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)

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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