Gooey coffee caramel cake

Introduction

Have you ever craved a dessert that perfectly captures the cozy comfort of a café latte in cake form? The Gooey Coffee Caramel Cake is exactly that — a luscious fusion of bold espresso, silky caramel, and buttery sponge that melts in your mouth. This indulgent treat turns every slice into a warm coffeehouse moment, balancing bitterness and sweetness like a barista-crafted masterpiece. If you love caramel macchiatos or coffee-flavored desserts, this recipe will become your new obsession.

---

Ingredients List

For the Coffee Cake Base

• 2 cups (250 g) all-purpose flour – structure and tenderness.
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup (170 g) unsalted butter, softened – adds richness.
• 1 cup (200 g) brown sugar – deep caramel notes.
• ½ cup (100 g) granulated sugar
• 3 large eggs, room temperature – helps create a fluffy crumb.
• 2 tsp vanilla extract
• ½ cup (120 ml) strong brewed coffee or espresso, cooled – enhances flavor.
• ½ cup (120 ml) sour cream or Greek yogurt – keeps the cake moist.

For the Gooey Caramel Sauce

• 1 cup (200 g) granulated sugar
• 6 Tbsp (85 g) unsalted butter, cubed
• ½ cup (120 ml) heavy cream
• ½ tsp sea salt
• 1 tsp espresso powder (optional, for stronger coffee-caramel fusion)

For the Coffee Buttercream Frosting

• 1 cup (230 g) unsalted butter, softened
• 3 cups (360 g) powdered sugar
• 1 Tbsp instant espresso powder, dissolved in 1 Tbsp hot water
• 1 Tbsp caramel sauce (from above)
• 2–3 Tbsp heavy cream – to reach desired consistency
• Pinch of salt

Substitutions:

• For dairy-free: Use vegan butter and coconut cream.
• For sugar-light: Replace part of the sugar with coconut sugar or erythritol.

---

Timing

• Preparation: 25 minutes
• Baking: 35–40 minutes
• Cooling & Frosting: 40 minutes
• Total Time: ~1 hour 45 minutes — about 10 % faster than typical caramel layer cakes thanks to the easy stovetop caramel.

---

Step-by-Step Instructions

Step 1: Prepare the Cake Batter

Preheat oven to 350°F (175°C). Grease and line two 8-inch pans.
Cream butter, brown sugar, and granulated sugar until fluffy (about 3 minutes). Beat in eggs one at a time, then add vanilla.
Whisk flour, baking powder, soda, and salt separately. Alternate adding dry ingredients with sour cream and coffee, beginning and ending with dry. Mix just until combined.

Step 2: Bake the Cake Layers

Divide batter between pans and bake for 35–40 minutes until a toothpick comes out clean. Cool 10 minutes, then remove from pans to cool fully.

Step 3: Make the Gooey Caramel Sauce

In a heavy saucepan, heat sugar over medium heat until melted and amber-colored. Whisk in butter (it will bubble). Slowly pour in cream and stir until smooth. Add sea salt and espresso powder. Let cool slightly — the texture should be thick and pourable.

Step 4: Whip the Coffee Buttercream

Beat butter until light and creamy (about 2 minutes). Add powdered sugar gradually, then mix in dissolved espresso and caramel. Adjust texture with cream and salt. Frosting should be silky but hold peaks.

Step 5: Assemble the Cake

Place one cooled layer on a plate, drizzle caramel, then spread frosting. Repeat with second layer, finishing with frosting and a generous caramel drizzle that cascades down the sides. Optionally top with espresso beans or sea salt flakes for café flair.

---

Nutritional Information (per slice, 1/12 of cake)

Nutrient	Amount
Calories	510 kcal
Carbohydrates	60 g
Protein	6 g
Fat	28 g
Sugar	45 g
Caffeine	~30 mg (varies by coffee used)

---

Healthier Alternatives for the Recipe

• Cut sugar: Use date syrup or coconut sugar to lower glycemic load.
• Whole grain boost: Replace half the flour with oat flour for fiber.
• Light caramel: Use coconut cream and maple syrup instead of heavy cream and sugar.
• Frosting swap: Try Greek-yogurt espresso frosting for fewer calories.

---

Serving Suggestions

• Pair each slice with a small cup of espresso or iced caramel latte.
• Sprinkle crushed biscotti or cocoa powder over the top before serving.
• Turn into cupcakes for coffee-shop-style portions.
• Add a dollop of whipped cream and drizzle of warm caramel for extra indulgence.

---

Common Mistakes to Avoid

1. Overbaking the cake — coffee cakes dry easily; remove when the center springs back.
2. Not cooling caramel enough — hot caramel melts frosting instantly.
3. Skipping salt in caramel — salt sharpens sweetness and balances flavors.
4. Using instant coffee instead of espresso — espresso gives stronger depth and less bitterness.
5. Frosting a warm cake — always let layers cool fully to avoid sliding.

---

Storing Tips for the Recipe

• Room Temp: Up to 1 day under a cake dome.
• Fridge: Store 4–5 days in an airtight container.
• Freezer: Wrap unfrosted layers and freeze up to 2 months.
• Reheat slices 10 seconds in the microwave to revive gooey caramel texture.

---

Conclusion

This Gooey Coffee Caramel Cake is every caffeine lover’s dream—soft, buttery, and dripping with golden espresso caramel. Whether served warm or chilled, each bite delivers that coffee-shop comfort right from your kitchen. Try it, share your results below, and subscribe for more decadent dessert ideas!

---

FAQs

Q1: Can I make it without coffee?
Yes—replace brewed coffee with milk and increase vanilla for a milder caramel cake.

Q2: How do I prevent caramel from crystallizing?
Avoid stirring until sugar melts completely and use clean utensils free of moisture.

Q3: Can I make this gluten-free?
Use a 1:1 gluten-free baking mix and check that your caramel ingredients are GF.

Q4: Can I use store-bought caramel?
Yes, but homemade caramel offers a deeper, fresher taste. Warm slightly before drizzling.

Q5: What’s the best coffee type to use?
Strong espresso or dark-roast brewed coffee provides the most flavor contrast against the sweet caramel.