1 Decadent Gooey Coffee Caramel…

Let me tell you about my gooey coffee caramel cake – it’s the kind of dessert that makes people close their eyes and sigh after the first bite. I stumbled upon this recipe during a sleepy Sunday morning when I needed both caffeine and sugar STAT. That magical combo of rich coffee and sticky caramel creates something truly special. The edges bake up perfectly cakey while the center stays gloriously gooey – like a cross between molten lava cake and your favorite coffee shop treat. Trust me, once you try this warm with a scoop of vanilla ice cream melting on top, you’ll understand why it’s become my most-requested dessert.

Why You’ll Love This Gooey Coffee Caramel Cake

This cake is my secret weapon for impressing guests without stressing out – here’s why it’ll become your new favorite too:

• Effortless elegance: It looks fancy but comes together in one bowl with ingredients you probably already have
• That magical texture: The contrast between the crisp edges and that molten, caramel-swirled center is pure dessert heaven
• Flavor harmony: The coffee isn’t overpowering – it just gives depth to balance the sweet caramel perfectly
• Universal appeal: Served warm with ice cream? At room temperature with coffee? Either way, plates get licked clean

Seriously, I’ve never brought this to a gathering without someone asking for the recipe before they’ve even finished their slice.

Ingredients for Gooey Coffee Caramel Cake

Here’s everything you’ll need to create that irresistible gooey center and coffee-kissed flavor. I’ve learned through many batches that quality matters here – especially with the caramel!

• 1 cup all-purpose flour – spoon and level it, don’t scoop straight from the bag
• 1/2 cup unsalted butter, melted – I use European-style for extra richness
• 1/2 cup granulated sugar – this creates that perfect crackly top
• 1/4 cup packed dark brown sugar – the molasses notes pair beautifully with coffee
• 2 large eggs, room temperature – cold eggs can make the batter seize up
• 1 tsp pure vanilla extract – skip the imitation stuff here
• 1 tbsp instant coffee powder – I use Medaglia D’Oro for intense flavor
• 1/4 cup thick caramel sauce – homemade or a quality store-bought like Ghirardelli
• 1/2 tsp baking powder – just enough lift without losing the gooeyness
• Pinch of fine sea salt – balances all that sweetness perfectly

Pro tip: Have everything measured and ready before starting – this cake comes together fast once you begin mixing!

Equipment You’ll Need

You won’t need any fancy gadgets for this cake – just the basics from your kitchen:

• 1 medium mixing bowl – my trusty ceramic one works perfectly
• Whisk – a fork works in a pinch, but I prefer a wire whisk
• 8-inch square baking pan – glass or metal both work great
• Spatula – for scraping every last bit of batter into the pan
• Measuring cups/spoons – because eyeballing never works for baking!

That’s it! Now let’s get to the fun part – making magic happen.

How to Make Gooey Coffee Caramel Cake

Okay, let’s get baking! I promise this is easier than it looks – just follow these simple steps for that perfect gooey center we’re after. The key is not to overmix and to watch that baking time like a hawk.

Prepare the Batter

First things first – preheat your oven to 350°F (175°C). Grease that 8-inch pan really well (trust me, you don’t want caramel sticking!). Now let’s make magic:

1. Mix the wet ingredients: In your bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. I like to do this by hand – no mixer needed!
2. Add eggs one at a time: Crack them in, whisking well after each addition until fully incorporated. This is when your batter should look glossy and thick.
3. Stir in vanilla and coffee: Dissolve your instant coffee in 1 tbsp of hot water first (it’ll prevent gritty bits), then add both the coffee liquid and vanilla to the batter. Give it another good whisk.
4. Fold in dry ingredients: Sift together the flour, baking powder, and salt right into the bowl. Gently fold with your spatula until just combined – a few flour streaks are okay! Overmixing = tough cake.

Layer and Bake

Here comes the fun part – creating those gooey caramel pockets!

1. First layer: Pour half the batter into your prepared pan, smoothing it into an even layer.
2. Caramel time: Drizzle your caramel sauce over the batter in swirls. Don’t go crazy – you want distinct caramel rivers, not a uniform layer.
3. Top it off: Carefully spoon the remaining batter over the caramel. It’ll spread a bit as it bakes, so don’t worry about perfection here.
4. Bake to gooey perfection: 25-30 minutes is your sweet spot. The edges should pull away slightly and look set, while the center still jiggles just a bit when you gently shake the pan.

Pro tip: Set your timer for 22 minutes to check – ovens vary, and you definitely don’t want to overbake this beauty!

Tips for the Perfect Gooey Coffee Caramel Cake

After making this cake more times than I can count (blame my sweet tooth), I’ve picked up some foolproof tricks to guarantee that perfect gooey center every single time:

• Caramel quality is key: Skip the thin, runny stuff – you want a thick, luxurious caramel sauce that will hold its own against the batter. My favorite trick? Warm the jar slightly before drizzling so it flows beautifully.
• Watch the clock like a hawk: That magical window between underbaked and overbaked is about 90 seconds in my oven. When the edges look set but the center still jiggles slightly when you nudge the pan, it’s done – residual heat will finish the job.
• Let it rest (but not too long!): I know it’s tempting to dive right in, but waiting 10 minutes allows the caramel to set just enough so it oozes perfectly when cut. Any longer and you lose that glorious molten center.
• Room temp eggs matter: Cold eggs can make your batter seize up. If you forgot to take them out, just submerge them in warm water for 5 minutes – works like a charm!

