There’s something magical about the combination of coffee and cake that brings a smile to my face. The rich aroma of freshly brewed coffee mingling with the sweet scent of caramel creates a delightful experience that’s hard to resist. I remember the first time I baked a Coffee Caramel Cake for a family gathering. The moment I pulled it out of the oven, the warm, inviting smell filled the kitchen, drawing everyone in. As we gathered around the table, each slice revealed three indulgent layers of bliss, perfectly balanced with the boldness of coffee and the sweetness of caramel. It quickly became a family favorite, a dessert that not only satisfies my sweet tooth but also warms my heart. Whether it’s a special occasion or just a cozy evening at home, this cake is always a hit. Join me in creating this delicious treat that celebrates the best of both worlds!
Ingredients List
To create the perfect Coffee Caramel Cake, gather the following ingredients:
1 ¾ cups all-purpose flour – sifted for a lighter texture
1 cup granulated sugar – this sweetens the cake beautifully
½ cup unsalted butter, softened – for a rich, creamy base
1 cup brewed coffee, cooled – use your favorite blend for the best flavor
2 large eggs – these add moisture and structure
1 teaspoon vanilla extract – enhances the overall flavor
1 teaspoon baking powder – helps the cake rise
1 teaspoon baking soda – works with the acidity of coffee
½ teaspoon salt – balances the sweetness
1 cup granulated sugar (for caramel sauce) – the star of the show!
½ cup heavy cream (for caramel sauce) – creates a smooth texture
1 teaspoon vanilla extract (for caramel sauce) – for extra flavor
A pinch of salt (for caramel sauce) – to enhance the sweetness
Make sure all ingredients are at room temperature for the best results!
How to Prepare Coffee Caramel Cake
Preheat and Prepare
Start by preheating your oven to 350°F (175°C). While it warms up, grease and flour two 9-inch round cake pans. This step is crucial to ensure your cake layers come out easily without sticking.
Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This mixture forms the foundation of your cake, so make sure it’s well combined to avoid any lumps.
Cream the Butter and Sugar
In another bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This process usually takes about 3-5 minutes. The fluffiness helps create a tender cake texture.
Combine Wet and Dry Ingredients
Add the eggs, brewed coffee, and vanilla extract to the butter mixture. Mix until everything is well combined. Gradually add the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the cake dense.
Bake the Cake
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes. To check for doneness, insert a toothpick into the center; it should come out clean. Once done, let the cakes cool in the pans for 10 minutes.
Make the Caramel Sauce
In a medium saucepan over medium heat, melt the sugar, stirring constantly until it turns a golden brown color. Once melted, add the butter and stir until combined. Carefully pour in the heavy cream while stirring continuously. The mixture will bubble, so be cautious! Stir until smooth, then remove from heat and add vanilla extract and a pinch of salt. Let it cool slightly.
Assemble the Cake
Place one cake layer on a serving plate. Drizzle a portion of the caramel sauce over the top. Add the second layer and generously drizzle more caramel sauce over the entire cake, allowing it to drip down the sides. Enjoy your masterpiece!
Tips for Success
To ensure your Coffee Caramel Cake turns out perfectly, here are some handy tips:
Use room temperature ingredients. This helps create a smoother batter and better texture.
Don’t overmix the batter. Mix just until combined to keep the cake light and fluffy.
Keep an eye on the caramel sauce. Stir constantly to prevent burning, and remove it from heat as soon as it reaches a golden color.
Let the cakes cool completely before assembling. This prevents the caramel from melting into the layers.
Store any leftovers in an airtight container to maintain freshness.
Nutritional Information
Keep in mind that nutritional values can vary based on the specific ingredients and brands you use. The information provided here is an estimate and may not be precise. Always check the labels of your ingredients for the most accurate nutritional information.
FAQ Section
Here are some common questions about making the Coffee Caramel Cake:
Can I use decaf coffee for this recipe?
Absolutely! Decaf coffee works just as well, allowing you to enjoy the flavors without the caffeine kick.
How can I make the caramel sauce thicker?
If you prefer a thicker caramel sauce, let it simmer a bit longer on low heat until it reduces to your desired consistency. Just be careful not to burn it!
Can I make this cake ahead of time?
Yes! You can bake the cake layers a day in advance. Just store them in an airtight container until you’re ready to assemble.
What can I substitute for heavy cream in the caramel sauce?
You can use half-and-half or whole milk, but the sauce may not be as rich. For a dairy-free option, try coconut cream.
How should I store leftover cake?
Store any leftover Coffee Caramel Cake in an airtight container at room temperature for up to three days, or in the fridge for up to a week.
Why You’ll Love This Recipe
Quick Preparation: With just 50 minutes from start to finish, you can whip up this delightful cake in no time.
Rich Flavor: The combination of coffee and caramel creates a decadent taste that will satisfy any sweet tooth.
Perfect for Coffee Lovers: If you adore coffee, this cake is a must-try, as it highlights the bold flavors beautifully.
Impressive Presentation: The three layers and drizzled caramel make for a stunning dessert that will wow your guests.
Versatile Occasion: Whether it’s a birthday, holiday, or just a cozy night in, this cake fits any celebration.
Storage & Reheating Instructions
To keep your Coffee Caramel Cake fresh, store any leftovers in an airtight container at room temperature for up to three days. If you want to extend its life, refrigerate it for up to a week. Just make sure to let it come to room temperature before serving for the best flavor and texture.
If your caramel sauce thickens after cooling, don’t worry! Simply reheat it gently in a saucepan over low heat, stirring continuously until it reaches your desired consistency. You can also add a splash of cream to help loosen it up. Enjoy every last bite!
Coffee Caramel Cake is a delightful treat for coffee lovers, featuring three indulgent layers of rich coffee flavor and sweet caramel goodness.
Ingredients
Scale
1 ¾ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
1 cup brewed coffee, cooled
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup granulated sugar (for caramel sauce)
6 tablespoons unsalted butter (for caramel sauce)
½ cup heavy cream (for caramel sauce)
1 teaspoon vanilla extract (for caramel sauce)
A pinch of salt (for caramel sauce)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
In another bowl, beat the softened butter and sugar together until light and fluffy.
Add the eggs, brewed coffee, and vanilla extract to the butter mixture, mixing until well combined. Gradually add the dry ingredients, stirring until just combined.
Divide the cake batter evenly between the prepared cake pans.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
In a medium saucepan over medium heat, melt the sugar, stirring constantly until it turns a golden brown color.
Once the sugar is melted, add the butter and stir until melted and combined.
Carefully pour in the heavy cream while stirring continuously. The mixture will bubble up, so be cautious. Stir until smooth.
Remove from heat and stir in the vanilla extract and a pinch of salt. Let the caramel sauce cool slightly.
Place one cake layer on a serving plate. Drizzle a portion of the caramel sauce over the top.
Place the second cake layer on top and drizzle more caramel sauce over the entire cake, allowing it to drip down the sides.
Slice and serve the cake with any remaining caramel sauce on the side.
