Gooey Coffee Caramel Cake

Rich coffee-infused cake soaks up warm, buttery caramel sauce creating an irresistibly moist dessert that delivers the perfect balance of bitter and sweet in each decadent bite. The tender crumb becomes gloriously gooey as the caramel seeps through, while the final coffee drizzle adds another layer of sophisticated flavor that elevates this cake beyond ordinary desserts. This indulgent creation captures the essence of your favorite coffeehouse treats in a homemade masterpiece that's surprisingly simple to prepare.

Last month when my sister visited for the weekend, I prepared this cake for our Saturday night dessert. We found ourselves returning to the kitchen for "just one more sliver" throughout the evening until half the cake had mysteriously disappeared. Something about the combination of warm caramel and coffee flavor seems to make it impossible to resist second (or third) helpings.

Essential Components

• All-Purpose Flour: Creates the cake's fundamental structure. Measuring by spooning into the cup and leveling off ensures proper texture.
• Granulated Sugar: Provides sweetness and helps create a tender crumb. The fine crystals dissolve completely for uniform sweetness throughout.
• Baking Powder and Soda: Work together for perfect rise and texture. This combination creates ideal lift without any bitter aftertaste.
• Unsalted Butter: Delivers rich flavor and moisture to the cake. Room temperature butter incorporates air properly during creaming for light texture.
• Brewed Coffee: Infuses authentic coffee flavor throughout the batter. Use your favorite strong brew—the cake tastes best when made with coffee you enjoy drinking.
• Buttermilk: Creates exceptional tenderness through its gentle acidity. The tangy notes complement both coffee and caramel beautifully.
• Brown Sugar: Forms the caramel sauce's deep, molasses-rich base. Dark brown varieties offer more pronounced flavor than light.
• Heavy Cream: Adds luxurious richness and silky texture to the caramel. The high fat content ensures proper consistency without separation.
• Vanilla Extract: Enhances both cake and caramel with aromatic complexity. Pure extract rather than imitation provides superior flavor.

Baking Method

Oven Preparation:

Preheat your oven to 350°F (175°C), positioning the rack in the center for even heat distribution. Prepare a 9×9-inch baking pan by thoroughly greasing and flouring or lining with parchment paper with overhanging edges for easy removal. This careful preparation ensures your finished cake releases perfectly.

Dry Ingredient Combination:

Whisk together flour, sugar, baking powder, baking soda, and salt in a medium bowl until thoroughly combined. This even distribution of leavening agents prevents bitter pockets and ensures consistent rise throughout the cake.

Butter Preparation:

In a large bowl, beat softened butter until creamy before adding the egg, continuing to beat until the mixture becomes noticeably lighter in both color and texture. This thorough creaming incorporates air that helps create a tender crumb in the finished cake.

Liquid Integration:

Add cooled brewed coffee, buttermilk, and vanilla to the butter mixture, blending until just combined. Don't worry if the mixture looks slightly curdled at this stage—it will smooth out when the dry ingredients are added.

Batter Completion:

Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined with no visible dry spots. Avoid overmixing, which develops gluten and results in a tougher texture. The batter should be smooth but not overly beaten.

Baking Process:

Pour the batter into the prepared pan, smoothing the top with a spatula for even baking. Bake for 25-30 minutes until the cake springs back when lightly touched and a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.

Initial Cooling:

Allow the cake to cool in the pan for exactly 10 minutes—this brief rest lets the structure set while still warm enough to easily release from the pan. Transfer to a wire rack if using parchment, or leave in the pan if planning to serve from there.

Caramel Creation:

While the cake cools, combine brown sugar, butter, and heavy cream in a medium saucepan over medium heat. Stir constantly until the mixture comes to a simmer, then continue cooking for 3-4 minutes until it thickens slightly. Remove from heat and stir in vanilla and salt for flavor complexity.

Save

My first attempt at this cake taught me the importance of timing with the caramel sauce. I originally poured it over while the cake was too hot, causing much of the sauce to run off the sides rather than being absorbed. Now I always allow that initial 10-minute cooling period, which creates the perfect temperature for absorption without losing the warm gooey quality that makes this cake so special.

