There is something undeniably comforting about a slice of Gooey Coffee Caramel Cake. The first time I tasted this luscious cake was on a chilly autumn afternoon when the scent of brewing coffee filled my grandmother’s kitchen. She would always bake this Gooey Coffee Caramel Cake when the leaves started to turn, marking the cozy beginning of the fall season. With its rich, buttery layers infused with warm coffee notes and pools of silky caramel, this cake feels like a heartfelt hug in dessert form.
This decadent cake is not just about satisfying your sweet tooth. It is a celebration of life’s simple pleasures — the quiet moments shared with a friend over coffee, a little extra treat after a long day, or a special addition to a holiday table. Its history is rooted in traditional coffee cakes but elevated with the luxurious addition of caramel, creating a dessert that feels both nostalgic and indulgent. Whether you are gathering with loved ones or savoring a peaceful afternoon alone, this Gooey Coffee Caramel Cake promises to make every moment just a little sweeter.
Why You’ll Love This Gooey Coffee Caramel Cake
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Deep, rich coffee flavor paired with luscious caramel swirls.
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Moist, gooey texture that melts in your mouth.
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Perfect for holidays, special occasions, or cozy weekend baking.
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Easy to make with everyday ingredients.
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Customizable with nuts, extra caramel drizzle, or whipped cream.
INGREDIENTS YOU’LL NEED:
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1 ½ cups all-purpose flour
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1 teaspoon baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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½ cup unsalted butter, softened
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1 cup brown sugar
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2 large eggs
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1 teaspoon vanilla extract
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½ cup brewed strong coffee, cooled
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⅓ cup sour cream
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¾ cup caramel sauce (plus extra for drizzling)
HOW TO MAKE Gooey Coffee Caramel Cake
STEP-BY-STEP INSTRUCTIONS:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper. I always like to use a bit of butter and parchment to make sure nothing sticks, ensuring a perfect release.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This step ensures that your cake has an even rise and stays light and tender.
3. Cream Butter and Sugar:
In a large mixing bowl, beat the softened butter and brown sugar together until fluffy and creamy. This takes about 2-3 minutes. As a kid, I loved watching the sugar dissolve into the butter like magic.
4. Add Wet Ingredients:
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then stir in the vanilla extract.
5. Add Coffee and Sour Cream:
Gradually mix in the cooled coffee and sour cream. The coffee deepens the flavor while the sour cream keeps the cake moist and rich.
6. Combine and Pour:
Add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix; a few lumps are perfectly fine.
7. Swirl in Caramel:
Pour half the batter into the prepared pan. Drizzle half of the caramel sauce over the batter and swirl gently with a knife. Pour the remaining batter on top and repeat with the remaining caramel.
8. Bake:
Bake for 30-35 minutes or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs attached. The gooeyness is part of the magic!
9. Cool and Serve:
Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack. Drizzle with additional caramel sauce before serving for that extra sticky-sweet finish.
HELPFUL TIPS:
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Make sure your coffee is cooled before adding it to the batter to prevent curdling.
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Use a good-quality caramel sauce for the richest flavor.
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Do not overbake; the cake should be slightly gooey in the center.
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For extra flair, top with crushed pecans or a dollop of whipped cream.
DETAILS:
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Prep Time: 20 minutes
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Cook Time: 35 minutes
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Total Time: 55 minutes
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Yield: 8-10 servings
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Category: Dessert
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Method: Baking
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Cuisine: American
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Diet: Vegetarian
NOTES:
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You can substitute Greek yogurt for sour cream if needed.
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If you prefer a stronger coffee flavor, add an extra teaspoon of instant coffee to the batter.
NUTRITIONAL INFORMATION:
(Per slice, approximate)
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Calories: 360
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Fat: 18g
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Carbohydrates: 48g
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Protein: 4g
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Sugar: 32g
FREQUENTLY ASKED QUESTIONS:
Can I make Gooey Coffee Caramel Cake ahead of time?
Yes! Bake the cake a day in advance and store it tightly wrapped at room temperature. Drizzle caramel just before serving.
Can I freeze Gooey Coffee Caramel Cake?
Absolutely. Wrap slices individually in plastic wrap and freeze for up to 2 months. Thaw at room temperature.
What coffee is best for this recipe?
A strong, robust brewed coffee works best. Espresso shots diluted with a bit of water are great too.
Can I add nuts to this cake?
Yes, chopped walnuts or pecans make a delightful addition for a little crunch.
STORAGE INSTRUCTIONS:
Store the Gooey Coffee Caramel Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days and warm slightly before serving to bring back the gooey texture.
Related Recipes:
If you liked this recipe, you will definitely enjoy these other cozy cakes:
CONCLUSION:
There is something irresistible about the combination of rich coffee and gooey caramel tucked into a buttery cake. Baking this Gooey Coffee Caramel Cake brings a touch of joy and warmth to any day. Whether you serve it as a sweet start to your morning or a decadent finish to a meal, this cake will have everyone asking for another slice. So preheat that oven, brew a little extra coffee, and treat yourself to a dessert that feels like home.
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Gooey Coffee Caramel Cake
Description
There is something undeniably comforting about a slice of Gooey Coffee Caramel Cake. The first time I tasted this luscious cake was on a chilly autumn afternoon when the scent of brewing coffee filled my grandmother’s kitchen. She would always bake this Gooey Coffee Caramel Cake when the leaves started to turn, marking the cozy beginning of the fall season. With its rich, buttery layers infused with warm coffee notes and pools of silky caramel, this cake feels like a heartfelt hug in dessert form.
This decadent cake is not just about satisfying your sweet tooth. It is a celebration of life’s simple pleasures — the quiet moments shared with a friend over coffee, a little extra treat after a long day, or a special addition to a holiday table. Its history is rooted in traditional coffee cakes but elevated with the luxurious addition of caramel, creating a dessert that feels both nostalgic and indulgent. Whether you are gathering with loved ones or savoring a peaceful afternoon alone, this Gooey Coffee Caramel Cake promises to make every moment just a little sweeter.
Ingredients
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
1 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
½ cup brewed strong coffee, cooled
⅓ cup sour cream
¾ cup caramel sauce (plus extra for drizzling)
Instructions
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper. I always like to use a bit of butter and parchment to make sure nothing sticks, ensuring a perfect release.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This step ensures that your cake has an even rise and stays light and tender.
3. Cream Butter and Sugar:
In a large mixing bowl, beat the softened butter and brown sugar together until fluffy and creamy. This takes about 2-3 minutes. As a kid, I loved watching the sugar dissolve into the butter like magic.
4. Add Wet Ingredients:
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then stir in the vanilla extract.
5. Add Coffee and Sour Cream:
Gradually mix in the cooled coffee and sour cream. The coffee deepens the flavor while the sour cream keeps the cake moist and rich.
6. Combine and Pour:
Add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix; a few lumps are perfectly fine.
7. Swirl in Caramel:
Pour half the batter into the prepared pan. Drizzle half of the caramel sauce over the batter and swirl gently with a knife. Pour the remaining batter on top and repeat with the remaining caramel.
8. Bake:
Bake for 30-35 minutes or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs attached. The gooeyness is part of the magic!
9. Cool and Serve:
Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack. Drizzle with additional caramel sauce before serving for that extra sticky-sweet finish.
Notes
-
You can substitute Greek yogurt for sour cream if needed.
-
If you prefer a stronger coffee flavor, add an extra teaspoon of instant coffee to the batter.