We all crave that perfect pairing of a warm, aromatic coffee cake with our morning brew, and our caramel coffee cake recipe takes it to the next level with its irresistible gooey topping. Drawing from classic baking traditions, this treat combines moist cake layers with rich caramel swirls for a comforting delight.
It’s surprisingly simple to create at home, making it ideal for weekend brunches or cozy gatherings. We’ll guide you through the process so you can enjoy bakery-fresh results every time.
Ingredients
In our Caramel Coffee Cake recipe, we gather high-quality ingredients to create moist layers with rich caramel swirls that complement your morning brew. Below, we list the ingredients in the order they are used, with prep specifics noted for accuracy and ease.
Cake Batter Ingredients
- 2 cups all-purpose flour: Sifted to ensure a light texture.
- 1 cup granulated sugar: Measured for the base sweetness.
- 1 tablespoon baking powder: Leveled for proper rise.
- ½ teaspoon salt: Added to enhance flavors.
- 2 large eggs: Beaten lightly before incorporating.
- 1 cup whole milk: At room temperature for smooth mixing.
- ½ cup unsalted butter: Melted and cooled to avoid curdling.
- ½ cup strong brewed coffee: Cooled to infuse coffee notes.
Caramel Swirl Ingredients
- 1 cup brown sugar: Packed firmly for caramel depth.
- ½ cup unsalted butter: Softened to blend easily.
- 1 teaspoon vanilla extract: Pure variety for authentic flavor.
- Optional: ½ cup chopped pecans: Toasted for added crunch and nuttiness.
This selection ensures our cake delivers comforting, aromatic results perfect for brunches or gatherings.
Equipment Needed
To bring our Caramel Coffee Cake together seamlessly after selecting the ingredients, we rely on a few essential tools. These items ensure precise measurements, even mixing, and perfect baking for that moist texture and rich caramel swirl.
Below, we list the key equipment in the order of use during preparation. Each piece plays a vital role in achieving optimal results.
- Mixing Bowls: Two medium-sized bowls for combining dry ingredients like flour and wet ingredients like eggs and milk. We recommend glass or stainless steel for easy cleaning and temperature control.
- Measuring Cups and Spoons: A set of dry and liquid measuring cups plus spoons for accurate quantities of flour, sugar, and liquids. Precision here guarantees the cake’s tender crumb.
- Electric Mixer or Whisk: A hand-held or stand mixer for beating butter and sugar to creamy perfection, or a sturdy whisk if mixing by hand. This tool helps incorporate air for a light, fluffy batter.
- 9×13 Inch Baking Pan: A rectangular pan greased and floured to hold the batter and create even layers. Opt for non-stick for easy release of the caramel-swirled cake.
- Saucepan: A small to medium saucepan for melting butter and brown sugar to make the caramel swirl. Heat distribution is key for smooth, glossy results.
- Spatula: A rubber or silicone spatula for folding ingredients and swirling caramel into the batter without deflating it.
- Oven: A standard oven preheated to 350°F for even baking. Use an oven thermometer to maintain accuracy and ensure the cake bakes through without over-browning.
- Cooling Rack: A wire rack to let the cake cool evenly after baking, preventing sogginess and preserving the comforting aroma.
| Equipment | Primary Function | Why It’s Essential for Caramel Coffee Cake |
|---|---|---|
| Mixing Bowls | Combining ingredients | Ensures thorough blending for uniform texture |
| Measuring Cups/Spoons | Accurate measuring | Prevents imbalances that could affect moisture |
| Electric Mixer/Whisk | Mixing batter | Achieves the ideal airy consistency |
| 9×13 Inch Baking Pan | Holding and baking batter | Provides the perfect shape for even cooking |
| Saucepan | Preparing caramel | Delivers smooth swirls without burning |
| Spatula | Folding and swirling | Maintains batter integrity for rich layers |
| Oven | Baking the cake | Bakes to golden perfection at precise heat |
| Cooling Rack | Cooling the cake | Allows even cooling to enhance flavor depth |
Instructions
Now that we have gathered our high-quality ingredients and essential equipment, we guide you through the straightforward steps to create a moist, aromatic caramel coffee cake with rich caramel swirls that will delight your senses.
