Description
Gooey Coffee Caramel Cake is a rich, moist dessert layered with a luscious coffee-infused caramel sauce that soaks into the cake for an irresistibly decadent treat.
Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/4 cup brewed strong coffee, cooled
- 1/2 cup caramel sauce (store-bought or homemade)
- 1/4 cup brewed coffee (for caramel sauce)
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla extract.
- Mix in sour cream and cooled brewed coffee until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- Pour the batter into the prepared baking pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is baking, mix the caramel sauce with the brewed coffee for a coffee caramel glaze.
- Once the cake is done and still warm, poke holes all over with a skewer and pour the coffee caramel over the top to soak in.
- Let the cake cool completely, dust with powdered sugar if desired, and serve.
Notes
- For extra gooeyness, double the caramel-coffee glaze.
- Serve with whipped cream or vanilla ice cream for an indulgent treat.
- Store leftovers covered at room temperature for up to 2 days or refrigerated for up to 5 days.
Nutrition
- Serving Size: 1 piece
- Calories: 370
- Sugar: 28g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg