Gooey Coffee Caramel Cake – A Rich, Buttery Slice of Heaven
Welcome to a world where coffee lovers and caramel addicts collide. This Gooey Coffee Caramel Cake is the ultimate comfort dessert: soft, moist, and packed with rich coffee flavor swirled with a gooey caramel glaze. It’s a bakery-style cake you can whip up at home — no mixer required!
Perfect for breakfast, brunch, or dessert, this cake is a star at any gathering and a hug in cake form. And let’s not forget: coffee and caramel is the ultimate duo. ☕🍮
Ingredients
🥚 Produits frais:
- 1 large egg
🧂 Aides culinaires et épices:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 1 tbsp powdered sugar for dusting
- 1/2 tsp salt
- 1 pinch salt for the caramel
- 2 tsp vanilla extract
☕ Boissons:
- 5/8 cup brewed coffee strong and warm
🧈 Produits laitiers:
- 1 cup unsalted butter softened
- 1/2 cup buttermilk
- 1/4 cup heavy cream
Instructions
🔹 Step 1: Preheat & Prepare
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9-inch round or square baking pan.
🔹 Step 2: Make the Batter
- In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- In a separate bowl, whisk flour, baking powder, baking soda, and salt.
- Add dry ingredients to the wet mixture, alternating with buttermilk and coffee, mixing gently after each addition.
🔹 Step 3: Bake
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
- Let cool for 10–15 minutes before adding the caramel topping.
🔹 Step 4: Gooey Caramel Topping
- In a saucepan over low heat, melt 1/4 cup butter, heavy cream, and a pinch of salt.
- Stir in 1/2 cup brown sugar and simmer gently until thick and glossy (about 5 minutes).
- Pour over the warm cake and spread evenly. Dust with powdered sugar before serving, if desired.
Notes
🔁 Variations
Nutty Crunch: Add chopped pecans or walnuts to the caramel. Spice it Up: Mix in a teaspoon of cinnamon or cardamom for warmth. Salted Caramel: Add flaky sea salt on top of the caramel for a gourmet finish. Mocha Version: Stir in 1 tbsp cocoa powder to the batter for a mocha twist. Layered Option: Split the cake and add frosting or extra caramel between layers. 🧊 Storage & Reheating
Fridge: Store in an airtight container for up to 5 days. Freezer: Freeze slices individually for up to 2 months. Thaw overnight in the fridge. Reheat: Microwave slices for 15–20 seconds to re-soften caramel and butter layers. ❓ Top 10 FAQs
1. Can I use instant coffee instead of brewed?
Yes — dissolve 1 tbsp instant coffee in hot water for a rich flavor. 2. Do I need buttermilk?
Buttermilk gives moisture and tang. Substitute with milk + 1 tsp vinegar or lemon juice. 3. Can I use salted butter?
You can, but reduce the added salt in the recipe by half. 4. Will this cake rise well without baking soda?
Both baking soda and powder are important — don’t skip them! 5. Can I double the caramel topping?
Absolutely — double the sauce for an ultra-gooey finish. 6. Is this recipe good for cupcakes?
Yes! Bake in lined muffin tins for 20–22 minutes. 7. What pan works best?
A 9x9 or 8-inch round cake pan gives the perfect rise and gooey center. 8. How strong should the coffee be?
Use a robust brew — espresso-strength if possible. 9. Can I make this gluten-free?
Use a 1:1 gluten-free baking flour blend and test for texture. 10. Is this good for brunch?
Yes! Serve warm with coffee or tea and wow your guests.
🏁 Conclusion
This Gooey Coffee Caramel Cake brings the café to your kitchen. With its rich coffee notes, fluffy crumb, and decadent caramel finish, it’s everything you could ever want from a homemade dessert. Whether you're enjoying a quiet morning or entertaining a crowd, this cake makes every bite feel special. Ready, set, bake. And don’t forget the coffee. ☕💛
Nutty Crunch: Add chopped pecans or walnuts to the caramel. Spice it Up: Mix in a teaspoon of cinnamon or cardamom for warmth. Salted Caramel: Add flaky sea salt on top of the caramel for a gourmet finish. Mocha Version: Stir in 1 tbsp cocoa powder to the batter for a mocha twist. Layered Option: Split the cake and add frosting or extra caramel between layers. 🧊 Storage & Reheating
Fridge: Store in an airtight container for up to 5 days. Freezer: Freeze slices individually for up to 2 months. Thaw overnight in the fridge. Reheat: Microwave slices for 15–20 seconds to re-soften caramel and butter layers. ❓ Top 10 FAQs
1. Can I use instant coffee instead of brewed?
Yes — dissolve 1 tbsp instant coffee in hot water for a rich flavor. 2. Do I need buttermilk?
Buttermilk gives moisture and tang. Substitute with milk + 1 tsp vinegar or lemon juice. 3. Can I use salted butter?
You can, but reduce the added salt in the recipe by half. 4. Will this cake rise well without baking soda?
Both baking soda and powder are important — don’t skip them! 5. Can I double the caramel topping?
Absolutely — double the sauce for an ultra-gooey finish. 6. Is this recipe good for cupcakes?
Yes! Bake in lined muffin tins for 20–22 minutes. 7. What pan works best?
A 9x9 or 8-inch round cake pan gives the perfect rise and gooey center. 8. How strong should the coffee be?
Use a robust brew — espresso-strength if possible. 9. Can I make this gluten-free?
Use a 1:1 gluten-free baking flour blend and test for texture. 10. Is this good for brunch?
Yes! Serve warm with coffee or tea and wow your guests.
🏁 Conclusion
This Gooey Coffee Caramel Cake brings the café to your kitchen. With its rich coffee notes, fluffy crumb, and decadent caramel finish, it’s everything you could ever want from a homemade dessert. Whether you're enjoying a quiet morning or entertaining a crowd, this cake makes every bite feel special. Ready, set, bake. And don’t forget the coffee. ☕💛