Gooey Coffee Caramel Cake

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Gooey Coffee Caramel Cake

Introduction

This Gooey Coffee Caramel Cake is the ultimate indulgence for coffee and caramel lovers. With a moist, coffee-infused cake base and rich, sticky caramel sauce poured over the top, this dessert is a perfect treat to enjoy after dinner or alongside your favorite cup of coffee. The balance of the bold coffee flavor and sweet caramel creates a melt-in-your-mouth dessert that is as luxurious as it is comforting.

Ingredients Quantity

For the Cake

  • All-purpose flour: 1 ¾ cups (220g)
  • Granulated sugar: 1 cup (200g)
  • Baking powder: 1 ½ teaspoons
  • Baking soda: ½ teaspoon
  • Salt: ½ teaspoon
  • Unsalted butter: ½ cup (115g), softened
  • Brewed strong coffee: ¾ cup (180ml), cooled
  • Buttermilk: ½ cup (120ml)
  • Large eggs: 2
  • Vanilla extract: 1 teaspoon

For the Caramel Sauce

  • Granulated sugar: 1 cup (200g)
  • Unsalted butter: 6 tablespoons (85g), cubed
  • Heavy cream: ½ cup (120ml)
  • Salt: ½ teaspoon

For Topping

  • Whipped cream: For serving (optional)
  • Caramel drizzle: Extra for garnish
  • Chopped nuts: (Optional)

Instructions

1. Preheat the Oven

  • Preheat your oven to 350°F (175°C). Grease and flour an 8×8-inch baking dish or round cake pan.

2. Prepare the Dry Ingredients

  • In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

3. Mix the Wet Ingredients

  • In another bowl, cream the softened butter until light and fluffy. Add the eggs, one at a time, beating well after each addition. Then, stir in the brewed coffee, buttermilk, and vanilla extract until well combined.

4. Combine Wet and Dry Ingredients

  • Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can affect the cake’s texture.

5. Bake the Cake

  • Pour the batter into the prepared cake pan and bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

6. Make the Caramel Sauce

  • In a medium saucepan, heat the sugar over medium heat, stirring constantly until it melts into a thick amber liquid. Add the butter and stir until fully melted. Slowly pour in the heavy cream, continuing to stir. Let the mixture bubble for 1-2 minutes, then remove from heat and stir in the salt. Allow it to cool slightly before using.

7. Assemble the Cake

  • Once the cake is cooled, use a skewer or fork to poke holes across the surface of the cake. Pour the warm caramel sauce over the cake, allowing it to seep into the holes and cover the top.

8. Add Toppings and Serve

  • Garnish the cake with whipped cream, extra caramel drizzle, and chopped nuts if desired. Serve warm or at room temperature for the ultimate gooey texture.

Tips for Success

  • Cool the Coffee: Ensure the brewed coffee is cool before adding it to the batter, to avoid curdling the eggs.
  • Caramel Sauce: Be patient when melting the sugar to create a smooth caramel, and avoid stirring too vigorously to prevent crystallization.

Recommendations

  • Serving Suggestions: Serve with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.
  • Storage: Store any leftover cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

Enjoy the decadent combination of coffee and caramel in this rich and gooey dessert—perfect for satisfying any sweet tooth! ☕🍰✨

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