Gooey Coffee Caramel Cake Recipe
Introduction
This Gooey Coffee Caramel Cake is a delightful treat that combines rich coffee flavors with a luscious caramel sauce. Soft, moist, and bursting with sweetness, it’s perfect for a cozy afternoon or special dessert.
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 packed brown sugar (for caramel sauce)
- ½ cup unsalted butter (for caramel sauce)
- ¼ cup heavy cream
- 1 teaspoon vanilla extract (for caramel sauce)
- Pinch of salt (for caramel sauce)
- 2 tablespoons brewed coffee (for coffee drizzle)
- 1 tablespoon powdered sugar (for coffee drizzle)
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch baking pan or line it with parchment paper for easy removal.
- Step 2: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a large bowl, beat the butter and egg until light and fluffy. Stir in the coffee, buttermilk, and vanilla. Gradually add the dry ingredients, mixing until smooth.
- Step 3: Pour the batter into the prepared pan. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.
- Step 4: In a saucepan, combine the brown sugar, butter, and cream. Cook over medium heat, stirring constantly, until it starts to simmer. Let simmer for 3–4 minutes, until slightly thickened. Remove from heat and stir in vanilla and a pinch of salt.
- Step 5: Whisk together the brewed coffee and powdered sugar until smooth to make the coffee drizzle.
- Step 6: Poke small holes all over the cooled cake using a fork or skewer. Pour the caramel sauce evenly over the top, letting it soak in. Finish with the coffee drizzle for that bold coffee kick.
- Step 7: Serve warm or at room temperature. For an extra treat, top with whipped cream or a scoop of vanilla ice cream.
Tips & Variations
- Use strong brewed coffee to intensify the coffee flavor, or substitute with espresso for a richer taste.
- Add a pinch of cinnamon or nutmeg to the dry ingredients for a warm spice note.
- For a nutty twist, sprinkle chopped toasted pecans or walnuts over the caramel before serving.
- If you don’t have buttermilk, mix ½ cup milk with 1 teaspoon lemon juice or vinegar and let it sit for 5 minutes.
Storage
Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat gently in the microwave or oven to restore the gooey texture. The coffee drizzle is best added fresh before serving to keep its vibrant flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cake gluten-free?
Yes, substitute the all-purpose flour with a gluten-free baking blend of equal quantity. Make sure your baking powder is gluten-free as well.
How do I prevent the caramel sauce from hardening?
Keep the caramel sauce warm or at room temperature and pour it over the cake while still slightly warm. Reheat gently if it thickens too much before serving.
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Gooey Coffee Caramel Cake Recipe
- Total Time: 45 minutes
- Yield: 9 servings 1x
Description
A delectable Gooey Coffee Caramel Cake combining rich coffee flavors with a luscious caramel sauce and a sweet coffee drizzle. This moist cake features a tender crumb infused with brewed coffee and buttermilk, topped with a silky caramel sauce that soaks into the cake for irresistible gooeyness, finished with a bold coffee glaze. Perfect as a comforting dessert or an indulgent coffee break treat.
Ingredients
For the Cake:
- 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
For the Caramel Sauce:
- 1 cup packed brown sugar
- ½ cup unsalted butter
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
For the Coffee Drizzle:
- 2 tablespoons brewed coffee
- 1 tablespoon powdered sugar
Instructions
- Prep the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch baking pan or line it with parchment paper for easy removal to ensure the cake does not stick and bakes evenly.
- Mix the Batter: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate large bowl, beat the softened butter and egg until light and fluffy. Stir in the brewed coffee, cooled, buttermilk, and vanilla extract. Gradually add the dry ingredients to the wet mixture, mixing gently until the batter is smooth without overmixing.
- Bake: Pour the prepared batter into the greased baking pan and spread evenly. Bake in the preheated oven for 25–30 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Make the Caramel Sauce: In a medium saucepan over medium heat, combine the brown sugar, butter, and heavy cream. Stir constantly until the mixture begins to simmer. Let it gently simmer for 3–4 minutes until the sauce thickens slightly. Remove from heat, then stir in vanilla extract and a pinch of salt to enhance the flavors.
- Make the Coffee Drizzle: In a small bowl, whisk together brewed coffee and powdered sugar until smooth and slightly thickened, creating a sweet glaze with a coffee kick.
- Assemble: Using a fork or skewer, poke small holes evenly all over the cooled cake surface. Pour the warm caramel sauce evenly over the cake, allowing it to soak into the holes for maximum gooeyness. Drizzle the coffee glaze over the caramel-coated cake to finish.
- Serve: Serve the cake warm or at room temperature. For extra indulgence, top with whipped cream or a scoop of vanilla ice cream to complement the coffee caramel flavors beautifully.
Notes
- Be sure the brewed coffee is cooled before mixing to avoid curdling the batter.
- Use full-fat buttermilk for best moisture and tenderness.
- For a stronger coffee flavor, use a dark roast coffee.
- The caramel sauce should be poured warm for better absorption into the cake.
- The cake can be stored in an airtight container at room temperature for up to 2 days.
- Reheat gently before serving to restore gooey texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: coffee caramel cake, gooey cake, coffee dessert, caramel sauce, coffee drizzle, easy cake recipe, moist cake
