Gooey Coffee Caramel Cake – Rich, Moist, and Unforgettable

A deeply flavorful dessert with bold coffee notes, buttery caramel, and melt-in-your-mouth texture.

🎉 Introduction

This Gooey Coffee Caramel Cake is the kind of dessert that steals the show without even trying. With a tender crumb soaked in strong brewed coffee, rippled with rich caramel sauce, and topped with a buttery glaze, it’s a total dream for coffee lovers—and dessert lovers alike. ☕🍰

Whether you’re serving it warm with whipped cream or slicing it cold with your afternoon espresso, every bite is a perfect balance of bitter-sweet depth and gooey satisfaction. It’s like a caramel macchiato in cake form—only better.

🛒 Ingredients

🍰 For the Cake

• 1½ cups all-purpose flour
• ½ tsp baking soda
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup packed light brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup sour cream
• ½ cup strong brewed coffee, cooled
• ½ cup thick caramel sauce (plus extra for drizzle)

🧈 For the Caramel Glaze

• ¼ cup unsalted butter
• ½ cup brown sugar
• 2 tbsp brewed coffee
• ¼ cup heavy cream
• Pinch of salt
• ½ tsp vanilla extract

👩‍🍳 Directions

Step 1: Prepare the Cake Batter

1. Preheat oven to 350°F (175°C). Grease and flour a 9×9-inch pan or round cake tin.
2. In a bowl, whisk together flour, baking soda, baking powder, and salt.
3. In a large bowl, cream butter and brown sugar until fluffy. Add eggs one at a time, beating well.
4. Mix in vanilla and sour cream.
5. Alternate adding dry ingredients and coffee, beginning and ending with dry mix.
6. Gently fold in the caramel sauce until streaks are swirled but not fully blended.

Step 2: Bake the Cake

1. Pour batter into prepared pan and smooth the top.
2. Bake for 30–35 minutes, or until a toothpick comes out with moist crumbs.
3. Let cool in pan for 10 minutes before transferring to a wire rack.

Step 3: Make the Gooey Caramel Glaze

1. In a saucepan, melt butter and brown sugar over medium heat.
2. Add coffee and heavy cream, stirring until smooth and slightly thickened (about 3–5 minutes).
3. Remove from heat and stir in vanilla and a pinch of salt.

Step 4: Finish the Cake

1. While the cake is still warm, poke holes across the surface with a skewer or toothpick.
2. Pour glaze slowly over the top, allowing it to seep into the holes.
3. Let the cake rest for 15 minutes before slicing. Drizzle with more caramel sauce if desired.

🍽️ Servings & Timing

• Servings: 9–12
• Prep Time: 20 minutes
• Bake Time: 35 minutes
• Glaze Time: 10 minutes
• Total Time: ~1 hour 10 minutes

🥄 Variations

• Espresso Boost: Use espresso instead of brewed coffee for stronger flavor
• Salted Caramel Version: Sprinkle flaked sea salt on top before serving
• Nutty Swirl: Add toasted pecans or walnuts to the batter
• Chocolate Kick: Toss in mini chocolate chips or add a ganache drizzle
• Bundt Style: Bake in a Bundt pan and pour glaze all around for a more elegant finish

🧊 Storage & Reheating

• Room Temp: Store covered for 2 days
• Refrigerator: Keep for up to 5 days; warm slices before serving
• Freezer: Freeze wrapped slices for up to 2 months
• Reheat: Microwave 15–20 seconds for that fresh-out-the-oven gooey texture

❓ 10 FAQs

1. Can I use instant coffee?
   Yes—dissolve 1 tbsp instant coffee in ½ cup hot water.
2. Can I skip the sour cream?
   Substitute with plain yogurt or buttermilk.
3. Is this overly sweet?
   No—it’s balanced by the bitterness of the coffee and richness of the caramel.
4. Can I double this recipe?
   Absolutely—use a 9×13 pan and increase baking time slightly.
5. Can I serve this cold?
   Yes! It’s delicious chilled, with a firmer caramel texture.
6. Can I make it ahead?
   Yes—bake the night before and warm before serving.
7. Do I need a mixer?
   No, but it helps for creaming butter and sugar. A whisk works with extra effort.
8. What kind of caramel should I use?
   Homemade or thick store-bought caramel works best (not sauce-thin).
9. Can I frost this cake instead?
   You can, but the glaze gives it a signature gooey vibe.
10. Can I make it in a loaf pan?
    Yes, but bake longer and check with a skewer for doneness.

🏁 Conclusion

If you love coffee and caramel, this Gooey Coffee Caramel Cake will be your new obsession. It’s tender, sticky, and packed with cozy flavor, making it perfect for mornings, after-dinner desserts, or your next gathering with fellow cake lovers. ☕✨

Pour yourself a cup of joe, slice into this caramel-soaked goodness, and enjoy the sweet, bold comfort in every bite.

