We’ve always been captivated by the irresistible duo of coffee and caramel, a match that turns simple baking into pure indulgence. Our Coffee and Caramel Cake recipe captures that magic in every moist, flavorful bite, blending rich espresso notes with gooey caramel swirls for a dessert that’s both comforting and sophisticated.
If you’re a coffee enthusiast or just craving a showstopper treat, this cake is our go-to favorite. It’s simple to whip up yet delivers wow-factor results that will have everyone asking for seconds.
Ingredients
We love crafting our Coffee and Caramel Cake with a curated selection of ingredients that blend rich coffee notes and gooey caramel flavors for a decadent treat. Below, we list them in the order they are typically used, with prep specifics for accuracy and ease.
Cake Base Ingredients
- 2 cups all-purpose flour: Sifted to ensure a light texture.
- 1 cup granulated sugar: For sweetness that balances the coffee’s bitterness.
- 1/2 cup unsalted butter: Softened at room temperature to cream easily with sugar.
- 3 large eggs: At room temperature for better incorporation and rise.
- 1 teaspoon baking powder: Fresh to help the cake rise evenly.
- 1/2 teaspoon baking soda: To react with acidic elements for a tender crumb.
- 1/4 teaspoon salt: To enhance overall flavors without overpowering.
Coffee Infusion Ingredients
- 1/2 cup strong brewed coffee: Cooled to room temperature for adding moisture and depth.
- 1 tablespoon instant espresso powder: Dissolved in a splash of hot water for an intense coffee hit.
Caramel Elements
- 1 cup caramel sauce: Store-bought or homemade, warmed slightly for easy swirling into the batter.
- 1/2 cup brown sugar: Packed to provide a caramel-like richness and moisture.
Finishing Touches
- 1 teaspoon vanilla extract: Pure for authentic flavor that complements the coffee.
- 1/2 cup whole milk: At room temperature to adjust batter consistency as needed.
These ingredients come together to deliver the aromatic allure of fresh coffee intertwined with the velvety smoothness of caramel, making our Coffee and Caramel Cake a must-try for coffee enthusiasts.
Equipment Needed
To bring our Coffee and Caramel Cake together seamlessly after gathering the ingredients, we rely on essential tools that make baking straightforward and efficient. Let’s outline the key equipment, ensuring each item is chosen for its role in creating a moist, flavorful cake with the aromatic blend of coffee and caramel.
- Mixing bowls (medium and large): We use these to combine dry ingredients like flour and baking powder with wet ones such as eggs and brewed coffee, preventing any lumps for a smooth batter.
- Electric mixer or stand mixer: This tool helps us whip the batter to perfection, incorporating air for a light, fluffy texture that enhances the coffee’s rich aroma.
- Measuring cups and spoons: Accurate measurements are crucial for our recipe, so these ensure precise quantities of ingredients like sugar and vanilla extract to balance the caramel sweetness.
- 9-inch round cake pans (two): We bake the cake layers in these for even cooking, allowing the espresso-infused batter to rise uniformly and develop its signature moist crumb.
- Spatula or rubber scraper: Ideal for folding in elements like caramel sauce without deflating the mixture, helping us maintain the cake’s velvety consistency.
- Cooling rack: After baking, we place the cakes here to cool evenly, preserving the caramel’s gooey appeal and preventing sogginess.
- Oven thermometer: We recommend this for monitoring exact temperatures, as our Coffee and Caramel Cake bakes best at 350°F to highlight the coffee’s bold flavors without over-browning.
- Saucepan: Essential for preparing or warming caramel elements, ensuring a smooth, glossy finish that complements the coffee notes in every bite.
Instructions
Now that we have gathered our ingredients and essential equipment, we guide you through creating our irresistible Coffee and Caramel Cake with precise, easy-to-follow steps that ensure a moist, flavorful result every time.
Prepare the Ingredients
Before we begin mixing, it’s crucial to measure and prep our ingredients accurately to achieve the perfect balance of coffee’s bold aroma and caramel’s sweet richness. Start by brewing 1 cup of strong coffee and letting it cool to room temperature—this enhances the coffee flavor that defines our cake. In a medium bowl, sift together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt to remove any lumps and ensure even distribution.
