Here’s a recipe for a Gooey Coffee Caramel Cake that’s rich, decadent, and perfect for coffee and caramel lovers! This cake features a moist coffee-infused base, a gooey caramel center, and a glossy caramel glaze on top. It’s an indulgent treat that’s sure to impress!
Ingredients:
For the Cake:
- 1 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) strong brewed coffee, cooled
- 1/4 cup (60ml) buttermilk (or substitute with 1/4 cup milk + 1/2 teaspoon lemon juice or vinegar)
For the Caramel Filling:
- 1/2 cup (120ml) store-bought or homemade caramel sauce (plus extra for drizzling)
For the Caramel Glaze:
- 1/2 cup (120ml) store-bought or homemade caramel sauce
- 1/4 cup (60ml) heavy cream
- 1/2 cup (60g) powdered sugar (optional, for thickening)
Instructions:
Make the Cake:
- Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan and line it with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2–3 minutes.
- Add eggs and vanilla: Beat in the eggs, one at a time, followed by the vanilla extract.
- Combine wet and dry ingredients: Alternately add the dry ingredients, coffee, and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Assemble the cake: Pour half of the batter into the prepared cake pan. Drizzle 1/2 cup of caramel sauce evenly over the batter. Top with the remaining batter.
- Bake: Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean (avoid inserting it into the caramel layer).
- Cool: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Make the Caramel Glaze:
- In a small saucepan, heat the caramel sauce and heavy cream over low heat until smooth and combined. If you prefer a thicker glaze, whisk in powdered sugar until desired consistency is reached.
- Drizzle the warm glaze over the cooled cake. Let it set for a few minutes before serving.
Tips:
- For a stronger coffee flavor, use espresso instead of brewed coffee.
- To make homemade caramel sauce, combine 1 cup sugar, 1/4 cup water, and 1/2 cup heavy cream in a saucepan. Heat until the sugar dissolves and turns amber, then stir in 2 tablespoons butter and a pinch of salt.
- Serve the cake warm with a scoop of vanilla ice cream for an extra indulgent dessert.
- Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Enjoy this rich, gooey, and irresistible Coffee Caramel Cake!
