Gooey Coffee Caramel Cake – A Bold, Sweet, Buttery Delight for Coffee Lovers

🎉 Introduction

If your love language is coffee, caramel, and cake — then this rich, Gooey Coffee Caramel Cake is your new obsession. With a soft, buttery base, a bold coffee kick, and a silky caramel drip running through every bite, it’s like a latte and dessert collided in the best possible way.

This recipe blends the warm bitterness of fresh coffee with the sweet notes of brown sugar and cream, resulting in a moist, slightly dense crumb and a gooey finish that’ll have you licking the spoon. It’s the perfect bake for weekend brunch, afternoon tea, holidays, or whenever you want to impress guests or simply indulge yourself.

🧰 Equipment Needed

You don’t need a bakery setup to achieve gooey magic. Here’s what you’ll want on hand:

• 9-inch round or square cake pan
• Large mixing bowls
• Electric hand mixer or stand mixer
• Whisk
• Saucepan (for caramel)
• Measuring cups & spoons
• Spatula
• Wire cooling rack
• Toothpick or cake tester

🍰 Tip: Use parchment paper to lift the cake out neatly for clean slicing.

🛒 Ingredients

🍰 For the Cake Batter

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1 cup granulated sugar
• 1 large egg
• 2 tsp vanilla extract
• 1/2 cup buttermilk, room temperature
• 5/8 cup brewed coffee, cooled

🍮 For the Gooey Caramel Drizzle

• 1/4 cup heavy cream
• 1/4 cup unsalted butter
• 1/4 cup brown sugar
• 1/2 tsp vanilla extract
• Pinch of salt

🌟 For Garnish

• 1 tbsp powdered sugar
• Optional: Toffee bits, sea salt flakes, espresso beans

👩‍🍳 Directions

Step 1: Brew the Coffee

• Brew a strong coffee (about 2/3 cup or 5/8 if using a measuring cup). Let it cool to room temperature while you prep the rest.

☕ The stronger the brew, the bolder the flavor!

Step 2: Prepare the Cake Batter

1. Preheat oven to 350°F (175°C). Grease and line a 9-inch cake pan.
2. In a large bowl, cream:
   • Softened butter, granulated sugar, and brown sugar until light and fluffy (3–4 minutes).
3. Beat in:
   • Egg and vanilla extract. Mix until smooth.
4. In a separate bowl, whisk:
   • Flour, baking powder, baking soda, salt.
5. Mix wet and dry:
   • Alternate between adding flour mixture and buttermilk, beginning and ending with flour.
6. Pour in the cooled coffee, stirring just until incorporated. The batter will be smooth and pourable.

Step 3: Bake the Cake

1. Pour the batter into the prepared cake pan.
2. Smooth the top and tap the pan gently on the counter to remove bubbles.
3. Bake for 35–40 minutes or until a toothpick comes out clean.
4. Let cool in the pan for 10 minutes, then transfer to a wire rack.

🍴 Don’t worry if the top looks slightly sunken — it’s part of the gooey magic!

🍮 Step 4: Make the Caramel Drizzle

While the cake bakes, prepare your caramel sauce:

1. In a saucepan over medium heat, melt:
   • Butter, brown sugar, and cream.
2. Stir constantly until the sugar dissolves and the sauce begins to bubble (2–3 minutes).
3. Remove from heat and stir in:
   • Vanilla extract and a pinch of salt.
4. Let cool slightly before pouring.

🎂 Step 5: Assemble and Garnish

1. Poke small holes in the warm cake using a skewer or fork.
2. Pour warm caramel drizzle over the top, allowing it to seep into the sponge.
3. Let set for 15–20 minutes.
4. Dust with powdered sugar before serving.
   Optional: Top with toffee bits or espresso beans for texture and flair.

🍮 This cake is best served slightly warm for ultimate gooeyness.

🍽️ Servings & Timing

• Yield: 8–10 slices
• Prep Time: 20 minutes
• Bake Time: 40 minutes
• Assembly & Cooling: 20 minutes
• Total Time: ~1 hour 20 minutes

🧊 Storage & Reheating

Refrigerator

• Store in an airtight container for up to 4 days. Reheat individual slices in the microwave for 10–15 seconds.

Freezer

• Freeze slices wrapped in parchment and foil for up to 2 months. Thaw and reheat before serving.

