I first made this Gooey Coffee Caramel Cake on a rainy Saturday when the house needed cheering up. The coffee in the batter gives a subtle, grown-up lift while a warm brown-sugar caramel slathers the top in sticky, buttery goodness. It’s the sort of dessert that hits both the espresso lover and the comfort-food crowd — perfect for weekend brunches, casual dinner parties, or anytime you want a decadent slice with your afternoon cup. If you enjoy coffee-forward baked goods, you might also like these coffee cake muffins that are great for quick mornings.

Why you’ll love this dish

This cake balances three things: easy prep, bold flavor, and an irresistible texture. The brewed coffee deepens the cake’s flavor without making it taste like a coffee shop latte. The caramel is quick to make on the stove and so glossy that everyone assumes you spent hours. It’s kid-approved for its sweetness and adult-friendly thanks to the coffee notes.

“A slice of this cake is like a warm hug — buttery, coffee-kissed, and blissfully sticky. Perfect with strong coffee or vanilla ice cream.” — a weekend test-taster

This recipe is ideal when you want an impressive dessert without complicated techniques. Make it for casual get-togethers, potlucks, or when you want a treat that keeps well for a few days.

Step-by-step overview

Before you dig in, here’s the process at a glance so you know what to expect:

• Mix dry ingredients, then cream the butter and egg.
• Add cooled brewed coffee, buttermilk, and vanilla to the wet mix.
• Fold in the dry ingredients to make a smooth batter.
• Bake in a 9×9-inch pan until set; cool briefly.
• Simmer brown sugar, butter, and cream into a shiny caramel.
• Pour caramel over the cooled cake and finish with a dusting of powdered sugar.

This quick roadmap helps you pace the steps: batter first, cake in the oven while you make the caramel, then assembly.

What you’ll need

• 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 (plus ½ cup for the caramel)
• 1 large egg
• ½ cup brewed coffee, cooled (use strong brewed coffee for deeper flavor)
• ½ cup buttermilk (sub: plain yogurt thinned with milk)
• 1 teaspoon vanilla extract (plus 1 teaspoon for the caramel)
• 1 cup packed brown sugar (for the caramel)
• ¼ cup heavy cream
• Pinch of salt (for the caramel)
• 2 tablespoons brewed coffee (to finish the caramel)
• 1 tablespoon powdered sugar (for dusting)

Notes: If you’re dairy-free, swap butter for a vegan stick butter and use coconut cream instead of heavy cream (caramel will be slightly different). For lower sugar, try a light brown sugar and reduce the powdered sugar dusting.

Step-by-step instructions

1. Preheat and prep. Heat the oven to 350°F (175°C). Grease and flour a 9×9-inch pan or line it with parchment paper. This pan size gives a thicker, gooey cake.
2. Combine dry ingredients. In a medium bowl, whisk the flour, granulated sugar, baking powder, baking soda, and salt until evenly mixed.
3. Cream butter and egg. In a large bowl, beat the softened butter with the egg until light and a little fluffy — about 1–2 minutes by hand, less with a mixer.
4. Add liquids. Stir in the cooled brewed coffee, buttermilk, and vanilla until combined.
5. Mix batter. Gradually add the dry mix to the wet mixture. Stir gently until the batter is smooth and there are no streaks of flour.
6. Bake. Pour batter into the prepared pan and smooth the top. Bake for 25–30 minutes, or until a toothpick in the center comes out clean or with a few moist crumbs.
7. Cool. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Make the caramel. While the cake cools, combine the packed brown sugar, ½ cup butter, and ¼ cup heavy cream in a saucepan. Stir constantly over medium heat until it comes to a simmer. Let it simmer and thicken for 3–4 minutes, stirring frequently so it doesn’t scorch.
9. Finish caramel. Remove from heat. Stir in 1 teaspoon vanilla, a pinch of salt, and 2 tablespoons brewed coffee to deepen the flavor. Taste and adjust salt if needed.
10. Assemble. Pour the warm caramel over the cooled cake, spreading gently so it soaks into the top. Dust with 1 tablespoon powdered sugar if desired.

Best ways to enjoy it

Serve warm or at room temperature. A scoop of vanilla or coffee ice cream makes this extra indulgent. For a brunch spread, pair with fresh berries and lightly whipped cream to cut the richness. For drinks, a strong black coffee, an Americano, or a milk-forward latte complements the caramel and coffee notes.

Storage and reheating tips

Store leftover cake covered at room temperature for up to 2 days. For longer storage, keep in an airtight container in the refrigerator for up to 5 days. Reheat individual slices in the microwave for 10–15 seconds to revive gooeyness, or warm in a 325°F oven for 8–10 minutes. To freeze, wrap tightly in plastic and foil; freeze up to 2 months. Thaw overnight in the fridge before reheating. Always cool the cake completely before refrigerating to avoid condensation that makes the cake soggy.

Helpful cooking tips

• Use cooled brewed coffee, not hot, or it will scramble the egg and change the batter consistency.
• Measure flour by spooning it into the cup and leveling off; too much flour makes the cake dense.
• Let the cake cool briefly in the pan so it sets, but make sure it’s cool before pouring the caramel; hot cake plus hot caramel can make the caramel sink in too far.
• Stir the caramel constantly and watch the heat — it thickens quickly and can burn. A heavy-bottomed saucepan gives the most even heat.
• If your caramel separates, whisk in a tablespoon of warm cream off the heat to bring it back together.

Creative twists

• Chocolate swirl: fold 2 tablespoons cocoa mixed with 2 tablespoons milk into half the batter and marble it.
• Nutty crunch: sprinkle toasted pecans or walnuts over the caramel before it sets.
• Boozy boost: stir 1 tablespoon dark rum or coffee liqueur into the caramel after removing from heat.
• Lighter version: swap half the butter in the cake for apple sauce and use low-fat milk instead of heavy cream (caramel will be less rich).
• For an even more indulgent sticky base, think of a dense, buttery variation inspired by a gooey butter cake — add a cream-cheese layer under the caramel for a richer finish.

Your questions answered

How long does this cake take from start to finish?

Hands-on time is about 20 minutes. Baking and cooling add roughly 45–60 minutes, so plan for about 1 to 1¼ hours total.

Can I make the cake ahead?

Yes. Bake the cake a day ahead and store it covered at room temperature. Make the caramel the day of serving for the freshest glossy finish, or rewarm and pour it over the cake before guests arrive.

Is it very caffeinated?

The batter uses ½ cup brewed coffee, which lends flavor more than a strong caffeine punch per slice. If you’re sensitive to caffeine, use decaf brew instead.

Can I make this gluten-free or dairy-free?

Gluten-free: substitute a 1:1 gluten-free flour blend and check for added xanthan gum for structure. Dairy-free: use vegan stick butter and full-fat coconut milk or a non-dairy cream in place of heavy cream; note the caramel flavor will shift slightly.

What if my caramel is grainy or separates?

Graininess usually means the sugar crystallized. Try whisking in a small amount of warm cream off the heat to smooth it. If it still separates, start a fresh batch — caramel is quick to make and temperamental, but easy to redo.

Enjoy baking this cake — it’s forgiving and rewards you with warm, sticky slices that disappear fast.

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