There’s something absolutely magical about the moment you take your first bite of this gooey coffee caramel cake. The rich, aromatic coffee flavor mingles with silky smooth caramel, creating a dessert that’s pure heaven on a fork. When I first tried this recipe at a friend’s dinner party, I practically begged for the recipe – and now I’m sharing it with you!
This isn’t just any ordinary cake. It’s the kind of dessert that makes people stop mid-conversation, close their eyes, and savor every single bite. The coffee adds a sophisticated depth that perfectly balances the sweetness of the caramel, while the gooey texture creates an almost molten center that’s absolutely divine.
Table of Contents
Key Takeaways
- Perfect balance of flavors: Rich coffee and sweet caramel create a sophisticated taste combination
- Irresistibly gooey texture: The cake has a molten, pudding-like center that’s pure indulgence
- Simple ingredients: Uses pantry staples with the addition of strong coffee and caramel sauce
- Make-ahead friendly: Can be prepared in advance and reheated for that fresh-from-the-oven gooeyness
- Crowd-pleaser: Works beautifully for dinner parties, holidays, or any special occasion
Why You’ll Love This Gooey Coffee Caramel Cake
Effortlessly elegant: This cake looks and tastes like it came from a fancy bakery, but it’s surprisingly simple to make in your own kitchen
Coffee lover’s dream: The deep, robust coffee flavor isn’t overpowering – it’s perfectly balanced and adds incredible richness
Caramel perfection: The gooey caramel center creates pockets of sweetness that complement the coffee beautifully
Versatile dessert: Perfect for everything from casual family dinners to special celebrations – it always impresses!
Ingredient Highlights & Notes
The beauty of this cake lies in how simple ingredients come together to create something extraordinary. The key is using strong, quality coffee – I recommend brewing it double-strength or using espresso for the most intense flavor. The caramel sauce can be homemade or store-bought (I won’t judge!), but make sure it’s thick enough to create those gorgeous gooey pockets.
Ingredients
For the Cake:
- 1 cup all-purpose flour (sift for extra lightness)
- 3/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder (adds depth to the coffee flavor)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup whole milk (room temperature works best)
- 1/3 cup melted butter (cooled slightly)
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 1/2 cup strong brewed coffee (cooled to room temperature)
For the Gooey Layer:
- 3/4 cup packed brown sugar (dark brown for richer flavor)
- 1/4 cup unsweetened cocoa powder
- 1 1/4 cups hot strong coffee (freshly brewed)
- 1/2 cup thick caramel sauce (plus extra for serving)
Equipment & Tools
- 9×9 inch baking dish or 8×8 inch for a thicker cake
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Coffee maker or espresso machine
- Small saucepan (if making homemade caramel)
Step-by-Step Instructions
1. Preheat and Prep (5 minutes)
Preheat your oven to 350°F (175°C). Lightly grease your baking dish – I like to use a little butter and a dusting of cocoa powder for extra flavor. The aroma already starts building!
2. Mix the Dry Ingredients (3 minutes)
In a large bowl, whisk together flour, granulated sugar, cocoa powder, baking powder, and salt. Make sure there are no lumps – this ensures your cake will have a perfectly smooth texture.
3. Combine Wet Ingredients (5 minutes)
In a separate bowl, whisk together milk, melted butter, egg, vanilla, and the cooled coffee. The mixture should smell absolutely divine at this point! Pour this into your dry ingredients and stir until just combined. Don’t overmix – a few small lumps are perfectly fine.
4. Create the Base Layer (2 minutes)
Pour the batter into your prepared baking dish and spread it evenly. This will be the “cake” part of your gooey coffee caramel cake.
5. Make the Magic Topping (3 minutes)
In a small bowl, mix together the brown sugar and remaining cocoa powder. Sprinkle this mixture evenly over the batter. Then, dollop spoonfuls of caramel sauce across the surface – don’t worry about making it perfect, the rustic look is part of the charm!
6. Add the Hot Coffee (2 minutes)
Here’s where the magic happens! Slowly pour the hot coffee over the entire surface. Don’t stir – I know it looks strange, but trust the process. This creates the gooey layer that makes this cake so special.
7. Bake to Perfection (35-40 minutes)
Bake for 35-40 minutes, until the top is set and you can see bubbling around the edges. The center should still have a slight jiggle – that’s your gooey layer developing! Your kitchen will smell absolutely incredible.
8. Cool and Serve (10 minutes)
Let it cool for about 10 minutes before serving. This allows the gooey layer to set slightly while still maintaining that molten texture we’re after.
