Now, I gotta tell you, I made this Gooey Coffee Caramel Cake the other day during the Super Bowl, and let me just say, the dog was barking at a squirrel, my kid spilled juice all over the couch, and I was racing to get this in the oven before I lost my mind (and my snacks). But here’s the thing—it turned out just freaking perfect, and it made the chaos fade away like magic. The combination of rich coffee and gooey caramel? SO GOOD. I MEAN, I’m not one to self-promote, but if happiness had a flavor, it would definitely taste like this cake.
It’s a piece of heaven, whether you’re loading up for a party or just want something to brighten a Tuesday evening. And trust me, after one forkful, you’ll understand why I’m obsessed with this recipe!
Why You’ll Love This Recipe
- Quick & Easy: Seriously, it’s as simple as 1-2-3, and you won’t be scouring Pinterest for hours.
- Budget-Friendly: Most ingredients are pantry staples—you probably have everything you need right now.
- Freezer-Friendly: Make it ahead of time! It freezes like a dream, making it great for unexpected guests (or last-minute sweet tooth emergencies).
- Crowd-Pleaser: Guaranteed to impress kids and grown-ups alike. It’s like a warm hug on a plate!
- Unique Flavor Combo: Coffee and caramel together create a flavor explosion that’ll knock your socks off.
Ingredients Needed and How to Make It
Ingredients Needed
Cake Base:
- 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 so it creams easier)
- 1 large egg
- ½ cup brewed coffee (cooled)
- ½ cup buttermilk
- 1 teaspoon vanilla extract
Caramel Topping:
- 1 cup brown sugar (packed)
- ½ cup unsalted butter
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 tablespoons brewed coffee
- 1 tablespoon powdered sugar
How to Make This Recipe?
Step 1: Preheat the Oven & Prepare the Cake
First off, preheat your oven to 350°F (175°C) and grab a 9×9-inch baking pan. Grease it up with some butter and sprinkle a little flour, or go the easy route and line it with parchment paper. This will make sure it comes out with no sticky business!
Step 2: Make the Cake Batter
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another large bowl, beat the softened butter and egg until it’s nice and fluffy. Next, toss in that brewed coffee, buttermilk, and vanilla extract and mix it until it’s all combined. Gradually add the dry mix you set aside and stir until smooth-like a first cup of joe in the morning.
Step 3: Bake the Cake
Pour the cake batter into your prepared pan and pop it in the oven. Let it bake for about 25-30 minutes or until a toothpick poked into the center comes out clean. After that, let it cool for 10 minutes in the pan before transferring it to a wire rack. Gotta let this beauty cool completely.
Step 4: Prepare the Caramel Sauce
While the cake is chilling, let’s get our caramel sauce going! In a saucepan, combine the brown sugar, butter, and heavy cream. Stir it over medium heat like you’ve got all the time in the world until it starts to simmer. Let it bubble for about 3-4 minutes, stirring frequently until it thickens up. Remove it from heat, and stir in the vanilla extract, salt, and two tablespoons of brewed coffee. Set aside—resist the urge to eat it with a spoon!
How to Store It & Expert Tips
How to Store It
Once the cake has cooled, you can store it in an airtight container at room temperature for a couple of days. If you’ve got leftovers (not likely—trust me), it freezes well too! Just wrap slices tightly in plastic and pop them in the freezer. To reheat, place it in the oven at 350°F until warm—bingo!
Expert Tips
- Coffee Boost: Use espresso instead of regular brewed coffee if you want to kick the coffee flavor up a notch.
- Make it Your Own: Experiment with adding toasted nuts or chocolate chips to the batter if you’re feeling adventurous.
- Powdered Sugar Magic: Drizzle a little extra caramel sauce and dust with powdered sugar for that beautiful presentation.
- Timing Tricks: If you’re in a hurry, you can skip the cooling step for the cake while prepping your caramel. Just be cautious, it might not slice as neatly.
Conclusion
This Gooey Coffee Caramel Cake is a soul-soothing treat that embodies everything I love about home baking. It’s simple, comforting, and just downright yummy—perfect for those moments when life gets a little messy. If you give it a try, I’d love to hear how you liked it—drop a star rating and leave a comment.
And hey, share it with your cousin who never shows up empty-handed. Did you add your own spin? I wanna hear it!
FAQ Section
Can I use decaf coffee?
Here’s the deal: Absolutely! Just know it might take away a bit of the coffee zing, but it’ll still taste amazing.
How can I make this gluten-free?
Real talk: Swap out the all-purpose flour for a 1-to-1 gluten-free flour blend. It should work like a charm!
If your sweet tooth isn’t done yet, my Dubai Chocolate Brownies are absolute chaos in the best way. Get your bake on!
Gooey Coffee Caramel Cake
Ingredients
Cake Base
- 1.5 cups all-purpose flour
- 1 cups granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cups unsalted butter (softened) Softened for easier creaming
- 1 large egg
- 0.5 cups brewed coffee (cooled)
- 0.5 cups buttermilk
- 1 teaspoon vanilla extract
Caramel Topping
- 1 cups brown sugar (packed)
- 0.5 cups unsalted butter
- 0.25 cups heavy cream
- 1 teaspoon vanilla extract
- pinch salt
- 2 tablespoons brewed coffee
- 1 tablespoon powdered sugar For dusting
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking pan with butter and flour or line it with parchment paper.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a large bowl, beat the softened butter and egg until fluffy.
- Mix in the brewed coffee, buttermilk, and vanilla extract until combined.
- Gradually stir in the dry mixture until smooth.
Baking
- Pour the cake batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Caramel Sauce
- In a saucepan, combine the brown sugar, butter, and heavy cream.
- Stir over medium heat until the mixture starts to simmer, then let it bubble for about 3-4 minutes, stirring frequently until thickened.
- Remove from heat and stir in the vanilla extract, salt, and brewed coffee. Set aside to cool.
Serving
- Once the cake has cooled, drizzle the caramel sauce on top and dust with powdered sugar before serving.
