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Sweet and sticky, this coffee caramel cake brings together the deep taste of coffee and melty, buttery caramel in a way that's just downright crave-worthy. The sponge soaks up all that caramel sauce for a dreamy soft bite you'll want another forkful of right away.
The first time I whipped this up was for my sister's birthday after she begged for something loaded with coffee. The smile on her face after one forkful meant it instantly became a go-to for family gatherings.
Dreamy Ingredients
- Heavy cream: Gives the caramel a lush, creamy feel
- Brown sugar: Brings a molasses kick to the caramel sauce
- Vanilla extract: Rounds out the tastes in both the base and the sauce
- Brewed coffee: Packs a real coffee punch—no shortcut flavorings here
- Granulated sugar: Brightens the whole cake and hems in bitter coffee edges
- Buttermilk: Adds a little tang and makes the crumb extra soft
- All purpose flour: Keeps things just right—light, never heavy
Easy-To-Follow Steps
- Make Your Caramel:
- Toss brown sugar, butter, and heavy cream in a saucepan. Heat on medium, stirring like crazy for 3-4 minutes till it thickens up. It might bubble a lot—don't stress, that's how it should be.
- Bake It:
- Pour your batter into the lined pan. Slide it into the oven for 25-30 minutes. At the 25-minute mark, poke with a toothpick; you're looking for set edges and a soft middle.
- Bring The Batter Together:
- Sift your dry stuff into the wet mix a bit at a time, mixing gently. Don't overdo it or your cake might get rubbery.
- Add The Liquids:
- Pour in that cooled-down coffee, buttermilk, and vanilla to the butter and egg, stirring till it's smooth. Make sure your coffee's at room temp so nothing splits.
- Cream Things Up:
- Beat the egg and already-soft butter until it looks pale and extra fluffy. This step only takes about 2-3 minutes but makes all the difference in texture.
- Work With Dry Ingredients:
- Mix up flour, granulated sugar, baking powder, baking soda, and salt so there aren't any lumps. These need to be spread out evenly for a proper rise.
- Get Set Up:
- Heat up your oven to 350°F and put parchment in your cake pan, leaving flaps on the side for easy lift-out. Makes cleanup and serving way simpler!
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When I make this, I picture lazy Sundays at my grandma's, coffee brewing nonstop, and something sweet on standby. The combo of coffee and caramel makes everyone gather in the kitchen, ready to grab a fork and hang out.
Coffee Gamechanger
Going with fresh-brewed coffee—not instant—makes the difference. If you're after a bolder kick, swap regular coffee for espresso or a cold brew concentrate. The coffee not only adds flavor but brings out any dark chocolate vibes from the caramel too.
Make Ahead Wonder
The longer this cake sits, the better it tastes since all the flavors blend together. You can bake it the day before and keep it covered on the counter. Warm up the caramel sauce to pour over right before you serve. If you need to keep it a while longer, store in the fridge for five days—just let it sit at room temp before digging in for the best texture.
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How To Serve It
This cake is awesome on its own, but it's next level if you dish it up warm with a scoop of vanilla ice cream or dollop some whipped cream on top. Hardcore coffee fans can partner it with an espresso shot. A little sprinkle of cocoa powder or coffee just before serving adds a nice fancy touch.
Frequently Asked Questions
- → What’s an easy way to keep it soft inside?
Don’t let it stay in the oven too long. Once a toothpick poked in the middle comes out pretty clean, it’s done. Buttermilk and coffee mixed in also help it stay moist.
- → Could I swap in a ready-made caramel sauce?
You sure can if you’re in a rush. Still, if you make caramel yourself, the taste is way more awesome and fresh.
- → Is there an easy fix if I’m out of buttermilk?
Yup! Try mixing 1 tablespoon lemon juice or vinegar into half a cup of milk. Wait a few minutes. That’ll work just fine instead.
- → What’s the best way to keep leftovers fresh?
Pop the cake in something airtight. It’ll stay good on the counter for a couple days or chill in the fridge for a week. Warm up pieces to get that melty texture again.
- → Is it cool to bake this ahead for tomorrow?
Absolutely, make it a day before. Keep it wrapped tight, but save the caramel and drizzle for later, adding them right before you dig in.