One last secret? Serve it slightly warm with a sprinkle of flaky sea salt on top. The salty-sweet contrast will make your taste buds sing!

Ingredient Substitutions and Notes

Look, we’ve all been there – halfway through a recipe only to realize we’re missing something. Don’t panic! Here are my tried-and-true swaps that still deliver amazing results. Just promise me you won’t skip the caramel entirely – that’s non-negotiable!

Coffee alternatives when you’re in a pinch

No instant coffee? No problem! I’ve tested every variation under the sun:

• Instant espresso powder: My favorite swap – use the same amount for an even deeper coffee flavor
• Freshly brewed espresso: Replace the instant coffee + water with 2 tbsp cooled espresso (reduce another liquid if batter seems too wet)
• Cold brew concentrate: About 1 tbsp mixed with a splash of hot water works beautifully

Emergency option? Skip the coffee entirely and add 1/2 tsp cinnamon instead – it won’t be the same, but still delicious!

Caramel sauce showdown: store-bought vs homemade

I always keep a jar of good-quality store-bought caramel in my pantry for last-minute cravings (Ghirardelli or Stonewall Kitchen are my go-tos). But when I have 10 extra minutes? Homemade all the way:

• Store-bought pro tip: Thicker is better! If yours seems runny, simmer it gently for 5 minutes to reduce
• Easy homemade version: Melt 1/2 cup sugar with 2 tbsp water until amber-colored, then whisk in 1/4 cup heavy cream and 1 tbsp butter off heat

Warning: The homemade route might ruin you for store-bought forever – it’s that good!

Butter and sugar swaps that actually work

Ran out of unsalted butter? Here’s how to adapt:

• Salted butter: Just omit the pinch of salt in the recipe
• Coconut oil: Use refined for neutral flavor – same amount but expect a slightly different texture
• All brown sugar: Swap the white sugar for an equal amount of brown sugar if needed (your cake will be darker and more moist)

One thing I wouldn’t recommend? Margarine. The flavor and texture just aren’t the same for this particular cake.

Storage and Reheating

This cake is best enjoyed fresh (who are we kidding?), but if you miraculously have leftovers, here’s how to keep that gooey magic alive:

• Room temp: Cover tightly with plastic wrap – stays perfect for about 8 hours
• Fridge: Airtight container for up to 2 days (the caramel firms up, but reheating fixes that!)
• Reheating: Microwave slices for 10-15 seconds until just warm – that caramel will flow like silk again

Pro tip: Freeze individual slices wrapped in parchment for emergency dessert cravings later!

Gooey Coffee Caramel Cake Nutritional Information

Let’s be real – we’re not eating this cake for its health benefits! But since folks always ask, here’s the general nutritional picture. Remember, these values are estimates and will change based on your exact ingredients (especially that caramel sauce!).

A typical slice gives you that perfect balance of indulgence – enough richness from the butter and eggs to satisfy, plus that coffee kick to make you feel slightly less guilty about going back for seconds. The caramel adds extra sweetness, of course, but the coffee’s bitterness helps balance it out beautifully.

If you’re watching specific dietary needs, you can absolutely tweak the recipe – swap in a sugar alternative, use a lighter caramel sauce, or even try gluten-free flour (though I haven’t tested that version myself yet). Just know that any changes will affect both the nutrition and that signature gooey texture we love!

At the end of the day, this is meant to be a special treat – something to savor slowly with good coffee and great company. Life’s too short to stress over dessert nutrition facts when something tastes this good!

Frequently Asked Questions

After sharing this recipe with dozens of friends (and eating more slices than I should admit), I’ve gotten the same questions popping up. Here are the answers to everything you might wonder before baking:

“Can I make this cake ahead of time?”

You absolutely can – with one big BUT. The magic of this cake is that gooey center, which is best enjoyed fresh. If you must prep ahead, bake it about 90% of the way (shaving off 5 minutes from baking time), let it cool, then finish baking for those last 5 minutes right before serving. The caramel will stay oozy this way!

“How do I know when it’s done without overbaking?”

I’ve ruined a batch or two learning this lesson – here’s my foolproof test: The edges should look fully set and pull slightly from the pan, but when you give the pan a gentle wiggle, the center should jiggle like loose jello (not liquid, but not firm either). And that toothpick test? It should come out with some moist crumbs – if it’s clean, you’ve gone too far!

“Can I double this recipe for a crowd?”

Yes! But don’t just dump everything in a bigger pan. Use two 8-inch pans or one 9×13, and add 5-7 minutes to the baking time. The layers will be slightly thinner, so watch that caramel doesn’t sink to the bottom. My party trick? I often make two separate batches back-to-back – the batter comes together so fast anyway.

“Help! My caramel sunk to the bottom – what went wrong?”

Been there! Three likely culprits: 1) Your caramel was too runny (thicken it next time), 2) You overmixed the top batter layer (be gentle!), or 3) The oven wasn’t hot enough when it went in. The good news? It’ll still taste amazing – just serve it upside down and call it “caramel surprise cake”!

Now that you’re armed with all my hard-earned baking secrets, there’s only one thing left to do – preheat that oven and get baking! Snap a pic of your gooey masterpiece and tag me – I live for seeing your delicious creations! You can find more of my recipes on Pinterest.

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