Next, in a separate large bowl, cream 1 cup of unsalted butter (softened) with 1 cup of granulated sugar and 1/2 cup of brown sugar until light and fluffy—this step builds the cake’s tender texture. Crack 2 large eggs and beat them lightly in a small bowl, then measure out 1 teaspoon of instant espresso powder dissolved in 2 tablespoons of whole milk for an extra caffeine kick. Finally, have 1 teaspoon of vanilla extract and 1/2 cup of prepared caramel sauce ready at hand for seamless integration.
Make the Coffee Cake Batter
With our ingredients prepped, we now combine them to form a smooth, aromatic batter that captures the essence of fresh coffee intertwined with caramel’s velvety notes. In the large bowl with the creamed butter and sugars, add the beaten eggs one at a time, mixing on medium speed with an electric mixer until fully incorporated for a light, airy base.
In another bowl, whisk together the cooled brewed coffee, dissolved espresso powder, vanilla extract, and remaining whole milk until well blended—this infuses the liquid mixture with robust coffee flavors. Gradually add the dry ingredients from the medium bowl to the wet mixture, stirring gently with a spatula to avoid overmixing and keep the batter tender. Fold in the caramel sauce last, swirling it through for pockets of gooey sweetness that will make each bite decadent. The final batter should be smooth and glossy, with the enticing scent of coffee wafting up as you work.
Bake the Cake
Preheat your oven to 350°F to ensure even baking, then grease and flour two 9-inch round cake pans for easy release and a golden crust. Pour the batter evenly between the pans, using a spatula to smooth the tops—this promotes uniform rising and a professional finish.
Place the pans in the center of the oven and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean—the cake should spring back when lightly pressed, signaling it’s perfectly done. For reference, here’s a quick guide to baking times based on common variables:
| Factor | Recommended Time | Key Indicator |
|---|---|---|
| Oven Temperature | 350°F | Even heat distribution |
| Pan Size | 9-inch rounds | 25-30 minutes |
| Altitude (Above 3000 ft) | Add 5 minutes | Check doneness early |
Once baked, remove the pans from the oven and let the cakes cool on a wire rack for 10 minutes before turning them out—this prevents sogginess and allows the coffee and caramel flavors to settle.
Prepare the Caramel Sauce
If using store-bought caramel sauce, simply warm 1 cup in a saucepan over low heat for 2-3 minutes to make it pourable and enhance its glossy sheen. For a homemade version that elevates our Coffee and Caramel Cake, we start by melting 1 cup of granulated sugar in a saucepan over medium heat, stirring constantly until it turns a deep amber color—this creates a rich, nutty base.
Once the sugar is melted, carefully stir in 1/2 cup of heavy cream (warmed slightly to prevent seizing), 2 tablespoons of unsalted butter, and 1 teaspoon of vanilla extract, cooking for another 2 minutes until smooth and thickened. The sauce should have a luscious, golden hue with a warm, buttery aroma that complements the cake’s coffee notes perfectly—remove from heat and let it cool slightly for easier handling.
Assemble and Decorate
After the cakes have cooled completely on the wire rack, we layer them to build a stunning, multi-tiered Coffee and Caramel Cake that showcases its indulgent flavors. Place one cake layer on a serving plate and spread 1/2 cup of the prepared caramel sauce evenly over the top, allowing it to drip slightly for a dramatic effect.
Stack the second layer on top and frost the entire cake with 1 cup of whipped cream or buttercream frosting if desired, then drizzle the remaining caramel sauce over the surface for a glossy finish that highlights the coffee undertones. For added flair, sprinkle 1/4 cup of crushed coffee beans or chocolate shavings around the edges—this final touch creates a visually appealing dessert with the irresistible scent of caramel and coffee that will impress any gathering.
Make-Ahead Instructions
One of the beauties of our Coffee and Caramel Cake is its flexibility for busy schedules. We often prepare components in advance to save time while preserving the cake’s rich coffee aroma and velvety caramel smoothness. Below, we outline step-by-step instructions for making ahead, storing, and assembling to ensure your dessert remains fresh and flavorful.
Preparing the Cake Layers Ahead
To get a head start, bake the cake layers up to 2 days in advance. Follow our earlier steps for mixing the batter with strong brewed coffee and folding in the caramel sauce, then bake as directed. Once cooled completely on the rack, wrap each layer tightly in plastic wrap and place them in an airtight container. This prevents the coffee-infused layers from drying out or absorbing odors from the fridge.
