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Gooey coffee caramel cake topped with a salted espresso toffee crunch on a dessert plate.

Gooey Coffee Caramel Cake

Rebecca Blumer
A velvety coffee-infused cake featuring a plush crumb, a rich buttery caramel soak, and a signature salted espresso toffee crunch for a sophisticated bakery-style dessert at home.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting time 10 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 9 slices
Calories 450 kcal

Equipment

  • 9x9-inch baking pan
  • Electric Mixer
  • Medium bowl
  • large bowl
  • Saucepan
  • Skewer

Ingredients
 

For the Cake:

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 large egg
  • 1/2 cup brewed coffee, cooled
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract

For the Caramel Sauce:

  • 1 cup brown sugar, packed
  • 1/2 cup unsalted butter
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

For the Coffee Drizzle:

  • 2 tablespoons brewed coffee
  • 1 tablespoon powdered sugar

Instructions
 

Prepare the Pan and Build the Batter

  • Heat your oven to 350°F (175°C). Grease and flour a 9×9-inch baking pan or line it with parchment paper for easy removal.
  • In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly blended.
  • In a separate large bowl, beat the softened butter and egg with an electric mixer for approximately 2 minutes until the mixture is light and fluffy.
  • Stir in the cooled brewed coffee, buttermilk, and vanilla extract. Do not worry if the mixture looks slightly curdled at this stage.
  • Gradually add the dry ingredients to the wet mixture in three parts, stirring only until no dry streaks remain.

Bake the Cake and Make the Caramel

  • Spread the batter into the pan and bake for 25 to 30 minutes. The cake is ready when the top springs back and a toothpick comes out clean.
  • Let the cake rest in the pan for exactly 10 minutes. Use a skewer to poke holes across the entire surface of the warm cake.
  • Prepare the caramel by combining brown sugar, butter, and heavy cream in a saucepan over medium heat, stirring until it reaches a gentle simmer.
  • Simmer the sauce for 3 to 4 minutes until thickened. Remove from heat and stir in the vanilla and salt.

Soak and Finish

  • Pour the warm caramel sauce over the warm cake, allowing it to settle into the holes and seep into the crumb.
  • Immediately scatter crushed espresso toffee bits and flaky sea salt over the caramel layer.
  • Whisk together the remaining brewed coffee and powdered sugar, then drizzle over the cake just before serving.

Notes

Texture Tip: Pour the caramel sauce while the cake is warm, but not piping hot. This ensures the sauce is absorbed into the crumb without turning the cake into mush.
Storage Tip: Keep the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it and reheat individual slices in the microwave for 15 to 20 seconds to revive the gooey texture.
Ingredient Substitution: If you lack buttermilk, mix 1.5 teaspoons of lemon juice or vinegar into 1/2 cup of milk and let it sit for 10 minutes before using.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 450kcalCarbohydrates: 60gProtein: 4gFat: 22gSaturated Fat: 14gCholesterol: 75mgSodium: 310mgPotassium: 85mgFiber: 1gSugar: 45gVitamin A: 650IUCalcium: 60mgIron: 1.5mg
Keyword caramel cake, coffee cake, Gooey coffee caramel cake
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