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Gooey Coffee Caramel Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 89 reviews
  • Author: Kimberly
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Gooey Coffee Caramel Cake is a decadent layered dessert that combines the rich flavors of strong brewed coffee with a moist butter cake, smooth coffee buttercream, and luscious homemade caramel sauce. Perfectly balanced with a hint of sea salt and topped with coffee beans, it’s an indulgent treat for coffee lovers and cake enthusiasts alike.

Ingredients

Cake Layers

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup strong brewed coffee, cooled
  • 1/2 cup buttermilk

Coffee Buttercream

  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 2 tablespoons strong brewed coffee, cooled
  • 1 teaspoon vanilla extract

Caramel Sauce

  • 1 cup granulated sugar
  • 1/4 cup water
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon sea salt

Garnish

  • Extra caramel sauce
  • Coffee beans

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to prepare them for baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside for later incorporation into the batter.
  3. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which creates a smooth texture for the cake layers.
  4. Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter mixture, beating well after each addition to ensure emulsification. Then add the vanilla extract and mix thoroughly.
  5. Combine Coffee and Buttermilk: In a separate bowl, mix the cooled strong brewed coffee with the buttermilk to prepare the wet ingredients for the batter.
  6. Alternate Adding Dry and Wet Ingredients: Gradually add the flour mixture to the butter mixture in portions, alternating with the coffee and buttermilk mixture, beginning and ending with the flour mixture. Mix just until combined to avoid overworking the batter.
  7. Divide and Bake: Evenly distribute the cake batter between the three prepared pans. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the centers comes out clean. Allow cakes to cool in the pans for 10 minutes, then transfer onto wire racks to cool completely.
  8. Prepare Coffee Buttercream: Beat the softened butter in a large bowl until creamy. Gradually add powdered sugar one cup at a time, beating well after each addition. Mix in the brewed coffee and vanilla extract, then continue beating until the buttercream is light and fluffy.
  9. Make Caramel Sauce: In a medium saucepan over medium heat, combine the sugar and water. Stir until the sugar dissolves, then avoid stirring as it boils until reaching a deep amber color. Carefully remove from heat, slowly add the heavy cream while stirring constantly to prevent burning, then stir in butter and sea salt until smooth. Let cool slightly before use.
  10. Assemble the Cake: Place one cake layer on a serving plate and spread an even layer of coffee buttercream on top. Drizzle caramel sauce over the buttercream. Repeat this layering process with the second cake layer.
  11. Finish Assembly and Decorate: Place the third cake layer on top and frost the entire cake with the remaining coffee buttercream. Drizzle extra caramel sauce over the cake, allowing it to drip down the sides, and garnish with whole coffee beans for a decorative touch.

Notes

  • Use strong brewed coffee for an intense coffee flavor in both the cake and buttercream.
  • Ensure the cake pans are well greased and floured to prevent sticking.
  • Allow the caramel sauce to cool slightly before drizzling to avoid melting the buttercream.
  • Store the cake refrigerated if not consuming immediately to maintain freshness.
  • The cake layers can be made a day ahead and wrapped tightly in plastic wrap for convenience.

Find it online: https://slsrecipes.com/gooey-coffee-caramel-cake-recipe-2/