Here’s a rich, ultra-moist Gooey Coffee Caramel Cake recipe with layers of coffee flavor and silky caramel. Perfect for gatherings or when you want something indulgent.

☕ Gooey Coffee Caramel Cake

🧁 Ingredients

For the Coffee Cake

2 cups (250g) all-purpose flour
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup (200g) granulated sugar
½ cup (100g) brown sugar
½ cup (115g) unsalted butter, softened
½ cup (120ml) vegetable oil
3 large eggs (room temperature)
1 tbsp instant coffee powder (or espresso powder)
1 cup (240ml) strong brewed coffee (cooled)
½ cup (120ml) whole milk
2 tsp vanilla extract

For the Gooey Caramel Sauce

1 cup (200g) granulated sugar
6 tbsp (85g) unsalted butter (room temp)
½ cup (120ml) heavy cream (room temp)
½ tsp salt (optional, for salted caramel)
1 tsp vanilla extract

Optional Coffee Caramel Frosting (Extra Decadent!)

½ cup (115g) unsalted butter, softened
2½ cups (300g) powdered sugar
1 tbsp instant coffee dissolved in 1 tbsp hot water
2–3 tbsp caramel sauce
1–2 tbsp heavy cream (as needed)

👩‍🍳 Step-by-Step Instructions

1️⃣ Prepare the Cake Batter

Preheat oven to 350°F (175°C).
Grease and line a 9-inch (23cm) round cake pan with parchment paper.
In a bowl, whisk flour, baking powder, baking soda, and salt.
In a large mixing bowl, beat butter, oil, granulated sugar, and brown sugar until light and fluffy (3–4 minutes).
Add eggs one at a time, mixing well after each addition.
Stir instant coffee into the cooled brewed coffee.
Mix vanilla into the milk.
Alternate adding dry ingredients and coffee mixture into the batter (Dry → Coffee → Dry → Coffee → Dry).
Mix until just combined — do not overmix.

2️⃣ Bake

Pour batter into prepared pan.
Bake for 35–40 minutes, or until a toothpick inserted comes out with a few moist crumbs.
Cool in pan 10–15 minutes, then transfer to a wire rack.

3️⃣ Make the Caramel Sauce

Heat sugar in a heavy saucepan over medium heat. Stir continuously until melted and amber-colored.
Add butter carefully (it will bubble). Stir until melted.
Slowly pour in heavy cream while stirring (mixture will bubble again).
Simmer 1–2 minutes until smooth.
Remove from heat. Add salt and vanilla. Cool slightly.

4️⃣ Make It Gooey

While cake is slightly warm, poke holes all over using a skewer.
Pour ½–¾ cup warm caramel sauce over the cake, letting it soak in.
Let it rest at least 30 minutes so the caramel seeps inside.

5️⃣ Optional Frosting

Beat butter until creamy.
Add powdered sugar gradually.
Mix in dissolved coffee and caramel sauce.
Add cream until smooth and spreadable.
Frost cooled cake and drizzle extra caramel on top.

✨ Tips for Extra Gooey Texture

Add ½ cup caramel chips to the batter.
Brush the cake with 2–3 tbsp warm coffee before adding caramel.
Serve slightly warm for maximum gooeyness.
Top with flaky sea salt for a gourmet finish.

🍰 Storage

Room temperature (covered): 2 days
Refrigerator: Up to 5 days
Freezer: 2 months (without frosting)

If you’d like, I can also give you a coffee caramel lava cake version or a no-oven pressure cooker version 😊