Description
There’s something undeniably comforting about a rich, gooey cake, especially when the aroma of coffee swirls through the kitchen and that warm, sticky caramel topping promises a decadent finish. This Gooey Coffee Caramel Cake feels like one of those nostalgic recipes that instantly takes you back to rainy afternoons, curled up under a blanket, maybe even with your favorite book or a classic movie playing in the background.
This cake was inspired by those lazy weekend mornings when the house is still quiet, the coffee pot is brewing, and there’s just enough time to whip up something indulgent that feels like a treat without the need for an occasion. It brings together the deep, cozy notes of coffee with the sweetness of caramel—two flavors that were simply meant to be together.
In many homes, caramel cake is a tradition, especially around the colder months, where rich desserts reign supreme. But adding a touch of coffee gives it an edge—balancing the sweetness, enhancing the flavor, and offering that familiar, comforting warmth we associate with freshly brewed java. Whether you’re baking for a brunch, an evening dessert, or simply to treat yourself, this cake promises to be a heartwarming experience in every bite.
Ingredients
For the Cake:
1 cup all-purpose flour
1/2 cup brown sugar
1/4 cup white granulated sugar
1 tsp baking powder
1/4 tsp salt
1/2 cup milk
2 tbsp unsalted butter (melted)
1 tsp vanilla extract
1 tbsp instant coffee (dissolved in 1 tbsp hot water)
For the Caramel Sauce (Topping):
1/2 cup brown sugar
1/4 cup white granulated sugar
1 1/4 cups hot water
2 tbsp unsalted butter
Instructions
Step 1: Preheat and prep
Preheat your oven to 350°F (175°C). Lightly grease a small baking dish (an 8-inch square pan works well) and set it aside. You’ll want a dish deep enough to hold all the gooey caramel goodness without spilling over.
Step 2: Mix the dry ingredients
In a medium mixing bowl, combine the flour, brown sugar, white sugar, baking powder, and salt. Stir everything together gently—no need to overmix.
Step 3: Add the wet ingredients
Pour in the milk, melted butter, vanilla extract, and the dissolved coffee. Stir the batter until just combined. The coffee should be slightly warm to help blend nicely, but not hot enough to cook the batter.
Step 4: Pour the batter
Transfer the batter to your prepared baking dish, smoothing the top with a spatula.
Step 5: Make the caramel topping
In a separate bowl, mix the brown sugar and white sugar together, then sprinkle it evenly over the batter. This might feel a bit odd—like you’re just dumping sugar on top—but trust the process.
Step 6: Add the hot water and bake
Pour the hot water gently over the back of a spoon (this helps distribute it more evenly) onto the sugar-topped batter. Do not stir. This is what creates the gooey caramel layer at the bottom as the cake bakes.
Place the pan into the oven and bake for 35–40 minutes, or until the top is set and golden brown. You’ll notice the magic when you spoon into it—there’ll be a luscious caramel sauce hiding underneath the fluffy cake top.
Step 7: Cool slightly and serve
Let the cake sit for 10–15 minutes once out of the oven so the sauce thickens slightly. Serve warm for maximum gooeyness. A scoop of vanilla ice cream or a dollop of whipped cream takes it over the top!
Notes
You can tweak the sweetness level by adjusting the sugar slightly in the cake batter, especially if you’re pairing it with sweet toppings. If you’re sensitive to caffeine, use decaf coffee—it still brings the flavor without the buzz.