Gooey Coffee Caramel Cake
A delightful combination of rich coffee and gooey caramel, this cake is a quick, easy, and budget-friendly dessert that's perfect for any occasion.
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.
Notes
This cake can be stored in an airtight container at room temperature for a couple of days and freezes well. Use espresso for a stronger coffee flavor and feel free to add nuts or chocolate chips to personalize your cake.