why make this recipe
Gooey Coffee Caramel Cake is a delightful treat that combines rich coffee flavor and sweet caramel goodness. This cake is perfect for coffee lovers and those who enjoy a sweet, indulgent dessert. It’s easy to make and is sure to impress your friends and family. The gooey texture of the caramel paired with the soft cake makes it a comforting dessert that pairs wonderfully with a cup of coffee or tea.
how to make Gooey Coffee Caramel Cake
Ingredients :
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 large egg
- ½ cup brewed coffee, cooled
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup brown sugar, packed
- ½ cup unsalted butter (for the caramel sauce)
- ¼ cup heavy cream
- 1 teaspoon vanilla extract (for the caramel sauce)
- Pinch of salt (for the caramel sauce)
- 2 tablespoons brewed coffee (for the caramel sauce)
- 1 tablespoon powdered sugar (for dusting)
Directions :
- Preheat the oven to 350°F (175°C) and prepare a 9×9-inch baking pan.
- In a medium bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt. In a separate bowl, beat butter and egg until light and fluffy. Add brewed coffee, buttermilk, and vanilla extract, then mix well. Gradually combine with dry ingredients until smooth.
- Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack.
- For the caramel sauce, combine brown sugar, ½ cup butter, and heavy cream in a saucepan over medium heat. Simmer for 3-4 minutes, then remove from heat and stir in vanilla extract, salt, and brewed coffee.
how to serve Gooey Coffee Caramel Cake
Serve the Gooey Coffee Caramel Cake warm or at room temperature. Drizzle the warm caramel sauce over each slice and dust with powdered sugar for a beautiful finish. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for extra sweetness.
how to store Gooey Coffee Caramel Cake
To store the cake, let it cool completely and then cover it tightly with plastic wrap or aluminum foil. You can keep it at room temperature for up to three days. If you want to keep it longer, store it in the fridge for up to a week. Just make sure to reheat it slightly before serving to enjoy the gooey caramel sauce.
tips to make Gooey Coffee Caramel Cake
- Make sure your butter is softened to room temperature for the best mixing results.
- Cool the brewed coffee before adding it to the batter to prevent the eggs from cooking.
- Use freshly brewed coffee for a stronger flavor, but instant coffee can be used as a quick alternative.
- Allow the caramel sauce to cool slightly before drizzling to prevent it from running too much.
variation
For a twist, you can add nuts such as chopped pecans or walnuts to the batter for added crunch. You can also swap the vanilla extract for almond extract for a different flavor profile.
FAQs
1. Can I use decaf coffee for this recipe?
Yes, you can use decaf coffee if you prefer a caffeine-free dessert.
2. Can I make the caramel sauce in advance?
Yes, you can prepare the caramel sauce ahead of time. Store it in the refrigerator and reheat gently before use.
3. What can I use instead of buttermilk?
If you don’t have buttermilk, you can make your own by mixing ½ cup of milk with ½ tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using.
Gooey Coffee Caramel Cake
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful cake that combines rich coffee flavor and sweet caramel goodness, perfect for coffee lovers and indulgent dessert seekers.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 large egg
- ½ cup brewed coffee, cooled
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup brown sugar, packed
- ½ cup unsalted butter (for caramel sauce)
- ¼ cup heavy cream
- 1 teaspoon vanilla extract (for caramel sauce)
- Pinch of salt (for caramel sauce)
- 2 tablespoons brewed coffee (for caramel sauce)
- 1 tablespoon powdered sugar (for dusting)
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9×9-inch baking pan.
- In a medium bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt.
- In a separate bowl, beat butter and egg until light and fluffy. Add brewed coffee, buttermilk, and vanilla extract, then mix well.
- Gradually combine wet ingredients with dry ingredients until smooth.
- Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack.
- For the caramel sauce, combine brown sugar, ½ cup butter, and heavy cream in a saucepan over medium heat. Simmer for 3-4 minutes, then remove from heat and stir in vanilla extract, salt, and brewed coffee.
Notes
For a variation, add chopped nuts for crunch or swap vanilla for almond extract.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
