Irresistible Gooey Coffee Caramel Cake Recipe in 5 Steps

Picture this: It’s Sunday morning, the house smells like freshly brewed coffee, and there’s a warm, gooey coffee caramel cake sitting on the counter—its caramel sauce slowly dripping down the sides. That’s the magic of this recipe. I first made this cake for a last-minute brunch with friends, and let me tell you, it disappeared faster than I could say “second slice.” The rich coffee flavor paired with that luscious caramel? Absolute perfection. It’s become my go-to when I need something impressive but don’t want to fuss—because trust me, this cake tastes way more complicated than it actually is.

Why You’ll Love This Gooey Coffee Caramel Cake

This isn’t just any cake—it’s the kind that makes people stop mid-conversation to take another bite. Here’s why it’s become my absolute favorite:

Perfect Balance of Coffee and Caramel

That first bite? Pure magic. The deep, toasty coffee flavor doesn’t overpower—it dances with the rich caramel in this beautiful harmony I still can’t get over. The secret’s in using real brewed coffee (not just extract) and letting the caramel sauce cool just enough so it stays gloriously gooey without turning the cake soggy.

Easy to Make with Simple Ingredients

No fancy equipment or hard-to-find items here! My grocery list for this cake is basically what I already have in my pantry—flour, sugar, eggs, butter—plus a cup of leftover morning coffee. Even the caramel sauce comes together in one saucepan while the cake bakes. It’s the perfect “looks impressive but secretly simple” dessert that’ll have everyone thinking you spent hours in the kitchen.

Ingredients for Gooey Coffee Caramel Cake

Gather these simple ingredients—I promise you probably have most of them already! The magic happens when everything comes together just right, so pay attention to those little details like softened butter and cooled coffee. Here’s what you’ll need:

• 1 ½ cups all-purpose flour – Spoon and level it, don’t scoop!
• 1 cup granulated sugar – Regular white sugar works perfectly here
• 1 teaspoon baking powder – Make sure yours is fresh
• ½ teaspoon baking soda – That little bit makes a big difference
• ½ teaspoon salt – Balances all that sweetness
• ½ cup unsalted butter, softened – Leave it out for 30 minutes first
• 1 large egg – Room temperature blends better
• ½ cup brewed coffee, cooled – Use what you drank this morning!
• ½ cup buttermilk – The tang works wonders with the caramel
• 1 teaspoon vanilla extract – Pure, not imitation

For that amazing caramel topping:

• 1 cup brown sugar, packed – Press it firmly into your measuring cup
• ½ cup unsalted butter – Cut into chunks so it melts evenly
• ¼ cup heavy cream – Makes the sauce luxuriously smooth
• 1 teaspoon vanilla extract – Added after cooking
• Pinch of salt – Just a tiny bit makes flavors pop

And for the coffee drizzle:

• 2 tablespoons brewed coffee – Stronger is better here
• 1 tablespoon powdered sugar – Sift it to avoid lumps

See? Nothing crazy—just good, simple ingredients that transform into something extraordinary. Now let’s get baking!

How to Make Gooey Coffee Caramel Cake

Okay, let’s get to the fun part—turning these simple ingredients into that dreamy, gooey masterpiece! Follow these steps closely, and you’ll have a cake that’ll make your kitchen smell like your favorite coffee shop.

Preparing the Cake Batter

First things first—preheat that oven to 350°F (175°C). Trust me, you want it nice and hot before the batter goes in. Now grab two bowls—one medium, one large. In the medium bowl, whisk together your flour, sugar, baking powder, baking soda, and salt. Don’t just dump and stir—really whisk it! This keeps everything light and avoids those pesky flour lumps.

In your large bowl, beat the softened butter and egg until they’re fluffy and pale yellow. This is where the magic starts! Then pour in your cooled coffee (don’t skip the cooling step—hot coffee will cook the egg!), buttermilk, and vanilla. Mix until it looks like a creamy coffee milkshake.

Now the grand finale—gradually add your dry ingredients to the wet mixture. I do this in three batches, stirring just until combined each time. Overmixing makes tough cake, and we want tender, moist crumbs!

Baking and Cooling the Cake

Pour that beautiful batter into your prepared pan—I like to use a rubber spatula to get every last drop. Smooth the top gently, then pop it in the oven for 25-30 minutes. Set your timer for 25 minutes first—ovens vary, and you don’t want to overbake!

