We’ve designed this recipe to be surprisingly simple, proving that you don’t need to be a pastry chef to create something truly spectacular. The depth of flavor from the coffee, combined with the decadent caramel, makes this gooey coffee caramel cake an absolute crowd-pleaser. Try it tonight—you won’t believe how simple it is to bring this heavenly gooey coffee caramel cake to your table!

Ingredients :

For the Coffee Cake Batter – The Heart of Your Gooey Coffee Caramel Cake:

All-purpose flour: 2 ½ cups (approximately 300g). The backbone of our cake, providing the essential structure. We recommend spooning the flour into your measuring cup and leveling it off for the most accurate measurement, preventing a dense gooey coffee caramel cake.
Granulated sugar: 1 ½ cups (approximately 300g). This not only sweetens the cake but also contributes to its moistness and tender crumb. Fine granulated sugar dissolves more easily.
Baking powder: 2 ½ teaspoons. This is our primary leavening agent, creating bubbles that make the cake light and airy. Ensure it’s fresh for optimal rise.
Baking soda: ½ teaspoon. Works in tandem with acidic ingredients like buttermilk and coffee to give an extra lift and tenderize the crumb of your gooey coffee caramel cake.
Salt: ¾ teaspoon. A crucial flavor enhancer, salt balances the sweetness of the sugar and caramel, and brings out the richness of the coffee and butter. Fine sea salt is a good option.
Unsalted butter: ¾ cup (170g), softened to room temperature. Using room temperature butter is key for proper creaming with sugar, which incorporates air for a lighter cake. User Tip: If you forget to take your butter out, you can quickly soften it by cutting it into small cubes and letting it sit for 15-20 minutes, or microwaving it in 5-second bursts (be careful not to melt it!). Good quality butter significantly enhances the flavor of your gooey coffee caramel cake.
Large eggs: 3, at room temperature. Eggs bind the ingredients, add richness, color, and structure. Room temperature eggs incorporate better into the batter, yielding a more voluminous gooey coffee caramel cake.
Vanilla extract: 2 teaspoons. Pure vanilla extract complements the coffee and caramel beautifully, adding a layer of aromatic warmth.
Strong brewed coffee: 1 cup (240ml), cooled. This is where the signature coffee flavor comes from! You can use freshly brewed coffee from your favorite beans, or even strong instant coffee. Allow it to cool completely to avoid cooking the eggs. For more on coffee, check out resources like The National Coffee Association: All About Coffee. User Tip: For an extra intense coffee punch in your gooey coffee caramel cake, dissolve 1-2 tablespoons of instant espresso powder into the hot brewed coffee before letting it cool. This deepens the coffee notes significantly.
Buttermilk: ½ cup (120ml), at room temperature. Buttermilk adds moisture and a subtle tang that enhances the overall flavor profile. Its acidity also reacts with the baking soda to help the cake rise. If you don’t have buttermilk, you can make a quick substitute: add ½ tablespoon of lemon juice or white vinegar to ½ cup of milk and let it sit for 5-10 minutes.

For the Luscious Gooey Caramel Filling/Swirl – The “Gooey” in Gooey Coffee Caramel Cake:

Unsalted butter: ½ cup (113g), cut into pieces. This adds richness and a smooth texture to the caramel.
Brown sugar: 1 cup (200g), firmly packed. Light or dark brown sugar can be used. Dark brown sugar will result in a deeper molasses flavor in your caramel.
Heavy cream: ½ cup (120ml), at room temperature. Essential for creating a creamy, flowing caramel sauce. Room temperature cream incorporates more smoothly and prevents the caramel from seizing.
Vanilla extract: 1 teaspoon. Added off the heat to preserve its delicate flavor in the caramel.
Salt: ¼ teaspoon. This balances the intense sweetness of the caramel. User Tip: For a sophisticated salted caramel twist that elevates your gooey coffee caramel cake, increase the salt to ½ teaspoon or sprinkle flaky sea salt over the caramel swirls before baking.

