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.