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This gooey coffee caramel cake combines the bold flavor of coffee with sweet, buttery caramel for a dessert that's impossible to resist. The moist cake base soaks up the caramel sauce creating that perfect gooey texture that makes you close your eyes with each bite.
I first made this cake for my sister's birthday when she specifically requested something with coffee. The look on her face when she took that first bite told me this recipe would become a permanent fixture in our family gatherings.
Ingredients
- All purpose flour: Provides the perfect structure without being too dense
- Granulated sugar: Balances the slightly bitter coffee notes
- Brewed coffee: Adds authentic coffee flavor rather than just extract
- Buttermilk: Creates tenderness and adds a subtle tang
- Brown sugar: In the caramel sauce gives that deep molasses undertone
- Heavy cream: Makes the caramel velvety smooth and rich
- Vanilla extract: Enhances both the cake and caramel components
Step-by-Step Instructions
- Prepare Your Space:
- Preheat oven to 350°F and line your baking pan with parchment paper with enough overhang to lift the cake out later. This step is crucial for easy cake removal and clean serving.
- Mix Dry Ingredients:
- Whisk together flour, sugar, baking powder, baking soda, and salt until fully combined. Take your time here to ensure even distribution of leavening agents for proper rising.
- Cream Butter and Egg:
- Beat the softened butter and egg until the mixture becomes pale and fluffy. This typically takes 2-3 minutes with an electric mixer. This step incorporates air into the batter for a lighter texture.
- Combine Wet Ingredients:
- Add cooled brewed coffee, buttermilk, and vanilla to the butter mixture, whisking until smooth. The coffee should be room temperature to prevent curdling the mixture.
- Create The Batter:
- Gradually add your dry ingredients to the wet ingredients, mixing just until combined. Overmixing will develop gluten and make your cake tough.
- Bake To Perfection:
- Pour batter into your prepared pan and bake for 25-30 minutes, testing with a toothpick at 25 minutes. The cake should feel set but still have a slight jiggle in the center for that gooey texture.
- Prepare Caramel Sauce:
- Combine brown sugar, butter, and heavy cream in a saucepan over medium heat, stirring constantly for 3-4 minutes until thickened. The mixture will bubble and foam as it cooks, which is normal.
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This cake reminds me of Sunday afternoons at my grandmother's house, where coffee was always brewing and something sweet was always ready to be shared. The aroma of coffee and caramel mingling in the kitchen creates an irresistible invitation to gather around the table.
The Coffee Factor
Using freshly brewed coffee rather than instant gives this cake a more authentic flavor profile. For an even stronger coffee presence, try using espresso or cold brew concentrate instead of regular coffee. The coffee acts not only as a flavoring agent but also enhances the chocolate notes in the caramel sauce.
Make Ahead Magic
This cake actually improves with time as the flavors meld together. You can make it a day in advance and store it covered at room temperature, adding the warm caramel sauce just before serving. For longer storage, refrigerate for up to 5 days, but always bring to room temperature before serving for the best texture.
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Serving Suggestions
While delicious on its own, this cake reaches new heights when served warm with a scoop of vanilla ice cream or freshly whipped cream. For coffee purists, serve alongside a shot of espresso for the ultimate coffee lover's dessert experience. A light dusting of cocoa powder or coffee grounds adds an elegant finishing touch.
Frequently Asked Questions
- → How do I ensure the cake stays moist?
Make sure not to overbake the cake. Remove it from the oven as soon as a toothpick inserted into the center comes out clean. Ingredients like buttermilk and brewed coffee also help retain moisture.
- → Can I use store-bought caramel sauce?
Yes, you can use store-bought caramel sauce if you're short on time. However, homemade caramel sauce offers a fresher and richer flavor.
- → Can I substitute buttermilk in the recipe?
If you don't have buttermilk, mix ½ cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for a few minutes before using.
- → How should I store the cake?
Store the cake in an airtight container at room temperature for up to two days, or refrigerate it for up to a week. Reheat individual slices for a warm treat.
- → Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance. Wrap it tightly and store it separately from the caramel and drizzle, adding those just before serving.