The cake’s done when a toothpick comes out with just a few moist crumbs (not wet batter). Let it cool in the pan for exactly 10 minutes—this helps it set but prevents sticking. Then carefully transfer it to a wire rack. Here’s the hard part: you MUST let it cool completely before adding caramel. I know, the temptation is real, but hot cake + hot caramel = soggy disaster!

Making the Gooey Caramel Sauce

While the cake cools, make your caramel sauce. Combine brown sugar, butter chunks, and heavy cream in a saucepan over medium heat. Now comes the arm workout—stir constantly! Sugar burns fast if you look away, so keep that spoon moving.

Once it starts simmering, set a timer for 3-4 minutes. The sauce will thicken beautifully—you’ll know it’s ready when it coats the back of your spoon. Remove from heat and stir in vanilla and that pinch of salt. Let it cool slightly—about 5 minutes—so it’s thick but still pourable.

Assembling the Cake

The moment we’ve been waiting for! Place your cooled cake on a serving plate. Slowly pour that gorgeous caramel over the top—I start in the center and let it cascade down the sides naturally. Don’t spread it! The uneven drips look rustic and beautiful.

For the finishing touch, whisk together your strong coffee and powdered sugar. Drizzle this over the caramel in zigzags—I use a spoon or piping bag for control. Now step back and admire your creation… then slice and enjoy the gooey, coffee-kissed perfection!

Tips for the Best Gooey Coffee Caramel Cake

After making this cake more times than I can count (okay fine, I lost track after a dozen), I’ve picked up some tricks that take it from good to “can I have the recipe?” amazing. Here are my must-know tips:

Use espresso for bolder flavor – That regular brewed coffee works great, but swap in a shot of cooled espresso if you really want the coffee flavor to shine through. My sister calls this the “wake-up-and-savor-every-bite” version.

Room temperature eggs blend better – Cold eggs can make your batter curdle. I just leave mine on the counter while preheating the oven—easy fix!

Watch that caramel like a hawk – Sugar goes from perfect to burnt in seconds. Keep stirring constantly, and if you see dark bits forming, immediately lower the heat. Burnt caramel tastes bitter, and we want sweet, buttery goodness.

Let the caramel cool slightly – Pour it too hot, and it’ll soak into the cake instead of staying gloriously gooey on top. Wait until it thickens to a warm honey consistency—about 5 minutes off heat does the trick.

Sift your powdered sugar – For that pretty coffee drizzle, sift the powdered sugar first. Nothing ruins the look faster than lumpy streaks! A fine mesh strainer works in a pinch if you don’t have a sifter.

One last thing—don’t stress if your caramel drips unevenly down the sides. That’s part of the charm! Some of my best-looking cakes happened when I stopped trying to make them perfect.

Ingredient Substitutions and Variations

Look, I get it—sometimes you’re halfway through a recipe and realize you’re out of buttermilk, or your friend needs a gluten-free version. Don’t panic! This cake is surprisingly flexible. Here are my tried-and-true swaps that keep the magic alive when life (or your pantry) throws curveballs:

Buttermilk Alternatives

No buttermilk? No problem! My favorite quick fix is stirring ½ tablespoon of lemon juice or white vinegar into ½ cup of regular milk and letting it sit for 5 minutes until it curdles slightly. Greek yogurt thinned with a splash of milk works beautifully too—just whisk until smooth. The tangy flavor still balances the sweetness perfectly.

Flour Power

For a gluten-free version, I’ve had great results with a 1:1 gluten-free flour blend (the kind with xanthan gum already added). My cousin swears by almond flour, though you’ll need to add an extra egg for structure. Pro tip: whatever flour you use, let the batter rest for 10 minutes before baking—it helps avoid grittiness.

Sweet Swaps

Dark brown sugar instead of light in the caramel sauce? Yes please! The deeper molasses flavor makes it taste almost like toffee. If you’re in a pinch, granulated sugar works for the cake batter—just add ½ teaspoon more vanilla to round out the flavor.

Caffeine Adjustments

Not a coffee fan? Replace the brewed coffee with hot water and add ½ teaspoon of cinnamon for warmth. Want extra kick? Use cold espresso instead of regular coffee—the caramel really pops against the stronger flavor. I’ve even used 1 teaspoon instant coffee dissolved in the warm buttermilk when I was desperate (it works!).

The beauty of this recipe is how forgiving it is—as long as you keep the ratios roughly the same, you can tweak it to your heart’s content. That’s how my “mocha version” was born—I added 2 tablespoons cocoa powder to the dry ingredients and used chocolate caramel sauce. Let’s just say my coworkers still ask for that one!

