Coffee Caramel Cake
A soft, coffee-infused cake with layers of caramel and a drizzle of buttery goodness—because caffeine and sugar make everything better.
Ingredients
For the Cake:
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup unsalted butter softened
- ¾ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup brewed espresso cooled
- ½ cup buttermilk
For the Caramel Sauce:
- ½ cup granulated sugar
- ¼ cup heavy cream
- 2 tbsp unsalted butter
- ¼ tsp sea salt
- 1 tbsp brewed espresso
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9-inch cake pan with parchment paper.
- In a bowl, whisk flour, baking powder, baking soda, and salt—set aside.
- Cream together butter and brown sugar until fluffy.
- Beat in eggs, one at a time, then add vanilla extract.
- Alternate adding flour mixture, espresso, and buttermilk, mixing gently.
- Pour batter into the cake pan, smoothing the top.
- Bake for 35 minutes or until a toothpick comes out clean.
- While baking, make the caramel sauce: Melt sugar in a saucepan until golden.
- Slowly add cream, butter, espresso, and salt while whisking. Remove from heat.
- Let the cake cool completely, then drizzle with caramel sauce.
- Slice, serve, and let the sugar rush begin.
Notes
Nutritional Values (Per Serving)
- Calories: ~320
- Total Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
Vitamins & Minerals (Per Serving)
- Calcium: 6%
- Iron: 5%
- Potassium: 4%
- Vitamin A: 7%
- Phosphorus: 5%
Additional Notes/Tips
- Use dark espresso for a richer coffee flavor.
- If you like extra caramel, double the sauce—no regrets.
- Store leftovers in an airtight container for up to 3 days (if they last that long).
- Add a scoop of vanilla ice cream for peak dessert perfection.