Description

A rich, gooey coffee caramel cake that blends the deep flavors of coffee and chocolate with the sweet warmth of caramel. This indulgent yet easy-to-make dessert is perfect for cozy afternoons or special celebrations, offering moist texture and irresistible flavor in every bite.

Ingredients

2 cups all-purpose flour (or gluten-free flour blend)

1 cup sugar

1/2 cup cocoa powder

1 tbsp baking powder

1 tsp baking soda

1/2 tsp salt

1 cup cooled coffee (regular or decaf)

1/2 cup vegetable oil (or melted butter)

1 tsp vanilla extract

1 cup caramel sauce (homemade or store-bought)

1 cup chocolate chips (optional)

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Instructions

Preheat oven to 350°F (175°C) and grease an 8-inch round cake pan.
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
In another bowl, mix cooled coffee, vegetable oil, and vanilla extract.
Pour wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
Fold in the caramel sauce and chocolate chips if using, then pour the batter into the prepared pan.
Bake for about 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Allow the cake to cool in the pan for 20 minutes before transferring it to a wire rack to cool completely.
Drizzle extra caramel sauce on top before serving for added indulgence.

Notes

Use espresso instead of regular coffee for a stronger flavor.

Add a pinch of sea salt to the caramel for a salted caramel twist.

Swap chocolate chips for dark or white chocolate chunks as desired.

Top with whipped cream or cocoa powder for an extra decadent finish.

Store at room temperature for up to 3 days or refrigerate for up to 5 days.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 32g
Sodium: 210mg
Fat: 15g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 3g
Protein: 5g
Cholesterol: 0mg