Universal Baking Wisdom:

“Salt pasta water like the ocean for flavor” – and similarly, don’t skip salt in your baking! It makes sweet things taste better and truly enhances your gooey coffee caramel cake.
Room temperature ingredients (butter, eggs, buttermilk) emulsify better, creating a smoother batter and a more evenly textured gooey coffee caramel cake.

Step-by-Step Instructions

Part 1: Preparing for Your Gooey Coffee Caramel Cake Masterpiece

Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper, leaving an overhang on two sides for easy removal. Why? Preheating ensures the oven is at the correct, stable temperature when the cake goes in, promoting even baking. Greasing and flouring (or using parchment) prevents the cake from sticking, crucial for getting your gooey coffee caramel cake out in one beautiful piece.
Coffee Infusion: If you haven’t already, brew your coffee. If using the tip for extra intensity, dissolve your instant espresso powder into the hot coffee now. Set it aside to cool completely. Why? Adding hot liquid to the batter can prematurely cook the eggs and affect the gluten development. Cool coffee ensures a smooth, well-textured cake. The quality of coffee will significantly impact the final taste of your gooey coffee caramel cake.
The type of coffee you use will definitely impact the flavor of your cake. Using a dark roast coffee will give your cake a more intense and bitter flavor while using a light roast will give it a more subtle and sweet flavor. Experiment with different roasts to find the perfect flavor for your gooey coffee caramel cake.

Part 2: Crafting the Coffee Cake Batter for your Gooey Coffee Caramel Cake

Dry Ingredients Whisk-Together: In a large mixing bowl, whisk together the 2 ½ cups of all-purpose flour, 1 ½ cups of granulated sugar, 2 ½ teaspoons of baking powder, ½ teaspoon of baking soda, and ¾ teaspoon of salt. Why? Whisking combines these ingredients thoroughly and aerates the flour, ensuring even distribution of leavening agents and salt, which contributes to a consistent rise and flavor in your gooey coffee caramel cake.
Cream Butter and Sugar: In a separate large bowl, using an electric mixer (handheld or stand mixer with paddle attachment), beat the ¾ cup of softened unsalted butter on medium speed until creamy, about 1-2 minutes. Gradually add the 1 ½ cups of granulated sugar. Continue beating for another 3-5 minutes until the mixture is light in color and fluffy. Scrape down the sides of the bowl occasionally. Why? This step, known as creaming, incorporates air into the batter. These tiny air pockets expand when heated, resulting in a lighter, more tender gooey coffee caramel cake. Making sure this step is done correctly is vital for the texture of your gooey coffee caramel cake.
When creaming butter and sugar, it is important to make sure that your butter is softened to room temperature. If the butter is too cold, it will not cream properly and your cake will be dense. If the butter is too warm, it will melt and your cake will be greasy. The perfect consistency is when the butter is soft enough to easily cream with the sugar, but not so soft that it is melting.
Incorporate Eggs: Add the 3 room temperature eggs one at a time, beating well after each addition until fully incorporated. After the last egg, beat for another minute. The mixture should look emulsified and smooth. If it looks slightly curdled, don’t worry too much; it will come together. Why? Adding eggs one at a time allows each egg to fully emulsify with the butter-sugar mixture, creating a stable batter. Your gooey coffee caramel cake batter will thank you.
Add Vanilla: Beat in the 2 teaspoons of vanilla extract until just combined, adding to the burgeoning flavors of your gooey coffee caramel cake.
Alternate Wet and Dry Ingredients: Now, you’ll alternate adding the dry ingredient mixture and the wet ingredients (cooled coffee and buttermilk) to the creamed butter mixture. Begin and end with the dry ingredients.
- Add about one-third of the dry ingredient mixture to the wet ingredients. Mix on low speed until just combined. Do not overmix.
- Pour in about half of the cooled coffee and half of the buttermilk. Mix on low speed until just incorporated.
- Add another third of the dry ingredients. Mix on low speed until just combined.
- Pour in the remaining coffee and buttermilk. Mix on low speed until just incorporated.
- Finally, add the remaining dry ingredients. Mix on low speed until no streaks of flour remain. Be careful not to overmix at this stage. Scrape down the sides and bottom of the bowl to ensure everything is well combined.
Why? Alternating dry and wet ingredients helps maintain a smooth batter for your gooey coffee caramel cake, preventing the gluten from overdeveloping (which would make the cake tough) and ensuring everything is evenly hydrated. Starting and ending with dry ingredients also helps coat the fat and prevent curdling. Overmixing is the enemy of a tender gooey coffee caramel cake.

