Description

This Gooey Coffee Caramel Cake is the ultimate treat for coffee lovers, featuring soft, moist cake layers infused with bold coffee flavor and filled with luscious caramel sauce. Perfect for dessert or a decadent afternoon snack, this cake balances sweet, sticky caramel with a deep coffee aroma in every bite.

Ingredients

Units Scale

Cake Batter

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 1/4 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 tablespoons instant coffee granules
3/4 cup whole milk
1/2 cup sour cream

Coffee Caramel Sauce

1 cup granulated sugar
1/2 cup heavy cream
2 tablespoons unsalted butter
1 teaspoon instant coffee granules
Pinch of salt

Optional Topping

Whipped cream for serving
Extra drizzle of caramel sauce

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line a 9-inch round or square cake pan with parchment paper for easy removal.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt to evenly distribute the leavening agents.
Prepare Wet Ingredients: In a separate large bowl, beat together the unsalted butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
Dissolve Coffee: Dissolve the instant coffee granules in the milk. Stir the coffee-milk mixture and sour cream into the wet batter until blended.
Combine Batter: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix to keep the cake tender.
Bake: Pour the batter into the prepared pan, smoothing the top. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for at least 10 minutes.
Make Coffee Caramel Sauce: In a saucepan over medium heat, melt the granulated sugar, swirling often, until it turns amber. Remove from the heat and carefully whisk in the heavy cream, butter, instant coffee, and salt until smooth. Let cool for 10–15 minutes until slightly thickened.
Assemble Cake: While the cake is still slightly warm, poke holes all over the top with a skewer or fork. Pour the coffee caramel sauce over the cake, letting it soak in for ultimate gooeyness.
Serve: Slice and serve the cake warm or at room temperature, topped with whipped cream and an additional drizzle of caramel sauce if desired.

Notes

Ensure not to overmix the batter to keep the cake light and fluffy.
If you prefer a stronger coffee flavor, add an extra teaspoon of instant coffee to the cake batter or caramel sauce.
The cake is best served slightly warm for the gooiest texture.
Store leftovers in an airtight container for up to three days (gently reheat before serving).

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 32g
Sodium: 170mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 1g
Protein: 4g
Cholesterol: 65mg