Gooey Coffee Caramel Cake
A rich and moist cake bursting with bold espresso flavor and sweet caramel swirls. Perfect for coffee lovers and dessert enthusiasts alike.
Ingredients
- 1 cup unsalted butter softened
- 1 cup dark brown sugar
- 3 large eggs
- 1/2 cup strong brewed espresso cooled
- 1/2 cup sour cream or Greek yogurt
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 3/4 cup caramel sauce divided
Instructions
- Preheat oven to 350°F (175°C); grease and line a 9-inch baking pan.
- Cream butter and brown sugar until fluffy.
- Beat in eggs one at a time, then add espresso, sour cream, and vanilla.
- In a separate bowl, combine flour, baking soda, baking powder, and salt.
- Gradually mix dry into wet ingredients.
- Pour half the batter into the pan, spread half the caramel, then add the remaining batter.
- Bake 40–45 minutes. Drizzle remaining caramel on top before serving.
Notes
- Substitute sour cream with full-fat yogurt or buttermilk.
- For added texture, mix in chopped walnuts or chocolate chips.
- Serve warm or chilled, with ice cream or whipped cream.
- Cake freezes well for up to 2 months.