Gooey Coffee Caramel Cake is the ultimate indulgence for coffee lovers. It’s a moist, rich coffee cake with a luscious layer of homemade salted caramel baked right in the middle, staying slightly gooey even after baking. I like to serve it warm with a dollop of whipped cream, a caramel drizzle, and a light dusting of espresso powder for that extra punch. Whether it’s a weekend treat or a cozy dessert for guests, this cake delivers big flavor and comforting texture.
Why You’ll Love This Recipe
I love this recipe because it blends the deep, bold flavor of coffee with a buttery caramel that stays gooey in the center. It’s not overly sweet, and the sour cream adds an irresistible tenderness to the crumb. I can make the caramel ahead of time and even tweak the toppings depending on the occasion. It’s impressive, delicious, and easy enough to bake without stress.
Ingredients
For the Coffee Cake: • 1 ½ cups (180g) all-purpose flour • 1 tsp baking powder • ½ tsp baking soda • ¼ tsp salt • ½ cup (115g) unsalted butter, softened • ¾ cup (150g) brown sugar • 2 large eggs • 1 tsp vanilla extract • 2 tbsp instant coffee, dissolved in ¼ cup hot water or milk • ½ cup sour cream or Greek yogurt
For the Gooey Caramel Layer: • 1 cup (200g) granulated sugar • 6 tbsp unsalted butter • ½ cup heavy cream • 1 tsp sea salt (optional)
Optional Toppings: • Whipped cream • Crushed nuts (pecans or walnuts) • Extra caramel drizzle • Espresso powder or cocoa for dusting
Directions
1. Make the Caramel Sauce: I start by heating sugar in a saucepan over medium heat, stirring constantly until it melts and turns a deep amber color. I carefully stir in butter (it’ll bubble!) and then slowly add the heavy cream. After a quick simmer, I remove it from heat and stir in sea salt if I want a salted caramel version. I let it cool slightly before using.
2. Prepare the Cake Batter: I preheat the oven to 350°F (175°C) and grease an 8-inch round or square pan. In one bowl, I whisk the flour, baking powder, baking soda, and salt. In another bowl, I beat butter and brown sugar until fluffy, then add eggs one at a time, vanilla, and the coffee mixture. I stir in the sour cream and slowly fold in the dry ingredients just until everything is combined.
3. Assemble the Cake: I pour half the batter into the pan, then drizzle about ½ cup of the caramel sauce over the top. I add the rest of the batter and gently spread it over. If I want that marbled look, I swirl it with a knife. I bake it for 30–35 minutes, checking with a toothpick on the edges (the center will stay a bit gooey, and that’s the goal).
4. Cool and Serve: After cooling the cake for 15 minutes, I slice and serve it warm with toppings like whipped cream, extra caramel drizzle, and a light dusting of cocoa or espresso powder.
Servings and Timing
This cake serves about 8 generous portions and takes approximately 15 minutes to prep and 30–35 minutes to bake. Cooling and topping add another 15–20 minutes, so I usually plan for about an hour total from start to serve.
Variations
Make it nutty: I sometimes mix chopped pecans or walnuts into the batter for crunch.
Salted caramel twist: I like adding flaky sea salt to the caramel for a more complex flavor.
Chocolate version: Swirl in a little melted chocolate along with the caramel for a mocha effect.
Dairy-free: I’ve had success swapping the butter and cream for plant-based versions, and using dairy-free yogurt.
Mini cakes: I’ve also baked this in ramekins for individual portions—just reduce the baking time to 20–25 minutes.
Storage/Reheating
I store leftovers in an airtight container at room temperature for up to 2–3 days. For longer storage, I keep it in the fridge for up to 5 days. To reheat, I microwave a slice for about 15–20 seconds to bring back the gooey texture. The caramel sauce can be made ahead and kept in the fridge for up to a week—just warm it slightly before drizzling.
FAQs
How do I keep the caramel from sinking to the bottom? I make sure the first layer of batter is thick enough and don’t overload the caramel. Swirling gently helps keep it in place.
Can I use brewed coffee instead of instant? Yes, I sometimes use strong brewed coffee in place of the instant + water mixture, but I make sure it’s not too watery or it’ll thin out the batter.
Is it okay if the center stays a bit underbaked? Absolutely! That gooey center is part of the charm. I just make sure the edges are set and the middle is warm and slightly soft.
Can I freeze this cake? Yes, I’ve frozen slices wrapped in plastic and foil. I thaw overnight and warm them in the microwave before serving. The texture holds up well.
What can I use instead of sour cream? Greek yogurt is my go-to alternative, but crème fraîche also works well if I want a tangier touch.
Conclusion
This Gooey Coffee Caramel Cake hits every comforting note I crave—moist, rich, and filled with a gooey caramel surprise. It’s a showstopper without being fussy, and it works for casual afternoons or special celebrations. I love how flexible the recipe is and how it fills the kitchen with the cozy scent of coffee and caramel. Once I made it, it quickly became one of my go-to bakes.
Gooey Coffee Caramel Cake is a rich, moist coffee-flavored cake layered with luscious homemade caramel that stays delightfully gooey after baking. This indulgent dessert combines the bold aroma of coffee with buttery caramel for an irresistible, cafe-style treat that’s perfect served warm with whipped cream and a drizzle of caramel.
Author:Sophia
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:1 hour
Yield:8 servings
Category:Dessert, Cake
Method:Baked
Cuisine:American
Diet:Vegetarian
Ingredients
For the Coffee Cake:
1½ cups (180g) all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup (115g) unsalted butter, softened
¾ cup (150g) brown sugar
2 large eggs
1 tsp vanilla extract
2 tbsp instant coffee, dissolved in ¼ cup hot water or milk
½ cup sour cream or Greek yogurt
For the Gooey Caramel Layer:
1 cup (200g) granulated sugar
6 tbsp unsalted butter
½ cup heavy cream
1 tsp sea salt (optional)
Optional Toppings:
Whipped cream
Crushed nuts (pecans or walnuts)
Extra caramel drizzle
Espresso powder or cocoa for dusting
Instructions
Make the Caramel Sauce: Heat sugar in a saucepan over medium heat, stirring until melted and deep amber in color. Stir in butter (it will bubble), then slowly add heavy cream. Simmer briefly, remove from heat, and stir in sea salt if desired. Let cool slightly before using.
Prepare the Cake Batter: Preheat oven to 350°F (175°C) and grease an 8-inch round or square pan. In one bowl, whisk flour, baking powder, baking soda, and salt. In another bowl, cream butter and brown sugar until fluffy. Beat in eggs one at a time, then add vanilla and coffee mixture. Mix in sour cream, then gently fold in dry ingredients until just combined.
Assemble the Cake: Pour half the batter into the pan, drizzle about ½ cup caramel sauce over it, then top with the remaining batter. Swirl gently with a knife if desired. Bake for 30–35 minutes, until edges are set but the center remains slightly gooey.
Cool and Serve: Let the cake cool for 15 minutes before slicing. Serve warm with whipped cream, caramel drizzle, and a dusting of espresso powder or cocoa.
Notes
The gooey center is intentional—avoid overbaking to maintain a soft, caramel-rich middle.
Greek yogurt can replace sour cream for a tangy flavor.
Make the caramel ahead and store it in the fridge for up to a week.
Swirl in melted chocolate for a mocha twist or sprinkle nuts for added texture.
