Gooey Coffee Caramel Cake

I created a deeply indulgent cake with rich coffee flavor and a luscious caramel topping that seeps into every bite. It’s like a coffee shop treat right at home—gooey, comforting, and perfect for sharing.

Why You’ll Love This Recipe

I’ll walk you through simple steps using everyday pantry ingredients that deliver a bakery-worthy treat. It’s a coffee lover’s dream with bold flavor, a moist crumb, and that irresistible caramel-soaked goodness.

ingredients

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

For the Cake:

• 1 ½ cups all‑purpose flour

• 1 cup granulated sugar

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• ½ cup unsalted butter, softened

• 1 large egg

• ½ cup brewed coffee, cooled

• ½ cup buttermilk

• 1 teaspoon vanilla extract

Caramel Sauce:

• 1 cup packed brown sugar

• ½ cup unsalted butter

• ¼ cup heavy cream

• 1 teaspoon vanilla extract

• pinch of salt

Coffee Drizzle:

• 2 tablespoons brewed coffee

• 1 tablespoon powdered sugar

directions

1. Preheat oven to 350 °F (175 °C). Grease and flour a 9×9‑inch pan, or line it with parchment.

2. Whisk together flour, sugar, baking powder, baking soda, and salt.

3. Beat butter and egg until fluffy. Stir in cooled coffee, buttermilk, and vanilla.

4. Gradually mix in dry ingredients until smooth.

5. Pour batter into prepared pan and bake 25–30 minutes, until a toothpick comes out clean.

6. Let cake cool in the pan for 10 minutes, then transfer to a wire rack.

7. In a saucepan, combine brown sugar, butter, and heavy cream. Bring to a simmer over medium heat, stirring until thickened (about 3–4 minutes). Remove from heat, stir in vanilla and salt, and cool slightly.

8. Whisk coffee and powdered sugar for the drizzle until smooth.

9. Poke holes all over the cake using a fork or skewer. Pour warm caramel sauce over the cake, letting it sink in. Finish with the coffee drizzle.

10. Serve warm or at room temperature—optionally with whipped cream or ice cream.

Servings and timing

• Servings: about 9–12 slices

• Prep time: ~15 minutes

• Cook time: 25–30 minutes

• Total time: ~40–45 minutes

Variations

• I use espresso instead of regular coffee for a bolder flavor punch.

• I like adding chopped pecans or walnuts on top for crunch.

• I can prepare the caramel and cake a day ahead, then assemble when I’m ready to serve.

• A sprinkle of cinnamon or espresso powder in the batter adds depth and warmth.

storage/reheating

• Room temperature: Store covered for up to 2 days.

• Refrigerate: Keep in an airtight container for up to 5 days.

• Reheat: Microwave slices for about 15–20 seconds to restore gooey texture.

• Freeze: Freeze the cake without sauces for up to 2 months. Thaw overnight, then add caramel and drizzle before serving.

FAQs

What can I use instead of brewed coffee?

I can use espresso for a richer flavor or decaf coffee if I want to skip caffeine.

Is store-bought caramel sauce okay?

Definitely! It works fine, though homemade has a fresher, thicker texture that I prefer.

Can I double the recipe?

Yes—I double everything and bake in a 9×13‑inch pan, adjusting bake time to about 35–40 minutes.

How do I know when it’s done baking?

I insert a toothpick into the center—it should come out clean or with a few moist crumbs.

Can I make this gluten‑free?

I’ve swapped in a 1-to-1 gluten-free flour blend with success, keeping the same measurements.

Conclusion

I love serving this Gooey Coffee Caramel Cake whenever I want something special without a lot of fuss. It’s warm, decadent, and packed with coffee and caramel flavors in every moist bite. Whether it’s a weekend treat or a friend‑gathering dessert, it never disappoints.