There’s something magical about the pairing of coffee and caramel, isn’t there? That deep espresso aroma mingling with buttery caramel sweetness — it’s like your favorite latte and dessert had a love child. Today, I’m sharing one of my all-time cozy indulgences: Gooey Coffee Caramel Cake, a dreamy layer cake with tender coffee-infused sponge and luscious coffee buttercream that practically melts on your tongue.
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Overview of Recipe Content
This Gooey Coffee Caramel Cake is your new secret weapon for birthdays, brunches, or any afternoon that needs a little “you time.” It’s warm, gooey, and unapologetically indulgent — but not fussy.
Why You’ll Love It
- Perfect balance of bold coffee flavor and buttery caramel sweetness.
- Moist, soft cake layers that stay fresh for days.
- Easy coffee buttercream frosting that’s smooth, creamy, and pipes beautifully.
- A show-stopping dessert that looks bakery-worthy but is easy to make at home.
What It Tastes Like
Imagine sipping your favorite caramel macchiato — only fluffier, sweeter, and baked to perfection. Each bite is soft, buttery, and drenched in coffee-kissed caramel bliss.
Health/Nutritional Perks
While this isn’t a “light” dessert, it’s made with wholesome ingredients — real butter, brewed coffee, and buttermilk. You can even use coconut sugar or half whole-wheat flour for a heartier version.
Ingredients
For the Cake Layers:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup strong brewed coffee, cooled
- ½ cup buttermilk
For the Coffee Buttercream:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons strong brewed coffee, cooled
- 1 teaspoon vanilla extract
Optional Caramel Drizzle:
- ½ cup caramel sauce (homemade or store-bought)
Tools You’ll Need
- Two 8-inch round cake pans
- Electric mixer
- Mixing bowls
- Cooling rack
- Offset spatula or piping bag
Suggested Substitutions
- Use espresso instead of brewed coffee for deeper flavor.
- Swap buttermilk with milk + 1 teaspoon vinegar.
- Add a pinch of cinnamon or cocoa powder for a mocha twist.
How to Make Gooey Coffee Caramel Cake
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease and line two 8-inch round pans with parchment paper.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream the Butter and Sugar
In a large bowl, beat butter and sugar until light and fluffy — about 3 minutes. This step is what gives your cake that cloud-like crumb.
Step 4: Add the Eggs and Vanilla
Beat in eggs one at a time, then mix in vanilla.
Step 5: Combine Wet and Dry
Alternate adding the dry mixture and the cooled coffee-buttermilk mixture, starting and ending with dry ingredients. Mix just until combined — overmixing can make the cake dense.
Step 6: Bake
Divide the batter evenly into the pans and bake for 25–30 minutes, or until a toothpick comes out clean. Let cool completely before frosting.
Step 7: Make the Coffee Buttercream
In a mixing bowl, beat butter until smooth. Add powdered sugar one cup at a time, mixing well. Beat in the cooled coffee and vanilla until fluffy and spreadable.
Step 8: Assemble the Cake
Place one cake layer on a serving plate, spread a generous layer of buttercream, and drizzle with caramel sauce. Add the second cake layer, frost the top and sides, and finish with a caramel swirl.
What to Serve with Gooey Coffee Caramel Cake
This cake pairs beautifully with:
- A cup of espresso or cappuccino for a true café vibe.
- A scoop of vanilla bean ice cream for extra indulgence.
- Try serving alongside Classic Tiramisu or Chocolate Lava Mug Cake for a dessert spread worth celebrating.
Tips for Making It Perfect
- Use room-temperature ingredients for even mixing.
- Brew strong coffee — weak coffee will fade after baking.
- Chill the cake for 15 minutes before frosting for smoother layers.
- If you love extra goo, poke tiny holes in the warm cake and drizzle caramel directly over it before frosting.
Storage Instructions
Store covered at room temperature for up to 2 days or refrigerate for 5.
To freeze, wrap slices in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge before serving.
General Information
This recipe was inspired by my grandmother’s butter cake — but with my coffee-obsessed twist. I remember the first time I baked this on a rainy Sunday; the smell of coffee filled the kitchen, and that first gooey bite made me realize this cake was pure joy in edible form.
Frequently Asked Questions
1. Can I make this cake without coffee?
Yes, substitute decaf or milk for a milder flavor.
2. Can I use store-bought caramel?
Absolutely! Pick a thick, buttery one that drips slowly for best texture.
3. Can I make the cake ahead of time?
Yes — bake the layers a day ahead and frost before serving.
4. My frosting is too thin! What should I do?
Add more powdered sugar, one tablespoon at a time, until it thickens.
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Conclusion
This Gooey Coffee Caramel Cake is everything you want in a dessert — bold, buttery, and comforting. Whether it’s a lazy weekend bake or a special celebration, every slice is a little hug in cake form.
If you love coffee-based sweets, try my Espresso Chocolate Chip Cookies or Salted Caramel Brownies next!
See you next bake, friend — and don’t forget to tag your cake photos on Pinterest!
Interactive Elements
Share your feedback below — did you tweak the frosting, add chocolate drizzle, or double the caramel (I wouldn’t blame you)? Leave a comment or tag @poulefrecipe on Pinterest so I can cheer you on!
Nutritional Information
| Nutrient | Amount per serving |
|---|---|
| Calories | ~480 kcal |
| Carbohydrates | 55 g |
| Protein | 5 g |
| Fat | 26 g |
| Saturated Fat | 16 g |
| Sugar | 42 g |
| Sodium | 180 mg |
| Fiber | 1 g |
Gooey Coffee Caramel Cake – The Ultimate Sweet Pick-Me-Up
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Description
A gooey, rich, and coffee-infused caramel cake topped with creamy coffee buttercream and a golden caramel drizzle — pure comfort in every bite.
Ingredients
2 ½ cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup unsalted butter, softened
1 ½ cups granulated sugar
3 large eggs
2 tsp vanilla extract
1 cup strong brewed coffee, cooled
½ cup buttermilk
1 cup unsalted butter (for frosting)
3 cups powdered sugar
2 tbsp brewed coffee, cooled
1 tsp vanilla extract
½ cup caramel sauce
Instructions
1. Preheat oven to 350°F (175°C). Grease and line two 8-inch pans.
2. Whisk flour, baking powder, baking soda, and salt.
3. Beat butter and sugar until fluffy; add eggs and vanilla.
4. Alternate adding dry ingredients with coffee and buttermilk.
5. Bake for 25–30 minutes.
6. Make buttercream with butter, powdered sugar, coffee, and vanilla.
7. Frost cooled cakes and drizzle with caramel.
Notes
Store covered at room temperature for up to 2 days or refrigerate up to 5.
Freeze slices up to 3 months.
Try adding espresso powder for deeper flavor.
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Gianna Poulef
I’m Gianna Poulef from Poulef Recipes. I love sharing perfected dishes from my kitchen. I’m sure they’ll earn a spot in your heart. Let’s savor this journey together!.
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