Gooey Coffee Caramel Cake: A Buttery, Caffeinated Indulgence You’ll Crave

There’s a kind of joy that only certain bakes bring—the kind that fills your kitchen with buttery warmth, wafts of slow-simmered caramel, and the unmistakable comfort of brewed coffee. This Gooey Coffee Caramel Cake is exactly that kind of joy. I’m truly grateful to be able to share this one with you because it’s a recipe that’s both indulgent and easy, rich with flavor but forgiving in method. It’s the kind of cake that disappears before it’s cooled.

Gooey Coffee Caramel Cake is for those cozy days when you want a dessert that’s a little over-the-top in the best way. Right after the first bite, you’ll understand why it’s one of my favorites—it’s dense yet tender, dripping with silky caramel, and infused with a mellow coffee flavor that feels just fancy enough without trying too hard. Anything but boring!!

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What Is Gooey Coffee Caramel Cake?

This cake is a hybrid of a few beloved desserts: the moist structure of a sour cream coffee cake, the sticky satisfaction of a poke cake, and the richness of a caramel-drizzled sponge. But here’s the twist—it’s not just sweet. Thanks to a good dose of instant coffee, this cake has a deep, earthy balance that plays beautifully with the caramel’s sweetness.

After baking, the still-warm cake gets poked all over and drenched in a homemade caramel sauce. The result? A dessert that’s unapologetically gooey, fork-tender, and perfect for serving warm. You don’t even need frosting!

Why You’ll Love This Gooey Coffee Caramel Cake

• Comforting and familiar flavors – Caramel and coffee are an iconic pair.
• Super moist texture – The sour cream and caramel ensure a soft, dense crumb.
• Great for beginners – No piping, layering, or fancy decorating needed.
• Flexible for occasions – Works as a dessert, a coffee break snack, or a brunch treat.
• Gets better over time – This cake actually tastes even more amazing the next day.

What Does This Cake Taste Like?

It’s like eating a caramel latte in cake form. The sponge is fluffy but substantial, with just the right hint of coffee—not overpowering, but present. The brown sugar in the batter adds a caramel undertone even before the sauce comes in. And oh, the caramel! It sinks into the holes you poke in the cake, turning the entire thing into a sticky, sweet, gently caffeinated dream. Think rich, buttery warmth with a coffee kick that lingers on your palate. It’s balanced. It’s indulgent. It’s utterly craveable.

Healthier Benefits of This Cake? You Bet.

Okay, this isn’t a “diet cake” by any means, but there are some surprisingly wholesome notes here:

• Coffee contains antioxidants—a little energy boost in every bite.
• No frosting needed—a win if you’re cutting back on refined toppings.
• Portion-friendly—satisfying without needing a huge slice.
• Homemade caramel avoids artificial flavors and preservatives.

Plus, mentally? Comfort food does wonders for the soul. And this one delivers big time.

Ingredients

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup light brown sugar, packed
• ½ cup granulated sugar
• 3 large eggs, at room temperature
• 1 tsp vanilla extract
• 1 tbsp instant coffee granules (dissolved in 2 tbsp hot water)
• 1½ cups all-purpose flour
• 1½ tsp baking powder
• ½ tsp salt
• ½ cup sour cream

For the Caramel Sauce:

• 1 cup granulated sugar
• 6 tbsp unsalted butter, cubed
• ½ cup heavy cream (warm)
• Pinch of sea salt (optional, but highly recommended)

Tools You’ll Need

• Stand or hand mixer
• 2 mixing bowls
• Rubber spatula
• Measuring cups and spoons
• 9×9-inch baking pan (or 8×8 for thicker slices)
• Saucepan for caramel
• Toothpick or skewer for poking
• Wire rack for cooling

Ingredient Additions and Substitutions

Make it your own! Here are a few simple swaps and upgrades:

• No sour cream? Use Greek yogurt or buttermilk.
• Add-ins: Chopped toasted pecans or walnuts are delicious stirred into the batter.
• Chocolate lovers: Fold in dark chocolate chips or drizzle melted chocolate on top.
• For a boozy twist: Add 1 tbsp of Kahlua or Irish cream to the caramel.
• Need it decaf? Use decaffeinated instant coffee granules for the same flavor without the buzz.

Step-by-Step Instructions

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease your baking pan with butter or non-stick spray, or line it with parchment paper for easy removal.

