a luscious homemade caramel sauce and a subtle coffee drizzle. This dessert perfectly balances the boldness of coffee with the sweetness of caramel, making it an irresistible treat for coffee and caramel lovers alike.

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
  • ¼ cup heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

For the Coffee Drizzle:

  • 2 tablespoons brewed coffee
  • 1 tablespoon powdered sugar

Instructions

  1. Preheat the Oven: Set your oven to 350°F (175°C) and grease a 9-inch round or square cake pan to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
  3. Cream Butter and Egg: In a separate bowl, beat the softened unsalted butter until creamy, then add the large egg and mix until combined and fluffy, creating a smooth base for the batter.
  4. Add Wet Ingredients: Gradually add brewed coffee, buttermilk, and vanilla extract to the butter and egg mixture. Stir well to combine all the wet ingredients.
  5. Combine Wet and Dry Ingredients: Slowly fold the dry ingredients into the wet mixture until just combined, taking care not to overmix which can toughen the cake.
  6. Pour Batter and Bake: Pour the batter into the prepared cake pan. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  7. Prepare Caramel Sauce: While the cake bakes, melt the ½ cup unsalted butter in a saucepan over medium heat. Stir in the packed brown sugar and cook until it dissolves and the mixture is bubbling. Slowly whisk in the heavy cream and continue to cook for 2-3 minutes until thickened. Remove from heat and stir in vanilla extract and a pinch of salt.
  8. Cool Cake: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
  9. Glaze with Caramel Sauce: Pour the warm caramel sauce generously over the cooled cake, allowing some to soak slightly into the cake for gooey texture.
  10. Prepare Coffee Drizzle: Mix the 2 tablespoons brewed coffee with 1 tablespoon powdered sugar until the sugar dissolves completely and a smooth drizzle forms.
  11. Drizzle and Serve: Drizzle the coffee glaze over the caramel-topped cake just before serving to add an extra burst of coffee flavor and a glossy finish.

Notes

  • Ensure coffee is fully cooled before adding to batter to avoid curdling the eggs.
  • Use freshly brewed coffee for the best flavor impact.
  • For a deeper caramel flavor, you can cook the brown sugar mixture a bit longer, but watch carefully to avoid burning.
  • This cake is best served the same day but can be stored covered at room temperature for up to 2 days.
  • Use unsalted butter to control the saltiness of the cake and caramel.

Find it online: https://recipethrive.com/gooey-coffee-caramel-cake-recipe/