Part 3: Making the Gooey Caramel Swirl – The Soul of the Gooey Coffee Caramel Cake

Melt Butter and Sugar: In a medium saucepan, combine the ½ cup of unsalted butter and 1 cup of packed brown sugar. Place over medium heat. Stir continuously as the butter melts and the sugar dissolves. Why? Constant stirring prevents the sugar from burning on the bottom of the pan before it fully melts and combines with the butter. This caramel is what makes this a truly gooey coffee caramel cake. Understanding the science of caramelization: Compound Interest can be fascinating for those interested in the chemistry of cooking!
Boil and Thicken: Once the mixture is melted and smooth, bring it to a gentle boil. Continue to cook, stirring frequently, for 2-3 minutes, or until the caramel slightly thickens. Be watchful as caramel can burn quickly; you’re aiming for a perfect consistency for this rich gooey coffee caramel cake.
Add Cream Carefully: Remove the saucepan from the heat. Slowly and carefully pour in the ½ cup of heavy cream while whisking constantly. The mixture will bubble up vigorously – this is normal, so be cautious. Why? Adding cream to hot sugar creates a lot of steam and bubbling. Adding it slowly and off the heat, while whisking, helps to control this reaction and ensures the cream incorporates smoothly without causing the caramel to seize or splash dangerously. This step ensures the caramel for your gooey coffee caramel cake is smooth.
It is important to use heavy cream for the caramel sauce. Using milk or half-and-half will result in a thin, watery caramel sauce. Heavy cream has a higher fat content, which helps to create a thick, rich caramel sauce.
Return to Heat (Optional): If the caramel isn’t as thick as you’d like, you can return it to low heat and cook for another 1-2 minutes, stirring, until it reaches your desired consistency for your gooey coffee caramel cake. Remember it will thicken more as it cools.
Finish with Vanilla and Salt: Remove from heat permanently. Stir in the 1 teaspoon of vanilla extract and ¼ teaspoon of salt (or more, if making salted caramel). Set aside to cool slightly for about 5-10 minutes. It should still be pourable but not scorching hot. Why? Adding vanilla off the heat preserves its flavor, which can be diminished by high temperatures. Salt enhances the caramel’s sweetness, making it perfect for your gooey coffee caramel cake.

Part 4: Assembling and Baking Your Gooey Coffee Caramel Cake

Layer Batter and Caramel: Pour about half to two-thirds of the coffee cake batter – the foundation of your gooey coffee caramel cake – into your prepared 9×13 inch baking pan and spread it evenly with a spatula.
Drizzle with Caramel: Drizzle or dollop about half to two-thirds of the slightly cooled caramel sauce over the batter of your gooey coffee caramel cake. You don’t need perfect coverage.
Swirl (Optional but Recommended!): Take a knife or a skewer and gently swirl the caramel into the batter. Don’t over-swirl, or you’ll lose the distinct layers and pockets of gooey caramel. A few gentle figure-eight motions are usually enough to create that beautiful effect in your gooey coffee caramel cake. This marbling is key to the appeal of a gooey coffee caramel cake.
Top with Remaining Batter and Caramel: Carefully spoon or pour the remaining cake batter over the caramel layer, trying to cover it as much as possible. It might not cover completely, and that’s okay. Drizzle the remaining caramel sauce over the top layer of batter for your gooey coffee caramel cake. You can do another very gentle swirl on top if desired.
Bake to Perfection: Place the pan in the preheated 350°F (175°C) oven. Bake for 35-45 minutes. The baking time can vary depending on your oven. The cake is done when a wooden skewer or toothpick inserted into the cakey parts of your gooey coffee caramel cake (avoiding large caramel pockets) comes out with a few moist crumbs attached, but not wet batter. The top should be golden brown and spring back when lightly touched. The aroma of your baking gooey coffee caramel cake will be incredible. Why? Testing for doneness is crucial. An underbaked cake will be too wet and dense, while an overbaked cake will be dry. The moist crumbs indicate it’s cooked through but still tender.
Cool Before Serving: Once baked, remove your amazing gooey coffee caramel cake from the oven and place the pan on a wire rack to cool for at least 20-30 minutes before slicing and serving. If you used a parchment sling, you can lift the cake out of the pan after about 15-20 minutes of cooling to cool completely on the rack. Why? Cooling allows the cake to set properly, making it easier to slice without falling apart. It also allows the caramel to cool down from its molten state, preventing burns and allowing it to achieve that perfect gooey texture in your gooey coffee caramel cake.

