This Gooey Coffee Caramel Cake recipe is your ultimate guide to creating a decadent, moist chocolate cake with a rich, luscious coffee caramel sauce that will tantalize your taste buds. Perfect for beginners and seasoned bakers alike, this recipe makes impressing your guests or treating yourself effortlessly delicious.
Key Ingredients for Gooey Coffee Caramel Cake
- For the Cake:
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder (Dutch-processed recommended for richer flavor)
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup brewed strong coffee, cooled to room temperature
- ½ cup vegetable oil (or melted unsalted butter)
- 1 cup buttermilk, at room temperature
- 1 teaspoon vanilla extract
- For the Coffee Caramel Sauce:
- 1 cup granulated sugar
- ¼ cup water
- ½ cup heavy cream, warmed
- 4 tablespoons unsalted butter, cut into cubes
- 1 teaspoon instant espresso powder (or instant coffee granules) dissolved in 1 tablespoon hot water
- ½ teaspoon salt
- 1 teaspoon vanilla extract
How to Make Gooey Coffee Caramel Cake
This Gooey Coffee Caramel Cake is surprisingly simple to prepare, promising a moist, tender crumb with a burst of coffee and caramel flavor that’s utterly satisfying. The secret lies in the rich chocolate batter and the luscious, homemade caramel sauce that infuses every bite. With a preparation time of approximately 30 minutes and baking time of 30-35 minutes, you can have this delightful treat ready to impress in under an hour in the kitchen.
Step-by-Step Instructions
For the Cake:
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or two 8-inch round cake pans. For easier removal, you can also line the bottom with parchment paper.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure there are no lumps.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the eggs, cooled brewed coffee, vegetable oil (or melted butter), buttermilk, and vanilla extract until well combined.
- Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Mix on low speed with an electric mixer, or by hand with a whisk, until just combined. Be careful not to overmix; a few small lumps are perfectly fine.
- Pour and Bake: Pour the batter evenly into the prepared baking pan(s). If using round pans, divide the batter equally. Bake for 30-35 minutes for a 9×13 inch pan, or 28-33 minutes for round pans, or until a wooden skewer or toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the pan on a wire rack for about 10-15 minutes before carefully inverting it onto the wire rack to cool completely. If making layered cakes, allow them to cool completely before assembling.
For the Coffee Caramel Sauce:
- Caramelize Sugar: In a medium, heavy-bottomed saucepan, combine the granulated sugar and water over medium heat. Stir gently until the sugar dissolves.
- Boil and Watch: Once the sugar is dissolved, stop stirring and let the mixture boil. Swirl the pan occasionally to ensure even cooking. Cook until the syrup turns an amber color. This can take about 8-12 minutes. Keep a close eye on it as it can burn quickly.
- Add Cream (Carefully!): Slowly and carefully, pour the warmed heavy cream into the caramel while whisking constantly. Be aware that the mixture will bubble up vigorously; step back to avoid splashes. Continue whisking until smooth.
- Incorporate Remaining Ingredients: Remove the saucepan from the heat. Stir in the cubed unsalted butter until fully melted and incorporated. Then, whisk in the dissolved instant espresso powder and salt.
- Finish the Sauce: Stir in the vanilla extract. The caramel sauce will thicken as it cools.
Assembling the Gooey Coffee Caramel Cake:
- Pour over Warm Cake: Once the cake is completely cooled, if you want the caramel sauce to soak into the cake, you can poke holes all over the top of the cake with a skewer or fork. Pour the warm coffee caramel sauce evenly over the top of the cake.
- Drizzle and Serve: Alternatively, you can let the cake cool completely, then drizzle the caramel sauce over the top just before serving, creating a beautiful, glistening finish. You can also do both – pour some over and reserve some for drizzling.
Why You’ll Love This Gooey Coffee Caramel Cake
You will absolutely adore this Gooey Coffee Caramel Cake for its incredibly moist, rich chocolate cake base, perfectly complemented by a decadent, homemade coffee caramel sauce that is simply divine. Unlike a dry, crumbly coffee cake, this recipe delivers unparalleled moisture and a depth of flavor that will have you hooked. Plus, making this stunning cake at home is significantly more budget-friendly than purchasing a specialty dessert, allowing you to enjoy bakery-quality indulgence without the hefty price tag.