Tips, Variations & Substitutions
Coffee Variations:
- Try using flavored coffee like hazelnut or vanilla for a unique twist
- Espresso powder mixed with hot water works beautifully if you don’t have brewed coffee
- For a mocha version, add an extra 2 tablespoons of cocoa powder to the batter
Caramel Options:
- Homemade caramel sauce creates the most luxurious texture
- Dulce de leche works wonderfully as a substitute
- For salted caramel lovers, sprinkle a pinch of sea salt over the caramel dollops
Dietary Substitutions:
- Gluten-free: Use a 1:1 gluten-free flour blend
- Dairy-free: Substitute plant-based milk and vegan butter
- Lower sugar: Reduce granulated sugar to 1/2 cup and use sugar-free caramel sauce
Troubleshooting:
- If your cake seems too dry, you may have overbaked it – remember, it should still jiggle slightly
- Too sweet? Add a pinch more salt to balance the flavors
- Want more gooey texture? Use an extra 1/4 cup of hot coffee in the final step
Serving Suggestions
This cake is absolutely divine served warm with a scoop of vanilla ice cream that slowly melts into the gooey caramel. For coffee lovers, pair it with a strong espresso or a creamy latte.
I love serving this at dinner parties alongside my winter wonderland chocolate chip cookies for a dessert spread that covers all the bases. The combination of textures and flavors creates a memorable ending to any meal.
For special occasions, try drizzling extra caramel sauce on the plate and adding a light dusting of powdered sugar. A few fresh berries add a lovely color contrast and a hint of tartness that complements the rich flavors beautifully.
Storage, Make-Ahead & Reheating
Storage:
- Cover and refrigerate for up to 4 days
- The gooey texture actually improves after a day as the flavors meld together
- Can be frozen for up to 3 months (wrap tightly in plastic wrap and foil)
Make-Ahead Tips:
- Prepare the entire cake up to 2 days in advance
- Store covered in the refrigerator and reheat before serving
- You can also prep all your ingredients the night before for quick assembly
Reheating:
- Microwave individual portions for 30-45 seconds to restore that gooey texture
- For larger portions, warm in a 300°F oven for 10-15 minutes
- The cake tastes amazing both warm and at room temperature
Just like my pumpkin cake with cinnamon cream cheese, this dessert actually gets better with time as the flavors develop and meld together.
Nutrition Information
Per serving (based on 9 servings):
- Calories: Approximately 285
- Carbohydrates: 52g
- Fat: 8g
- Protein: 4g
- Sugar: 38g
Note: Nutrition values are estimates and may vary based on specific ingredients used.
Frequently Asked Questions
Q: Can I use instant coffee instead of brewed coffee?
A: Absolutely! Mix 2-3 tablespoons of instant coffee with hot water to create a strong coffee solution. The flavor will be just as delicious.
Q: Why is my cake not gooey enough?
A: The most common cause is overbaking. Remember, the center should still have a slight jiggle when you remove it from the oven. The residual heat will continue cooking it as it cools.
Q: Can I make this without caramel sauce?
A: While the caramel adds incredible flavor, you can make a simpler version by just using the coffee and brown sugar mixture. It’ll still be deliciously gooey!
Q: How do I know when it’s done baking?
A: Look for set edges with slight bubbling, and the center should jiggle just a bit when gently shaken. It’s better to slightly underbake than overbake for that perfect gooey texture.
Q: Can I double this recipe?
A: Yes! Use a 9×13 inch pan and increase the baking time by 10-15 minutes. Keep an eye on it and test for doneness as described above.
Conclusion
This gooey coffee caramel cake has become one of my absolute favorite desserts to make when I want to create something truly special. There’s something so satisfying about watching people’s faces light up when they take that first bite – the combination of rich coffee, sweet caramel, and that incredible gooey texture never fails to impress.
The best part? It’s so much easier to make than it looks or tastes. With simple pantry ingredients and straightforward steps, you can create a dessert that rivals anything from a high-end restaurant. Whether you’re hosting a dinner party, celebrating a special occasion, or just treating yourself to something wonderful, this cake delivers every single time.
I encourage you to make this recipe your own – try different coffee flavors, experiment with homemade caramel, or add your favorite mix-ins. The foundation is so solid that it welcomes creativity and personal touches.
For more delicious dessert inspiration, check out my collection of recipes at Martha Blogger, where you’ll find everything from festive Christmas cranberry roll-ups to red velvet crinkle cookies that are perfect for any sweet tooth.
Ready to get started? Brew that coffee, gather your ingredients, and prepare to create a dessert that’ll have everyone asking for seconds (and the recipe!). Trust me, once you make this gooey coffee caramel cake, it’ll become a regular in your dessert rotation.