Gooey Coffee Caramel Cake

Name: Gooey Coffee Caramel Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
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 (for caramel sauce); ½ cup unsalted butter (for caramel sauce); ¼ cup heavy cream (for caramel sauce); 1 teaspoon vanilla extract (for caramel sauce); Pinch of salt (for caramel sauce); 2 tablespoons brewed coffee (for caramel sauce); 1 tablespoon powdered sugar (optional, for dusting)

Indulge in the irresistible flavors of our Gooey Coffee Caramel Cake, where rich coffee meets luscious caramel in a dessert that is perfect for any occasion. This cake is a delightful combination of soft, moist cake layers and a glossy caramel sauce that makes every bite a treat for the senses. As you cut into the cake, the warm aroma of freshly brewed coffee fills the air, inviting everyone to gather around for a slice. The texture is beautifully balanced—a tender crumb paired with an ooey-gooey topping that is simply divine. Ideal for brunch, an afternoon treat, or a comforting dessert to end a meal, this cake is sure to impress both coffee lovers and dessert aficionados alike.

Ingredients

1 ½ cups all-purpose flour: Provides the structure of the cake.
1 cup granulated sugar: Sweetens the cake and adds moisture.
1 teaspoon baking powder: Helps the cake rise.
½ teaspoon baking soda: Works with the acidity in buttermilk to leaven the cake.
½ teaspoon salt: Balances the sweetness and enhances overall flavors.
½ cup unsalted butter, softened: Adds richness and tenderness.
1 large egg: Acts as a binder and adds moisture.
½ cup brewed coffee, cooled: Infuses the cake with a rich coffee flavor.
½ cup buttermilk: Adds acidity for tenderness and flavor.
1 teaspoon vanilla extract: Enhances the sweetness and flavor profile.

For the caramel sauce:

1 cup brown sugar, packed: Provides a deep caramel flavor.
½ cup unsalted butter: Melts to form a creamy base for the sauce.
¼ cup heavy cream: Adds richness and smoothness.
1 teaspoon vanilla extract: Complements the caramel flavor.
Pinch of salt: Enhances sweetness and balances flavors.
2 tablespoons brewed coffee: Adds depth to the caramel.
1 tablespoon powdered sugar: Optional, for dusting and added sweetness.

Step-by-Step Instructions

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.
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until combined.
In a large bowl, beat the softened butter and egg together until light and fluffy. Then, add the cooled brewed coffee, buttermilk, and vanilla extract, mixing well to combine.
Gradually add the dry ingredient mixture to the wet ingredients, stirring until the batter is smooth and well-combined.
Pour the batter into the prepared baking pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool for 10 minutes before transferring it to a wire rack to cool completely.
To prepare the caramel sauce, combine the brown sugar, butter, and heavy cream in a saucepan over medium heat. Stir constantly until the mixture begins to simmer. Let it simmer for 3-4 minutes, stirring often, until it thickens.
Once thickened, remove the saucepan from heat and stir in the vanilla extract, salt, and brewed coffee. Let the sauce cool slightly before using.
After the cake has cooled, drizzle the warm caramel sauce generously over the top. Optionally, dust with powdered sugar for an extra touch. Slice and serve warm.

Recipe Details

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 9
Calories: Approximately 350 per slice

Tips, Storage & Variations

Ensure your butter is at room temperature for easier mixing.
Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer shelf life.
To freeze, wrap slices tightly in plastic wrap and foil. They can be frozen for up to 3 months.
For a richer flavor, consider adding a teaspoon of espresso powder to the dry ingredients.

FAQ

1. Can I use decaf coffee in this recipe?
Yes, decaf coffee works well if you prefer to avoid caffeine.

2. What can I substitute for buttermilk?
You can make a buttermilk substitute by mixing milk with a tablespoon of vinegar or lemon juice and letting it sit for a few minutes.

3. Can I use added flavors in the cake?
Absolutely! You can experiment with spices like cinnamon or nutmeg for additional warmth.

4. How do I know when the cake is done baking?
The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.

5. Can I double the recipe?
Yes, you can double the ingredients and bake it in a larger pan, adjusting the baking time as needed.

6. How can I make the caramel sauce thinner or thicker?
To thin the caramel, add a bit more heavy cream. To thicken, simmer it for a few more minutes.

Conclusion

This Gooey Coffee Caramel Cake is sure to become a favorite in your dessert repertoire. With its delightful combination of flavors and textures, it is perfect for sharing with family and friends. We invite you to try this recipe and let the rich taste and aroma make your kitchen a warm and inviting space. Enjoy every slice!

Gooey Coffee Caramel Cake

Print Recipe

Indulge in the irresistible flavors of our Gooey Coffee Caramel Cake, where rich coffee meets luscious caramel in a dessert that is perfect for any occasion.

Author: hannah-reed
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 9 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

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 (for caramel sauce)
½ cup unsalted butter (for caramel sauce)
¼ cup heavy cream (for caramel sauce)
1 teaspoon vanilla extract (for caramel sauce)
Pinch of salt (for caramel sauce)
2 tablespoons brewed coffee (for caramel sauce)
1 tablespoon powdered sugar (optional, for dusting)

Instructions

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.
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until combined.
In a large bowl, beat the softened butter and egg together until light and fluffy. Then, add the cooled brewed coffee, buttermilk, and vanilla extract, mixing well to combine.
Gradually add the dry ingredient mixture to the wet ingredients, stirring until the batter is smooth and well-combined.
Pour the batter into the prepared baking pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool for 10 minutes before transferring it to a wire rack to cool completely.
To prepare the caramel sauce, combine the brown sugar, butter, and heavy cream in a saucepan over medium heat. Stir constantly until the mixture begins to simmer. Let it simmer for 3-4 minutes, stirring often, until it thickens.
Once thickened, remove the saucepan from heat and stir in the vanilla extract, salt, and brewed coffee. Let the sauce cool slightly before using.
After the cake has cooled, drizzle the warm caramel sauce generously over the top. Optionally, dust with powdered sugar for an extra touch. Slice and serve warm.

Notes

Ensure your butter is at room temperature for easier mixing. Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer shelf life. For a richer flavor, consider adding a teaspoon of espresso powder to the dry ingredients.