This Gooey Coffee Caramel Cake is a soft, moist coffee cake with a sticky caramel sauce. It has a mild coffee flavor and a warm caramel topping. The cake is easy to make and works for a snack, dessert, or coffee time. Learn a few simple steps and you will have a rich, gooey cake to enjoy with friends or family. For a quick coffee note comparison, see this cafe au lait guide that explains how coffee and milk pair well with sweets.
Why make this recipe
Make this cake when you want a simple, comforting dessert with big flavor. It uses common ingredients and takes little hands-on time. The caramel sauce is quick to make and turns a plain cake into something special. It pairs well with coffee or a scoop of vanilla ice cream.
How to make Gooey Coffee Caramel Cake
This section shows the ingredients and the step-by-step directions. Follow the steps in order for the best result.
Ingredients :
- 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
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 tablespoons brewed coffee
- 1 tablespoon powdered sugar
Directions :
- Step 1: 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. - Step 2: 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. - Step 3: 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. - Step 4: 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.
How to serve Gooey Coffee Caramel Cake
Cut the cake into squares. Spoon warm caramel sauce on top. Serve with a cup of coffee or a scoop of vanilla ice cream. For a matching flavored drink, consider serving it with a caramel macchiato variation like the ideas found in this caramel macchiato guide.
How to store Gooey Coffee Caramel Cake
Cover the cooled cake in the pan or move it to an airtight container. Store in the refrigerator for up to 4 days. Reheat slices in the microwave for 10–20 seconds to warm the caramel before serving. To freeze, wrap individual slices in plastic and place in a freezer bag for up to 2 months. Thaw in the fridge overnight and warm before serving.
Tips to make Gooey Coffee Caramel Cake
- Use cooled brewed coffee so it does not cook the egg in the batter.
- Measure flour by spooning it into the cup and leveling it off.
- Do not overbake; check at 25 minutes. A toothpick should come out mostly clean.
- Stir the caramel constantly to prevent burning.
- Warm the caramel slightly before serving if it gets too thick.
Variation
- Add 1/2 cup chopped nuts (pecans or walnuts) on top of the cake before pouring the caramel for crunch.
- Stir 1/2 teaspoon cinnamon into the cake batter for a warm spice note.
- Fold 1/2 cup chocolate chips into the batter for a mocha-chocolate twist.
FAQs
Q: Can I use instant coffee instead of brewed coffee?
A: Yes. Dissolve 1 teaspoon instant coffee in 1/2 cup warm water and let it cool before adding.
Q: Can I make this cake dairy-free?
A: Yes. Use plant-based butter and heavy cream substitutes. Use a dairy-free milk in place of buttermilk and add 1/2 tablespoon vinegar to mimic buttermilk.
Q: Why did my caramel seize or become grainy?
A: If the heat is too high or you stop stirring, the sugar can crystalize. Cook on medium heat and stir often. If grainy, you can try adding a tablespoon of warm water and gently heating to smooth it.
Q: Can I double the recipe?
A: Yes. Use a larger pan and adjust bake time. Check for doneness with a toothpick.
Conclusion
This Gooey Coffee Caramel Cake gives you a soft coffee cake and a rich caramel top that many people will enjoy. For more cake ideas with coffee and caramel, see this recipe for a similar Caramel Coffee Sheet Cake with Chocolate Espresso Buttercream. If you like cinnamon with caramel and coffee, try this Cinnamon Caramel Coffee Cake for another flavor twist.
Gooey Coffee Caramel Cake
Ingredients
For the Cake
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cups unsalted butter, softened
- 1 large egg
- 0.5 cups brewed coffee, cooled
- 0.5 cups buttermilk
- 1 teaspoon vanilla extract
For the Caramel Sauce
- 1 cup brown sugar, packed
- 0.5 cups unsalted butter
- 0.25 cups heavy cream
- 1 teaspoon vanilla extract
- a pinch salt
- 2 tablespoons brewed coffee
- 1 tablespoon powdered sugar
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch baking pan or line it with parchment paper.
- 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.
Baking
- 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.
Caramel Sauce Preparation
- In a saucepan, combine the brown sugar, butter, and heavy cream.
- Stir constantly over medium heat until the mixture comes to a simmer and 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.