Gooey Coffee Caramel Cake

If you are a coffee lover, then this Gooey Coffee Caramel Cake is sure to delight your senses. Imagine a moist, tender cake infused with the rich aroma of brewed coffee, paired with a luscious caramel sauce that takes indulgence to new heights. This cake has a perfect balance of sweetness and a hint of bitterness from the coffee, creating a truly unique flavor profile. It’s ideal for cozy gatherings, afternoon tea, or as a delectable dessert to impress your guests. Each slice boasts a soft texture and a gooey topping that will leave everyone craving more.

Get ready to elevate your dessert game with this incredible recipe that is both simple and satisfying to make.

Ingredients

1 ½ cups all-purpose flour: The foundation of the cake, providing structure and softness.
1 cup granulated sugar: Adds sweetness and helps achieve a tender crumb.
1 teaspoon baking powder: A leavening agent that helps the cake rise.
½ teaspoon baking soda: Works alongside baking powder for a perfect lift.
½ teaspoon salt: Enhances flavor and balances the sweetness.
½ cup unsalted butter, softened: Provides moisture and richness to the cake.
1 large egg: Binds ingredients together and adds richness.
½ cup brewed coffee, cooled: Infuses the cake with robust flavor.
½ cup buttermilk: Adds tanginess and makes the cake extra moist.
1 teaspoon vanilla extract: Enhances the overall flavor.
1 cup brown sugar, packed: Adds depth of flavor and moisture to the caramel.
½ cup unsalted butter: Creates a smooth and rich caramel sauce.
¼ cup heavy cream: Makes the caramel velvety and luxurious.
1 teaspoon vanilla extract: Adds warmth and depth to the caramel.
Pinch of salt: Balances the sweetness of the caramel.
2 tablespoons brewed coffee: Intensifies the coffee flavor in the sauce.
1 tablespoon powdered sugar: For a light, sweet dusting on top.

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan to ensure easy removal of the cake.
In a medium bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined.
In a large bowl, beat the softened butter and egg together until light and fluffy. Add in the cooled brewed coffee, buttermilk, and vanilla extract. Mix well.
Gradually add the dry ingredients to the wet mixture, stirring until the batter is smooth and well combined.
Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for 10 minutes in the pan before transferring it to a wire rack.
For the caramel sauce, in a saucepan, combine the brown sugar, unsalted butter, and heavy cream over medium heat. Stir until the mixture begins to simmer, then let it simmer for 3-4 minutes until it thickens.
Remove from heat and stir in the vanilla extract, pinch of salt, and brewed coffee. Allow the sauce to cool slightly before using.
Drizzle the warm caramel sauce over the cooled cake and dust with powdered sugar if desired. Slice and serve to enjoy!

Recipe Details

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 9
Calories: Approximately 350 per slice

Tips, Storage & Variations

It’s best to use room temperature ingredients for a smoother batter.
Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
For freezing, wrap the cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months.
Experiment with flavors by adding cocoa powder for a mocha twist or incorporating nuts for added texture.

FAQ Section

Q: Can I use decaf coffee in this recipe?
A: Yes, decaf coffee can be used to make this cake if you prefer a caffeine-free dessert.

Q: How can I make this cake gluten-free?
A: Substitute the all-purpose flour with a gluten-free flour blend that measures 1:1.

Q: Can I prepare the caramel sauce in advance?
A: Yes, you can make the caramel sauce ahead of time and store it in the refrigerator. Just reheat before drizzling.

Q: What can I use instead of buttermilk?
A: You can make a buttermilk substitute by mixing ½ cup milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.

Q: How should I serve this cake?
A: This cake is delightful on its own, but you can also serve it with whipped cream or a scoop of vanilla ice cream for an extra treat.

Q: Can I use a different type of sugar in the recipe?
A: You can use coconut sugar or raw sugar in place of granulated sugar for a different flavor profile.

Conclusion

So, why not give this Gooey Coffee Caramel Cake a try? Each bite is a warm hug for your taste buds, perfect for any occasion. Whether you bake it for a special event or simply to enjoy at home, this cake promises to bring joy and comfort. Share it with friends and family, and watch how quickly it disappears!

Gooey Coffee Caramel Cake

Print Recipe

A moist, tender cake infused with the rich aroma of brewed coffee, topped with a luscious caramel sauce, perfect for any occasion.

Author: amanda-lewis
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 9 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

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
1 cup brown sugar, packed
½ cup unsalted butter
¼ cup heavy cream
1 teaspoon vanilla extract
Pinch of salt
2 tablespoons brewed coffee
1 tablespoon powdered sugar

Instructions

Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan.
In a medium bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined.
In a large bowl, beat the softened butter and egg together until light and fluffy. Add in the cooled brewed coffee, buttermilk, and vanilla extract. Mix well.
Gradually add the dry ingredients to the wet mixture, stirring until the batter is smooth and well combined.
Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for 10 minutes in the pan before transferring it to a wire rack.
For the caramel sauce, in a saucepan, combine the brown sugar, unsalted butter, and heavy cream over medium heat. Stir until the mixture begins to simmer, then let it simmer for 3-4 minutes until it thickens.
Remove from heat and stir in the vanilla extract, pinch of salt, and brewed coffee. Allow the sauce to cool slightly before using.
Drizzle the warm caramel sauce over the cooled cake and dust with powdered sugar if desired. Slice and serve to enjoy!

Notes

It’s best to use room temperature ingredients for a smoother batter. Store leftover cake in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator.