Description
This gooey coffee caramel cake delivers impossibly moist layers infused with rich espresso, drenched in silky homemade caramel sauce, and finished with luscious vanilla buttercream. Perfect for celebrations or special occasions, this show-stopping dessert combines deep coffee notes with sweet caramel in every decadent bite.
Ingredients
FOR THE CAKE:
2¾ cups all-purpose flour
2 cups granulated sugar
½ cup packed brown sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
¼ cup unsweetened cocoa powder
1 cup unsalted butter, softened
4 large eggs, room temperature
1 cup whole milk, room temperature
½ cup strong brewed coffee, cooled
2 teaspoons pure vanilla extract
FOR THE COFFEE SOAK:
½ cup strong brewed espresso
3 tablespoons granulated sugar
FOR THE CARAMEL SAUCE:
1½ cups granulated sugar
6 tablespoons unsalted butter, cubed
¾ cup heavy cream, room temperature
1 teaspoon sea salt
FOR THE BUTTERCREAM:
1 cup unsalted butter, softened
4 cups powdered sugar
¼ cup heavy cream
2 teaspoons vanilla extract
Pinch of salt
Instructions
1. Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans, line bottoms with parchment paper, and flour the sides.
2. In a large bowl, cream softened butter with granulated and brown sugars using electric mixer on medium-high speed for 3-4 minutes until light and fluffy.
3. Add eggs one at a time, beating well after each addition. Scrape down bowl sides between additions.
4. In separate bowl, whisk together flour, baking powder, baking soda, salt, and cocoa powder.
5. In measuring cup, combine milk, cooled coffee, and vanilla extract.
6. Add dry ingredients to butter mixture in three additions, alternating with wet ingredients (begin and end with dry). Mix on low speed just until combined.
7. Divide batter evenly among three prepared pans (about 2 cups per pan). Smooth tops with offset spatula.
8. Bake 25-30 minutes until toothpick inserted in center comes out with few moist crumbs. Cool in pans 10 minutes, then turn out onto wire racks to cool completely.
9. FOR CARAMEL: Heat 1½ cups sugar in heavy-bottomed saucepan over medium heat without stirring. As edges melt, gently swirl pan. Continue until sugar turns deep amber, about 8-10 minutes.
10. Remove from heat and whisk in butter cubes (mixture will bubble). Slowly pour in cream while whisking constantly.
11. Return to low heat and whisk 1-2 minutes until smooth. Stir in sea salt. Transfer to container and cool to room temperature.
12. FOR BUTTERCREAM: Beat softened butter until creamy. Gradually add powdered sugar, then heavy cream, vanilla, and salt. Beat on high 3-4 minutes until light and fluffy.
13. ASSEMBLY: Combine espresso and sugar for coffee soak. Place first cake layer on plate, brush with coffee soak. Spread ⅓ cup buttercream, drizzle ¼ cup caramel. Repeat with second layer.
14. Top with third layer, brush with coffee soak. Apply thin crumb coat of buttercream over entire cake. Refrigerate 30 minutes.
15. Apply final generous layer of buttercream, smoothing with offset spatula. Drizzle remaining caramel over top, letting it drip down sides. Refrigerate until serving.
Notes
Bring all ingredients to room temperature for best results this ensures smooth batter and proper texture.
Don’t overbake the cake layers. Remove when they still seem slightly underdone; residual heat continues cooking.
If caramel becomes too thick, warm it in microwave for 10-15 seconds before drizzling.
Cake can be assembled up to 2 days ahead. Store covered in refrigerator, bring to room temperature 2 hours before serving.
Unfrosted cake layers can be frozen tightly wrapped for up to 3 months.
For cleaner slices, use a hot, dry knife and wipe between cuts.
Coffee soak is essential for achieving the gooey texture—don’t skip this step!
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 645
- Sugar: 68g
- Sodium: 385mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 84g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 145mg
Keywords: coffee cake, caramel cake, layer cake, celebration cake, birthday cake, gooey cake