Description
Indulge in the ultimate treat with this mouthwatering Gooey Coffee Caramel Cake recipe. Discover the perfect balance of sweetness and richness today!
Ingredients
Scale
- 2½ cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup strong brewed coffee, cooled
- ½ cup buttermilk
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup unsalted butter, softened
- 2 tablespoons instant espresso powder
- ¼ cup unsweetened cocoa powder
- 1 cup granulated sugar
- ¼ cup water
- ¾ cup heavy cream, room temperature
- 4 tablespoons unsalted butter
- 1 teaspoon sea salt
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 3–4 tablespoons strong brewed coffee
- 2 tablespoons unsalted butter, melted
- ½ teaspoon vanilla extract
Instructions
- Step 1: Prepare Your Workspace Begin by preheating your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. Brew a strong cup of coffee and allow it to cool completely. This cooling step is crucial – hot coffee will cook your eggs and melt your butter prematurely, affecting the cake’s texture.
- Step 2: Mix Dry Ingredients In a medium bowl, whisk together your flour, baking soda, salt, cocoa powder, and instant espresso powder. This pre-mixing ensures the coffee flavor distributes evenly throughout your **Gooey Coffee Caramel Cake**. The combination of cocoa and espresso creates depth without making the cake taste like chocolate.
- Step 3: Cream Butter and Sugar In your stand mixer fitted with the paddle attachment, beat the softened butter and sugar on medium-high speed for 4-5 minutes until pale and fluffy. Don’t rush this critical step – proper creaming creates the cake’s tender structure. Scrape down the sides of the bowl halfway through to ensure even mixing.
- Step 4: Add Wet Ingredients Reduce mixer speed to low and add eggs one at a time, incorporating each fully before adding the next. Stir in vanilla extract. In a separate measuring cup, combine cooled coffee with buttermilk. Alternately add the flour mixture and coffee-buttermilk mixture to your batter, beginning and ending with flour (three additions of flour, two of liquid). Mix just until combined after each addition to avoid overdeveloping the gluten.
- Step 5: Bake the Cake Layers Divide the batter evenly between your prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs. Allow cakes to cool in pans for 15 minutes before transferring to wire racks to cool completely.
- Step 6: Prepare the Caramel Filling While the cakes cool, make your caramel. In a medium heavy-bottomed saucepan, combine sugar and water, stirring just until sugar is moistened. Cook over medium heat without stirring until the mixture turns amber (about 8-10 minutes). Immediately remove from heat and carefully whisk in heavy cream – the mixture will bubble vigorously. Stir in butter, salt, and vanilla until smooth. Let cool until slightly thickened but still pourable.
- Step 7: Assemble Your Cake Once cakes are completely cooled, place one layer on your serving plate. Use a fork to poke holes across the surface, then pour half of the caramel over the top, allowing it to seep into the cake. Place the second layer on top and repeat with remaining caramel, letting some drip decoratively down the sides for that signature **Gooey Coffee Caramel Cake** look.
- Step 8: Add Coffee Glaze Whisk together all glaze ingredients until smooth, adjusting coffee amount for desired consistency. Drizzle over the assembled cake, allowing it to set slightly before serving.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg