This caramel coffee pound cake is rich, buttery, and packed with bold espresso flavor. It’s the kind of dessert that ruins basic cakes forever. Each slice delivers deep coffee undertones, a soft, dense crumb, and a golden caramel glaze that drips like pure liquid gold. If your sweet tooth and caffeine addiction had a love child, this would be it. It’s fancy enough for company but easy enough for a Tuesday night meltdown. Skip the bakery. Bake this instead. Just be prepared to fend off anyone who tries to steal a slice.

Caramel Coffee Pound Cake

moka coffee pot

A rich, buttery pound cake infused with coffee and drizzled with a luscious caramel glaze.

Print Recipe

Prep Time 15

Cook Time 50

Total Time 1 5

Servings 8 servings

Calories 320 kcal

Ingredients

For the Cake:

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter softened
2 large eggs
½ cup strong brewed coffee
¼ cup sour cream
1 tsp vanilla extract
½ tsp baking powder
¼ tsp salt

For the Caramel Glaze:

½ cup brown sugar
¼ cup heavy cream
2 tbsp unsalted butter
½ tsp sea salt

Instructions

Preheat Oven – Set to 350°F (175°C). Grease a loaf pan.
Mix Dry Ingredients – In a bowl, whisk flour, baking powder, and salt.
Beat Butter & Sugar – In another bowl, cream butter and sugar until fluffy.
Add Eggs – Beat in eggs, one at a time.
Combine Wet Ingredients – Stir in coffee, sour cream, and vanilla.
Mix the Batter – Gradually add dry ingredients, mixing until smooth.
Bake the Cake – Pour batter into prepared pan. Bake for 50 minutes, until golden.
Prepare Caramel – Heat brown sugar, butter, and cream in a saucepan. Simmer until thick.
Cool & Glaze – Let cake cool, then drizzle with warm caramel.
Slice & Enjoy – Try not to eat it all at once.