Gooey Coffee Caramel Cake (Print Version)
# Ingredients:
→ Cake
01 -
1 ½ cups all-purpose flour
02 -
1 cup granulated sugar
03 -
1 teaspoon baking powder
04 -
½ teaspoon baking soda
05 -
½ teaspoon salt
06 -
½ cup unsalted butter, softened
07 -
1 large egg
08 -
½ cup brewed coffee, cooled
09 -
½ cup buttermilk
10 -
1 teaspoon vanilla extract
→ Caramel Sauce
11 -
1 cup brown sugar, packed
12 -
½ cup unsalted butter
13 -
¼ cup heavy cream
14 -
1 teaspoon vanilla extract
15 -
Pinch of salt
→ Coffee Drizzle
16 -
2 tablespoons brewed coffee
17 -
1 tablespoon powdered sugar
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch baking pan or line it with parchment paper.
02 -
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate large bowl, beat together the softened butter and egg until light and fluffy. Add the brewed coffee, buttermilk, and vanilla extract, and mix well. Gradually add the dry ingredients to the wet ingredients, stirring until smooth.
03 -
Pour the cake batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool for 10 minutes in the pan, then transfer it to a wire rack to cool completely.
04 -
While the cake is cooling, make the caramel sauce. In a saucepan, combine the brown sugar, butter, and heavy cream. Stir constantly over medium heat until the mixture comes to a simmer. Let it simmer for approximately 3-4 minutes, stirring frequently, until the sauce thickens. Remove from heat, stir in the vanilla extract and salt, and set aside.