Gooey Coffee Caramel Cake

This Gooey Coffee Caramel Cake blends rich coffee notes with sweet caramel for a dessert that is both comforting and impressive. Each bite offers a tender crumb and a melt-in-your-mouth topping perfect for celebrations or a cozy night in with a hot drink.

I first whipped this up to satisfy my husband’s craving for something sweet and coffee-flavored after dinner. Now it is my go-to for potlucks since it never fails to wow guests and disappears long before dessert plates are cleared.

Ingredients

• All-purpose flour: brings structure and softness opt for unbleached for best results
• Granulated sugar: offers sweetness without overpowering the coffee notes use fine sugar for even mixing
• Baking powder and baking soda: help the cake rise properly always check the date for freshness
• Salt: balances sweetness and deepens all the flavors I prefer fine sea salt for consistency
• Unsalted butter: provides richness and moisture choose high-quality butter for best flavor
• Egg: binds the cake and contributes to tenderness room temperature eggs mix best
• Brewed coffee: infuses deep robust coffee flavor cool before adding to avoid scrambling the egg
• Buttermilk: keeps the crumb moist and tangy shake well or use a homemade substitute
• Vanilla extract: rounds out flavors choose pure vanilla for maximum aroma
• Brown sugar for caramel sauce: supplies smooth molasses sweetness firmly pack for true measurement
• Heavy cream: creates creamy luxurious caramel richness only real dairy will do
• Powdered sugar for coffee drizzle: dissolves instantly for smooth texture
• Pinch of salt in both batter and caramel: brings balance and complexity

Step-by-Step Instructions

Preheat and Prepare the Pan:

Get your oven ready by setting it to three hundred fifty degrees Fahrenheit. Grease and flour a nine by nine inch baking pan or use parchment paper. This prevents sticking and ensures a clean easy release.

Mix the Dry Ingredients:

Combine the flour, sugar, baking powder, baking soda, and salt in a medium bowl. Whisk thoroughly to disperse leaveners for an even crumb in every slice.

Cream the Butter and Egg:

In a large bowl beat the softened butter and egg together until the mixture looks pale and fluffy. This step traps air for a light cake texture.

Combine Wet Ingredients:

Mix in the cooled brewed coffee, buttermilk, and vanilla extract until everything is smooth. Cooling the coffee prevents the egg from cooking prematurely.

Incorporate Dry Ingredients:

Gradually stir the dry mix into the wet ingredients using a spatula. Gently fold just until everything is smooth. Overmixing can yield a tough cake.

Bake the Cake:

Pour the batter into the prepared pan. Slide it into the oven and bake for twenty five to thirty minutes. Check for doneness with a toothpick inserted in the center. It should come out clean or with only a few moist crumbs.

Cool the Cake:

Let the cake rest in the pan for ten minutes to firm up. Invert onto a wire rack and let it cool completely for easy slicing and assembly.

Make the Caramel Sauce:

Set a saucepan over medium heat. Add packed brown sugar, butter, and heavy cream. Stir constantly as it comes to a simmer about three to four minutes until thickened. Remove from heat and stir in vanilla and a pinch of salt. Let cool until slightly thick but pourable.

Prepare the Coffee Drizzle:

Mix brewed coffee with powdered sugar in a small bowl until smooth and glossy. This creates a punchy sweet drizzle to finish.

Assemble the Cake:

Once cool pour the warm caramel over the cake. Finish with the coffee drizzle poured in lines or a swirl. Serve slices with extra sauce if you wish.

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Every time I pour the glossy caramel over the just cooled cake I remember the first time my grandmother let me make caramel sauce by myself. It felt like pure magic watching sugar and butter transform into something so luxurious and I still get that little thrill every time I make it for my own family.

Storage Tips

Let leftover cake cool fully then wrap tightly in plastic wrap or store in an airtight container. It keeps on the counter for two days. For longer storage refrigerate for up to five days. Warm slices gently before serving to bring back that gooey texture. Caramel sauce thickens when chilled but will soften after a quick zap in the microwave.

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Ingredient Substitutions

You can swap buttermilk for regular milk mixed with a spoonful of vinegar or lemon juice. If you do not have fresh brewed coffee instant espresso powder dissolved in hot water works just fine. Coconut sugar adds a pleasant twist to the caramel if you wish to experiment.

Serving Suggestions

This cake tastes amazing warm with a scoop of vanilla ice cream or fresh whipped cream. Try adding a sprinkle of flaky salt or chopped toasted nuts for extra crunch. For an elegant dessert plate cut into small squares and drizzle each with just a touch more caramel before serving.

Cultural and Historical Context

Coffee and caramel pairings have delighted dessert lovers for generations. The tradition of combining robust coffee flavor with sweets seems to have started in European cafés where both ingredients symbolized comfort and celebration. This cake embraces that legacy bringing modern ease to those timeless flavors.

Recipe FAQs

→ What type of coffee works best?

Freshly brewed medium or dark roast brings out the richest flavor, but any brewed coffee will work.

→ Can I substitute buttermilk?

Yes, you can use a mix of milk with a splash of lemon juice or vinegar as an alternative to buttermilk.

→ How should I store this cake?

Keep the cake covered at room temperature for up to two days or refrigerate for longer freshness.

→ Is it possible to make the caramel sauce ahead?

Absolutely. The caramel sauce can be made in advance and gently reheated before pouring over the cake.

→ Can I freeze the cake?

Yes, freeze the cake (without caramel) tightly wrapped for up to two months. Add toppings when ready to serve.