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Gooey Coffee Caramel Cake

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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutrition

Find it online: https://savorymomskitchen.com/gooey-coffee-caramel-cake/