Why You’ll Love This Recipe
- Decadently Moist: Coffee and cocoa combine to create a tender, flavorful cake.
- Unique Frosting: Coffee-infused caramel frosting adds a creamy, tangy sweetness that’s unforgettable.
- Elegant Presentation: Decorated with caramel drizzle and chocolate-covered coffee beans for a beautiful finish.
- Perfect for Any Occasion: Great for birthdays, dinner parties, or just treating yourself.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup brown sugar
3/4 cup unsweetened cocoa powder
1 cup brewed coffee (cooled)
1/2 cup vegetable oil
2 large eggs
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons vanilla extract
For the Coffee Caramel Frosting:
1 cup unsalted butter (softened)
3 cups powdered sugar
1/4 cup brewed coffee (cooled)
1/4 cup caramel sauce (plus extra for drizzling)
1 teaspoon vanilla extract
Pinch of salt
For Decoration:
Chocolate-covered coffee beans
Additional caramel sauce for drizzling
Directions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together flour, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt. Mix gently to combine.
- In a separate bowl, whisk together cooled brewed coffee, vegetable oil, eggs, and vanilla extract until blended.
- Gradually add wet ingredients to dry ingredients, stirring gently until smooth. Avoid overmixing for a tender crumb.
- Divide batter evenly between prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, beat softened butter until creamy. Gradually add powdered sugar, then brewed coffee and caramel sauce. Mix until fluffy. Add vanilla extract and a pinch of salt, mixing until smooth.
- Place one cake layer on a serving plate. Spread a generous layer of frosting on top, then add the second layer. Frost the entire cake.
- Drizzle extra caramel sauce over the top. Decorate with chocolate-covered coffee beans and piped frosting swirls if desired.
- Slice and serve. Store leftovers in an airtight container in the refrigerator.
Servings and Timing
Servings: 12
Prep Time: 20 minutes
Bake Time: 25-30 minutes
Cooling & Frosting Time: 30 minutes
Total Time: Approximately 1 hour 20 minutes
Variations
- Stronger Coffee Flavor: Use espresso instead of brewed coffee for a more intense taste.
- Salted Caramel: Sprinkle a pinch of sea salt over the caramel drizzle for a salted caramel twist.
- Nutty Addition: Add chopped toasted pecans or walnuts between layers for crunch.
- Gluten-Free: Substitute with a gluten-free flour blend for a gluten-free version.
Storage/Reheating
- Storage: Keep cake covered in an airtight container in the refrigerator for up to 4 days.
- Reheating: Bring slices to room temperature before serving for the best flavor and texture.
- Freezing: Cake layers can be frozen before frosting. Thaw completely before assembling.
FAQs
Can I use instant coffee powder instead of brewed coffee?
Yes, dissolve instant coffee in water to replace brewed coffee in both cake and frosting.
What if I don’t have caramel sauce?
You can make a simple caramel sauce or use dulce de leche as a substitute.
Can I make this cake a day ahead?
Yes, bake the layers and prepare the frosting in advance, then assemble just before serving.
How do I prevent the cake from drying out?
Ensure not to overbake and store covered tightly to retain moisture.
Can I use butter substitutes?
Margarine or vegan butter can be used but may affect flavor and texture slightly.
Is this cake suitable for freezing after assembly?
Freezing a frosted cake is possible but may affect frosting texture. Freeze unfrosted layers for best results.
How thick should the frosting layers be?
Generous layers work well, but adjust to your preference for sweetness and texture.
Can I double this recipe?
Yes, just double all ingredients and bake in larger pans or multiple pans.
What’s the best way to decorate the cake?
Keep it simple with caramel drizzle and coffee beans or add piped frosting swirls for an elegant look.
Conclusion
This Gooey Coffee Caramel Cake is a decadent dessert combining moist chocolate cake with coffee and caramel flavors and topped with creamy frosting. It’s perfect for coffee enthusiasts or anyone craving a rich, indulgent treat. Elegant and satisfying, it’s sure to become a favorite for special occasions or whenever you need a delicious pick-me-up.
Gooey Coffee Caramel Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Gooey Coffee Caramel Cake blends rich cocoa and bold coffee flavors with luscious caramel frosting for a moist, indulgent dessert perfect for coffee lovers and special occasions.
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup brown sugar
3/4 cup unsweetened cocoa powder
1 cup brewed coffee (cooled)
1/2 cup vegetable oil
2 large eggs
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons vanilla extract
1 cup unsalted butter (softened)
3 cups powdered sugar
1/4 cup brewed coffee (cooled)
1/4 cup caramel sauce (plus extra for drizzling)
1 teaspoon vanilla extract
Pinch of salt
Chocolate-covered coffee beans (for decoration)
Additional caramel sauce (for drizzling)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together flour, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt. Mix gently to combine.
- In a separate bowl, whisk together cooled brewed coffee, vegetable oil, eggs, and vanilla extract until blended.
- Gradually add wet ingredients to dry ingredients, stirring gently until smooth. Avoid overmixing.
- Divide batter evenly between prepared pans. Bake 25-30 minutes or until toothpick inserted in center comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- For frosting, beat softened butter until creamy. Gradually add powdered sugar, then brewed coffee and caramel sauce. Mix until fluffy.
- Add vanilla extract and pinch of salt, mixing until smooth.
- Place one cake layer on serving plate. Spread generous layer of frosting on top, then add second layer. Frost entire cake.
- Drizzle extra caramel sauce over top. Decorate with chocolate-covered coffee beans and piped frosting swirls if desired.
- Slice and serve. Store leftovers in airtight container in refrigerator.
Notes
Use espresso instead of brewed coffee for stronger coffee flavor.
Sprinkle sea salt over caramel drizzle for salted caramel twist.
Add chopped toasted pecans or walnuts between layers for crunch.
Substitute gluten-free flour blend for gluten-free version.
Store cake covered in airtight container in refrigerator up to 4 days.
Bring slices to room temperature before serving.
Freeze unfrosted cake layers; thaw completely before assembling.
Dissolve instant coffee in water to replace brewed coffee if needed.
Use homemade or store-bought caramel sauce or dulce de leche as substitute.
Freeze unfrosted layers for best results; freezing frosted cake may affect texture.
Add coffee liqueur or bourbon to frosting for extra flavor.
Adjust frosting thickness to preference.
Double recipe for larger batches or bigger pans.
Decorate simply with caramel drizzle and coffee beans or add piped swirls for elegance.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
