If you’re a coffee lover with a sweet tooth, prepare yourself: this Gooey Coffee Caramel Cake is about to become your favorite dessert. With a tender, moist crumb infused with espresso and swirls of sticky homemade caramel throughout, every bite is rich, bold, and utterly addictive.
Perfect for dessert, brunch, or as a decadent afternoon pick-me-up, this cake is designed to impress. It’s easy enough to bake in a single pan, yet indulgent enough for special occasions or cozy weekends when only something extraordinary will do.
🍽 Ingredients (Serves 10–12)
For the Cake:
- 200 g all-purpose flour
- 1 ½ teaspoon baking powder (6 g)
- ½ teaspoon baking soda (2 g)
- ¼ teaspoon salt
- 100 g unsalted butter, softened
- 150 g light brown sugar
- 2 large eggs (100 g)
- 1 teaspoon vanilla extract (5 ml)
- 120 ml strong brewed coffee, cooled
- 120 ml sour cream (or Greek yogurt)
For the Caramel Sauce:
- 100 g granulated sugar
- 50 g unsalted butter
- 60 ml heavy cream
- 1 teaspoon instant espresso powder (optional for extra coffee flavor)
- Pinch of salt
Optional Topping:
- Whipped cream or vanilla ice cream
- Extra caramel drizzle
- Crushed pecans or walnuts
🔪 Instructions
Step 1: Make the Caramel Sauce
- In a medium saucepan over medium heat, add sugar and stir frequently until it melts and turns amber (don’t walk away).
- Add butter and stir until fully melted and combined.
- Slowly pour in the heavy cream (careful—it will bubble).
- Stir in espresso powder and a pinch of salt.
- Remove from heat and let cool slightly while you make the cake.
Step 2: Prepare the Cake Batter
- Preheat oven to 175°C (350°F). Grease and line an 8-inch round or square cake pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream butter and brown sugar until fluffy (2–3 minutes).
- Add eggs one at a time, beating well after each. Stir in vanilla extract.
- Mix in the coffee and sour cream until smooth.
- Gradually fold in the dry ingredients just until combined — don’t overmix.
Step 3: Assemble the Gooey Layers
- Pour half of the cake batter into the prepared pan.
- Spoon half of the caramel sauce over the batter in thick ribbons (don’t mix).
- Add the remaining cake batter, then drizzle the rest of the caramel sauce over the top.
- Use a knife to gently swirl the caramel into the batter.
Step 4: Bake
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
- Let cool in the pan for 10 minutes, then transfer to a wire rack.
Step 5: Serve & Indulge
Serve warm or at room temperature. Top with whipped cream, a scoop of ice cream, or an extra drizzle of caramel and nuts for maximum gooey satisfaction.
🧾 Nutrition Facts (Per Slice – Approximate)
- Calories: 360 kcal
- Carbohydrates: 45 g
- Protein: 5 g
- Fat: 18 g
- Sugar: 28 g
- Fiber: 1 g
- Sodium: 180 mg
💡 Tips & Tricks
- Use fresh brewed coffee (not instant) for the best flavor. Espresso or very strong coffee works best.
- Want an extra gooey center? Swirl in more caramel right before baking.
- Add a teaspoon of coffee liqueur like Kahlua for a grown-up twist.
- To make it nutty, fold toasted pecans or hazelnuts into the batter.
- Don’t overbake — a slightly underbaked center makes it perfectly gooey!
👩🍳 From My Kitchen – Personal Touch
This cake was born from my craving for something that combined the boldness of coffee with the comfort of caramel. I like to serve it warm with a big spoonful of mascarpone cream or lightly sweetened whipped cream. It’s also amazing with a cold brew or hot cappuccino on the side. If you're baking this for a brunch crowd, consider making it in a loaf tin and slicing it warm — it’s like a gooey cake and coffee loaf in one.
❤️ Why You’ll Love Gooey Coffee Caramel Cake
- Incredibly moist, soft, and rich
- Loaded with real coffee and buttery caramel
- Super easy one-layer cake with bakery-quality flavor
- A show-stopper for holidays, brunches, or coffee dates
- Customizable with nuts, liqueurs, or chocolate
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