Get ready to fall in love with a bake that combines the rich, deep flavors of coffee with the luscious sweetness of homemade caramel—our Gooey Coffee Caramel Cake. This decadent creation is all about contrast and comfort: a soft, tender crumb that’s rippled with gooey caramel, a whisper of espresso in every bite, and the kind of warm, inviting aroma that turns your kitchen into the coziest café. Whether you’re looking to impress guests or elevate your afternoon coffee break, this cake will absolutely steal the show.
Ingredients You’ll Need
With just a handful of familiar ingredients, this Gooey Coffee Caramel Cake becomes an irresistible treat. Each component plays an important part, from creating irresistible gooey pockets to lending the cake its classic coffee shop taste.
- All-Purpose Flour: Provides the structure for a soft, fluffy cake—be sure to measure carefully for the perfect texture.
- Baking Powder & Baking Soda: These raise the cake just enough, giving it a tender lift without turning it dry.
- Salt: A little goes a long way toward balancing all that sweetness and drawing out the coffee flavor.
- Unsalted Butter: The base of both cake and caramel; it adds rich flavor and that irresistible gooey texture.
- Brown Sugar: Gives the cake a caramel-like warmth and extra moisture.
- Eggs: Bind everything together and give the cake a lovely richness.
- Vanilla Extract: Rounds out the flavors and enhances those coffee notes.
- Instant Coffee (dissolved): Adds that bold, aromatic kick, making the cake unmistakably coffee-forward.
- Sour Cream or Greek Yogurt: Keeps the crumb wonderfully moist and tender, and adds a subtle tang.
- Granulated Sugar (for caramel): The key to a glossy, gooey caramel filling that melts into every bite.
- Heavy Cream: Makes the caramel ultra-rich and smooth.
- Sea Salt (optional): A pinch heightens both the caramel and coffee flavors if you like that salty-sweet twist.
- Whipped Cream, Nuts, Extra Caramel, Espresso Powder: All optional, but each adds flair, crunch, or even more gooey deliciousness at serving time.
How to Make Gooey Coffee Caramel Cake
Step 1: Make the Caramel Sauce
Let’s kick things off with the star of the show: homemade caramel! In a medium saucepan over medium heat, gently stir the sugar until it melts completely and turns a deep amber color. When it reaches that gorgeous shade (be patient—it’s worth it), carefully whisk in the butter. Expect some dramatic bubbling! Slowly, pour in the heavy cream, letting the sauce simmer for a minute or two until it thickens slightly. If you crave that sweet-and-salty magic, add a sprinkle of sea salt. Set the caramel aside to cool; you’ll want it pourable but not too hot when swirling into your Gooey Coffee Caramel Cake.
Step 2: Prepare the Cake Batter
Heat your oven to 350°F (175°C) and get your favorite 8-inch pan ready—greased and floured works best to ensure every gooey bite slides right out. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate, larger bowl, whip the softened butter and brown sugar together until fluffy (this helps create that light, tender crumb). Beat in the eggs individually, then stir in the vanilla and your strong coffee mixture. Add the sour cream or Greek yogurt and gently mix in the dry ingredients, stopping as soon as the batter comes together—you want to keep the cake tender.
Step 3: Assemble the Gooey Coffee Caramel Cake
Now for the fun part! Spoon half of your coffee-infused batter into the pan and smooth it gently. Drizzle a generous half-cup of that glossy caramel right in the middle—this creates those oozy, caramel rivers throughout the finished cake. Top with the remaining batter, then (if you’re feeling playful) use a knife or skewer to gently swirl the caramel into the batter for a stunning marbled effect. Pop the pan in the oven and bake for 30–35 minutes. Test the edge with a toothpick—the center should stay slightly gooey. That’s exactly what makes this cake so irresistible!
Step 4: Cool & Serve
Once the cake emerges golden and aromatic, let it cool in the pan for at least 15 minutes. While it’s still warm, top with your favorite whipped cream, an extra drizzle of caramel, and, if you love a little drama, a dusting of espresso powder or cocoa. Each slice promises all the comfort and excitement of a café dessert—right in your own kitchen.
How to Serve Gooey Coffee Caramel Cake
Garnishes
Nothing takes this Gooey Coffee Caramel Cake over the top like a cloud of softly whipped cream, a cascade of extra caramel, or a sprinkle of crushed nuts for crunch. Dusting with espresso powder is a beautiful touch, especially if you want to spotlight the cake’s coffee notes. These simple embellishments make each serving feel like a celebration.
Side Dishes
Pairing possibilities are endless! A scoop of vanilla or coffee ice cream turns a warm slice into a truly decadent dessert. For something lighter, a handful of fresh berries on the side adds color and a pop of tangy contrast. The cake is bold enough for a simple cup of dark roast, but it also pairs beautifully with an after-dinner espresso or even a splash of dessert wine.
Creative Ways to Present
Let your imagination guide you! Try baking individual mini Gooey Coffee Caramel Cakes in ramekins for a dinner party, or layer slices with whipped cream in parfait glasses for a dramatic trifle effect. For a brunch twist, cube and toast leftovers, then serve them with a drizzle of caramel and a scoop of Greek yogurt. Every approach highlights the cake’s glorious gooeyness in a new and delicious way.
Make Ahead and Storage
Storing Leftovers
Simply cover leftover Gooey Coffee Caramel Cake with plastic wrap or foil. It will stay moist and lovely at room temperature for up to two days, or you can refrigerate it for up to five days. The caramel will set up a bit in the fridge, but a gentle reheat brings the gooey factor right back.
Freezing
Good news for planners: Gooey Coffee Caramel Cake freezes surprisingly well! Wrap individual slices tightly in plastic and then foil. Store in an airtight container for up to two months. Thaw overnight in the refrigerator, or gently warm in the microwave or oven before serving.
Reheating
To recapture that fresh-from-the-oven experience, reheat slices in a microwave-safe dish for 15–20 seconds, or pop the cake into a low oven (around 300°F) for just a few minutes. This will make the caramel layer gooey and delicious again—almost like you’ve just baked it!
FAQs
Can I use espresso instead of instant coffee?
Absolutely! Freshly brewed espresso will lend an even deeper coffee flavor. Just swap out the instant coffee and hot water for 1/4 cup of strong espresso and proceed with the recipe as written.
What’s the best way to avoid the caramel sinking completely to the bottom?
Be sure to pour only half the batter into the pan before adding caramel, then gently pour and spread the remaining batter on top. If your caramel is still very liquid, let it cool to thicken just a bit before layering—it’ll create perfect gooey ribbons throughout the cake, not a single sunken layer.
Can I make this Gooey Coffee Caramel Cake gluten-free?
Yes! Substitute your favorite 1:1 gluten-free baking flour for the all-purpose flour, and check labels on all other ingredients. The texture might be slightly different but still utterly delicious and gooey.
How far in advance can I make the caramel sauce?
The caramel sauce can be made up to a week ahead of time and stored in the refrigerator. Just rewarm it gently until it’s pourable when you’re ready to use it in your Gooey Coffee Caramel Cake.
Is it possible to double the recipe for a party?
Definitely! Double every ingredient and bake in a 9×13-inch pan. Keep an eye on your bake time though—it might take a little longer, so test for doneness at the edges while keeping the center deliciously gooey.
Final Thoughts
If you adore the magic of caramel and crave the warmth of coffee, don’t wait another minute to introduce Gooey Coffee Caramel Cake to your baking routine. It’s cozy, unforgettable, and just begging to be shared—or savored quietly with a favorite mug. I can’t wait for you to try it!