Gooey Coffee Caramel Cake
This delightful dessert combines rich flavors of coffee and caramel, creating a luscious treat perfect for any gathering.
Ingredients
For the Cake
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, softened
- 1 large egg
- 0.5 cup brewed coffee, cooled
- 0.5 cup buttermilk
- 1 teaspoon vanilla extract
For the Caramel Sauce
- 1 cup brown sugar, packed
- 0.5 cup unsalted butter
- 0.25 cup heavy cream
- 1 teaspoon vanilla extract
- 1 pinch salt
- 2 tablespoons brewed coffee
- 1 tablespoon powdered sugar
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9x9-inch baking pan or line it with parchment paper.
Make the Cake Batter
- 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.
Bake the Cake
- 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.
Prepare the Caramel Sauce
- 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 about 3-4 minutes, stirring frequently, until the sauce thickens.
- Remove from heat, stir in the vanilla extract and salt, and set aside.
Serving
- Serve the cake warm or at room temperature. Drizzle the gooey caramel sauce over the top just before serving.
- You can also add a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
Notes
Store any leftover cake in an airtight container at room temperature for up to three days. If you need to keep it longer, you can refrigerate it for up to a week. Just make sure to reheat it slightly before serving to enjoy the gooey caramel.