Some cakes whisper; this one sings. Imagine tender espresso-speckled layers, a cloud of coffee cream between each bite, and a slow, glossy caramel drip that sneaks down the sides like golden ribbon. My Gooey Coffee Caramel Cake is the dessert I reach for when I want bakery drama with home-kitchen warmth—a showstopper that’s surprisingly easy to pull off with pantry ingredients and a few cozy tricks.
This is the cake that fills the room with roasted-coffee aroma while the caramel burbles on the stove. It’s luscious without being fussy, and the textures—soft crumb, billowy cream, and silky caramel—make every forkful feel a little bit luxurious. Brew a fresh pot, slice generously, and settle in.
Why You’ll Love It
- Big café flavor: Real coffee (or espresso powder) infuses the layers and cream.
- Moist, tender crumb: Sour cream and oil keep the cake plush for days.
- Silky caramel drip: Quick stovetop caramel you can make ahead.
- Beautiful but doable: Simple steps, bakery finish.
- Make-ahead friendly: Bake layers and sauce in advance; assemble later.
- Crowd-pleaser: Not too sweet—balanced with a gentle coffee bite.
Time Needed
- Prep: 30 minutes
- Bake/Chill: 30 minutes bake + 45 minutes cooling/chilling
- Total: About 1 hour 45 minutes
- Servings: 12 slices
Ingredients
Coffee Cake Layers (three 8-inch rounds)
- 2 ½ cups (300g) all-purpose flour
- 1 ½ cups (300g) granulated sugar
- ½ cup (100g) light brown sugar, packed
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
- 3 large eggs, room temp
- 1 cup (240ml) whole milk, room temp
- ½ cup (120ml) sour cream, room temp
- ½ cup (120ml) neutral oil (canola/vegetable)
- ½ cup (120ml) strong brewed coffee, cooled (or 2 tsp espresso powder + ½ cup hot water, cooled)
- 2 tsp pure vanilla extract
Quick Caramel Sauce
- 1 cup (200g) granulated sugar
- 6 Tbsp (85g) unsalted butter, room temp, cubed
- ½ cup (120ml) heavy cream, warm
- ½ tsp kosher salt (plus more to taste)
Coffee-Caramel Cream
- 8 oz (226g) mascarpone or cream cheese, cold
- 1 ½ cups (360ml) heavy whipping cream, cold
- ½ cup (60g) powdered sugar
- 1 Tbsp instant espresso powder
- ¼ cup (60ml) caramel sauce (from above), cooled
- 1 tsp vanilla extract
- Pinch of fine salt
To Finish
- Extra caramel for drip
- Chocolate-covered espresso beans or cocoa nibs (optional)
Step-by-Step Instructions
- Prep pans & oven
Heat oven to 350°F (175°C). Grease three 8-inch cake pans, line bottoms with parchment, and lightly flour the sides. - Mix dry ingredients
In a large bowl whisk flour, granulated sugar, brown sugar, baking powder, baking soda, and salt until combined. - Whisk wet ingredients
In a separate bowl whisk eggs, milk, sour cream, oil, coffee, and vanilla until smooth. - Make the batter
Pour wet into dry and whisk just until no dry streaks remain. Divide evenly among the three pans (about 2 cups each). - Bake
Bake 24–28 minutes until the centers spring back and a toothpick comes out mostly clean. Cool 10 minutes in pans, then invert onto racks and cool completely. - Cook the caramel
Add sugar to a heavy saucepan over medium heat. Cook, stirring occasionally with a heat-safe spatula, until sugar melts and turns deep amber. Carefully whisk in butter (it will bubble), then slowly stream in warm cream. Simmer 1 minute, remove from heat, and stir in salt. Cool to room temp—caramel thickens as it cools. - Whip the coffee-caramel cream
In a chilled bowl beat mascarpone (or cream cheese) briefly to loosen. Add cold cream, powdered sugar, espresso powder, caramel, vanilla, and a pinch of salt. Whip to medium-stiff peaks—creamy and spreadable. - Assemble
Place the first cake layer on a stand. Spread a generous layer of coffee cream (about ¾ cup). Repeat with the second and third layers, finishing with a swoop of cream on top. Chill 15–20 minutes to set. - Drip & decorate
Warm caramel to a pourable consistency (10–15 seconds in the microwave). Spoon along the top edges, letting it drip. Pool the rest in the center and swirl. Add espresso beans if you like. Chill 20 minutes before slicing for clean layers.
Variations to Try
- Salted Caramel Mocha: Add ¼ cup Dutch-process cocoa to the flour and bump salt to ¾ tsp.
- Sheet-Cake Simplicity: Bake in a greased 9×13-inch pan for 30–35 minutes; spread cream on top and drizzle with caramel.