Finishing Touches

Create numerous small holes across the entire surface of the warm cake using a fork, toothpick, or skewer. These channels allow the caramel sauce to penetrate deeply, creating that signature gooey texture throughout rather than simply sitting on top. Pour the warm caramel evenly over the cake, using a spatula to ensure complete coverage including the edges.

Coffee Enhancement

Mix brewed coffee with powdered sugar in a small bowl until completely smooth, creating a simple coffee glaze. Drizzle this mixture over the caramel-soaked cake in a decorative pattern using a spoon or transfer to a zip-top bag with a tiny corner snipped off for more precise application. This final layer intensifies the coffee flavor while adding visual appeal.

Serving Suggestions

This versatile cake creates beautiful harmony with various accompaniments that enhance its coffee-caramel essence. For casual family dessert, serve slightly warm with a scoop of vanilla ice cream that melts gradually into the gooey interior. When entertaining, elevate the presentation with freshly whipped cream and a light dusting of cocoa powder or cinnamon. For brunch service, offer alongside strong espresso or cappuccino for a sophisticated pairing.

Creative Variations

This adaptable recipe welcomes numerous interpretations while maintaining its essential character. For mocha lovers, add 2 tablespoons of cocoa powder to the dry ingredients for chocolate undertones. Spice enthusiasts might incorporate ½ teaspoon of cinnamon into the batter for warmth that complements both coffee and caramel. For textural contrast, sprinkle ½ cup of toasted chopped pecans or walnuts over the caramel layer before it sets.

Save

After preparing this gooey coffee caramel cake countless times for family gatherings and casual entertaining, I've found it represents the perfect balance between impressive flavor and practical preparation. The combination of everyday ingredients with straightforward technique creates a dessert that satisfies both coffee enthusiasts and caramel lovers equally. Whether served warm from the oven or prepared a day ahead, this cake consistently delivers that rare combination of sophisticated flavor with comforting familiarity.

Common Questions About Cooking

→ Can I make this cake without coffee?

Yes, you can substitute the brewed coffee in the cake batter with an equal amount of warm water or milk if you prefer not to use coffee. For the coffee drizzle, you could use milk with a bit of vanilla extract instead. However, you'll lose the signature coffee flavor that makes this cake special. If you're concerned about caffeine, decaffeinated coffee works perfectly well in this recipe.

→ What can I use if I don't have buttermilk?

You can easily make a buttermilk substitute by adding 1/2 tablespoon of white vinegar or lemon juice to 1/2 cup of regular milk. Let it sit for 5-10 minutes until it begins to curdle slightly, then use it in the recipe as directed. Alternatively, you can use plain yogurt or sour cream thinned with a bit of milk to reach a buttermilk consistency.

→ Can I make the caramel sauce ahead of time?

Absolutely! You can prepare the caramel sauce up to a week in advance and store it in an airtight container in the refrigerator. When you're ready to use it, gently reheat it in the microwave or on the stovetop until it reaches a pourable consistency. This can be a great time-saver if you're preparing this cake for a special occasion.

→ Why is my caramel sauce grainy?

Grainy caramel usually happens when sugar crystals form during the cooking process. To prevent this, avoid stirring the mixture too vigorously, make sure all the sugar is dissolved before it comes to a simmer, and consider adding a teaspoon of corn syrup to the mixture, which helps prevent crystallization. If your sauce does become grainy, try adding a splash more cream and gently reheating while stirring.

→ Can I turn this into cupcakes instead of a cake?

Yes, this recipe works well as cupcakes! Fill lined cupcake tins about 2/3 full with batter and bake at the same temperature (350°F/175°C) for about 18-22 minutes or until a toothpick comes out clean. Once cooled, you can either drizzle the caramel on top or create a well in the center of each cupcake and fill it with the caramel sauce for a gooey center. Top with the coffee drizzle for the complete effect.