Adam

Gooey Coffee Caramel Cake – Rich, Moist, and Unforgettable

This Gooey Coffee Caramel Cake is the kind of dessert that steals the show without even trying. With a tender crumb soaked in strong brewed coffee, rippled with rich caramel sauce, and topped with a buttery glaze, it’s a total dream for coffee lovers—and dessert lovers alike. ☕🍰 Whether you’re serving it warm with whipped cream or slicing it cold with your afternoon espresso, every bite is a perfect balance of bitter-sweet depth and gooey satisfaction. It’s like a caramel macchiato in cake form—only better.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

bake & Glaze time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 12 servings

Ingredients Method Notes

Ingredients

  

🍰 For the Cake

• 1½ cups all-purpose flour
• ½ tsp baking soda
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter softened
• ¾ cup packed light brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup sour cream
• ½ cup strong brewed coffee cooled
• ½ cup thick caramel sauce plus extra for drizzle

🧈 For the Caramel Glaze

• ¼ cup unsalted butter
• ½ cup brown sugar
• 2 tbsp brewed coffee
• ¼ cup heavy cream
• Pinch of salt
• ½ tsp vanilla extract

Method

 

Step 1: Prepare the Cake Batter

1. Preheat oven to 350°F (175°C). Grease and flour a 9×9-inch pan or round cake tin.
2. In a bowl, whisk together flour, baking soda, baking powder, and salt.
3. In a large bowl, cream butter and brown sugar until fluffy. Add eggs one at a time, beating well.
4. Mix in vanilla and sour cream.
5. Alternate adding dry ingredients and coffee, beginning and ending with dry mix.
6. Gently fold in the caramel sauce until streaks are swirled but not fully blended.

Step 2: Bake the Cake

1. Pour batter into prepared pan and smooth the top.
2. Bake for 30–35 minutes, or until a toothpick comes out with moist crumbs.
3. Let cool in pan for 10 minutes before transferring to a wire rack.

Step 3: Make the Gooey Caramel Glaze

1. In a saucepan, melt butter and brown sugar over medium heat.
2. Add coffee and heavy cream, stirring until smooth and slightly thickened (about 3–5 minutes).
3. Remove from heat and stir in vanilla and a pinch of salt.

Step 4: Finish the Cake

1. While the cake is still warm, poke holes across the surface with a skewer or toothpick.
2. Pour glaze slowly over the top, allowing it to seep into the holes.
3. Let the cake rest for 15 minutes before slicing. Drizzle with more caramel sauce if desired.

Notes

🥄 Variations
Espresso Boost: Use espresso instead of brewed coffee for stronger flavor

Salted Caramel Version: Sprinkle flaked sea salt on top before serving

Nutty Swirl: Add toasted pecans or walnuts to the batter

Chocolate Kick: Toss in mini chocolate chips or add a ganache drizzle

Bundt Style: Bake in a Bundt pan and pour glaze all around for a more elegant finish

🧊 Storage & Reheating
Room Temp: Store covered for 2 days

Refrigerator: Keep for up to 5 days; warm slices before serving

Freezer: Freeze wrapped slices for up to 2 months

Reheat: Microwave 15–20 seconds for that fresh-out-the-oven gooey texture

❓ 10 FAQs
Can I use instant coffee?
Yes—dissolve 1 tbsp instant coffee in ½ cup hot water.

Can I skip the sour cream?
Substitute with plain yogurt or buttermilk.

Is this overly sweet?
No—it’s balanced by the bitterness of the coffee and richness of the caramel.

Can I double this recipe?
Absolutely—use a 9×13 pan and increase baking time slightly.

Can I serve this cold?
Yes! It’s delicious chilled, with a firmer caramel texture.

Can I make it ahead?
Yes—bake the night before and warm before serving.

Do I need a mixer?
No, but it helps for creaming butter and sugar. A whisk works with extra effort.

What kind of caramel should I use?
Homemade or thick store-bought caramel works best (not sauce-thin).

Can I frost this cake instead?
You can, but the glaze gives it a signature gooey vibe.

Can I make it in a loaf pan?
Yes, but bake longer and check with a skewer for doneness.

🏁 Conclusion
If you love coffee and caramel, this Gooey Coffee Caramel Cake will be your new obsession. It’s tender, sticky, and packed with cozy flavor, making it perfect for mornings, after-dinner desserts, or your next gathering with fellow cake lovers. ☕✨

Pour yourself a cup of joe, slice into this caramel-soaked goodness, and enjoy the sweet, bold comfort in every bite.