Prep
Before we begin baking, let’s prepare our workspace and ingredients for seamless execution. Follow these steps to ensure everything is set for success:
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan with unsalted butter or non-stick spray to prevent sticking and achieve a golden crust.
- Measure and mix dry ingredients by combining 2 cups of all-purpose flour, 1 tablespoon of baking powder, and ½ teaspoon of salt in a large mixing bowl; whisk until uniformly blended for a light, airy texture.
- Prepare wet ingredients in another bowl by beating 2 large eggs with 1 cup of whole milk and ½ cup of strong brewed coffee; this mixture infuses the cake with a bold, invigorating coffee flavor that complements the caramel.
Make the Caramel
Next, we craft the decadent caramel swirl that adds a gooey, buttery richness to our caramel coffee cake. Use a saucepan for this step to control the heat and achieve a smooth consistency.
- Melt the base by placing ½ cup of unsalted butter and 1 cup of brown sugar in a saucepan over medium heat; stir constantly until the mixture bubbles and turns into a glossy, fragrant syrup that fills the kitchen with sweet aromas.
- Incorporate flavors by adding 1 teaspoon of vanilla extract and ½ cup of optional chopped pecans; cook for an additional 2 minutes until perfectly combined, creating a nutty, caramelized topping that enhances the cake’s comforting taste.
- Remove from heat and let the caramel cool slightly for 5 minutes; this ensures it’s easy to work with and prevents it from sinking too quickly into the batter.
Assemble the Cake
With our components ready, we layer the batter and caramel to build the signature moist layers of our caramel coffee cake. This step is key for that irresistible swirl effect.
- Combine wet and dry mixtures by gradually adding the wet ingredients to the dry ones in the large bowl; use an electric mixer on medium speed for 2 minutes until the batter is smooth and creamy, then fold in ½ cup of melted unsalted butter for extra tenderness.
- Pour half the batter into the prepared baking pan and spread it evenly with a spatula; spoon half of the caramel mixture over the top and gently swirl it using a knife to create visually stunning, flavorful ribbons.
- Add the remaining batter and top with the rest of the caramel; swirl again lightly to ensure even distribution, resulting in a cake that’s moist inside with a crispy, caramel-kissed exterior.
Bake
Finally, we bake our assembled caramel coffee cake to golden perfection, transforming the ingredients into a warm, irresistible treat.
- Place the pan in the preheated oven and bake for 30-35 minutes; check for doneness by inserting a toothpick into the center—it should come out clean or with a few moist crumbs for that ideal tender crumb.
- Monitor the bake to avoid overcooking; the cake will rise beautifully and fill your home with the enticing scent of caramel and coffee, signaling it’s ready to cool on a rack for 10 minutes before serving.
Make-Ahead Instructions
As we guide you through our caramel coffee cake recipe, preparing it in advance can save time and enhance flavors for busy mornings or gatherings. This approach allows the caramel swirl to meld beautifully with the moist cake layers, creating even deeper, comforting aromas and tastes.
Preparing the Batter Ahead
We suggest making the batter up to 24 hours in advance to streamline your baking day. Follow these steps for optimal results:
- Mix the dry ingredients first: In a large mixing bowl, combine the all-purpose flour, baking powder, and salt as outlined in our ingredients section. Cover the bowl tightly with plastic wrap and store it in the refrigerator to keep it fresh.
- Prepare the wet ingredients separately: Whisk together the eggs, whole milk, melted unsalted butter, and strong brewed coffee in another bowl. Transfer this mixture to an airtight container and refrigerate it for up to 24 hours. This prevents any separation and ensures the batter whips up smoothly when you’re ready.
- Make the caramel swirl in advance: Melt the brown sugar and unsalted butter in a saucepan, then stir in the vanilla extract and optional chopped pecans. Let it cool completely, then store it in a sealed jar in the fridge. Pro tip: The caramel will thicken as it chills, making it easier to swirl into the batter later.