Making the Caramel Sauce in Advance
Our Coffee and Caramel Cake shines with its homemade caramel, which you can prepare up to 1 week ahead. Use a saucepan to cook the brown sugar, butter, and vanilla extract until it reaches a glossy, golden hue. After cooling, transfer the sauce to a sealed jar or container and refrigerate it. When ready to use, gently warm it in a saucepan over low heat, stirring until it regains its pourable consistency and releases that irresistible caramel scent.
Storing Frosting and Other Elements
If your recipe includes frosting—such as a coffee-infused buttercream—whip it up to 3 days ahead. Store it in an airtight container in the refrigerator to maintain its light, fluffy texture. For additional toppings like crushed coffee beans or chocolate shavings, prepare them the day before and keep them in a cool, dry place. Here’s a quick overview of storage guidelines in the table below for optimal freshness:
| Component | Make-Ahead Time | Storage Method | Key Tips for Quality |
|---|---|---|---|
| Cake Layers | Up to 2 days | Wrap in plastic and refrigerate | Thaw at room temperature for 30 minutes before assembling to retain moisture. |
| Caramel Sauce | Up to 1 week | Seal in a jar and refrigerate | Warm slowly to avoid separation and enhance the caramel’s smooth, buttery flavor. |
| Frosting | Up to 3 days | Airtight container in fridge | Let it soften at room temperature for 15 minutes before spreading for even coverage. |
| Toppings (e.g., beans) | Up to 1 day | Cool, dry container | Use fresh to preserve crunch and amplify the coffee notes in the final presentation. |
Assembling the Cake Later
When it’s time to assemble, remove the components from storage and let them come to room temperature for about 30 minutes. This ensures the Coffee and Caramel Cake layers are easy to handle and the caramel integrates seamlessly. Layer the cakes as per our instructions, applying the warmed caramel sauce and frosting for that perfect, indulgent finish. In our experience, this approach keeps the cake’s espresso depth and caramel sweetness intact, making it ideal for gatherings without last-minute stress.
Conclusion
We’ve loved guiding you through this Coffee and Caramel Cake adventure, where every bite brings warmth and delight. It’s a recipe that’s easy to master yet always impresses, perfect for sharing with friends or savoring alone.
Remember, baking’s all about the joy it brings, so don’t hesitate to tweak it and make it your own. We’re confident you’ll create something truly special that keeps everyone coming back for more.
Frequently Asked Questions
What ingredients are needed for the Coffee and Caramel Cake?
The key ingredients include all-purpose flour, granulated sugar, unsalted butter, eggs, baking powder, baking soda, salt, strong brewed coffee, instant espresso powder, caramel sauce, brown sugar, vanilla extract, and whole milk. These combine to create a rich, flavorful cake with coffee’s aroma and caramel’s smoothness, perfect for coffee lovers.
What equipment is required to make this cake?
You’ll need medium and large mixing bowls, an electric or stand mixer, measuring cups and spoons, two 9-inch round cake pans, a spatula, a cooling rack, an oven thermometer set to 350°F, and a saucepan for caramel. These tools ensure even baking and precise preparation for a professional result.
How do I prepare and bake the Coffee and Caramel Cake?
Start by measuring and prepping ingredients. Cream butter and sugars, mix in wet ingredients like coffee and eggs, then fold in caramel sauce. Pour batter into greased 9-inch pans and bake at 350°F for about 25-30 minutes, or until a toothpick comes out clean. Let cool on a rack before assembling.
Can I make the Coffee and Caramel Cake ahead of time?
Yes, prepare cake layers, caramel sauce, and frosting in advance. Bake layers up to 2 days ahead and store wrapped in the fridge. Make sauce and frosting a day prior. Assemble when ready for the best freshness, reducing stress for events or busy days.
How should I store the Coffee and Caramel Cake?
Store assembled cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days to maintain moisture. For longer storage, freeze unfrosted layers for up to 3 months; thaw before frosting. Always cover to prevent drying out.
What tips can help me bake the perfect Coffee and Caramel Cake?
Use fresh, strong coffee for bold flavor, and ensure ingredients are at room temperature for a smooth batter. Don’t overmix to keep the cake light. Check doneness with a toothpick, and let layers cool fully before frosting. For extra flair, add crushed coffee beans as a topping.