Gooey Coffee Caramel Cake

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Have you ever longed for a cake that masterfully marries the deep, aromatic flavour of coffee with the luscious, buttery sweetness of caramel? A creation so wonderfully moist and rich that each mouthful is a comforting delight? If you’re nodding along, then your search ends here. We’re about to walk you through the process of creating the most divine gooey coffee caramel cake you could ever imagine. This is more than just a dessert; it’s a memorable experience, a true centrepiece that will have your guests begging for the recipe.

It’s time to say goodbye to disappointing, dry cakes. We are about to immerse ourselves in a symphony of flavour and texture, bringing together a rich, coffee-soaked sponge, layers of silky homemade caramel, and a delicate, coffee-infused buttercream. We’ve designed this recipe to be entirely approachable, enabling you to produce a bake that looks like it’s from a professional patisserie, but without any of the fuss. Let’s pop on our aprons and create something truly magnificent together.

Why You’ll Absolutely Adore This Caramel Coffee Cake Recipe

There are so many reasons we believe this cake will quickly earn a permanent spot in your baking collection. We have meticulously refined this caramel coffee cake recipe to guarantee it is not only exceptionally tasty but also a genuine pleasure to prepare. Here is what makes it so special:

A Perfect Flavour Fusion: The bold, ever-so-slightly bitter character of the coffee elegantly cuts through the richness of the caramel, forging a wonderfully sophisticated and balanced flavour profile that will delight grown-up tastes and curious younger ones.
Irresistible Texture: We’re talking about a fabulously moist coffee cake at its heart. The sponge is tender and soft, perfectly absorbing the caramel drizzle. The addition of a gooey caramel centre elevates the texture into a new realm of pure indulgence.
An Absolute Showstopper: With its graceful layers and a glossy caramel drip, this cake is a feast for the eyes as well as the palate. It serves as the ideal centrepiece for birthdays, dinner parties, or as a simple weekend indulgence for you and your family.
Surprisingly Achievable: Although it appears to have come from a high-end cake shop, this is an easy caramel cake to put together. We will guide you through every stage, from the sponge to the sauce, ensuring you feel confident throughout the entire process.

The Essential Ingredients for Your Coffee Caramel Masterpiece

Exceptional baking always begins with high-quality ingredients. For this particular cake, we are using straightforward, easy-to-find components that work together to produce something utterly magical. We suggest using digital scales for precision, as baking is very much a science! Here is the list of what you will need.

For the Rich Coffee Sponge

225g unsalted butter, softened
225g caster sugar
4 large free-range eggs
225g self-raising flour
1 tsp baking powder
2 tbsp instant espresso powder dissolved in 1 tbsp boiling water

For the Gooey Homemade Caramel Sauce

200g caster sugar
90g salted butter, cubed
120ml double cream, at room temperature
1 tsp vanilla extract

For the Coffee Buttercream

150g unsalted butter, softened
300g icing sugar, sifted
1.5 tbsp instant espresso powder dissolved in 1 tsp boiling water
1-2 tbsp milk (if needed)

Step-by-Step Instructions: Crafting Your Gooey Coffee Caramel Cake

And now for the most enjoyable part! We have organised the method into three simple-to-follow stages. Stick to these instructions, and you’ll be on the fast track to baking brilliance.

Part 1: Preparing the Rich Coffee Sponge

Preheat and Prepare: To begin, preheat your oven to 180°C (160°C Fan/Gas Mark 4). Thoroughly grease and line the base of two 20cm (8-inch) round cake tins.
Cream the Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened butter and caster sugar together until the mixture becomes pale, light, and airy. This process incorporates air, which is vital for a light sponge.
Add the Eggs: Lightly whisk the eggs in a separate jug. Add the beaten eggs to the butter mixture bit by bit, mixing thoroughly after each addition. If you notice the mixture beginning to curdle, simply add a tablespoon of the flour.
Combine Dry Ingredients: Sift the self-raising flour and baking powder directly into the bowl. Using a large metal spoon or a spatula, gently fold the dry ingredients into the wet batter until they are just combined. Take care not to overwork it, as this can result in a tough cake.
Add the Coffee: In a small cup, dissolve the instant espresso powder in boiling water to form a potent coffee paste. Let it cool for a moment before folding it gently into the cake batter.
Bake to Perfection: Share the batter equally between your two prepared tins, smoothing the tops with a spatula. Bake in the preheated oven for 20-25 minutes, or until a skewer pushed into the centre of the cakes comes out clean.
Cool Down: Allow the cakes to rest in their tins for around 10 minutes, then carefully invert them onto a wire rack to cool down completely.

Part 2: Creating the Silky Smooth Homemade Caramel Sauce

Making your own homemade caramel sauce might sound daunting, but our method is straightforward and dependable. The trick is to have all your ingredients measured and ready before you begin.

