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Gooey Coffee Caramel Cake

Gooey Coffee Caramel Cake

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.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 9x13 inch baking pan
  • Two 8-inch round cake pans
  • - Parchment Paper
  • Large mixing bowl
  • Medium Bowl
  • Electric mixer
  • Whisk
  • Wire rack
  • Medium Heavy-Bottomed Saucepan

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, or two 8-inch round cake pans. For easier removal, you can also line the bottom with parchment paper.
  2. 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
  3. 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
  4. 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.
  5. 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 9x13 inch pan, or 28-33 minutes for round pans, or until a wooden skewer or toothpick inserted into the center comes out clean.
  6. 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.
  7. 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
  8. 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.
  9. 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
  10. 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
  11. Stir in the vanilla extract. The caramel sauce will thicken as it cools.
    1 teaspoon vanilla extract
  12. 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.
  13. 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.

Notes

The caramel sauce will firm up slightly when chilled.
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