Servings Ideas

Serving your freshly baked gooey coffee caramel cake is an experience in itself, and a few thoughtful touches can elevate it from a simple dessert to a show-stopping treat. One of the most classic and beloved pairings is a generous scoop of high-quality vanilla bean ice cream.

The cool creaminess of the ice cream melting into the warm, rich gooey coffee caramel cake creates an irresistible contrast in temperature and texture. For plating, consider a clean white plate to let the cake’s colors pop. Place a warm slice of the gooey coffee caramel cake slightly off-center, nestle the ice cream scoop beside it, and perhaps add a delicate drizzle of extra caramel sauce or a dusting of cocoa powder for visual appeal.

Another fantastic accompaniment is a dollop of freshly whipped cream, lightly sweetened or even unsweetened, to balance the cake’s richness. If you want to enhance the coffee notes, a coffee-infused whipped cream would be divine. Plating this could involve a swirl of cream next to the slice, garnished with a few chocolate-covered espresso beans or a delicate mint sprig for a touch of color. This delightful coffee caramel cake also pairs wonderfully with a hot beverage, naturally. A cup of black coffee, a latte, or even a chai tea can complement its flavors beautifully, enhancing your enjoyment of this gooey caramel cake.

FAQs

We know you might have a few questions about making the perfect gooey coffee caramel cake, so we’ve compiled some frequently asked questions to help you achieve dessert perfection!

Can I use a different type of coffee for this gooey coffee caramel cake recipe?
Absolutely! While the recipe suggests strong brewed coffee, you have flexibility. Espresso (2-3 shots, diluted with a little water to make 1 cup liquid if needed) will provide a very robust coffee flavor. Instant coffee granules (about 2-3 tablespoons dissolved in 1 cup of hot water) are also a convenient option. Decaf coffee works perfectly if you’re sensitive to caffeine but still want that delicious coffee aroma and taste in your gooey coffee caramel cake. The key is to ensure the coffee flavor is pronounced enough to stand up to the caramel in your gooey coffee caramel cake.
My caramel sauce became too hard/too thin. What went wrong?
Caramel can be tricky! If your caramel is too hard once cooled, it was likely cooked for too long or at too high a temperature. If it’s too thin, it probably wasn’t cooked long enough to allow sufficient water to evaporate and sugar to concentrate. For this gooey coffee caramel cake, we want a pourable, gooey caramel. If it’s slightly too thick when you’re about to swirl it, you can gently reheat it with a tablespoon or two of cream. If it seems too thin, simmer it for a few more minutes, but be careful as it thickens upon cooling. Remember, understanding the science of caramelization: Compound Interest can help you master this step for your coffee caramel cake.
Can I make this gooey coffee caramel cake gluten-free?
Yes, you can adapt this recipe for a gluten-free diet. Use a good quality gluten-free all-purpose flour blend that contains xanthan gum (or add it according to the blend’s instructions). The texture might be slightly different from a traditional gooey coffee caramel cake, but it will still be delicious. Ensure all other ingredients (like baking powder) are certified gluten-free when preparing your gluten-free gooey coffee caramel cake.
How should I store leftover gooey coffee caramel cake?
Leftover gooey coffee caramel cake can be stored in an airtight container at room temperature for up to 2-3 days. If your kitchen is very warm, or if you prefer, you can store it in the refrigerator for up to 4-5 days. If refrigerated, you might want to let slices of your coffee caramel cake come to room temperature or warm them slightly in the microwave for 10-15 seconds before serving to restore that gooey caramel texture.
Can I prepare any components of the gooey coffee caramel cake ahead of time?
Yes, to save time! You can make the caramel sauce a day or two in advance. Store it in an airtight container in the refrigerator. Before using, you’ll need to gently warm it on the stovetop or in the microwave until it’s pourable again for your gooey coffee caramel cake. You can also pre-measure your dry ingredients and store them in an airtight container at room temperature. This makes assembling your gooey coffee caramel cake much quicker.
Why isn’t my cake as “gooey” as I expected?
The “gooey” factor in this gooey coffee caramel cake primarily comes from the caramel swirls. Ensure you’re using enough caramel and that it’s not overcooked into a hard candy. Also, try not to over-swirl the caramel into the batter; you want distinct pockets of caramel. If the cake itself is dry, it might have been overbaked, or too much flour might have been used. Measure flour correctly (spoon and level) for the best results when making your gooey coffee caramel cake.

