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This gooey coffee caramel cake brings together rich coffee flavor and sweet, buttery caramel in a moist cake that's perfect for afternoon gatherings or special occasions. The coffee adds depth while the homemade caramel sauce creates pockets of sweetness that will have everyone asking for seconds.
I first made this cake for my mother's birthday last year, and it's become our family's go-to dessert whenever we want something a bit more special than everyday sweets. The combination of coffee and caramel reminds me of those expensive coffee shop treats but in cake form.
Ingredients
- All purpose flour: Forms the foundation of our cake providing the perfect texture
- Granulated sugar: Sweetens the cake without overpowering the coffee notes
- Baking powder and baking soda: Work together to create the perfect rise
- Unsalted butter: Adds richness and helps create that tender crumb
- Brewed coffee: Infuses the cake with subtle coffee flavor, use your favorite blend
- Buttermilk: Creates incredible moisture and tenderness in the final cake
- Brown sugar: Gives the caramel sauce its distinctive flavor and color
- Heavy cream: Makes the caramel sauce luxuriously smooth and rich
Step-by-Step Instructions
- Prepare the Baking Pan:
- Thoroughly grease a 9x9 inch baking pan with butter, making sure to get into all corners. Then dust with a light coating of flour, tapping out any excess. Alternatively, line the pan with parchment paper, leaving overhang on two sides to easily lift the cake out later. A properly prepared pan ensures your cake will release perfectly.
- Mix the Dry Ingredients:
- In a medium bowl, thoroughly whisk together the flour, sugar, baking powder, baking soda, and salt. Whisking for at least 30 seconds ensures all leavening agents are evenly distributed throughout the flour, which will give your cake an even rise. Make sure there are no lumps remaining in your mixture.
- Cream Butter and Egg:
- In a large bowl, beat the softened butter until light and creamy, about 2 minutes. Add the egg and continue beating until the mixture becomes pale yellow and fluffy, about 3 more minutes. This incorporates air into the batter, helping create a light texture in the finished cake. Properly creamed butter and egg form the foundation of a tender cake.
- Add Wet Ingredients:
- Pour in the cooled coffee, buttermilk, and vanilla extract to the butter mixture. Mix at low speed until combined. The mixture might look slightly curdled at this stage, but that is completely normal. The coffee should be cooled to room temperature to prevent cooking the egg in the batter.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredient mixture to the wet ingredients, about one third at a time. Mix on low speed just until incorporated after each addition. Scrape down the sides of the bowl with a rubber spatula to ensure everything is well mixed. Be careful not to overmix, as this can develop too much gluten and make your cake tough.
- Bake to Perfection:
- Pour the batter into your prepared pan, smoothing the top with a spatula. Bake in your preheated oven for 25 to 30 minutes. Start checking at 25 minutes by inserting a toothpick into the center. The cake is done when the toothpick comes out with a few moist crumbs but no wet batter. The top should spring back when lightly pressed.
- Make the Caramel Sauce:
- In a medium saucepan, combine brown sugar, butter, and heavy cream. Heat over medium heat, stirring constantly with a wooden spoon or heat resistant spatula. Once the mixture begins to simmer, continue cooking for 3 to 4 minutes until it thickens slightly and coats the back of a spoon. The sauce will continue to thicken as it cools, so do not overcook it. Remove from heat and stir in vanilla extract and salt to enhance the flavor.
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The caramel sauce is truly what makes this cake special. I discovered that adding just a pinch of salt to the caramel creates this incredible depth that balances the sweetness perfectly. My husband, who typically avoids sweets, asks for seconds whenever I make this cake. It reminds him of the coffee caramel candies his grandmother used to keep in her purse.
Serving Suggestions
This cake is versatile enough to be served in multiple ways. For an elegant dessert, warm individual slices slightly and top with a scoop of vanilla ice cream before adding extra caramel sauce. The contrast between the warm cake and cold ice cream creates a wonderful sensory experience. For morning coffee gatherings, serve it slightly chilled with a dollop of lightly sweetened whipped cream and a sprinkle of cinnamon. The cake also pairs beautifully with a cup of dark roast coffee to complement its flavors.
Storage Tips
The cake stays fresh at room temperature for up to 3 days when stored in an airtight container. For longer storage, refrigerate for up to a week, though the texture is best within the first few days. To refresh refrigerated cake, microwave individual slices for 10 to 15 seconds before serving. For the caramel sauce, store it separately in a jar in the refrigerator for up to two weeks. The sauce will solidify when cold, so warm it gently in the microwave or in a small saucepan before using. This cake also freezes beautifully for up to three months. Wrap individual slices tightly in plastic wrap and then foil before freezing.
Customization Ideas
The base recipe is wonderful as is, but there are several ways to make it your own. For a mocha version, add 2 tablespoons of cocoa powder to the dry ingredients. Coffee lovers can intensify the flavor by using espresso instead of regular brewed coffee. For a nutty variation, fold in 1/2 cup of chopped toasted pecans or walnuts into the batter before baking. During fall, add 1 teaspoon of cinnamon and 1/4 teaspoon of nutmeg to the dry ingredients for a spiced coffee cake. You can also substitute the caramel sauce with a chocolate ganache for a different but equally delicious experience.
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Serve this coffee caramel cake for any occasion, and it’s sure to be a hit. Enjoy every last gooey, rich bite!
Frequently Asked Questions
- → Can I make this cake ahead of time?
Yes, you can make this cake 1-2 days in advance. Store it in an airtight container at room temperature, but add the caramel sauce just before serving for the best gooey texture. The caramel sauce can be made ahead and refrigerated, then gently reheated before pouring over the cake.
- → What type of coffee works best for this cake?
Medium to dark roast coffee provides the best flavor. Use freshly brewed, cooled coffee rather than instant coffee for a richer taste. For a stronger coffee flavor, you can use espresso instead of regular brewed coffee.
- → Can I substitute the buttermilk?
Yes, you can make a buttermilk substitute by adding 1/2 tablespoon of lemon juice or white vinegar to 1/2 cup of regular milk and letting it sit for 5-10 minutes until slightly thickened.
- → How do I know when the caramel sauce is the right consistency?
The caramel sauce should coat the back of a spoon and leave a clear path when you run your finger through it. It will also thicken more as it cools, so stop cooking when it's slightly thinner than your desired final consistency.
- → Can I make this cake without the coffee?
Yes, you can substitute the coffee with hot water or milk for the cake batter, and use milk instead of coffee for the drizzle. This will result in a vanilla caramel cake that's still delicious but without the coffee flavor notes.
- → Why did my caramel sauce crystallize?
Crystallization can happen if sugar crystals form during cooking. To prevent this, avoid stirring too vigorously, make sure all sugar is dissolved before it comes to a simmer, and consider adding a teaspoon of corn syrup to the mixture.