The irresistible combination of deep chocolate notes and the warm embrace of coffee-infused caramel makes this cake a showstopper for any occasion. Imagine the delightful aroma filling your kitchen and the sheer bliss of that first bite – it’s pure comfort and joy. So, why wait? Whip up this Gooey Coffee Caramel Cake today and experience a taste of heaven in your own kitchen; your taste buds will thank you!
Storing and Reheating Tips
This Gooey Coffee Caramel Cake is best enjoyed fresh, but it also stores beautifully for later enjoyment.
- Refrigeration:
- Once the cake has cooled completely, cover it tightly with plastic wrap or transfer it to an airtight container.
- Store leftovers in the refrigerator for up to 3-4 days. The caramel sauce will firm up slightly when chilled.
- Reheating:
- To enjoy a warm slice, you can reheat individual portions gently in the microwave. Microwave for 15-30 seconds, or until warmed through. Be careful not to overheat, as this can dry out the cake.
- Alternatively, you can place slices on a baking sheet and warm them in a low oven (around 300°F or 150°C) for a few minutes.
- Freezing:
- For longer storage, you can freeze the cake. Ensure the cake is completely cooled and any caramel sauce has set.
- Wrap individual slices or the entire cake (if unfrosted or lightly frosted) tightly in plastic wrap, then in aluminum foil, or place in a freezer-safe container.
- Frozen cake will last for up to 2-3 months. Thaw overnight in the refrigerator before reheating or serving.
Final Thoughts
This Gooey Coffee Caramel Cake is a true celebration of comforting flavors, delivering an unforgettably rich, moist, and satisfying dessert experience. Give this recipe a try the next time you’re craving something truly special, and prepare to fall in love with every delicious bite!
Gooey Coffee Caramel Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or two 8-inch round cake pans. For easier removal, you can also line the bottom with parchment paper.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure there are no lumps.2 cups all-purpose flour, 1 ¾ cups granulated sugar, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking soda, 1 ½ teaspoons baking powder, 1 teaspoon salt
- In a separate medium bowl, whisk together the eggs, cooled brewed coffee, vegetable oil (or melted butter), buttermilk, and vanilla extract until well combined.2 large eggs, 1 cup brewed strong coffee, ½ cup vegetable oil, 1 cup buttermilk, 1 teaspoon vanilla extract
- Pour the wet ingredients into the bowl with the dry ingredients. Mix on low speed with an electric mixer, or by hand with a whisk, until just combined. Be careful not to overmix; a few small lumps are perfectly fine.
- Pour the batter evenly into the prepared baking pan(s). If using round pans, divide the batter equally. Bake for 30-35 minutes for a 9×13 inch pan, or 28-33 minutes for round pans, or until a wooden skewer or toothpick inserted into the center comes out clean.
- Let the cake cool in the pan on a wire rack for about 10-15 minutes before carefully inverting it onto the wire rack to cool completely. If making layered cakes, allow them to cool completely before assembling.
- In a medium, heavy-bottomed saucepan, combine the granulated sugar and water over medium heat. Stir gently until the sugar dissolves.1 cup granulated sugar, ¼ cup water
- Once the sugar is dissolved, stop stirring and let the mixture boil. Swirl the pan occasionally to ensure even cooking. Cook until the syrup turns an amber color. This can take about 8-12 minutes. Keep a close eye on it as it can burn quickly.
- Slowly and carefully, pour the warmed heavy cream into the caramel while whisking constantly. Be aware that the mixture will bubble up vigorously; step back to avoid splashes. Continue whisking until smooth.½ cup heavy cream
- Remove the saucepan from the heat. Stir in the cubed unsalted butter until fully melted and incorporated. Then, whisk in the dissolved instant espresso powder and salt.4 tablespoons unsalted butter, 1 teaspoon instant espresso powder, ½ teaspoon salt
- Stir in the vanilla extract. The caramel sauce will thicken as it cools.1 teaspoon vanilla extract
- Once the cake is completely cooled, if you want the caramel sauce to soak into the cake, you can poke holes all over the top of the cake with a skewer or fork. Pour the warm coffee caramel sauce evenly over the top of the cake.
- Alternatively, you can let the cake cool completely, then drizzle the caramel sauce over the top just before serving, creating a beautiful, glistening finish. You can also do both – pour some over and reserve some for drizzling.