Gooey Coffee Caramel Cake

Why You’ll Love This Recipe

I love this cake because it’s bold, indulgent, and totally satisfying. The coffee flavor deepens the sweetness of the caramel, giving it a grown-up twist that’s still comforting and crowd-pleasing. The texture is soft and gooey without being overly heavy, and it’s just as good warm from the oven as it is the next day. Whether I’m serving it as a casual dessert or a special treat, this cake never fails to impress.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake:

• All-purpose flour

• Baking powder

• Baking soda

• Salt

• Unsalted butter, softened

• Brown sugar

• Eggs

• Brewed strong coffee (cooled)

• Whole milk or sour cream

• Vanilla extract

For the caramel layer:

• Granulated sugar

• Unsalted butter

• Heavy cream

• Salt (for a salted caramel twist)

For the gooey glaze:

• Powdered sugar

• Brewed coffee

• Caramel sauce (reserved or store-bought)

• Vanilla extract

directions

1. I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.

2. In a bowl, I whisk together flour, baking powder, baking soda, and salt.

3. In another bowl, I cream the butter and brown sugar until fluffy, then beat in the eggs one at a time.

4. I stir in the coffee, milk or sour cream, and vanilla until smooth.

5. I fold in the dry ingredients until just combined and pour the batter into the prepared pan.

6. For the caramel, I melt sugar over medium heat until golden, then whisk in butter and cream until smooth and glossy. I swirl or spoon dollops into the batter, gently mixing for a marbled effect.

7. I bake the cake for 30–35 minutes, or until a toothpick inserted comes out with moist crumbs (not wet batter).

8. While the cake bakes, I whisk together powdered sugar, coffee, caramel, and vanilla to make the glaze.

9. As soon as the cake comes out of the oven, I poke it lightly with a skewer and drizzle the glaze over the top, letting it soak into the warm cake.

Servings and timing

This recipe makes about 12 servings. It takes roughly 20 minutes to prep, 30–35 minutes to bake, and another 15 minutes to cool and glaze—so I usually plan for just over an hour total.

Variations

Sometimes I fold in chopped walnuts or pecans for a bit of crunch. I’ve also used espresso powder for a bolder coffee flavor or drizzled melted chocolate on top once the cake has cooled. When I want a more elegant version, I bake it in a bundt pan and layer the caramel and batter for a rippled effect.

storage/reheating

I store leftovers covered at room temperature for up to 2 days or in the fridge for up to 5. To reheat, I warm slices in the microwave for 10–15 seconds to bring back that gooey texture. It also freezes well—I wrap individual slices and thaw as needed.

FAQs

Can I use instant coffee?

Yes, I dissolve instant coffee granules in hot water to replace brewed coffee. It works well and adds strong flavor.

Is this cake very sweet?

It’s rich and sweet, but the coffee balances the caramel nicely. I reduce the sugar slightly if I want a less-sweet version.

Can I make it ahead?

Definitely. I bake the cake a day in advance and store it covered. I warm it slightly before serving or serve it chilled with whipped cream.

What caramel works best?

I prefer homemade, but high-quality store-bought caramel sauce works just fine in the glaze or swirl.

Can I make this gluten-free?

Yes, I use a 1:1 gluten-free baking flour and keep an eye on texture. The cake still turns out moist and flavorful.

Conclusion

Gooey Coffee Caramel Cake is the ultimate treat for anyone who loves the boldness of coffee and the richness of caramel. I love how the glaze melts into the cake, making every bite moist, flavorful, and just the right amount of indulgent. Whether I bake it for a dinner party or just to enjoy with my morning coffee, this cake always disappears fast.

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