Name: Gooey Coffee Caramel Cake
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup unsalted butter, softened; 1 1/2 cups brown sugar; 3 large eggs; 1 tablespoon instant espresso powder; 1 cup whole milk; 1/2 cup strong brewed coffee, cooled; 1 teaspoon vanilla extract; 1 cup unsalted butter, softened; 3 cups powdered sugar; 2 tablespoons brewed coffee; 1 teaspoon espresso powder; 1/2 teaspoon vanilla extract; 1 cup granulated sugar; 6 tablespoons unsalted butter; 1/2 cup heavy cream; Pinch of salt

Jump to Recipe·Print Recipe

Short Description
Gooey Coffee Caramel Cake is a rich, multi-layer dessert that marries bold coffee flavor with the sweet indulgence of homemade caramel. Each bite delivers a perfect balance of moist espresso-infused cake, creamy coffee frosting, and a luscious caramel drip, making it a show-stopping treat for any special occasion.

Why You’ll Love This Recipe
Bold Coffee Flavor: Perfect for coffee lovers, with espresso and brewed coffee layered throughout.

Moist and Tender Texture: The combination of butter, brown sugar, and milk creates a soft, moist crumb.

Decadent Caramel Drip: A homemade caramel sauce adds a gooey finish that elevates the entire dessert.

Elegant Presentation: With its layers, frosting, and drips, this cake is as impressive visually as it is delicious.

Versatile for Events: Ideal for birthdays, celebrations, or when you want to impress with a bakery-style cake.

Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

2 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter, softened

1 1/2 cups brown sugar

3 large eggs

1 tablespoon instant espresso powder

1 cup whole milk

1/2 cup strong brewed coffee, cooled

1 teaspoon vanilla extract

For the Coffee Frosting:

1 cup unsalted butter, softened

3 cups powdered sugar

2 tablespoons brewed coffee

1 teaspoon espresso powder

1/2 teaspoon vanilla extract

For the Caramel Drip:

1 cup granulated sugar

6 tablespoons unsalted butter

1/2 cup heavy cream

Pinch of salt

Directions
Preheat Oven
Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.

Prepare Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and brown sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.

Combine Coffee Mixture
Dissolve the espresso powder in milk. Stir in the brewed coffee and vanilla extract.

Mix Batter
Alternate adding the dry ingredients and the coffee mixture to the creamed mixture, starting and ending with the dry ingredients. Mix until just combined.

Bake
Divide the batter evenly among the prepared cake pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on wire racks.

Make Coffee Frosting
Beat softened butter until creamy. Gradually add powdered sugar, then blend in brewed coffee, espresso powder, and vanilla extract. Beat until light and fluffy.

Prepare Caramel Drip
In a saucepan over medium heat, heat the sugar until it melts and turns a deep amber color. Stir constantly to avoid burning. Add butter and mix until melted. Slowly pour in the cream and add a pinch of salt. Simmer for 1–2 minutes, then cool slightly.

Assemble the Cake
Layer the cooled cakes with the coffee frosting between each layer. Frost the outside and top of the cake.

Add Caramel Drip
Pour the slightly cooled caramel over the top of the cake, letting it drip down the sides. If desired, pipe swirls of frosting on top for decoration.

Servings and Timing
Servings: 12 slices

Preparation Time: 30 minutes

Baking Time: 30 minutes

Total Time: 1 hour

Calories: Approximately 525 kcal per slice

Variations
Mocha Twist: Add cocoa powder to the batter or frosting for a chocolate-coffee blend.

Salted Caramel Version: Use flaky sea salt on the caramel for a salted caramel finish.

Nutty Addition: Sprinkle chopped toasted pecans or walnuts between layers or on top.

Sheet Cake Option: Bake in a 9×13-inch pan and adjust the baking time to 35–40 minutes.

Alcohol-Infused: Add a splash of coffee liqueur to the frosting or caramel for an adult version.

Storage/Reheating
Storage: Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days.

Freezing: Freeze unfrosted cake layers for up to 2 months. Wrap tightly in plastic wrap and foil. Thaw completely before frosting.

Reheating: Bring slices to room temperature or warm slightly before serving if desired.

FAQs
Can I use decaffeinated coffee?
Yes, you can use decaffeinated brewed coffee and espresso powder if you want to avoid caffeine.

Can I make this cake ahead of time?
Yes, bake the cake layers a day in advance and store them covered. Frost and assemble the next day.

How do I keep the caramel from running too much?
Let the caramel cool slightly before pouring to control the drip. It should be thick but pourable.

What kind of coffee is best for the cake?
Use strong brewed coffee, such as French press or espresso, to enhance the flavor without making the cake watery.

Can I make this in two pans instead of three?
Yes, use two 9-inch pans. The layers will be slightly thicker and may need a few more minutes in the oven.

Is it possible to use store-bought caramel?
Yes, though homemade caramel has a deeper flavor. If using store-bought, warm it slightly for pouring.

Can I reduce the sugar?
Reducing sugar may affect the texture and sweetness balance, but you can try lowering the sugar in the frosting or using less caramel.

How do I ensure the cake layers are even?
Use a kitchen scale to divide the batter evenly among pans, and level each layer after baking if necessary.

What if I don’t have espresso powder?
You can substitute with finely ground instant coffee, though the flavor may be slightly less intense.

Can I use salted butter?
Yes, but omit any additional salt in the recipe to balance the flavor.

Conclusion
Gooey Coffee Caramel Cake is the ultimate dessert for coffee lovers and indulgence seekers alike. With its moist espresso-laced layers, luscious coffee buttercream, and rich caramel topping, this cake is a decadent centerpiece for any celebration. Whether for a special event or a weekend treat, it’s sure to impress every guest at the table.

Gooey Coffee Caramel Cake

Description

Ingredients

Instructions

Notes