Gooey Coffee Caramel Cake is a delightful treat that combines the rich flavors of coffee and caramel into a moist, decadent dessert. As a coffee lover, I can’t resist the allure of this cake, which not only satisfies my sweet tooth but also gives me that much-needed caffeine kick. This cake has its roots in various cultures that celebrate the marriage of coffee and dessert, making it a beloved choice for gatherings and special occasions.

People adore Gooey Coffee Caramel Cake for its irresistible taste and texture. The gooey caramel drizzled on top creates a luscious finish, while the coffee-infused batter offers a perfect balance of sweetness and depth. Plus, it’s incredibly convenient to make, allowing you to whip up a show-stopping dessert in no time. Whether you’re serving it at a brunch or enjoying a slice with your afternoon coffee, this cake is sure to impress and satisfy. Join me as we dive into this delicious recipe that will surely become a favorite in your home!

Ingredients:

For the Cake:

1 ¾ cups all-purpose flour
1 cup granulated sugar
½ cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 large eggs
1 cup brewed coffee, cooled
½ cup vegetable oil
1 teaspoon vanilla extract

For the Caramel Sauce:

1 cup granulated sugar
6 tablespoons unsalted butter, cut into pieces
½ cup heavy cream
1 teaspoon sea salt (optional, for salted caramel)

For the Topping:

1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Chocolate shavings or cocoa powder for garnish (optional)

Preparing the Cake Batter

Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line it with parchment paper for easy removal.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Whisk these dry ingredients together until they are well combined.
In another bowl, beat the eggs until they are light and frothy. Then, add the cooled brewed coffee, vegetable oil, and vanilla extract. Mix well until everything is fully incorporated.
Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula or wooden spoon. Be careful not to overmix; just combine until there are no dry spots left. The batter will be quite thin, which is perfectly normal.
Pour the batter into the prepared baking pan, spreading it evenly with a spatula.

Baking the Cake

Place the baking pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

Making the Caramel Sauce

While the cake is cooling, let’s make the caramel sauce. In a medium saucepan over medium heat, add the granulated sugar. Stir constantly with a wooden spoon or heat-resistant spatula as the sugar begins to melt.
Once the sugar has completely melted and turned a deep amber color, carefully add the butter pieces. The mixture will bubble up, so be cautious. Stir until the butter is fully melted and combined.
Slowly pour in the heavy cream while stirring continuously. The mixture will bubble again, so take care. Keep stirring until the sauce is smooth and well combined.
If you’re making salted caramel, add the sea salt at this point and stir to incorporate. Remove the saucepan from the heat and let the caramel cool slightly.

Assembling the Cake

Once the cake has completely cooled, use a toothpick or skewer to poke holes all over the top of the cake. This will allow the caramel sauce to seep in and create that gooey texture.
Pour about half of the caramel sauce over the cake, making sure it seeps into the holes. Reserve the remaining caramel sauce for drizzling on top later.
Let the cake sit for about 30 minutes to absorb the caramel sauce.

Preparing the Whipped Cream Topping

In a large mixing bowl, pour in the heavy whipping cream. Using an electric mixer, beat the cream on medium speed until it starts to thicken.
Add the powdered sugar and vanilla extract, then continue to beat
Conclusion:
In summary, this Gooey Coffee Caramel Cake is an absolute must-try for anyone who loves the rich, comforting flavors of coffee and caramel combined in a delightful dessert. The moist, tender cake paired with the luscious caramel sauce creates a heavenly experience that will have your taste buds dancing with joy. Whether you’re serving it at a cozy family gathering, a festive celebration, or simply indulging in a sweet treat after dinner, this cake is sure to impress. For serving suggestions, consider pairing your slice of Gooey Coffee Caramel Cake with a scoop of vanilla ice cream or a dollop of freshly whipped cream to elevate the experience even further. You can also experiment with variations by adding a sprinkle of sea salt on top for a delightful contrast or incorporating nuts for an added crunch. I wholeheartedly encourage you to try this recipe and share your experience with friends and family. I would love to hear how your version turns out and any creative twists you might add! Remember, the joy of baking is not just in the final product but also in the memories created along the way. So, roll up your sleeves, gather your ingredients, and dive into the deliciousness of this Gooey Coffee Caramel Cake. Happy baking! Print
Gooey Coffee Caramel Cake: The Ultimate Indulgence for Dessert Lovers
- Author: Maria
- Total Time: 75 minutes
- Yield: 12 servings 1x
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Description

this decadent caramel chocolate cake features a moist chocolate base infused with coffee, topped with a rich caramel sauce and fluffy whipped cream. Perfect for celebrations or a sweet treat!
Ingredients

Scale
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1 ¾ cups all-purpose flour

1 cup granulated sugar

½ cup unsweetened cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

2 large eggs

1 cup brewed coffee, cooled

½ cup vegetable oil

1 teaspoon vanilla extract

1 cup granulated sugar (for caramel sauce)

6 tablespoons unsalted butter, cut into pieces

½ cup heavy cream (for caramel sauce)

1 teaspoon sea salt (optional, for salted caramel)

1 cup heavy whipping cream (for topping)

2 tablespoons powdered sugar

1 teaspoon vanilla extract (for topping)

Chocolate shavings or cocoa powder for garnish (optional)

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Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line it with parchment paper for easy removal.

In a large mixing bowl, combine the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Whisk these dry ingredients together until they are well combined.

In another bowl, beat the eggs until they are light and frothy. Then, add the cooled brewed coffee, vegetable oil, and vanilla extract. Mix well until everything is fully incorporated.

Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula or wooden spoon. Be careful not to overmix; just combine until there are no dry spots left. The batter will be quite thin, which is perfectly normal.

Pour the batter into the prepared baking pan, spreading it evenly with a spatula.

Place the baking pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

While the cake is cooling, make the caramel sauce. In a medium saucepan over medium heat, add the granulated sugar. Stir constantly with a wooden spoon or heat-resistant spatula as the sugar begins to melt.

Once the sugar has completely melted and turned a deep amber color, carefully add the butter pieces. Stir until the butter is fully melted and combined.

Slowly pour in the heavy cream while stirring continuously. Keep stirring until the sauce is smooth and well combined.

If you’re making salted caramel, add the sea salt at this point and stir to incorporate. Remove the saucepan from the heat and let the caramel cool slightly.

Once the cake has completely cooled, use a toothpick or skewer to poke holes all over the top of the cake.

Pour about half of the caramel sauce over the cake, making sure it seeps into the holes. Reserve the remaining caramel sauce for drizzling on top later.

Let the cake sit for about 30 minutes to absorb the caramel sauce.

In a large mixing bowl, pour in the heavy whipping cream. Using an electric mixer, beat the cream on medium speed until it starts to thicken.

Add the powdered sugar and vanilla extract, then continue to beat until soft peaks form. Be careful not to overbeat, as you want a light and fluffy texture.

Once the whipped cream is ready, spread it evenly over the top of the cake.

If desired, garnish with chocolate shavings or a dusting of cocoa powder.

Slice the cake into squares and serve with the reserved caramel sauce drizzled on top.

Enjoy your delicious caramel chocolate cake!
Notes
Be careful not to overbeat the whipped cream, as you want a light and fluffy texture.

If desired, garnish with chocolate shavings or a dusting of cocoa powder.

Let the cake sit for about 30 minutes to absorb the caramel sauce.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
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