There’s something magical about the aroma of freshly baked goods wafting through the kitchen. As a passionate home cook, I find immense joy in creating desserts that not only taste incredible but also bring people together. One of my all-time favorites is the gooey coffee caramel cake. This delightful treat combines the rich flavors of coffee and caramel, making it a perfect dessert for any occasion.
Every time I bake this cake, I’m reminded of cozy afternoons spent with friends, sharing stories over a slice of this indulgent dessert. The way the warm caramel seeps into the cake creates a gooey texture that’s simply irresistible. It’s a dessert that feels like a warm hug, comforting and satisfying. Whether you’re hosting a gathering or just treating yourself, this gooey coffee caramel cake is sure to impress. So, let’s dive into the ingredients and get started on this sweet adventure!
Ingredients List
1 ¾ cups all-purpose flour
1 cup granulated sugar
½ cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup brewed coffee, cooled to room temperature
½ cup vegetable oil
1 tablespoon vanilla extract
1 tablespoon white vinegar
1 cup packed brown sugar
½ cup unsalted butter
½ cup heavy cream
1 teaspoon vanilla extract (for the caramel sauce)
A pinch of salt (for the caramel sauce)
How to Prepare Gooey Coffee Caramel Cake
Preheat and Prepare the Baking Pan
Before diving into the mixing, preheating your oven is crucial. Set it to 350°F (175°C) so it’s hot and ready when your batter is mixed. While the oven warms up, grease and flour a 9×13 inch baking pan. This step ensures your cake releases easily after baking. Trust me, there’s nothing worse than a cake that sticks!
Mix the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Make sure to combine them thoroughly. This ensures that the leavening agents are evenly distributed, which is key for a fluffy cake. I like to use a whisk for this; it helps break up any lumps and gives a nice airy texture to the dry mix.
Combine Wet Ingredients
In another bowl, mix the cooled brewed coffee, vegetable oil, vanilla extract, and white vinegar. The coffee adds depth to the flavor, while the vinegar reacts with the baking soda to create a light texture. Pour this wet mixture into the dry ingredients. Stir gently until just combined. Overmixing can lead to a dense cake, and we want it to be light and gooey!
Bake the Cake
Pour the batter into your prepared baking pan, spreading it evenly. Bake in the preheated oven for 30-35 minutes. To check for doneness, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, your cake is ready. Let it cool in the pan for about 10 minutes before transferring it to a wire rack. This cooling time is essential for the cake to set properly.
Make the Caramel Sauce
While the cake cools, it’s time to make the caramel sauce. In a medium saucepan over medium heat, combine the brown sugar, unsalted butter, and heavy cream. Stir continuously until the mixture comes to a boil. Allow it to simmer for about 5 minutes, stirring frequently. You want it to thicken slightly but not too much. Remove it from heat and stir in the vanilla extract and a pinch of salt. This sauce is what makes the cake gooey and delicious!
Assemble the Cake
Once the cake is completely cooled, take a toothpick or skewer and poke holes all over the top. This step is crucial as it allows the warm caramel sauce to seep into the cake, enhancing its flavor. Pour the warm caramel sauce over the cake, letting it fill those holes. The result is a moist, gooey coffee caramel cake that’s simply irresistible. Slice and serve it warm or at room temperature, drizzled with any remaining caramel sauce for that extra indulgence!
Why You’ll Love This Recipe
Quick Preparation: With just 20 minutes of prep time, you can whip up this delicious dessert in no time.
Rich Flavors: The combination of coffee and caramel creates a deep, satisfying taste that will leave you craving more.
Delightful Gooey Texture: The warm caramel seeps into the cake, giving it a moist and gooey consistency that’s hard to resist.
Perfect for Any Occasion: Whether it’s a family gathering or a cozy night in, this cake is sure to impress your guests.
Easy to Customize: Feel free to add nuts or chocolate chips for an extra layer of flavor and texture.
