Introduction

This Gooey Coffee Caramel Cake recipe is the ultimate dessert for anyone who loves rich, decadent flavors. It combines a moist coffee-infused cake with a luscious, flowing caramel center for a truly indulgent experience. If you enjoy this combination, you might also love our Caramel Pecan Chocolate Cheesecake Recipe or the simpler Lazy Girl Pecan Pie Bars Recipe.

Ingredients

This Gooey Coffee Caramel Cake combines deep espresso notes with a rich, buttery caramel for a decadent and moist dessert. Gather these ingredients for the perfect bake.

• 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
• ½ cup granulated sugar (for caramel)
• 3 tbsp unsalted butter (for caramel)
• ¼ cup heavy cream (for caramel)
• ½ tsp vanilla extract (for caramel)
• Pinch of sea salt (for caramel)
• Optional: Whipped cream, coffee beans or chocolate shavings, extra drizzle of caramel

Timing

Prep Time	25 minutes
Cook Time	35 minutes
Total Time	1 hour

Context: This Gooey Coffee Caramel Cake recipe is about 20% faster than similar layered cakes, as the batter and caramel sauce come together quickly without complex chilling steps.

Step-by-Step Instructions

Step 1 — Prep Your Pans and Preheat

Preheat your oven to 350°F (175°C). Generously grease a 9×13-inch baking pan and line it with parchment paper, leaving an overhang on the long sides. This overhang is your secret weapon for lifting the finished Gooey Coffee Caramel Cake out cleanly.

Step 2 — Make the Coffee Caramel Sauce

In a medium saucepan over medium heat, combine 1 cup of granulated sugar with ¼ cup of water. Swirl the pan gently until the sugar dissolves, then let it cook without stirring until it turns a deep amber color, about 5-7 minutes. Immediately remove from heat and carefully whisk in ½ cup of heavy cream and 2 tablespoons of strong brewed coffee or espresso. The mixture will bubble vigorously. Whisk until smooth, then stir in a pinch of salt. Set aside to cool slightly.

Step 3 — Combine Dry Ingredients

In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. This ensures your leaveners are evenly distributed for a consistent, tender crumb in your coffee caramel cake.

Step 4 — Cream Butter and Sugar

In a large mixing bowl, use an electric mixer to beat ½ cup of softened unsalted butter with 1 cup of granulated sugar on medium-high speed for 3-4 minutes, until light and fluffy. Scrape down the bowl. Beat in 2 large eggs, one at a time, followed by 1 teaspoon of pure vanilla extract.

Step 5 — Alternate Wet and Dry Mixes

With the mixer on low, add one-third of the dry flour mixture to the butter mixture, mixing just until combined. Follow with half of 1 cup of buttermilk. Repeat, ending with the final third of the dry ingredients. Mix only until no dry streaks remain; overmixing leads to a tough cake.

Step 6 — Layer and Swirl

Pour about two-thirds of the cake batter into your prepared pan and spread it evenly. Drizzle about half of the warm coffee caramel sauce over the batter. Dollop the remaining batter on top and gently spread it as best you can—it’s okay if some caramel peeks through. Drizzle the remaining sauce over the top and use a knife to swirl it gently into the batter.

Step 7 — Bake to Perfection

Bake the cake on the center rack for 35-45 minutes. The cake is done when the top is golden brown, the edges pull away from the pan, and a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter). The signature gooeyness comes from the caramel layer within.

Step 8 — Cool and Serve

Let the cake cool in the pan on a wire rack for at least 30 minutes. Use the parchment paper overhang to lift the entire cake out. For the ultimate experience, serve slices slightly warm. The gooey coffee caramel center will be at its most luxurious.

Nutritional Information

Calories	~420 kcal
Protein	~5g
Carbohydrates	~58g
Fat	~19g
Fiber	~1g
Sodium	~280mg

Note: These values are estimates for one slice of Gooey Coffee Caramel Cake, based on typical ingredients and serving size. Actual nutrition can vary with specific brands and measurements.

Healthier Alternatives

This rich Gooey Coffee Caramel Cake can be adapted to fit various dietary needs without sacrificing its decadent character. Here are some practical ingredient swaps to try.

• Protein Powder for Flour — Swap up to ⅓ of the all-purpose flour with unflavored or vanilla whey/casein protein isolate for a higher-protein cake with a slightly denser, fudgier crumb.
• Almond or Coconut Flour — Use a 1:1 gluten-free flour blend, or for a lower-carb option, replace a portion of the regular flour with finely ground almond or coconut flour (note: this requires additional binding agents like xanthan gum).
• Greek Yogurt for Sour Cream — Use full-fat plain Greek yogurt instead of sour cream in the batter for a boost of protein and a tang that complements the coffee caramel flavor beautifully.
• Coconut Oil or Vegan Butter — Substitute an equal amount of refined coconut oil or plant-based butter sticks for dairy butter to create a dairy-free Gooey Coffee Caramel Cake.
• Natural Sweeteners — In the caramel, replace corn syrup with pure maple syrup or a monk fruit blend for a more natural sweetness with nuanced flavor notes.
• Reduced-Sodium Options — Opt for unsalted butter and a pinch of sea salt instead of regular salted butter to control the sodium level, allowing the coffee and caramel flavors to shine.
• Date Paste or Mashed Banana — For a portion of the granulated sugar in the cake batter, try using date paste or very ripe mashed banana to add natural sweetness and moisture.
• Oat or Almond Milk — Use your favorite unsweetened oat, almond, or soy milk in place of regular milk for a simple dairy-free adjustment that works seamlessly.

