Description
This Gooey Coffee Caramel Cake is not just a dessert; it’s an experience. Imagine biting into a moist, rich cake that’s dripping with luscious caramel, perfectly balanced with the deep, comforting notes of coffee.
Ingredients
Scale
- 1 cup (240 ml) freshly brewed coffee
- 2 cups (250 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup (115 g) unsalted butter
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 cup (200 g) granulated sugar for caramel
- ¼ cup (60 ml) water for caramel
- ½ cup (120 ml) heavy cream for caramel
- Pinch of salt for caramel
Instructions
- Preheat your oven to 350°F (175°C). Grease your cake pans with butter and line the bottoms with parchment paper for easy removal.
- Brew a cup of strong coffee and let it cool slightly. You’ll need about 1 cup (240 ml) for the batter.
- In a bowl, whisk together 2 cups (250 g) of all-purpose flour, 1 ½ teaspoons of baking powder, and ½ teaspoon of salt. Set aside.
- In a large bowl, cream together ½ cup (115 g) of unsalted butter and 1 cup (200 g) of granulated sugar until light and fluffy (about 4-5 minutes) using a mixer.
- Beat in 2 large eggs, one at a time, ensuring each is well incorporated before adding the next.
- Gradually add the dry ingredients to the butter mixture, alternating with the coffee. Start and end with the flour mixture. Mix until just combined.
- Divide the batter evenly between the prepared pans and smooth the tops. Tap gently on the counter to release any air bubbles.
- Place in the oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the pans for 10 minutes before transferring to a wire rack.
- While cakes are cooling, make your caramel sauce. In a saucepan over medium heat, combine 1 cup (200 g) of granulated sugar with ¼ cup (60 ml) of water. Stir until dissolved, then stop stirring and let it simmer until it turns golden brown. Remove from heat and stir in ½ cup (120 ml) of heavy cream and a pinch of salt.
- Once the cakes are completely cool, place one layer on a serving plate. Drizzle a generous amount of caramel sauce over it. Top with the second layer and drizzle more caramel on top.
Notes
For a dairy-free version, substitute butter with coconut oil. For a gluten-free option, use a 1:1 gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30
- Sodium: 200
- Fat: 15
- Saturated Fat: 9
- Carbohydrates: 50
- Fiber: 1
- Protein: 4
Keywords: coffee, caramel, cake, dessert, indulgent