Coffee Caramel Cake (Printable Version)
Soft cake blended with coffee and crowned with a thick caramel topping and sweet coffee drizzle. Perfect if you love a rich, sugary kick!
# Ingredients:
→ Cake Ingredients
01 -
1 cup of sugar (granulated)
02 -
1 ½ cups plain flour
03 -
½ teaspoon of salt
04 -
1 teaspoon baking powder
05 -
½ teaspoon of baking soda
06 -
1 big egg
07 -
½ cup softened butter (unsalted)
08 -
½ cup coffee (make sure it’s cooled)
09 -
½ cup of buttermilk
10 -
1 teaspoon of vanilla extract
→ Caramel Sauce Ingredients
11 -
½ cup butter
12 -
1 cup packed brown sugar
13 -
1/4 cup heavy cream
14 -
A pinch of salt
15 -
1 teaspoon vanilla
→ Coffee Topping Ingredients
16 -
2 tablespoons brewed coffee
17 -
1 tablespoon powdered sugar
# Steps:
01 -
Turn your oven to 350°F (175°C) and heat it up. Line a square 9×9-inch pan with parchment or grease and dust with flour.
02 -
In one medium bowl, combine the sugar, salt, flour, baking powder, and soda. In a larger bowl, beat the egg and softened butter until nice and airy. Stir in the coffee, buttermilk, and vanilla. Slowly mix the dry ingredients into the liquid mixture until smooth.
03 -
Spread the batter evenly in your pan and bake it for 25–30 minutes. Check with a toothpick to see if it's done—it should come out clean. Let it rest in the pan for at least 10 minutes, then move it to a cooling rack.
04 -
As that cake cools, make the caramel. Heat up the butter, sugar, and heavy cream together in a pot over medium. Stir while it bubbles for 3–4 minutes. Once it thickens a bit, take it off the heat and mix in the vanilla and salt. Set it aside.
05 -
Take a small bowl and whisk the brewed coffee with powdered sugar until it’s smooth and glossy.
06 -
Evenly pour and spread the warm caramel on top of the cooled cake. Drizzle the coffee topping over the caramel, making fun patterns.
07 -
Once the caramel seeps a bit into the cake, cut it into slices and share with everyone. You can serve it warm or leave it at room temp.
# Notes:
01 -
For a stronger coffee flavor, mix in a tablespoon of instant espresso powder to the batter.
02 -
Keep the cake fresh in a sealed container at room temperature for up to 3 days.
03 -
To make your slice gooey, warm it in the microwave for 15–20 seconds before eating.