Conclusion

There you have it – your very own guide to creating an unforgettable gooey coffee caramel cake! We hope you’ve enjoyed this journey from simple ingredients to a truly decadent dessert. This cake isn’t just about the delightful combination of rich coffee and sweet, buttery caramel; it’s about the joy of baking something special and sharing it with loved ones. The aroma alone will fill your home with warmth and anticipation, and that first bite of moist cake with its luscious caramel veins is pure bliss. Remember, baking should be fun, and this gooey coffee caramel cake recipe is designed to be approachable for everyone. You’ll be so proud of your homemade gooey coffee caramel cake.

This cake is more than just a recipe; it’s an experience. The combination of coffee and caramel is a classic pairing, but the gooey texture takes it to a whole new level. It’s the perfect cake for a special occasion, or just for a cozy night in. Get ready to impress your friends and family with this amazing gooey coffee caramel cake!

Pro Tips:

For extra flavor complexity, try browning your butter for the cake batter before creaming it with sugar. Let it cool slightly before using. This adds a nutty depth to your gooey coffee caramel cake.
Toast some chopped pecans or walnuts and sprinkle them over the caramel layers before adding the next layer of batter for a delightful crunch in your gooey coffee caramel cake.
A pinch of cinnamon or cardamom in the dry ingredients can add a warm, spicy note that complements the coffee and caramel beautifully.

Variations:

Mocha Gooey Caramel Cake: Add ½ cup of unsweetened cocoa powder to the dry ingredients and perhaps a handful of chocolate chips swirled in with the caramel for an intense chocolate-coffee experience. This variation takes the gooey coffee caramel cake to a new level of richness.
Irish Coffee Caramel Cake: Add 2-3 tablespoons of Irish whiskey to the coffee (reduce coffee by the same amount) or to the caramel sauce for an adult-twist on this classic gooey coffee caramel cake.

If you enjoyed this indulgent treat, you might also love the tropical flavors of our Pineapple Juice Cake Recipe or the unique delight of a Deep Fried Cherry Filled Cheesecake for another adventurous baking project!

Gooey Coffee Caramel Cake: A Dessert Dream

Print Recipe

This Coffee Caramel Cake is a moist, delicious cake infused with rich coffee flavor and topped with a decadent caramel frosting. It’s perfect for coffee lovers!

Author: Kiera
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup vegetable oil
2 large eggs
1 cup strong brewed coffee, cooled
1 tsp vanilla extract

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
In a separate bowl, combine granulated sugar, brown sugar, oil, and eggs. Beat until well combined.
Gradually add the dry ingredients to the wet ingredients, alternating with the cooled coffee, beginning and ending with the dry ingredients. Mix until just combined. Stir in vanilla extract.
Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool completely before frosting.
Prepare the caramel frosting.
Frost the cooled cake with caramel frosting.

Notes

For an extra coffee kick, brush the cooled cake with a coffee liqueur before frosting. You can also add chopped nuts to the frosting for added texture.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 30g
Sodium: 200mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg

Keywords: coffee, caramel, cake, dessert