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Gooey Coffee Caramel Cak

Gooey Coffee Caramel Cake is a rich and moist dessert infused with bold espresso flavor and soaked in buttery caramel sauce. This indulgent cake recipe combines deep coffee notes with sweet, gooey caramel for the ultimate dessert idea — perfect for birthdays, special occasions, or when you need an easy yet impressive treat.
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Prep Time 20 minutes
Cook Time 35 minutes
30 minutes
Total Time 1 hour 25 minutes
Servings: 8 Slices
Ingredients Method Notes

Ingredients
  

  • For the Coffee Cake:
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon instant espresso powder
  • ½ cup unsalted butter softened
  • 2 large eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • For the Caramel Sauce:
  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter
  • ½ cup heavy cream
  • ½ teaspoon sea salt optional, for salted caramel flavor

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan.
  2. In a bowl, whisk together flour, baking powder, baking soda, salt, and espresso powder.
  3. In a separate bowl, beat butter and sugars until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition. Stir in vanilla.
  5. Alternate adding dry ingredients and buttermilk, mixing until just combined.
  6. Pour batter into prepared pan and smooth the top.
  7. Bake for 30–35 minutes until a toothpick inserted comes out clean.
  8. While baking, prepare caramel: melt sugar in a saucepan over medium heat, stirring constantly until amber-colored.
  9. Carefully whisk in butter, then slowly add heavy cream. Stir until smooth. Add sea salt if desired.
  10. Poke small holes in warm cake and pour caramel sauce over the top, allowing it to soak in.
  11. Cool before slicing and serving.

Notes

Do not overbake to keep the cake moist and gooey.
Pour caramel while the cake is warm for better absorption.
Store covered at room temperature for 2 days or refrigerate up to 5 days.
Freeze tightly wrapped for up to 2 months.