Gooey Coffee Caramel Cake

If you’re a fan of rich, buttery cakes and the deep, bold taste of coffee, then this Gooey Coffee Caramel Cake might just become your new favorite dessert. Picture a moist, tender cake infused with strong brewed coffee and swirled with sticky, buttery caramel sauce that melts into every bite. It’s the kind of cake that’s decadent enough for celebrations, yet easy enough to whip up when you’re craving something extra special on a quiet afternoon.

Whether served warm with a drizzle of sauce or paired with a scoop of vanilla ice cream, this dessert delivers everything you want in a comforting sweet treat: gooey texture, bold flavor, and a whole lot of soul-satisfying goodness.

Why This Recipe Works

This Gooey Coffee Caramel Cake isn’t just delicious — it’s well-balanced and thoughtfully crafted. Here’s why it’s such a standout:

Bold coffee flavor: Using brewed coffee in the batter adds depth without overpowering the cake.

Moist and tender crumb: The addition of sour cream (or yogurt) keeps the cake soft and luscious.

Rich homemade caramel: Making caramel from scratch means buttery, sticky-sweet perfection that pairs beautifully with coffee.

Swirled goodness: Caramel layered and swirled through the batter ensures gooey pockets in every slice.

Versatility: Serve it warm or cold, topped with extra caramel, whipped cream, or a scoop of ice cream.

This cake is like the lovechild of a sticky toffee pudding and a coffee cake, and once you taste it, you’ll be hooked.

Ingredients You’ll Need

For the Cake:

1½ cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

½ cup unsalted butter, softened

1 cup brown sugar

2 eggs

1 tsp vanilla extract

½ cup strong brewed coffee (cooled)

½ cup sour cream or plain yogurt

For the Caramel Sauce:

¾ cup granulated sugar

¼ cup water

½ cup heavy cream (room temp)

2 tbsp butter

Pinch of salt

1 tsp instant coffee or espresso powder (optional, for an extra kick)

How to Make Gooey Coffee Caramel Cake

Step 1: Make the Caramel Sauce

Start with the caramel so it has time to cool while you prepare the cake batter.

In a medium saucepan, combine ¾ cup sugar with ¼ cup water.

Heat over medium heat without stirring — just gently swirl the pan occasionally — until the mixture turns a deep amber color (this takes 6–8 minutes).

Once amber, carefully remove from heat and immediately whisk in the room-temperature cream. It will bubble up.

Stir in the butter, salt, and instant coffee or espresso powder if using.

Let the caramel cool slightly. It will thicken as it sits.

💡 Tip: Keep a close eye on the caramel as it darkens — it can burn quickly. Once it reaches that golden brown hue, act fast.

Step 2: Make the Cake Batter

Preheat your oven to 350°F (175°C). Grease and line an 8-inch round or square cake pan with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, cream the softened butter with the brown sugar until light and fluffy (about 2–3 minutes using a hand or stand mixer).

Add the eggs one at a time, beating well after each. Stir in the vanilla extract.

Mix in the sour cream and cooled coffee until smooth. The batter may look slightly curdled — that’s okay!

Gradually fold in the dry ingredients until just combined.

Step 3: Assemble and Bake

Pour half of the batter into the prepared cake pan and spread it evenly.

Drizzle a generous amount of the caramel sauce over the first layer.

Add the remaining batter on top, and swirl in more caramel sauce using a knife or skewer. Don’t worry about making it perfect — a rustic swirl looks great!

Bake in the center of the oven for 35–40 minutes, or until a toothpick inserted into the center comes out mostly clean (a little gooey is good!).

Let the cake cool for 15–20 minutes before serving.

Tips + Tricks for Gooey Success

Don’t overmix the batter: Once you add the dry ingredients, mix gently. This keeps your cake soft and fluffy.

Room temperature ingredients: Make sure your butter, eggs, and sour cream are at room temp for the smoothest batter.

Use quality coffee: A strong brew (like espresso or French press) adds robust flavor without being bitter.

Make ahead: You can prepare the cake a day ahead. Store it in an airtight container at room temperature or refrigerate and reheat slices before serving.

Extra gooey? Warm individual slices in the microwave for 15–20 seconds to make them ooze just right.

Serving Suggestions

With Ice Cream: A scoop of vanilla bean or caramel swirl ice cream takes this cake to indulgent new heights.

Whipped Cream: A dollop of fresh whipped cream balances the richness of the caramel.

Drizzle Extra Sauce: Warm the leftover caramel and pour it over each slice for an even gooier experience.

Sprinkle with nuts: Chopped pecans or walnuts add a delightful crunch and nuttiness that pairs beautifully with the coffee-caramel combo.

Final Thoughts

This Gooey Coffee Caramel Cake is everything a dessert should be — rich, moist, comforting, and irresistibly sweet with a grown-up twist. It’s perfect for special occasions, afternoon treats with coffee, or a dreamy ending to a dinner party.

And while it may look fancy, it’s surprisingly easy to make with pantry basics and a little love. From the soft crumb to the rivers of sticky caramel, every bite is pure bliss.

So the next time you’re craving something comforting with a bit of flair, give this cake a try. One forkful and you’ll understand why it’s quickly becoming a favorite for coffee lovers and caramel fans alike.

More Articles You Might Like