. gooey coffee caramel cake – esrecipes

gooey coffee caramel cake

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I still remember the first time I tasted a cake like this. It was at a little café in Rome, tucked away on a cobblestone street. Rain was drizzling, the aroma of espresso hung in the air, and this… this cake arrived. It was dense, rich, intensely flavorful, and gloriously gooey. Each bite was a warm hug. It sparked an obsession, and after years of tinkering, I’m thrilled to share my version with you: the gooey coffee caramel cake. Get ready for a dessert experience unlike any other.

Why You’ll Absolutely Adore This Recipe

This isn’t your average cake. It’s a symphony of textures and flavors. Here’s what makes this gooey coffee caramel cake so special:

  • Intense Coffee Flavor: Robust and aromatic, it’s not just a hint of coffee; it’s a starring ingredient.
  • Ridiculously Gooey Caramel: We’re not talking a simple glaze. This is a deeply decadent, molten caramel center that oozes with every forkful. Seriously, oozes.
  • Moist and Dense Cake: The cake itself is incredibly moist and holds its shape beautifully while still possessing that irresistible dense texture.
  • Surprisingly Easy to Make: Despite its luxurious appearance and taste, this recipe is actually quite straightforward. I’ve broken it down into clear, easy-to-follow steps.
  • Impressive Presentation: This cake looks stunning. It’s perfect for special occasions or just to treat yourself (because you deserve it!).

The Ingredient Lineup

Let’s gather our delicious ingredients. I’ve listed both measurements in US customary and metric for your convenience.

For the Coffee Cake:

  • 1 ¾ cups (210g) All-Purpose Flour
  • ¾ cup (60g) Unsweetened Cocoa Powder (Dutch-processed recommended for a darker flavor)
  • 1 ½ tsp Baking Powder
  • 1 ½ tsp Baking Soda
  • 1 tsp Salt
  • ¾ cup (150g) Granulated Sugar
  • ¾ cup (180ml) Packed Light Brown Sugar
  • ½ cup (120ml) Vegetable Oil
  • 1 cup (240ml) Strong Brewed Coffee, cooled (or 1 tsp espresso powder dissolved in 1 cup hot water)
  • 2 Large Eggs
  • 1 tsp Vanilla Extract
  • ½ cup (120ml) Buttermilk (or ½ cup milk + 1 tbsp lemon juice, let sit for 5 minutes)

For the Gooey Caramel Center:

  • 1 cup (200g) Granulated Sugar
  • ¼ cup (60ml) Water
  • ½ cup (120ml) Heavy Cream, warmed
  • 2 tbsp Unsalted Butter, cut into cubes
  • ½ tsp Vanilla Extract
  • ¼ tsp Salt

Baking Your Dream: Step-by-Step Instructions

Now for the fun part! Let’s get baking.

1. Preheat and Prep:

  • Preheat your oven to 350°F (175°C).
  • Grease and flour a 9-inch round cake pan. Alternatively, line the bottom with parchment paper for easy release.

2. Whisk the Dry Ingredients:

  • In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Make sure everything is well combined.

3. Cream the Wet Ingredients:

  • In another large bowl, cream together the granulated sugar and brown sugar.
  • Add the vegetable oil, cooled coffee, eggs, and vanilla extract. Beat until well combined and smooth.

4. Combine Wet and Dry (Carefully!):

  • Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Don’t overmix! A few streaks of flour are okay.
  • Stir in the buttermilk until the batter is smooth and relatively thin. This is normal for this cake!

5. Make the Gooey Caramel:

  • In a medium saucepan over medium heat, combine the granulated sugar and water.
  • Do not stir! Let the sugar dissolve and begin to caramelize. It will bubble and turn a golden amber color. This takes about 5-7 minutes.
  • Once the caramel is a rich amber, carefully pour in the warmed heavy cream (it will bubble vigorously – stand back!).
  • Stir in the butter, vanilla extract, and salt until the butter is melted and the caramel is smooth. Remove from heat.

6. Assemble and Bake:

  • Pour half of the cake batter into the prepared cake pan.
  • Carefully pour the warm caramel evenly over the batter.
  • Gently pour the remaining cake batter over the caramel layer.
  • Bake for 45-55 minutes, or until a toothpick inserted into the center comes out with moist crumbs (a few caramel streaks are fine!).
  • Let the cake cool in the pan for 15-20 minutes before inverting it onto a wire rack to cool completely.

Tips, Variations & Serving Suggestions

Let’s elevate your gooey coffee caramel cake even further!

  • Coffee Boost: For an even stronger coffee flavor, add 1-2 tablespoons of instant espresso powder directly to the batter.
  • Chocolate Chips: Fold in ½ cup of chocolate chips (dark or milk, your preference!) to the batter for added decadence.
  • Salted Caramel: Sprinkle the finished cake with flaky sea salt for a delightful salty-sweet contrast.
  • Espresso Pairing: This cake pairs beautifully with a strong cup of espresso or a cappuccino.
  • Ice Cream Delight: Serve a warm slice with a scoop of vanilla or coffee ice cream. It’s heavenly!
  • Storage: Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Troubleshooting:

  • Cake is too dry: Make sure you’re measuring your flour correctly (spoon and level method is best!). You may also have overbaked it.
  • Caramel is too hard: The caramel may have cooked too long. Next time, monitor the color closely, removing it from the heat when it’s a rich amber.

Nutritional Information (Approximate, per slice – assuming 12 slices)

  • Calories: 450-550
  • Fat: 25-35g
  • Protein: 5-7g
  • Carbohydrates: 50-60g

Please note: these are estimates and will vary depending on specific ingredients used.

Don’t be intimidated by the caramel! It’s easier than it looks, and the results are absolutely worth it. So, grab your ingredients, preheat your oven, and prepare to experience the ultimate gooey coffee caramel cake. I promise, your taste buds will thank you. Happy baking!

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