Baking and Storing the Full Cake
If you prefer to bake the entire cake ahead, we recommend doing so 1–2 days in advance. This lets the caramel coffee cake settle, amplifying its rich, buttery essence and coffee undertones.
- Assemble and bake as directed: After preparing the batter and caramel, layer them in your greased 9×13 inch baking pan and bake until golden. Allow the cake to cool completely on a rack before proceeding.
- Wrap and store properly: Once cooled, wrap the cake tightly in plastic wrap or aluminum foil. For short-term storage, keep it at room temperature for up to 2 days. For longer hold, refrigerate it in an airtight container for up to 5 days. If freezing, double-wrap it and store for up to 3 months to preserve its moist texture and prevent freezer burn.
Reheating and Serving Tips
To enjoy the cake’s warm, irresistible layers without losing any sensory appeal, follow these reheating guidelines:
- From the refrigerator: Let the cake sit at room temperature for 30 minutes, then warm individual slices in the microwave for 20–30 seconds. This revives the soft crumb and flowing caramel, delivering that fresh-baked aroma.
- From the freezer: Thaw the wrapped cake overnight in the refrigerator, then reheat in a preheated oven at 300°F for 10–15 minutes. We advise avoiding high heat to maintain the cake’s tender structure and prevent the caramel from hardening.
| Storage Method | Duration | Key Tips |
|---|---|---|
| Room Temperature | Up to 2 days | Keep in a cool, dry spot |
| Refrigerator | Up to 5 days | Use airtight container |
| Freezer | Up to 3 months | Double-wrap to avoid odors |
Conclusion
We’ve crafted this caramel coffee cake recipe to bring joy to your baking adventures, and we’re confident it’ll delight your family and friends. It’s more than a simple treat—it’s a comforting ritual that pairs perfectly with your daily routine.
Try it out and let us know how it turns out; we’re excited to hear your stories!
Frequently Asked Questions
What is caramel coffee cake?
Caramel coffee cake is a moist, flavorful dessert that combines layers of coffee-infused batter with rich caramel swirls, perfect for pairing with your morning coffee. It’s easy to bake at home and ideal for brunches or gatherings, offering comforting aromas and a delicious balance of sweetness and coffee notes.
What ingredients are needed for caramel coffee cake?
You’ll need basic pantry staples like all-purpose flour, granulated sugar, baking powder, salt, eggs, whole milk, unsalted butter, and strong brewed coffee for the batter. For the caramel swirl, gather brown sugar, unsalted butter, vanilla extract, and optional chopped pecans. This selection ensures a moist, aromatic cake that’s simple yet indulgent.
What equipment is required to make caramel coffee cake?
Essential tools include mixing bowls, measuring cups and spoons, an electric mixer or whisk, a 9×13 inch baking pan, a saucepan for the caramel, a spatula for folding, an oven for baking, and a cooling rack. Using the right equipment helps achieve precise measurements and even mixing for the best results.
How do I make caramel coffee cake?
Start by preheating your oven and greasing the pan. Mix dry ingredients (flour, sugar, baking powder, salt) in one bowl and wet ones (eggs, milk, butter, coffee) in another, then combine. For the caramel, melt butter and brown sugar, add vanilla and pecans if desired. Layer batter and caramel in the pan, bake at the recommended temperature until golden, and cool before serving.
Can I make caramel coffee cake ahead of time?
Yes, prepare the batter and caramel swirl up to 24 hours in advance and store them in the fridge. You can also bake the full cake ahead, letting flavors develop. For best results, cover and refrigerate for short-term storage or freeze for longer periods, then reheat in the oven for a warm, fresh taste.
How should I store caramel coffee cake?
Store cooled cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days to keep it fresh. For longer storage, freeze slices wrapped in plastic for up to 3 months. Reheat in the oven at 350°F for 10-15 minutes to restore warmth and texture without losing flavor.