Gooey Coffee Caramel Cake
A soft and moist cake infused with rich coffee flavor, combined with a luscious caramel sauce that oozes from every slice.
Ingredients
For the Cake
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, softened Ensure at room temperature
- 1 large egg Ensure at room temperature
- 0.5 cup brewed coffee, cooled Use good quality coffee
- 0.5 cup buttermilk
- 1 teaspoon vanilla extract
For the Caramel Sauce
- 1 cup brown sugar, packed
- 0.5 cup unsalted butter For sauce
- 0.25 cup heavy cream
- 1 teaspoon vanilla extract For sauce
- pinch salt
- 2 tablespoons brewed coffee For sauce
- 1 tablespoon powdered sugar
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour a 9x9-inch baking pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another large bowl, beat the softened butter and egg until light and fluffy.
- Mix in the brewed coffee, buttermilk, and vanilla extract until well combined.
- Gradually mix in the dry ingredients until the batter is smooth.
Baking
- Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool for 10 minutes, then transfer it to a wire rack to cool completely.
Caramel Sauce Preparation
- In a saucepan, combine brown sugar, butter, and heavy cream over medium heat.
- Stir constantly until it simmers, then let it simmer for about 3-4 minutes until thickened.
- Remove from heat and stir in vanilla extract, salt, and brewed coffee.
Serving
- Once the cake is cooled, drizzle the golden caramel sauce over the top.
- Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.
Notes
Store leftovers in an airtight container for up to 5 days in the fridge. Can be frozen for up to 3 months.