Sumptuous Coffee Caramel Delight

This Sticky Coffee Caramel Cake brings together rich coffee flavors and sweet caramel in every bite, making an incredibly moist treat that'll win over coffee fans and anyone with a sweet tooth.

I whipped up this cake for my coffee-obsessed friend's birthday celebration. When she took that first taste, I saw her face light up with joy, and it's now become my go-to dessert whenever I'm hosting friends who love coffee.

What You'll Need

• All purpose flour: Gives your cake the right structure while keeping it soft
• Granulated sugar: Works with the coffee's bitterness to create the perfect taste
• Brewed coffee: Adds genuine flavor throughout; always go with freshly made for best taste
• Buttermilk: Makes the cake super moist and keeps it that way for several days
• Brown sugar: Creates that wonderful color and taste in your caramel; try dark brown for more intensity
• Heavy cream: Brings a smooth, velvety feeling to the caramel that truly enhances everything

Easy Preparation Steps

Get Your Oven Ready:

Turn your oven to 350°F and get a 9×9 inch pan ready. Butter and flour work fine for prep, but nothing beats parchment paper if you've got some handy. Let it hang over the sides a bit for easy cake removal later.

Combine Dry Stuff:

Mix your flour, sugar, baking powder, baking soda, and salt really well. Taking time with this step means no flour clumps and even rising. Don't rush this part for the best cake texture.

Work The Butter:

Beat your softened butter with the egg until it looks lighter and gets fluffy. You'll need about 2-3 minutes with your mixer. This puts air into your mixture so your cake rises nicely while baking.

Put In Wet Items:

Add your cooled coffee, buttermilk, and vanilla. Stir until everything's mixed together. Make sure the coffee isn't hot or it'll mess with your buttermilk and egg. Don't worry if things look a bit separated - that's totally normal.

Mix Everything Together:

Slowly add your dry mix to the wet mix, stirring just enough to make it smooth. Don't go overboard with mixing or your cake will get tough. Stop as soon as you can't see any dry flour anymore.

Get It In The Oven:

Pour your batter into your pan and smooth the top. Bake for about 25-30 minutes, but check at 25 by sticking a toothpick in the middle. You want a few moist crumbs on it for that gooey goodness.

Make Your Caramel:

While your cake cools down, mix brown sugar, butter, and heavy cream in a pot over medium heat. Keep stirring so nothing burns and let it bubble gently for 3-4 minutes until it coats a spoon. It'll get thicker as it cools down.

Final Touches:

After your cake has cooled completely, pour the warm caramel on top so it soaks in a bit. For a coffee drizzle, mix some brewed coffee with powdered sugar until smooth and zigzag it over the top to make it look fancy.

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I once accidentally poured espresso instead of regular coffee into this cake batter. My caffeine-crazy brother tried it and called it the best cake he'd ever eaten. Sometimes kitchen mix-ups turn into the tastiest surprises.

Keeping It Fresh

This cake stays super moist in an airtight container on your counter for up to three days. If you want it to last longer, stick it in the fridge for up to a week, but let it warm up before eating for the best texture. You can even wrap single slices in plastic wrap and foil to freeze for up to three months. Just let them thaw in the fridge overnight and warm them up a bit before serving.

Coffee Flavor Options

Try different types of coffee to change up the taste. Dark roast gives you a stronger, almost smoky flavor, while medium roast makes it sweeter and more balanced. For something extra special, use fresh espresso or watered-down cold brew concentrate. You can swap some of the coffee with coffee liqueur if you want a grown-up version with more complex flavors.

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Ways To Serve It

This cake tastes amazing when it's a little warm with some vanilla ice cream that melts into the caramel sauce. True coffee lovers might enjoy it with a small espresso on the side. When you have guests over, cut it into small squares and put them on a nice plate with some fresh berries and extra warm caramel sauce that people can add themselves.

Common Questions

→ What's the secret to keeping my cake juicy?

The combo of buttermilk and fresh coffee adds moisture while boosting flavor. Don't mix your batter too much if you want to keep that soft texture.

→ Is it okay to use caramel sauce from the store?

You can definitely do that, but making your own sauce gives you a deeper flavor and lets you adjust how sweet and thick you want it.

→ What kind of baking pan works best?

Go for a 9×9-inch pan to make sure it cooks evenly. Don't forget to grease it or use parchment paper so the cake comes out easily.

→ How do I save any cake that's left over?

Pop it in a sealed container and leave it out for up to 2 days, or stick it in the fridge if you want it to last longer.

→ Can I swap out the coffee for something else?

Sure, you can use decaf coffee or just milk instead, but you won't get that same coffee taste if you go with milk.