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This gooey coffee caramel cake combines rich coffee flavor with a decadent homemade caramel sauce that soaks into every bite. The subtle coffee notes perfectly complement the buttery caramel, creating a dessert that feels both sophisticated and comforting.
I first made this cake for a Sunday dinner with friends who are coffee enthusiasts. The moment I poured that warm caramel over the top, everyone gathered in the kitchen, drawn by the irresistible aroma. Now it's requested at nearly every gathering.
Ingredients
- All purpose flour provides the perfect structure without being too heavy or dense
- Granulated sugar balances the bitterness from the coffee
- Brewed coffee adds depth and complexity look for a medium roast for balanced flavor
- Buttermilk creates tenderness and adds a subtle tang that enhances the caramel
- Brown sugar gives the caramel sauce its distinctive color and rich molasses notes
- Heavy cream creates silky smoothness in the caramel sauce use full fat for best results
- Vanilla extract rounds out the flavors and enhances both the coffee and caramel notes
Step-by-Step Instructions
- Preheat and Prepare
- Heat your oven to 350°F and prepare your baking pan. I recommend using parchment paper with overhanging edges for easy removal. The extra two minutes spent lining the pan will save you frustration later when removing your cake.
- Mix Dry Ingredients
- Whisk together flour, sugar, baking powder, baking soda, and salt. Make sure to really mix these well to distribute the leavening agents evenly. I like to use a whisk rather than a spoon for this step to ensure there are no lumps or pockets of baking powder.
- Cream Butter and Egg
- Beat the softened butter and egg until the mixture becomes noticeably lighter in color and fluffier in texture. This usually takes about 2 minutes with an electric mixer. This step incorporates air which helps create a tender crumb.
- Add Wet Ingredients
- Pour in the coffee, buttermilk, and vanilla, mixing until well combined. The mixture might look slightly curdled, but this is completely normal. The coffee should be cooled to room temperature to prevent cooking the egg.
- Combine Wet and Dry
- Add the dry ingredients to the wet mixture gradually, about a third at a time. Mix just until incorporated after each addition. Overmixing will develop gluten and make your cake tough, so stop as soon as you no longer see flour streaks.
- Bake to Perfection
- Pour the batter into your prepared pan and bake until a toothpick comes out clean. The top should spring back slightly when touched. All ovens vary, so start checking at 25 minutes.
- Make Caramel Sauce
- Combine brown sugar, butter, and cream in a saucepan over medium heat. This sauce needs your attention, so stir constantly to prevent burning. You'll know it's ready when it coats the back of a spoon and leaves a clear path when you run your finger through it.
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My absolute favorite part of this recipe is watching the warm caramel sauce slowly soak into the cake. There's something almost therapeutic about it. My daughter calls it "the magic moment" and always wants to be the one to pour the sauce. It's become our special baking ritual together.
Storage Tips
This cake stays moist for up to 5 days when stored in an airtight container at room temperature. The caramel sauce creates a protective layer that helps seal in moisture. If your kitchen is particularly warm, refrigeration is recommended, but bring to room temperature before serving for the best texture and flavor profile.
Make-Ahead Options
The entire cake can be made a day ahead, which actually improves the flavor as the coffee notes develop overnight. You can also prepare the components separately the caramel sauce can be made up to a week in advance and stored in the refrigerator. Simply reheat gently before pouring over the cake.
Serving Suggestions
Serve this cake slightly warm with a scoop of vanilla ice cream for the ultimate contrast of temperatures and textures. For a coffee shop experience, pair with a cappuccino or latte. If serving for a dinner party, add a light dusting of cocoa powder or a few chocolate-covered espresso beans as garnish for an elegant presentation.
Flavor Variations
For chocolate lovers, add 1/3 cup cocoa powder to the dry ingredients for a mocha version. Spice enthusiasts might enjoy adding 1 teaspoon of cinnamon or a pinch of cardamom to the batter. For a more intense coffee flavor, use espresso instead of regular brewed coffee, or add 1 tablespoon of instant espresso powder to the dry ingredients.
Recipe FAQs
- → Can I make this cake without coffee?
Yes, you can substitute the brewed coffee with an equal amount of warm water or milk. However, you'll lose the distinctive coffee flavor that complements the caramel so well. For a non-caffeinated version, decaf coffee works perfectly.
- → How do I know when the caramel sauce is thick enough?
The caramel sauce should coat the back of a spoon and not immediately run off when you draw a line through it. After 3-4 minutes of simmering, it will thicken slightly but remember it will continue to thicken as it cools.
- → Can I make this cake ahead of time?
Yes, you can bake the cake a day ahead, but for the best gooey effect, warm the cake before serving and make the caramel sauce fresh. You can also prepare the caramel sauce in advance and gently reheat it before pouring over the cake.
- → What can I use if I don't have buttermilk?
You can make a quick substitute by adding 1½ teaspoons of lemon juice or white vinegar to ½ cup of regular milk. Let it sit for 5-10 minutes until it slightly curdles, then use as directed in the recipe.
- → How should I store leftover cake?
Store any leftover cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For the best texture when serving refrigerated leftovers, warm individual slices in the microwave for 15-20 seconds.
- → Can I freeze this cake?
Yes, you can freeze the unfrosted cake for up to 3 months. Wrap it tightly in plastic wrap and then aluminum foil. Thaw completely at room temperature before adding the caramel sauce. The caramel sauce can be frozen separately in an airtight container.