Serving and Storing Gooey Coffee Caramel Cake

Okay, here’s the best part—eating this glorious cake! But first, let’s talk about how to keep it tasting fresh for days (if it lasts that long). I’ve learned a few things the hard way, like how caramel can turn into cement if stored wrong. Here’s how I handle my precious coffee caramel cake:

Serve it at room temperature – The flavors really sing when they’re not ice-cold from the fridge. I usually take it out about 30 minutes before serving if it’s been stored chilled. That caramel gets all gooey again—just how we like it!

Use an airtight container – My trusty cake carrier gets a workout with this recipe. No fancy equipment? A large bowl inverted over a plate works in a pinch. The key is keeping air out so the cake stays moist and the caramel doesn’t dry into a candy shell (been there, cried over that).

Storage timeline – At room temp, it stays perfect for about 2 days. Need longer? Pop it in the fridge for up to 5 days. The texture changes slightly, but a quick 10-second microwave zap brings back that fresh-baked feel.

Reheating magic – If you want that just-baked experience, microwave individual slices for 8-10 seconds. The caramel gets deliciously warm and oozy again—perfect with a scoop of vanilla ice cream melting over the top!

Pro tip: If you’re making this ahead for a party, bake the cake and make the caramel separately. Store the cooled cake wrapped in plastic, and keep the caramel in a jar at room temp. Assemble just before serving—the caramel will be gloriously fresh and drip beautifully for presentation.

Nutritional Information

Okay, let’s be real – we’re not eating this cake for its health benefits! But just in case you’re curious (or tracking), here’s the general nutritional breakdown per slice. Keep in mind these are estimates—your actual numbers might vary based on exact ingredients and how generous you are with that caramel drizzle!

• Serving Size: 1 slice (1/9 of cake)
• Calories: 350
• Sugar: 35g (Hey, it’s dessert – we’re here for a good time!)
• Sodium: 200mg
• Fat: 18g (11g saturated)
• Carbohydrates: 45g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 65mg

Important note: Nutritional values are estimates and vary based on ingredients used. I calculated this based on standard measurements, but let’s be honest—who actually sticks to just one slice? Not judging if you go back for seconds!

Frequently Asked Questions

Over the years, I’ve gotten so many questions about this cake—usually while people are licking caramel off their fingers! Here are the most common ones (and my tried-and-true answers):

Can I use instant coffee instead of brewed?
Absolutely! Dissolve 1 teaspoon of instant coffee granules in the warm buttermilk before adding it to the batter. For an extra coffee punch in the drizzle, use ½ teaspoon instant coffee + 2 tablespoons hot water instead of brewed coffee.

How long does the caramel sauce last?
The sauce keeps beautifully in an airtight container in the fridge for up to 2 weeks. Just reheat it gently (10-second bursts in the microwave, stirring between) until it’s pourable again. Pro tip: make a double batch—it’s amazing on ice cream, pancakes… pretty much everything!

Why did my caramel turn grainy?
This usually happens if the sugar crystals didn’t fully dissolve. Next time, make sure your heat isn’t too high, and stir constantly until everything’s completely smooth before letting it simmer. If it does grain up, don’t panic—whisk in 1 tablespoon hot cream and keep stirring over low heat until smooth again.

Can I freeze this cake?
You can, but with caveats! Freeze the plain cake (without toppings) wrapped tightly in plastic for up to 3 months. Thaw overnight, then make fresh caramel sauce when ready to serve—frozen caramel gets weirdly sticky. The coffee drizzle should always be made fresh.

Help! My caramel sauce is too thick/thin!
No worries—this is an easy fix! Too thick? Whisk in warm cream 1 teaspoon at a time. Too thin? Simmer it 1-2 minutes longer while stirring. Remember, it thickens more as it cools. I like mine at a “honey consistency” when warm—perfect for that signature gooey drip!

Share Your Gooey Coffee Caramel Cake Experience

Okay, now it’s your turn! I want to hear all about your coffee caramel cake adventures—the triumphs, the oops moments, and especially those “oh wow” first bites. Did you add a twist? Maybe some sea salt on top or a splash of bourbon in the caramel? (Genius moves, by the way!) Drop a comment below—I read every single one and love swapping baking stories.

Snapped a photo of your masterpiece? Tag me on Instagram—I live for those caramel-drip action shots! Nothing makes me happier than seeing your versions of this recipe. And if you loved it as much as I do, give it a 5-star rating to help other coffee-and-caramel addicts find their new favorite dessert.

Most importantly—did you have that moment where you took a bite, closed your eyes, and just… sighed? That’s what this cake is all about. Now go forth and bake (then come back and tell me all about it)!

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