Gooey Coffee Caramel Cake

This Gooey Coffee Caramel Cake is everything you love in a cozy dessert: deep coffee flavor, rich buttery caramel, and an ultra-moist, melt-in-your-mouth crumb. Topped with a warm drizzle of brewed coffee and powdered sugar, this cake takes your coffee break to a whole new level. Whether served warm or at room temperature, every bite is indulgent, comforting, and absolutely unforgettable. If you’re a fan of caramel lattes or mocha-flavored treats, this one’s for you.

Why You’ll Love Gooey Coffee Caramel Cake

• Coffee Lover’s Dream: Brewed coffee infuses both the cake and drizzle.
• Decadently Gooey: Caramel sauce soaks into the warm cake for melt-in-your-mouth texture.
• Easy to Make: Simple steps, pantry ingredients, and no fancy tools.
• Beautiful Finish: Golden caramel glaze and coffee drizzle create a bakery-style look.
• Perfect for Gatherings: Great for brunch, dessert tables, or cozy weekends.

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

Caramel Sauce:

• 1 cup brown sugar, packed
• ½ cup unsalted butter
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

Coffee Drizzle:

• 2 tablespoons brewed coffee
• 1 tablespoon powdered sugar

Directions

Step 1: Preheat the Oven & Prepare the Pan

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.

Mix the Dry Ingredients

In a medium bowl, whisk together:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
  Set aside.

Make the Cake Batter

In a large mixing bowl, beat together the softened butter and egg until light and fluffy.
Add in the cooled brewed coffee, buttermilk, and vanilla extract, mixing until smooth.
Gradually add the dry ingredient mixture to the wet, stirring until the batter is smooth and lump-free.

Bake the Cake

Pour the batter evenly into the prepared pan.
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, then transfer to a wire rack to cool completely.

Prepare the Caramel Sauce

In a medium saucepan, combine:

• 1 cup packed brown sugar
• ½ cup unsalted butter
• 1/4 cup heavy cream

Stir constantly over medium heat until the mixture reaches a simmer.
Let it simmer for 3–4 minutes, stirring frequently, until thickened.
Remove from heat, stir in vanilla extract and a pinch of salt, and set aside to cool slightly.

Make the Coffee Drizzle

In a small bowl, whisk together:

• 2 tablespoons brewed coffee
• 1 tablespoon powdered sugar
  Stir until smooth and lump-free.

Assemble the Cake

Once the cake is cool, poke holes across the surface using a fork or skewer.
Pour the caramel sauce evenly over the cake, allowing it to soak in fully.
Drizzle the coffee mixture over the top for a final layer of flavor.

Serve & Enjoy

Serve the cake warm or at room temperature. For extra indulgence, top with whipped cream or a scoop of vanilla ice cream.

Pro Tips and Variations

• Use strong brewed coffee for a bolder flavor. Espresso works too!
• Don’t skip the hole-poking—it allows the caramel to soak deep into the cake.
• Add nuts: A sprinkle of chopped pecans or walnuts on top adds crunch.
• Make it ahead: Bake the cake and prep sauces a day before, then assemble before serving.
• Add cinnamon or espresso powder to the dry mix for extra warmth and depth.

Serving Suggestions

• Top with whipped cream and a sprinkle of cinnamon.
• Serve with a side of vanilla bean ice cream or salted caramel gelato.
• Pair with a hot latte, chai tea, or Irish coffee.
• Great for brunch, dessert trays, or as a rich coffee break treat.

Storage/Reheating

• Room Temperature: Store covered for up to 2 days.
• Refrigerate: Store in an airtight container for up to 5 days.
• Reheat: Microwave individual slices for 15–20 seconds for a gooey, just-baked texture.
• Freeze: Freeze without caramel and drizzle. Wrap tightly and store for up to 2 months. Thaw overnight, then add sauce before serving.

FAQs

Can I use decaf coffee?
Absolutely—great for those avoiding caffeine.

Is the caramel salted?
It’s lightly salted. Feel free to increase the pinch for a salted caramel twist.

Can I use store-bought caramel sauce?
Yes, but homemade tastes fresher and thicker—worth the extra 5 minutes!

Can I double the recipe?
Yes, double all ingredients and bake in a 9×13-inch pan. Adjust bake time to 35–40 minutes.

What’s the texture like?
Soft, moist, and rich—like a cross between a sponge cake and sticky toffee pudding.

Conclusion

This Gooey Coffee Caramel Cake is the ultimate comfort dessert—warm, buttery, and loaded with deep coffee and caramel flavor. It’s everything you want from a cozy cake: moist texture, indulgent glaze, and a finish that makes every bite better than the last. Serve it as a coffee break indulgence or the grand finale of your dinner party—you really can’t go wrong.

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