Melt the Sugar: Place the caster sugar into a heavy-based saucepan along with approximately 4 tablespoons of water. Heat gently, stirring, until every last crystal of sugar has dissolved.
Boil to Amber: After the sugar has dissolved, increase the heat to bring the syrup to a boil. From this moment on, do not stir! You only need to swirl the pan from time to time for even cooking. Keep a close eye on it until it transforms into a beautiful amber colour. For an in-depth look at caramel science, have a look at this brilliant article from Serious Eats on making caramel sauce.
Add the Butter: Take the pan off the heat straight away and carefully whisk in the cubed salted butter. The mixture will bubble up quite fiercely, so please be cautious.
Pour in the Cream: Once the butter is fully melted, slowly pour in the double cream, whisking continuously. The sauce will bubble up again before settling into a smooth consistency.
Finish with Vanilla: Stir through the vanilla extract. Transfer the caramel into a heatproof jar and set it aside to cool. It will thicken quite significantly as its temperature drops.

Part 3: Assembling Your Dream Cake

This is the moment we bring everything together. Your wonderful components will now unite to create the ultimate coffee-infused cake.

Make the Buttercream: As the cakes and caramel are cooling, you can make the buttercream. Beat the softened butter in a bowl until it is creamy. Bit by bit, add the sifted icing sugar, mixing on a slow speed to combine, before increasing the speed and beating until light and fluffy. Mix in the cooled coffee paste. If the consistency is too stiff, add a little milk.
Level the Cakes: Once the sponges are completely cool, use a long, serrated knife to trim the tops if they’ve risen into a dome. This gives you a perfectly flat surface for stacking.
Stack and Fill: Position one cake layer on your chosen serving plate or cake stand. Evenly spread about half of the coffee buttercream across the top. Pipe a small ‘dam’ of buttercream around the outer edge, then pour a generous layer of the cooled, gooey caramel into the middle.
Add the Top Layer: Gently place the second cake layer on top. Use the rest of the buttercream to cover the top and sides of the cake. A palette knife can help you achieve either a smooth or a rustic, textured finish—the choice is yours!
The Final Drizzle: Lightly warm the leftover caramel sauce until it reaches a pourable consistency. With a spoon or a piping bag, carefully drizzle it around the top edge of the cake, encouraging it to drip attractively down the sides for that iconic, tempting look.

Top Tips for a Flawlessly Gooey Coffee Caramel Cake

We truly want your baking adventure to be a roaring success. Bear these professional tips in mind to help you achieve a perfect cake every single time.

Room Temperature is Key: Make sure your butter, eggs, and even the double cream for the caramel are all at room temperature. This allows the ingredients to combine more effectively, leading to a smoother batter and a more delicate crumb.
Don’t Overmix the Batter: As soon as you add the flour, mix only until it is barely incorporated. Overmixing develops gluten, which can make a cake dense and tough rather than light and tender.
Patience with Caramel: The most common error when making caramel is to rush the process or to stir it after the sugar dissolves. Trust the heat to do its job and just give the pan an occasional gentle swirl. The colour is your most reliable indicator.
Storing Your Masterpiece: This cake keeps best in an airtight container at room temperature for up to three days. We recommend avoiding the fridge, as it can dry out the sponge.

If you love making layered desserts like this one, we are sure you will also enjoy the wonderfully light texture of our Cloud Cake Recipe. It’s another fantastic choice for a weekend baking project!

Frequently Asked Questions (FAQ)

Can I make this gooey coffee caramel cake ahead of time?

Of course! The coffee sponges can be baked a day in advance. Once they have cooled completely, wrap them well in cling film and keep them at room temperature. The caramel sauce can also be prepared up to a week ahead; just store it in an airtight jar in the fridge. Gently warm it through to a pourable consistency before you assemble the cake.

How do I stop my caramel from becoming hard or crystallising?

The secret is to ensure the sugar has dissolved completely before you turn up the heat. It’s also vital to stop stirring once it begins to boil—swirling the pan is a much safer bet. Using a spotlessly clean pan and making sure no sugar crystals are stuck to the sides (a pastry brush dipped in water is great for this) will also help prevent crystallisation.

Can I use brewed coffee instead of instant coffee powder?

We strongly suggest using instant espresso powder as it delivers a rich, concentrated coffee flavour without adding excess liquid, which could negatively affect the cake’s structure. If you only have brewed coffee, ensure it is extra strong (like an espresso shot) and has cooled down completely before you add it to the batter.

Can I turn this recipe into cupcakes?

Yes, this recipe adapts wonderfully for cupcakes. Simply divide the batter among lined cupcake cases, filling them about two-thirds of the way. Bake at the same temperature for around 15-18 minutes. You can then core out the centre of each cupcake to fill with caramel before piping the coffee buttercream on top.

Conclusion: Your New Favourite Indulgence

And there we have it—our complete guide to making a truly unforgettable gooey coffee caramel cake. We have walked you through every detail, from the essential ingredients to that final, tempting caramel drip. This cake is far more than a set of instructions; it is a chance to craft a moment of pure, decadent bliss. It represents the perfect marriage of rich, comforting flavours and textures that is guaranteed to delight anyone fortunate enough to be offered a slice.

So, what are you waiting for? Now is the time to roll up your sleeves, assemble your ingredients, and let the wonderful aromas of coffee and caramel fill your home. We can assure you that the end result is worth every single step. Please do leave a comment below to tell us how your cake turned out, or tag us in photos of your stunning creations on social media! For your next baking challenge, why not give our indulgent Almond Joy Cookie Recipe a try?