Why You’ll Love This Recipe

Gooey Coffee Caramel Cake is the ultimate comfort dessert, blending deep coffee notes with rich, buttery caramel in every bite. Its tender crumb is laced with a swirl of homemade caramel that stays decadently gooey, especially when served warm. Ideal for brunches, holidays, or cozy evenings, this cake is a coffee lover’s dream wrapped in a dessert.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flourbaking powderbaking sodasaltunsalted butterbrown sugargranulated sugareggsvanilla extractstrong brewed coffee (cooled)sour cream

**For the caramel sauce:**granulated sugarunsalted butterheavy creampinch of saltvanilla extract

directions

Preheat your oven to 350°F (175°C) and grease a 9-inch round or square baking pan.

In a bowl, whisk together flour, baking powder, baking soda, and salt.

In a large bowl, cream the butter with brown sugar and granulated sugar until fluffy.

Beat in the eggs one at a time, then add vanilla extract and cooled brewed coffee.

Mix in the sour cream until well combined.

Gradually add the dry ingredients to the wet mixture, stirring until just incorporated.

To make the caramel sauce, heat sugar in a saucepan over medium heat, stirring until melted and golden.

Add butter and stir until melted, then slowly pour in heavy cream and cook until smooth. Stir in salt and vanilla extract.

Pour half the cake batter into the prepared pan.

Drizzle half of the caramel sauce over the batter and swirl gently with a knife.

Add remaining batter and repeat the swirl with the rest of the caramel.

Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.

Cool slightly before slicing and serving warm.

Servings and timing

This recipe yields 8–10 servings.Preparation time: 20 minutesBaking time: 35–40 minutesCooling time: 15 minutesTotal time: 70–75 minutes

Variations

Add espresso powder to the batter for a more intense coffee flavor.

Swirl in some chocolate chips with the caramel for mocha richness.

Top with sea salt flakes after baking for a sweet-salty twist.

Serve with a scoop of vanilla ice cream or whipped cream.

storage/reheating

Store in an airtight container at room temperature for 2 days or refrigerated for up to 5 days.To reheat, microwave individual slices for 15–20 seconds or warm in the oven at 300°F (150°C) until soft and gooey.

FAQs

Can I use instant coffee?

Yes, just dissolve it in hot water and let it cool before using.

Can I use store-bought caramel?

Absolutely, just ensure it’s smooth and pourable.

Can I make this cake without eggs?

You can substitute with flax eggs or a commercial egg replacer, though texture may vary.

Does the caramel harden after baking?

No, it stays soft and gooey, especially when served warm.

Can I make it in advance?

Yes, and it tastes even better the next day after the flavors meld.

Conclusion

Gooey Coffee Caramel Cake delivers indulgence with every warm, sticky bite. Its rich layers of coffee and caramel create a sophisticated yet comforting dessert that’s easy to make and hard to resist. Whether you’re sharing it with guests or savoring it solo, this cake is sure to satisfy your sweet cravings.