Introduction

Indulge in the ultimate gooey coffee caramel cake recipe, a decadent dessert combining rich coffee flavor with luscious caramel. This moist cake features a tender crumb and irresistible sticky topping perfect for any occasion. For more easy dessert inspiration, try this German Chocolate Poke Cake Recipe or these simple Lazy Girl Pecan Pie Bars Recipe.

Ingredients

This Gooey Coffee Caramel Cake combines rich coffee flavor with a decadent, flowing caramel center that creates an irresistible dessert experience.

• 1½ cups all-purpose flour
• 1½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tbsp instant espresso powder dissolved in ¼ cup hot water or strong brewed coffee
• ½ cup sour cream or plain Greek yogurt
• For Gooey Caramel Sauce:
• ½ cup granulated sugar
• 3 tbsp unsalted butter
• ¼ cup heavy cream
• ½ tsp vanilla extract
• Pinch of sea salt
• Optional garnish: whipped cream, coffee beans or chocolate shavings, extra drizzle of caramel

Timing

Prep Time	20 minutes
Cook Time	35 minutes
Total Time	55 minutes

Context: This Gooey Coffee Caramel Cake recipe is about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients and Equipment

Gather all ingredients for your Gooey Coffee Caramel Cake: flour, sugar, eggs, butter, strong brewed coffee, and caramel sauce. Bring eggs and butter to room temperature for even mixing. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.

Step 2 — Make the Coffee Caramel Swirl

In a small bowl, combine ½ cup caramel sauce with 2 tablespoons of strong brewed coffee. Stir until smooth. This coffee-infused caramel will create the signature gooey layers in your cake.

Step 3 — Mix the Cake Batter

Cream together 1 cup softened butter and 1½ cups sugar until light and fluffy. Beat in 3 eggs one at a time, then mix in 1 teaspoon vanilla extract. In a separate bowl, whisk together 2 cups flour, 1 teaspoon baking powder, and ¼ teaspoon salt.

Alternately add the dry ingredients and ½ cup brewed coffee to the butter mixture, beginning and ending with flour. Mix just until combined—overmixing can make the cake tough.

Step 4 — Layer the Batter and Caramel

Spread half of the cake batter into the prepared pan. Drizzle half of the coffee caramel mixture over the batter. Carefully spread the remaining batter on top, then finish with the rest of the caramel.

Use a knife to gently swirl the caramel through the batter for marbled effect. Don’t over-swirl or you’ll lose the distinct gooey pockets.

Step 5 — Bake to Perfection

Place the pan in the preheated oven and bake for 45-55 minutes. The cake is done when the edges pull away from the pan and a toothpick inserted near the edge comes out clean (the center should still be slightly jiggly for that gooey texture).

If the top browns too quickly, tent with foil during the last 15 minutes of baking.

Step 6 — Cool Properly

Let the Gooey Coffee Caramel Cake cool in the pan on a wire rack for 20 minutes. This allows the structure to set while keeping the center deliciously gooey. Run a knife around the edge before releasing the springform pan.

Step 7 — Serve and Enjoy

Serve warm slices of your Gooey Coffee Caramel Cake with a drizzle of extra caramel sauce and a dusting of powdered sugar. The cake is best enjoyed the same day while the caramel layers are at their gooiest.

Store any leftovers covered at room temperature for up to 2 days, or gently reheat slices to restore the gooey texture.

Nutritional Information

Calories	385
Protein	4g
Carbohydrates	58g
Fat	16g
Fiber	1g
Sodium	280mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Whole wheat flour — Adds fiber and nutrients while maintaining the cake’s structure.
• Coconut sugar — A lower glycemic index sweetener that complements the caramel flavor.
• Greek yogurt — Provides protein and moisture, allowing for reduced oil or butter.
• Almond flour — A gluten-free, lower-carb option that adds a nutty richness.
• Oat milk — A dairy-free alternative that pairs well with coffee flavors.
• Unsweetened applesauce — Reduces fat content while keeping the cake moist and tender.
• Low-sodium baking powder — Cuts sodium without affecting the rise of your Gooey Coffee Caramel Cake.

Serving Suggestions

• Pair with strong black coffee or a vanilla latte to complement the rich coffee caramel flavors.
• Serve warm with a scoop of vanilla bean ice cream for a delightful temperature contrast.
• Perfect for dinner parties, birthday celebrations, or cozy weekend desserts.
• Garnish with a light dusting of cocoa powder or crushed coffee beans for visual appeal.
• Drizzle extra caramel sauce over individual slices just before serving.
• Accompany with fresh berries to cut through the sweetness of this Gooey Coffee Caramel Cake.

For special occasions, serve this Gooey Coffee Caramel Cake on elegant dessert plates with gold-rimmed details to make the presentation truly stand out.

Common Mistakes to Avoid

• Mistake: Using weak coffee that gets lost in the batter. Fix: Use strongly brewed coffee or espresso powder to ensure the flavor stands up to the rich caramel.
• Mistake: Overmixing the cake batter, leading to a tough crumb. Fix: Gently fold wet and dry ingredients until just combined for a tender, gooey texture.
• Mistake: Burning the caramel sauce by cooking it too quickly. Fix: Melt sugar over medium-low heat and watch for a deep amber color, not black.
• Mistake: Underbaking the center, resulting in a raw, dense cake. Fix: Test with a toothpick—it should have a few moist crumbs, not wet batter.
• Mistake: Pouring hot caramel directly onto a cold cake, causing it to seize. Fix: Let the caramel cool slightly and ensure the cake is warm for perfect absorption.
• Mistake: Skipping the parchment paper, making the cake stick to the pan. Fix: Always line your baking pan to guarantee a clean release.
• Mistake: Using cold ingredients that prevent proper emulsification. Fix: Bring eggs and dairy to room temperature for a smoother, more cohesive batter.
• Mistake: Not allowing the cake to rest before slicing, causing it to fall apart. Fix: Let it cool for at least 15 minutes so the gooey layers can set.

Storing Tips

• Fridge: Store your Gooey Coffee Caramel Cake in an airtight container for up to 5 days.
• Freezer: Wrap individual slices tightly in plastic wrap and place in a freezer-safe bag or container for up to 3 months.
• Reheat: Warm slices in the microwave for 15-20 seconds or in a preheated 300°F (150°C) oven until heated through.

Always ensure your Gooey Coffee Caramel Cake reaches an internal temperature of at least 165°F (74°C) when reheating for food safety.

Conclusion

This Gooey Coffee Caramel Cake is a rich, decadent dessert that’s surprisingly easy to make. If you love this recipe, try our Chocolate Caramel Toffee Cake Recipe next. Share your results in the comments and subscribe for more delicious baking ideas!

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FAQs

How do I make sure my Gooey Coffee Caramel Cake turns out moist and gooey?

Do not overbake the cake. Remove it from the oven when the center is still slightly jiggly. This Gooey Coffee Caramel Cake sets further as it cools, creating that signature gooey texture.

Can I make this cake ahead of time?

Yes, you can bake this Gooey Coffee Caramel Cake a day in advance. Store it covered at room temperature. The flavors often deepen, making it even more delicious the next day.

What type of coffee works best in this recipe?

Use strongly brewed, cooled coffee or a shot of espresso for the most intense flavor. Instant coffee granules dissolved in water also work well in this Gooey Coffee Caramel Cake.