🥄 Variations

You can customize this cake to match your flavor vibe:

• 🍫 Mocha Madness – Add 1 tbsp cocoa powder to the batter and drizzle with chocolate caramel.
• 🥥 Coconut Latte – Use coconut milk instead of buttermilk and top with toasted coconut flakes.
• 🍎 Salted Caramel Apple – Fold in 1/2 cup finely chopped apples and a pinch of cinnamon.
• 🧁 Mini Muffin Style – Bake in a muffin tin for portable gooey cakes (reduce bake time to 18–22 min).
• ☕ Espresso Boost – Add 1/2 tsp espresso powder to intensify the coffee flavor.

❓ 10 FAQs

1. Can I use instant coffee instead of brewed?
Yes — dissolve 1 tsp instant coffee in 5/8 cup hot water and let cool.

2. Is buttermilk necessary?
Yes — it adds moisture and acidity. You can DIY it with 1/2 cup milk + 1 tsp lemon juice or vinegar.

3. Can I make it dairy-free?
Yes — use plant-based butter, cream, and milk alternatives. The flavor may shift slightly.

4. Can I use less sugar?
Yes — reduce up to 1/4 cup total, but don’t skimp too much or the texture may suffer.

5. Can I double the recipe?
Absolutely! Use a 9×13 pan and adjust baking time by 5–10 minutes.

6. How gooey is it?
Think soft crumb with sticky, rich top — not molten, but definitely moist.

7. Can I add nuts?
Yes — pecans or walnuts add texture and balance the sweetness.

8. What kind of coffee works best?
Strong brewed coffee or espresso — the more flavorful, the better!

9. Can I make this ahead?
Yes — it’s even better the next day. Just warm slightly before serving.

10. Can I use caramel sauce instead of making it?
Sure! Store-bought works in a pinch, but homemade gives better depth and gooeyness.

🏁 Conclusion

This Gooey Coffee Caramel Cake is the perfect union of comfort and indulgence — with the bold depth of coffee and the sweet richness of caramel. It’s one of those desserts that feels sophisticated yet nostalgic, ideal for cozy gatherings, weekend treats, or just a moment of joy with a cup of tea.

Soft, sticky, and buttery in all the right ways — bake it once, and it’ll become a go-to for your coffee-loving soul.

Adam

Gooey Coffee Caramel Cake – A Bold, Sweet, Buttery Delight for Coffee Lovers

If your love language is coffee, caramel, and cake — then this rich, Gooey Coffee Caramel Cake is your new obsession. With a soft, buttery base, a bold coffee kick, and a silky caramel drip running through every bite, it’s like a latte and dessert collided in the best possible way. This recipe blends the warm bitterness of fresh coffee with the sweet notes of brown sugar and cream, resulting in a moist, slightly dense crumb and a gooey finish that’ll have you licking the spoon. It’s the perfect bake for weekend brunch, afternoon tea, holidays, or whenever you want to impress guests or simply indulge yourself.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

bake & Frosting & Assembly time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 10 slices

Ingredients Equipment Method Notes

Ingredients

  

🍰 For the Cake Batter

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter softened
• 1 cup brown sugar packed
• 1 cup granulated sugar
• 1 large egg
• 2 tsp vanilla extract
• 1/2 cup buttermilk room temperature
• 5/8 cup brewed coffee cooled

🍮 For the Gooey Caramel Drizzle

• 1/4 cup heavy cream
• 1/4 cup unsalted butter
• 1/4 cup brown sugar
• 1/2 tsp vanilla extract
• Pinch of salt

🌟 For Garnish

• 1 tbsp powdered sugar
• Optional: Toffee bits sea salt flakes, espresso beans

Equipment

• You don’t need a bakery setup to achieve gooey magic. Here’s what you’ll want on hand:
• 9-inch round or square cake pan
• Large mixing bowls
• Electric hand mixer or stand mixer
• Whisk
• Saucepan (for caramel)
• Measuring cups & spoons
• Spatula
• Wire cooling rack
• Toothpick or cake tester
• 🍰 Tip: Use parchment paper to lift the cake out neatly for clean slicing.

Method

 

Step 1: Brew the Coffee

1. Brew a strong coffee (about 2/3 cup or 5/8 if using a measuring cup). Let it cool to room temperature while you prep the rest.

☕ The stronger the brew, the bolder the flavor!

