Gooey Coffee Caramel Cake That Melts in Your Mouth

If you’ve ever taken a bite of a dessert so rich that it practically clings to your fork, this gooey coffee caramel cake is your next baking obsession. Imagine the warmth of a morning latte fused with the sweetness of buttery caramel—all packed into one melt-in-your-mouth cake that’s just as good for Sunday brunch as it is for a midnight treat. The first time you bake it, your kitchen will smell like your favorite café—only better.

This cake is all about balance: deep, roasted coffee notes cut through the sweetness of golden caramel, while the moist crumb stays irresistibly tender. Whether you’re a seasoned baker or a weekend kitchen warrior, you’ll find that this recipe delivers café-style indulgence without any of the fuss.

What Exactly Is a Gooey Coffee Caramel Cake?

This isn’t your average coffee cake, nor is it a caramel drizzle thrown on top of a sponge. A true gooey coffee caramel cake merges both worlds—sweet caramel soaked into a coffee-infused base that stays soft even after cooling. Think of it like a hybrid between a sticky toffee pudding and a latte-flavored butter cake.

The “gooey” part comes from a generous layer of caramel poured over the warm cake, letting it seep into every crumb. The result? Each slice oozes with sweetness and carries that comforting bitterness of espresso. It’s the kind of dessert that makes people pause mid-conversation.

Gooey Coffee Caramel Cake

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• Author: Maha Al-Sayed
• Total Time: PT50M
• Yield: 8 servings 1x

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Description

If you’ve ever wanted a dessert that combines the deep aroma of coffee with the silky sweetness of caramel, this gooey coffee caramel cake delivers it perfectly. It’s moist, rich, and irresistibly sticky with every bite — the kind of cake that feels both comforting and luxurious.

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Ingredients

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1½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup unsalted butter, softened

1 cup brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

½ cup sour cream or Greek yogurt

½ cup strong brewed coffee, cooled

1 cup granulated sugar

¼ cup water

½ cup heavy cream, warm

3 tablespoons unsalted butter

½ teaspoon sea salt

1 teaspoon espresso powder (optional)

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Instructions

1. Preheat oven to 350°F and grease a 9-inch pan.

2. Let butter and eggs come to room temperature.

3. Cream butter and brown sugar until fluffy, then beat in eggs and vanilla.

4. In another bowl, mix flour, baking powder, baking soda, and salt.

5. Alternate adding dry ingredients and sour cream to the butter mixture.

6. Stir in cooled brewed coffee until batter is smooth.

7. Pour batter into prepared pan and bake 30–35 minutes until a toothpick comes out mostly clean.

8. Meanwhile, heat sugar and water in a saucepan until golden caramel forms.

9. Carefully whisk in warm cream and butter until smooth, then stir in salt and espresso powder.

10. Remove cake from oven, poke small holes on top, and pour caramel over the warm cake.

11. Let the cake absorb the caramel for 20 minutes before slicing and serving warm.

Notes

Serve with whipped cream, vanilla ice cream, or a sprinkle of sea salt for contrast.

Store in the refrigerator for up to 5 days or freeze without caramel drizzle for up to 2 months.

• Prep Time: PT15M
• Cook Time: PT35M
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 420
• Sugar: 38g
• Sodium: 210mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 56g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 85mg

Ingredient Deep Dive

When it comes to baking, ingredient quality makes all the difference. Here’s what you’ll need to recreate that luscious texture and deep flavor:

Cake Batter

• 1½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup brown sugar, packed
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• ½ cup sour cream or Greek yogurt
• ½ cup strong brewed coffee, cooled

Caramel Sauce

• 1 cup granulated sugar
• ¼ cup water
• ½ cup heavy cream, warm
• 3 tablespoons unsalted butter
• ½ teaspoon sea salt
• Optional: 1 teaspoon espresso powder for extra depth

Each ingredient brings something essential: butter and sugar create that soft, moist crumb; sour cream adds tenderness; and the coffee gives the cake its signature edge. The homemade caramel ties it all together with buttery warmth that refuses to harden.

Step-by-Step Preparation & Baking

Prepping the Base

Preheat your oven to 350°F and grease a 9-inch round or square baking pan. Let the butter and eggs sit out for about 30 minutes—cold ingredients make dense cakes.

