Gooey Coffee Caramel Cake
A rich chocolate cake infused with brewed coffee, topped with caramel and heavy cream, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup brewed coffee Can be substituted with decaf.
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened Make sure butter is at room temperature.
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder Can be swapped for chocolate cake mix.
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Toppings
- 1 cup caramel sauce Generously drizzle over cooled cake.
- 1/2 cup heavy cream Can be substituted with a dairy-free alternative.
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan to prevent sticking.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, ensuring they’re fully incorporated. Stir in the brewed coffee and vanilla extract.
- In another bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
- Gradually add the dry mixture to the wet mixture, mixing until just blended to avoid overworking the batter.
Baking
- Pour the batter into the prepared cake pan and bake for 30-35 minutes. A toothpick inserted into the center should come out clean when it’s done.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Topping and Serving
- Once cooled, generously drizzle the caramel sauce over the cake and pour the heavy cream on top.
- Slice, serve, and savor the delightful combination of coffee and caramel!
Notes
Best served with whipped cream or vanilla ice cream. Can last at room temperature for up to three days; refrigerate for up to a week.