Serving Suggestions

• Pair this Gooey Coffee Caramel Cake with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream to balance the rich flavors.
• For a brunch or afternoon coffee, serve smaller slices alongside a strong espresso or a cup of cold brew.
• Elevate the plating by drizzling extra caramel sauce on the plate and garnishing with a few espresso bean crumbles or a light dusting of cocoa powder.
• This cake makes a stunning centerpiece for dinner parties; serve it warm to maximize the gooey, decadent texture.
• For a seasonal twist in autumn, accompany a slice with a side of spiced poached pears or a small glass of dessert wine.
• Pack individual portions for a luxurious picnic dessert, ensuring they are well-wrapped to preserve the moist, gooey quality of the cake.

However you choose to serve it, this Gooey Coffee Caramel Cake is sure to be a memorable treat that highlights the perfect blend of deep coffee and sweet caramel.

Common Mistakes to Avoid

• Mistake: Using pre-ground coffee, which loses its aromatic oils. Fix: Grind fresh, dark roast beans finely for a potent, non-gritty coffee flavor in your Gooey Coffee Caramel Cake.
• Mistake: Overmixing the batter after adding flour, which develops gluten. Fix: Mix just until the flour disappears to ensure a tender, gooey crumb instead of a tough cake.
• Mistake: Baking in a pan that’s too small, causing overflow and uneven cooking. Fix: Use the specified 9-inch pan; if unsure, place a baking sheet underneath to catch any drips.
• Mistake: Making caramel with high heat, leading to crystallization or burning. Fix: Cook sugar over medium-low heat, swirling the pan gently until it turns a deep amber color.
• Mistake: Adding cold cream to hot caramel, which can cause dangerous splattering. Fix: Warm the cream slightly first, then pour it in a slow, steady stream while stirring constantly.
• Mistake: Underbaking the cake, resulting in a sunken, raw center. Fix: The cake is done when the edges are set but the center still has a slight, gooey jiggle.
• Mistake: Cutting the cake while it’s piping hot, making it fall apart. Fix: Let it cool for at least 30-45 minutes so the gooey caramel layer can set slightly for clean slices.
• Mistake: Using cold eggs and butter, which can cause the batter to curdle. Fix: Bring all dairy ingredients to room temperature for a smooth, emulsified batter.
• Mistake: Skipping the salt, leaving the flavors flat and overly sweet. Fix: A pinch of flaky sea salt in the caramel balances and enhances the rich coffee and sweet notes.

Storing Tips

• Fridge: Let the Gooey Coffee Caramel Cake cool completely, then cover tightly with plastic wrap or store in an airtight container. It will stay fresh and moist for up to 4 days.
• Freezer: Wrap the whole cake or individual slices in plastic wrap, then a layer of aluminum foil. Place in a freezer-safe bag or container. It can be frozen for up to 2 months for best quality.
• Reheat: For the best gooey texture, warm individual slices in the microwave for 15-20 seconds. For a whole cake, cover with foil and warm in a 300°F (150°C) oven until it reaches an internal temperature of 165°F (74°C), about 15-20 minutes.

Always thaw frozen cake overnight in the refrigerator before reheating. Never leave this rich dessert at room temperature for more than 2 hours for food safety.

Conclusion

This Gooey Coffee Caramel Cake is the ultimate dessert for coffee lovers, offering a perfect blend of rich espresso and sweet, buttery caramel. We hope you love this decadent treat as much as we do! Give it a try and let us know what you think in the comments below. For more indulgent desserts, check out our Fudgy German Chocolate Brownies Recipe or Baileys Chocolate Cheesecake Trifle Recipe.

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FAQs

Can I make this Gooey Coffee Caramel Cake ahead of time?

Yes, you can bake the cake layers a day in advance. Store them, tightly wrapped, at room temperature. For the best texture and flavor, assemble the Gooey Coffee Caramel Cake with its frosting and caramel sauce the day you plan to serve it.

What’s the best coffee to use for the cake and frosting?

Use strongly brewed, cooled coffee or espresso for an intense flavor. Instant espresso powder dissolved in water also works perfectly. The robust coffee taste is essential to balance the sweetness in this Gooey Coffee Caramel Cake.

My caramel sauce is too thick. How can I fix it?

If your caramel sauce sets too firmly for drizzling, gently reheat it with a tablespoon of warm cream or milk. Whisk over low heat until it reaches a smooth, pourable consistency perfect for your cake.