Mixing the Batter

Cream butter and brown sugar until fluffy; this step traps air, ensuring a light texture. Add eggs one at a time, then stir in vanilla. In a separate bowl, whisk the dry ingredients. Alternate adding the flour mix and sour cream to the butter mixture, ending with dry. Pour in the cooled coffee and mix until smooth.

Baking and Caramelizing

Spread the batter evenly in the pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out mostly clean. While it bakes, make the caramel: heat sugar and water over medium heat until golden, then slowly whisk in warm cream and butter. Be patient—caramel goes from perfect to burnt in seconds.

Once the cake is out of the oven, poke small holes across the top and pour warm caramel over it. The sauce will sink in, creating that signature “gooey” finish. Let it rest for at least 20 minutes before serving.

Finishing Touches

For a glossy presentation, drizzle a little extra caramel right before serving. A sprinkle of flaky sea salt or crushed espresso beans adds contrast that makes every bite pop.

Serving & Presentation Ideas

There’s no wrong way to serve this cake, but presentation can turn a simple dessert into a showstopper. Serve it warm with a scoop of vanilla ice cream so the caramel melts into the cream. Or go classic with whipped cream and a dusting of cocoa.

If you’re hosting brunch, slice it into squares and pair with freshly brewed espresso or cold brew for a full sensory experience. The combination of warm cake and chilled coffee feels indulgent yet cozy—perfect for weekend gatherings.

Dietary Variations & Substitutions

Vegan Version

Replace butter with vegan margarine or refined coconut oil, and use a flax egg (1 tablespoon ground flax + 3 tablespoons water) for each egg. Swap sour cream for coconut yogurt and heavy cream for canned coconut milk. The flavor will be slightly tropical but still rich and gooey.

Gluten-Free Adaptation

Use a 1:1 gluten-free flour blend and add ½ teaspoon xanthan gum if not already included. Gluten-free batters can dry out quickly, so keep a close eye on baking time—remove it as soon as the edges turn golden.

Lower-Sugar or Light Option

Replace half of the brown sugar with coconut sugar or a sugar substitute like erythritol. You can also reduce caramel quantities by one-third without losing that signature flavor. Greek yogurt instead of sour cream lightens the texture.

Halal-Friendly Tips

Ensure that your caramel flavoring and coffee are alcohol-free and sourced from halal-certified ingredients. The rest of the recipe naturally fits within halal guidelines.

Each variation retains that sticky, coffee-kissed essence of the original cake, proving that indulgence doesn’t have to be one-size-fits-all.

Storage, Make-Ahead & Reheating

This cake actually gets better after a day—the caramel soaks deeper into the crumb. To store, cover tightly and refrigerate for up to five days. When ready to serve, warm a slice in the microwave for 15–20 seconds to bring back the gooey texture.

You can also freeze it (without extra drizzle) for up to two months. Thaw overnight in the fridge, then reheat gently before adding a fresh caramel pour. It’s a great dessert to make ahead for holidays or gatherings because it only gets more flavorful over time.

Once you’ve tasted this gooey coffee caramel cake, it’s hard to go back to ordinary desserts. Every bite delivers that comforting coffee aroma and buttery sweetness that feels like a hug in cake form. Whether you serve it at a family brunch or sneak a slice late at night, it’s proof that a little caramel—and a lot of coffee—can turn any moment into something unforgettable.

FAQ

Can I make gooey coffee caramel cake ahead of time?

Yes — you can bake the cake a day in advance and store it covered in the refrigerator for up to 3–5 days. Before serving, warm individual slices for 10–20 seconds in the microwave to revive that gooey texture, then add a fresh drizzle of caramel.

How do I keep the caramel sauce from hardening too much?

Make sure your caramel is slightly warm (not boiling hot) when pouring it over the cake so it seeps in. Also, include cream and butter in the sauce—these fats help maintain a soft consistency. If it cools too fast, reheating gently before serving helps restore that drizzle-friendly texture.

Can I substitute brewed coffee with instant espresso or coffee granules?

Absolutely. Dissolve 1 to 2 teaspoons of instant espresso or coffee granules in ¼ cup of hot water and let it cool. This gives you concentrated flavor without altering the liquid balance too much. It works especially well if you want a more intense coffee punch.

Is this cake freezer-friendly?

Yes. Wrap slices tightly in plastic wrap and foil (or use freezer-safe containers) and store for up to 2 months. Thaw overnight in the fridge and warm just before serving — then add fresh caramel drizzle to bring back the gooey experience.

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