Step 2: Prepare the Cake Batter

1. Preheat oven to 350°F (175°C). Grease and line a 9-inch cake pan.
2. In a large bowl, cream:
3. Softened butter, granulated sugar, and brown sugar until light and fluffy (3–4 minutes).
4. Beat in:
5. Egg and vanilla extract. Mix until smooth.
6. In a separate bowl, whisk:
7. Flour, baking powder, baking soda, salt.
8. Mix wet and dry:
9. Alternate between adding flour mixture and buttermilk, beginning and ending with flour.
10. Pour in the cooled coffee, stirring just until incorporated. The batter will be smooth and pourable.

Step 3: Bake the Cake

1. Pour the batter into the prepared cake pan.
2. Smooth the top and tap the pan gently on the counter to remove bubbles.
3. Bake for 35–40 minutes or until a toothpick comes out clean.
4. Let cool in the pan for 10 minutes, then transfer to a wire rack.

🍴 Don’t worry if the top looks slightly sunken — it’s part of the gooey magic!

🍮 Step 4: Make the Caramel Drizzle

1. While the cake bakes, prepare your caramel sauce:
2. In a saucepan over medium heat, melt:
3. Butter, brown sugar, and cream.
4. Stir constantly until the sugar dissolves and the sauce begins to bubble (2–3 minutes).
5. Remove from heat and stir in:
6. Vanilla extract and a pinch of salt.
7. Let cool slightly before pouring.

🎂 Step 5: Assemble and Garnish

1. Poke small holes in the warm cake using a skewer or fork.
2. Pour warm caramel drizzle over the top, allowing it to seep into the sponge.
3. Let set for 15–20 minutes.
4. Dust with powdered sugar before serving.
5. Optional: Top with toffee bits or espresso beans for texture and flair.

🍮 This cake is best served slightly warm for ultimate gooeyness.

Notes

🧊 Storage & Reheating

Refrigerator
Store in an airtight container for up to 4 days. Reheat individual slices in the microwave for 10–15 seconds.

Freezer
Freeze slices wrapped in parchment and foil for up to 2 months. Thaw and reheat before serving.

🥄 Variations

You can customize this cake to match your flavor vibe:

🍫 Mocha Madness – Add 1 tbsp cocoa powder to the batter and drizzle with chocolate caramel.

🥥 Coconut Latte – Use coconut milk instead of buttermilk and top with toasted coconut flakes.

🍎 Salted Caramel Apple – Fold in 1/2 cup finely chopped apples and a pinch of cinnamon.

🧁 Mini Muffin Style – Bake in a muffin tin for portable gooey cakes (reduce bake time to 18–22 min).

☕ Espresso Boost – Add 1/2 tsp espresso powder to intensify the coffee flavor.

❓ 10 FAQs

1. Can I use instant coffee instead of brewed?
Yes — dissolve 1 tsp instant coffee in 5/8 cup hot water and let cool.

2. Is buttermilk necessary?
Yes — it adds moisture and acidity. You can DIY it with 1/2 cup milk + 1 tsp lemon juice or vinegar.

3. Can I make it dairy-free?
Yes — use plant-based butter, cream, and milk alternatives. The flavor may shift slightly.

4. Can I use less sugar?
Yes — reduce up to 1/4 cup total, but don’t skimp too much or the texture may suffer.

5. Can I double the recipe?
Absolutely! Use a 9×13 pan and adjust baking time by 5–10 minutes.

6. How gooey is it?
Think soft crumb with sticky, rich top — not molten, but definitely moist.

7. Can I add nuts?
Yes — pecans or walnuts add texture and balance the sweetness.

8. What kind of coffee works best?
Strong brewed coffee or espresso — the more flavorful, the better!

9. Can I make this ahead?
Yes — it’s even better the next day. Just warm slightly before serving.

10. Can I use caramel sauce instead of making it?
Sure! Store-bought works in a pinch, but homemade gives better depth and gooeyness.

🏁 Conclusion

This Gooey Coffee Caramel Cake is the perfect union of comfort and indulgence — with the bold depth of coffee and the sweet richness of caramel. It’s one of those desserts that feels sophisticated yet nostalgic, ideal for cozy gatherings, weekend treats, or just a moment of joy with a cup of tea.

Soft, sticky, and buttery in all the right ways — bake it once, and it’ll become a go-to for your coffee-loving soul.