- Toffee Crunch: Fold ½ cup toffee bits into the cream or sprinkle between layers.
- Extra Espresso: Brush layers lightly with cooled espresso for a stronger coffee kick.
Tips from Chef Emma
- Room-temp dairy for a smooth batter and even rise.
- Don’t overmix once wet meets dry—tender crumb depends on it.
- Chill the cake briefly before the caramel drip; cool surfaces catch prettier drips.
- Make ahead: Bake layers and caramel a day early; wrap layers well and refrigerate. Whip cream and assemble the day you serve.
Nutrition Info per Serving (estimated)
- Calories: 520
- Carbs: 58g
- Sugars: 38g
- Fat: 27g
- Protein: 6g
- Sodium: 280mg
Frequently Asked Questions
Q: Can I use store-bought caramel?
A: Yes! Choose a thick, high-quality caramel. Warm slightly to drizzle and season with a pinch of salt if it tastes flat.
Q: Mascarpone vs. cream cheese—what’s better?
A: Mascarpone is ultra-silky and lightly sweet; cream cheese adds tang. Both whip beautifully with heavy cream.
Q: Can I bake in two pans?
A: Use two 9-inch pans and bake a bit longer (28–32 minutes). Split one layer to make three, or keep it as a double-layer cake.
Q: How do I store leftovers?
A: Cover and refrigerate up to 3 days. For the best texture, let slices stand 15–20 minutes at room temp before serving.
Q: Can I make it alcohol-infused?
A: For a tiramisu-style twist, brush layers lightly with coffee liqueur (like Kahlúa) before adding the cream.
Conclusion / Final Thoughts
This Gooey Coffee Caramel Cake is the dessert equivalent of your favorite café latte—comforting, aromatic, and a little indulgent. The layers stay tender, the cream is dreamy, and that caramel drip seals the deal. It’s a celebration cake that doesn’t require special equipment or pastry school—just a pot for caramel, a whisk, and a little patience while it cools. Brew something lovely and share a generous slice. You’ve got this.
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Gooey Coffee Caramel Cake – Rich, Buttery & Café-Worthy
- Total Time: 1 hour 45 minutes
- Yield: 12 slices
Description
Espresso-kissed layers, silky coffee cream, and a buttery caramel drip. This Gooey Coffee Caramel Cake delivers café-level indulgence with simple, homey steps.
Ingredients
- Cake Layers (3 x 8-inch): 2 1/2 cups all-purpose flour; 1 1/2 cups granulated sugar; 1/2 cup light brown sugar; 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp fine salt; 3 large eggs (room temp); 1 cup whole milk (room temp); 1/2 cup sour cream (room temp); 1/2 cup neutral oil; 1/2 cup strong brewed coffee, cooled (or 2 tsp espresso powder + 1/2 cup hot water, cooled); 2 tsp vanilla.
- Quick Caramel: 1 cup granulated sugar; 6 Tbsp unsalted butter (cubed); 1/2 cup warm heavy cream; 1/2 tsp kosher salt.
- Coffee-Caramel Cream: 8 oz mascarpone or cream cheese; 1 1/2 cups heavy whipping cream; 1/2 cup powdered sugar; 1 Tbsp instant espresso powder; 1/4 cup caramel sauce; 1 tsp vanilla; pinch salt.
- Finish: extra caramel for drip; espresso beans (optional).
Instructions
- Heat oven to 350°F (175°C). Grease and line three 8-inch pans.
- Whisk dry ingredients: flour, sugars, baking powder, baking soda, salt.
- Whisk wet ingredients: eggs, milk, sour cream, oil, coffee, vanilla. Combine with dry until just smooth. Divide among pans.
- Bake 24–28 minutes until a toothpick comes out clean. Cool 10 minutes, then turn out and cool completely.
- Caramel: Melt sugar over medium heat until amber. Whisk in butter, then slowly whisk in warm cream. Simmer 1 minute; stir in salt. Cool.
- Cream: Beat mascarpone briefly; add cold cream, powdered sugar, espresso powder, caramel, vanilla, and a pinch of salt. Whip to medium-stiff peaks.
- Assemble: layer cake with coffee cream between layers. Chill 15–20 minutes.
- Warm caramel to drizzle. Spoon around edges for drip; swirl more in the center. Garnish and chill 20 minutes before slicing.
Notes
Bake layers and caramel a day ahead for easy assembly. For mocha, add 1/4 cup Dutch cocoa to the flour and brush layers with espresso.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 38g
- Sodium: 280mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
Keywords: coffee caramel cake, espresso cake, caramel drip cake, gooey cake, café dessert, special occasion cake