Step 2: Cream Butter and Sugars

In a large bowl, cream together the softened butter, brown sugar, and white sugar until light and fluffy. This takes about 2–3 minutes with an electric mixer on medium speed.

Step 3: Add Wet Ingredients

Beat in the eggs one at a time, scraping the sides of the bowl in between. Add the vanilla and the dissolved coffee, and mix until fully combined.

Step 4: Mix Dry Ingredients

In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Start and end with the dry ingredients. Mix just until no flour streaks remain.

Step 5: Bake

Pour the batter into your prepared pan and smooth out the top. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Step 6: Make the Caramel Sauce

While the cake is baking, start your caramel. In a medium saucepan over medium heat, pour in the sugar and allow it to melt—stir constantly with a wooden spoon or heatproof spatula. Once melted and golden brown, add the butter and stir until incorporated. Then slowly whisk in the warm cream (watch for bubbling!). Remove from heat and stir in sea salt, if using.

Step 7: Poke and Pour

Let the cake cool for 10–15 minutes. Using a skewer or fork, poke holes all over the surface of the cake. Slowly pour the warm caramel sauce over the top, letting it sink into the holes and soak the sponge.

Step 8: Cool and Serve

Let the cake rest for at least 20 more minutes before slicing—longer if you want cleaner cuts. Serve warm or at room temperature. And trust me… warm with ice cream? Unreal.

What to Serve with Gooey Coffee Caramel Cake

This cake is a showstopper on its own, but here are a few pairings that elevate it to the next level:

• Vanilla ice cream – Classic combo, especially with warm cake.
• Fresh raspberries or strawberries – Adds a tart, juicy contrast.
• Espresso or strong coffee – If you love coffee, double down!
• Salted whipped cream – Just a pinch of sea salt in whipped cream takes this over the top.
• Toasted nuts – Sprinkled on top for texture and crunch.

Tips for Making It Perfect Every Time

• Room temp ingredients = smoother batter – Cold butter or eggs can mess with your texture.
• Don’t overmix – Especially once the flour is in. Stop when it’s just combined.
• Use fresh coffee granules – Old ones lose potency and flavor.
• Make caramel slowly – Don’t rush the sugar melting process or it might seize.
• Let it sit before slicing – 20 minutes makes a big difference for gooey cakes.

How to Store It

• Room temperature: Store covered with foil or plastic wrap for up to 2 days.
• Refrigerator: Lasts up to 5 days in an airtight container.
• Freezer: Slice, wrap individually, and freeze for up to 2 months. Thaw and warm before serving.

Frequently Asked Questions

Can I make this cake ahead of time?

Yes! In fact, it often tastes better on day two as the caramel fully seeps into the sponge. Just reheat slices for 10–15 seconds in the microwave.

Can I use brewed coffee instead of instant granules?

Definitely. Just use 2 tablespoons of very strong brewed coffee and reduce another liquid slightly (sour cream works best).

Is the caramel sauce hard to make?

Not at all. Just take your time and don’t walk away from it—it comes together in about 10 minutes and tastes way better than store-bought.

Can I double this recipe?

Yes! Use a 9×13-inch pan and extend the baking time by 10–15 minutes. Keep an eye on the center.

Conclusion

This Gooey Coffee Caramel Cake is one of those unforgettable bakes—the kind you bring to a potluck and get asked for the recipe before it’s even cooled. It’s soft, rich, and generously drenched in golden caramel that makes every bite a comfort. The coffee adds depth, and the whole thing comes together in under an hour.

I’m kicking myself for not having shot it last time—it was so pretty on the plate! But trust me, your kitchen is about to smell like heaven.

Love this? You might also love:

• Brown Sugar Peach Upside-Down Cake
• Cinnamon Coffee Crumb Cake
• Honey Roasted Peach Tartlets
• Salted Caramel Banana Bread

Let’s Make It a Community Bake!

If you try this recipe, I’d love to hear how it turned out! Leave a comment below, or share your photos on Pinterest and tag me—your creations seriously make my day.

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Nutritional Information (Per Serving – Based on 12 Servings)

• Calories: ~360
• Total Fat: 18g
• Saturated Fat: 11g
• Carbohydrates: 48g
• Sugars: 35g
• Protein: 4g
• Fiber: 0g
• Sodium: 170mg

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