Tips for Success
To ensure your gooey coffee caramel cake turns out perfectly, here are some pro tips to keep in mind:
Measure Accurately: Baking is a science. Use a kitchen scale for precise measurements, especially for flour and sugar.
Don’t Overmix: When combining wet and dry ingredients, mix until just combined. Overmixing can lead to a dense cake instead of the light, gooey texture we want.
Check Your Oven Temperature: Ovens can vary. Use an oven thermometer to ensure it’s at the right temperature. This helps avoid undercooked or overcooked cake.
Cool Completely: Allow the cake to cool completely before poking holes and adding the caramel. This prevents the sauce from soaking in too quickly and keeps the cake from falling apart.
Store Properly: If you have leftovers, store them in an airtight container. This keeps the cake moist and gooey for days!
By following these tips, you’ll create a gooey coffee caramel cake that’s sure to impress everyone at your table!
Nutritional Information
Understanding the nutritional content of your gooey coffee caramel cake can help you enjoy it even more. Here’s an estimated breakdown per slice:
Calories: 350
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Cholesterol: 30mg
Sodium: 150mg
Carbohydrates: 50g
Fiber: 2g
Sugar: 25g
Protein: 4g
Keep in mind that these values are estimates and can vary based on specific ingredients used. Enjoy your slice of this delightful dessert while being mindful of the nutritional content!
FAQ Section
Here are some common questions I often hear about making the gooey coffee caramel cake:
Can I use decaf coffee for this recipe?
Absolutely! If you prefer a caffeine-free option, decaf coffee works just as well. The flavor will still shine through.
How can I make the cake more chocolatey?
If you’re a chocolate lover, consider adding chocolate chips to the batter. They’ll melt into the cake, enhancing the chocolate flavor.
Can I make this cake ahead of time?
Yes! You can bake the cake a day in advance. Just store it in an airtight container. Add the caramel sauce right before serving for that fresh, gooey texture.
What should I serve with the cake?
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. The cold creaminess complements the warm, gooey cake perfectly!
How do I store leftovers?
Store any leftover cake in an airtight container at room temperature for up to three days. You can also refrigerate it for longer freshness.
Storage & Reheating Instructions
To keep your gooey coffee caramel cake fresh and delicious, store any leftovers in an airtight container. This helps maintain its moist texture and rich flavor. You can keep it at room temperature for up to three days. If you want to extend its shelf life, refrigerate it for up to a week. Just make sure to let it come to room temperature before serving.
When it’s time to enjoy a slice, reheating is simple. Pop a slice in the microwave for about 10-15 seconds. This warms it up perfectly, allowing the caramel to become gooey again. If you prefer, you can also reheat it in the oven at 350°F (175°C) for about 5-10 minutes. Either way, you’ll be treated to that delightful, warm experience all over again!
Gooey Coffee Caramel Cake is a rich dessert that combines the flavors of coffee and caramel for a delightful treat.
Ingredients
Scale
1 ¾ cups all-purpose flour
1 cup granulated sugar
½ cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup brewed coffee, cooled
½ cup vegetable oil
1 tablespoon vanilla extract
1 tablespoon white vinegar
1 cup brown sugar
½ cup unsalted butter
½ cup heavy cream
1 teaspoon vanilla extract
A pinch of salt
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
In another bowl, mix the cooled coffee, vegetable oil, vanilla extract, and white vinegar.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Pour the cake batter into the prepared baking pan and spread it evenly.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
In a medium saucepan over medium heat, combine the brown sugar, butter, and heavy cream. Stir continuously until the mixture comes to a boil.
Allow the caramel to simmer for about 5 minutes, stirring frequently until it thickens slightly. Remove from heat and stir in the vanilla extract and a pinch of salt.
Once the cake is completely cooled, poke holes all over the top with a toothpick or skewer. Pour the warm caramel sauce over the cake, allowing it to seep into the holes.
Slice the cake and serve it warm or at room temperature, drizzled with any remaining caramel sauce.
Notes
Store leftovers in an airtight container.
Reheat slices in the microwave for a few seconds before serving.
