Coffee Caramel Cake Delight

This gooey coffee caramel cake brings together my favorite flavors in one incredibly indulgent dessert. The warmth of coffee infuses every bite while the homemade caramel sauce creates pockets of sweet, sticky goodness that make this cake truly unforgettable.

I first created this recipe when hosting a dinner party during a rainy weekend. My guests couldn't stop talking about it and now it's become my signature dessert whenever I want to make something special without spending hours in the kitchen.

Ingredients

• All purpose flour: provides the perfect structure while keeping the cake tender
• Granulated sugar: balances the coffee notes without overpowering them
• Brewed coffee: use your favorite medium or dark roast for the most pronounced flavor
• Buttermilk: creates an incredibly moist crumb that stays soft for days
• Brown sugar: gives the caramel sauce that rich depth that makes it irresistible
• Heavy cream: adds luxurious richness to the caramel sauce look for the highest fat content available
• Vanilla extract: enhances both the cake and caramel flavors choose pure extract for best results

Step-by-Step Instructions

Prep Your Space:

Preheat your oven to 350°F and prepare your baking pan with either parchment paper or a thorough coating of butter and flour. This preparation ensures your cake will release cleanly after baking which is especially important with sticky caramel elements.

Mix Dry Ingredients:

Whisk together flour sugar baking powder baking soda and salt in a medium bowl until evenly distributed. This thorough mixing prevents pockets of leavening agents that could create uneven texture in your finished cake.

Create Wet Mixture:

Beat the softened butter and egg together until the mixture becomes noticeably lighter in color and fluffy in texture about 2 minutes with an electric mixer. The air incorporated during this step contributes to the cakes perfect crumb.

Combine Everything:

Gradually add dry ingredients to wet mixture alternating with coffee and buttermilk additions. Stop mixing as soon as ingredients are incorporated to avoid developing too much gluten which would make the cake tough rather than tender.

Bake To Perfection:

Pour batter into prepared pan and bake for 25 to 30 minutes checking for doneness with a toothpick. The cake should be lightly golden around the edges but still moist in the center. Allow it to cool in the pan for exactly 10 minutes before removing to prevent it from becoming soggy.

Create Caramel Magic:

Combine brown sugar butter and heavy cream in a saucepan over medium heat stirring constantly to prevent scorching. Watch for the mixture to transform from grainy to smooth and slightly thickened about 3 to 4 minutes of gentle simmering. The caramel will continue to thicken as it cools.

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The buttermilk in this recipe is my secret weapon. I discovered its magic years ago when making this cake for my sisters birthday. She claimed it was better than any coffee shop dessert shed ever had which is high praise coming from a serious coffee enthusiast.

Serving Suggestions

This cake reaches its peak deliciousness when served slightly warm with an extra drizzle of caramel sauce on top. I recommend reheating individual slices for about 15 seconds in the microwave if serving from the refrigerator. The warmth activates the gooey caramel pockets creating that irresistible melt in your mouth experience everyone loves.

Storage Tips

Store this cake covered at room temperature for up to two days maintaining its perfect texture. For longer storage refrigerate for up to a week but always bring to room temperature before serving. The caramel sauce can be made ahead and refrigerated separately in an airtight container for up to two weeks simply rewarm before using.

Customization Options

Feel free to experiment with flavor variations that complement the coffee base. Adding a teaspoon of cinnamon to the cake batter creates a wonderful coffee shop vibe while mixing chopped toasted pecans into the caramel sauce adds delightful texture contrast. For special occasions consider topping with a dollop of coffee whipped cream made by adding a teaspoon of instant espresso powder to your homemade whipped cream.

The Coffee Question

The strength of your brewed coffee significantly impacts the final flavor of this cake. For coffee enthusiasts use a dark roast freshly brewed and slightly stronger than drinking strength. For those who prefer a more subtle coffee note use a medium roast or even half regular and half decaf. The coffee flavor mellows slightly during baking but still provides that wonderful depth that makes this cake special.

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Frequently Asked Questions About the Recipe

→ Can I make this cake ahead of time?

Yes, you can make this cake 1-2 days in advance. Store it in an airtight container at room temperature, but add the caramel sauce just before serving for the best texture and flavor experience.

→ What type of coffee works best in this cake?

Medium to dark roast coffee provides the best flavor. Use freshly brewed coffee that has been cooled to room temperature. For a stronger coffee flavor, you can use espresso instead of regular brewed coffee.

→ Can I substitute the buttermilk?

Yes, you can make a buttermilk substitute by adding 1/2 tablespoon of lemon juice or white vinegar to 1/2 cup of regular milk. Let it sit for 5-10 minutes before using it in the recipe.

→ How do I know when the caramel sauce is thick enough?

The caramel sauce should coat the back of a spoon and leave a clear path when you run your finger through it. It will also thicken more as it cools, so don't worry if it seems slightly thin while hot.

→ Can this cake be frozen?

Yes, the cake portion can be frozen for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil. Thaw at room temperature and add fresh caramel sauce before serving for the best results.

→ What can I serve with this cake?

This cake pairs wonderfully with vanilla ice cream, whipped cream, or a dusting of powdered sugar. For coffee lovers, serving it alongside a shot of espresso or cup of coffee enhances the flavors.