Irresistible Coffee Caramel Cake

This treat has a soft, coffee-spiked crumb that soaks up a buttery caramel sauce, becoming super gooey and full of rich flavor. Each bite nails that mix of sweet and bitter. Once you pour a final shot of coffee syrup over the top, you get extra punchy depth. Basically, it's got that coffee shop vibe you make right at home—and it's way easier to put together than you'd guess.

When my sister dropped by last month, I made this for a Saturday night treat. We kept sneaking into the kitchen for another nibble until nearly half the pan vanished. There's just something about gooey caramel plus deep coffee flavor that makes willpower disappear. Second and third helpings happen fast.

Key Ingredients List

• Vanilla Extract: Brings a tasty, aromatic kick to both cake and sauce. Go for the real stuff for the best flavor—skip imitation.
• Brown Sugar: This is what gives the caramel its deep, molasses-y base. If you want even bolder flavor, use dark brown sugar.
• Heavy Cream: Makes the caramel sauce silky and smooth. The extra fat keeps it from separating or turning grainy.
• Baking Powder and Baking Soda: These are your leaveners, working together to get the perfect rise so the cake's fluffy—not flat or bitter.
• Buttermilk: Lends a soft, tender crumb, plus a subtle tang. It works wonders with both coffee and caramel notes.
• Brewed Coffee: Use coffee you love—strong and bold makes it shine throughout the whole cake.
• Granulated Sugar: Sweetens the cake and helps keep every bite nice and soft. Fine sugar melts right in for an even taste.
• All-Purpose Flour: This is the backbone of the cake. Grab a spoon and level it off, so you don't pack too much in your cup.
• Unsalted Butter: Adds moisture and all that rich flavor. Room temp butter means plenty of air gets mixed in for extra lightness.

How to Bake It

Caramel Prep:

As your cake cools, toss brown sugar, butter, and cream in a saucepan. Set it over medium, stir like crazy until it's bubbling, then let it simmer for 3 to 4 minutes so it thickens a touch. Pull it off the heat and mix in vanilla and a pinch of salt for extra depth.

First Cool Down:

Let the cake chill in the pan for a solid ten minutes. It still needs to be warm, so the caramel really sinks in—but not hot enough for everything to run off. If you've used parchment, lift the cake out, otherwise keep it in the pan for serving.

Baking It:

Scoop the batter into your ready-to-go pan and level things out with a spatula. Bake around 25 to 30 minutes. It'll spring back if you tap it and a toothpick should show just a few moist crumbs, not gooey batter.

Finishing the Batter:

Slowly stir the flour mix into the wet stuff. Use the mixer on low just until you can't see dry streaks. Don't go overboard with mixing—you want it smooth but not overly whipped or you'll end up with a chewy cake.

Adding Liquids:

Pour in your cooled coffee, buttermilk, and vanilla to the butter mixture. Blend just enough. If the mix looks a bit split or curdled—don't stress. It'll all come together once you add the dry stuff.

Working the Butter:

In a big bowl, beat room temp butter until it gets nice and creamy. Crack in your egg and blend again so it lightens up and looks a bit fluffy. The extra air here makes your cake super tender.

Combining Dry Ingredients:

Grab a medium bowl and whisk up flour, granulated sugar, baking soda, powder, and a dash of salt. Mixing these helps keep every bite fluffy and avoids those annoying bitter bits.

Ready the Oven:

Crank your oven to 350°F (175°C) and put the rack in the middle. Spread some butter or oil in a 9×9 pan—or go with parchment so you can lift the cake out. Prepping this way means your cake won't stick and makes cutting a breeze.

Save

After one trial run, I learned timing is huge with the caramel sauce. If you pour it on too soon, most of it slides off and you miss the gooey effect. Giving the cake just ten minutes to cool gets it just right—warm enough for caramel to seep in, not so hot it runs away. Now I never skip this step.

The Finishing Move

Take a fork or toothpick—anything thin—and poke the whole top of your just-warm cake. Those holes let the caramel really soak inside. Pour the caramel all over, making sure the edges get love too. Use a spatula to help spread it about.

Adding More Coffee

Mix up some brewed coffee with powdered sugar in a bowl, stirring until totally smooth. Use a spoon to drizzle this coffee icing all over the top, or snip the tip off a baggie to make it look extra fancy. This bit brings a stronger coffee vibe and makes it look extra tempting.

How to Serve

This cake's a crowd-pleaser no matter what you pair it with. For cozy family vibes, warm it up and drop a scoop of vanilla ice cream on top so it melts into the goo. Having folks over? Try freshly whipped cream and a light sprinkle of cocoa or cinnamon for a fancier look. It even works at brunch with a strong cup of espresso or cappuccino for a real treat.

Fun Twists

This dessert is easy to riff on without losing what makes it special. Chocolate fans? Toss in two tablespoons of cocoa powder with your dry mix for a mocha hit. Love some spice? Blend in half a teaspoon of cinnamon for an extra layer. For crunch, sprinkle toasted pecans or walnuts on top of the caramel while it's still warm.

Save

After baking this gooey caramel and coffee cake tons of times—both for big family events and casual nights in—I've realized it's got that magic combo of easy to make and super impressive. It uses simple ingredients and straight-up steps. Whether you're all about those coffee notes or crave caramel, it totally hits the spot. Enjoy it right out of the oven or let it sit a day—either way it's crazy good and always gets requests for seconds.

Recipe FAQs

→ Can I make this without using coffee?

Definitely! Swap the coffee in the batter with the same amount of warm milk or water if you'd rather skip coffee. For the drizzle, you could replace coffee with milk and a splash of vanilla. Just note that you'll lose that signature coffee touch. Worried about caffeine? Decaf coffee works great too.

→ How do I substitute buttermilk if I don’t have it?

No problem! Just add 1/2 tablespoon of lemon juice or vinegar into 1/2 cup of regular milk. Wait a few minutes till it curdles a bit. Got yogurt or sour cream? Thin it out with milk until it’s similar to buttermilk consistency, and you’re good to go.

→ Can the caramel sauce be made in advance?

Absolutely, you can! Make the caramel up to a week ahead. Store it in something airtight and keep it chilled in the fridge. Heat it gently on the stove or in the microwave until it’s liquid and warm again right before using it. Perfect for planning ahead!

→ Why does my caramel turn out gritty?

Gritty caramel happens when sugar crystals sneak in as it cooks. To avoid this, stir gently, ensure the sugar fully dissolves before heating, and try adding a dash of corn syrup to help keep it smooth. If it still gets grainy, stir in some extra cream while reheating to fix it up.

→ Can this be turned into cupcakes?

Totally! Spoon the batter into cupcake liners, fill them about 2/3 full. Stick them in the oven at 350°F/175°C for 18-22 minutes. Once they’re cool, pour caramel on top or scoop out a bit of the center to fill with caramel. Finish off with the coffee drizzle to tie it all together.