Why You’ll Love This Recipe

I love this cake because it’s a coffee lover’s dream come true. The combination of cocoa, caramel, and coffee gives it a deep, layered flavor that’s both comforting and luxurious. I find it incredibly easy to make with just one bowl for dry ingredients and one for wet. The gooey caramel and optional chocolate chips take it to another level of indulgence. It’s the kind of dessert I bake when I want something impressive but fuss-free—perfect for sharing with friends or savoring with a cup of coffee.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Cake Base
2 cups All-purpose flour Substitute with gluten-free flour blend for a gluten-free option.
1 cup Sugar Adds sweetness and moisture to keep your cake tender.
½ cup Cocoa powder Contributes a rich chocolate flavor.
1 tbsp Baking powder Acts as a leavening agent.
1 ts Baking soda Balances the acidity from the coffee.
½ ts Salt Enhances flavor.

For the Wet Ingredients
1 cup Cooled coffee Feel free to use decaf if sensitive to caffeine.
½ cup Vegetable oil Can be substituted with melted butter.
1 ts Vanilla extract Adds a lovely aroma.

For the Caramel Layer
1 cup Caramel sauce Use either homemade or store-bought.
1 cup Chocolate chips Optional, for additional gooeyness.

Directions

I begin by preheating my oven to 350°F (175°C) and greasing an 8-inch round cake pan. In a large mixing bowl, I whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until everything is well combined.

In a separate bowl, I mix the cooled coffee, vegetable oil, and vanilla extract. Once blended, I pour the wet mixture into the dry ingredients, stirring gently until the batter just comes together. I like to be careful not to overmix so the cake stays tender.

Next, I fold in the caramel sauce and, if I want an extra gooey texture, I add the chocolate chips. I pour the batter into the prepared cake pan and spread it evenly. I bake it for about 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

After baking, I let the cake cool in the pan for 20 minutes before transferring it to a wire rack to finish cooling. Sometimes, I drizzle a little extra caramel on top before serving for an extra indulgent touch.

Servings and Timing

This recipe makes 8 slices and takes about 1 hour and 5 minutes from start to finish. That includes 15 minutes of prep time, 30 minutes of baking, and 20 minutes of cooling. Each slice contains around 350 calories.

Variations

When I want to change things up, I sometimes use espresso instead of regular coffee for a stronger flavor. For a salted caramel twist, I mix a pinch of sea salt into the caramel sauce. I also enjoy swapping chocolate chips for white or dark chocolate chunks, depending on my mood. Occasionally, I top the cooled cake with whipped cream or a light dusting of cocoa powder to make it even more decadent.

Storage/Reheating

I store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days if I want it to last longer. When I reheat a slice, I pop it in the microwave for about 10–15 seconds to bring back that warm, gooey texture. For longer storage, I wrap slices tightly and freeze them for up to a month—just thaw at room temperature before serving.

FAQs

Can I make this cake without coffee?

Yes, I sometimes replace the coffee with warm water or milk, but the coffee really enhances the chocolate flavor.

How do I make homemade caramel sauce?

I melt sugar in a pan until golden, then stir in butter and heavy cream until smooth. It’s simple and adds a fresh caramel taste.

Can I use instant coffee instead of brewed coffee?

Definitely. I dissolve 1 tablespoon of instant coffee granules in 1 cup of hot water and let it cool before adding it to the batter.

Can I make this cake vegan?

Yes, I use plant-based milk or coffee, vegan caramel sauce, and dairy-free chocolate chips for a delicious vegan version.

What’s the best way to keep the cake moist?

I make sure not to overbake it and always store it covered. Adding caramel and oil keeps it beautifully soft.

Can I double the recipe?

Absolutely. I double all ingredients and bake it in a 9×13-inch pan, adjusting the bake time to about 40 minutes.

How do I know when the cake is done?

I check the center with a toothpick—it should come out with a few moist crumbs but not wet batter.

Can I add nuts to the batter?

Yes, chopped pecans or walnuts add a lovely crunch and pair beautifully with caramel.

Can I turn this into cupcakes?

I often do. I bake the batter in muffin tins for about 18–20 minutes for gooey caramel cupcakes.

What can I serve with this cake?

I love serving it with vanilla ice cream, a drizzle of caramel sauce, or a dollop of whipped cream for extra indulgence.

Conclusion

This Gooey Coffee Caramel Cake is pure indulgence in every bite. I love how the deep coffee notes and luscious caramel create a dessert that’s both rich and comforting. It’s simple enough for a casual bake yet special enough for celebrations. Whenever I crave something sweet and soothing, this cake never disappoints—it’s truly a slice of homemade bliss.