Description

This Gooey Coffee Caramel Cake is a dream come true for coffee lovers. A rich coffee-flavored cake, layered with a luscious caramel sauce that oozes with every bite, making it the perfect indulgent dessert.

Ingredients

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup strong brewed coffee, cooled

1/4 cup sour cream

1/2 cup packed brown sugar (for caramel sauce)

1/4 cup unsalted butter (for caramel sauce)

2 tablespoons heavy cream (for caramel sauce)

1 teaspoon vanilla extract (for caramel sauce)

Pinch of salt (for caramel sauce)

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Instructions

Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set it aside.
In a large bowl, cream the butter and sugar together until light and fluffy.
Beat in the eggs one at a time, then add the vanilla extract.
Alternate adding the flour mixture and coffee to the butter mixture, starting and ending with the flour. Mix until just combined.
Stir in the sour cream until smooth.
Pour half of the batter into the prepared cake pan.
In a small saucepan, melt the butter over medium heat. Stir in the brown sugar and cook for 2 minutes. Remove from heat and stir in the heavy cream, vanilla extract, and salt until smooth.
Drizzle half of the caramel sauce over the batter in the pan.
Pour the remaining batter over the caramel layer and drizzle the rest of the caramel sauce on top. Use a knife to gently swirl the caramel into the batter.
Bake for 35-40 minutes, or until a toothpick inserted near the center comes out with moist crumbs (the cake should remain gooey and moist).
Let the cake cool in the pan for 15 minutes before transferring it to a wire rack. Serve warm for the best gooey texture.

Notes

This cake is best enjoyed fresh while it’s still warm for that gooey texture.

If you prefer a less sweet version, reduce the sugar in the caramel sauce or use a sugar substitute.

The cake can be frozen for up to 3 months. Thaw at room temperature and warm before serving.

If you don’t have sour cream, you can substitute with plain yogurt.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 30g
Sodium: 120mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 2g
Cholesterol: 40mg