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Coffee Caramel Layer Cake

moka coffee pot
A dreamy coffee cake with layers of smooth caramel that will have you questioning your loyalty to regular desserts.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 10 servings
Calories 350 kcal

Ingredients
  

For the Cake:

  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons instant coffee or espresso powder
  • 2 large eggs
  • 1 cup brewed coffee cooled
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract

For the Caramel Sauce:

  • 1 cup brown sugar
  • ½ cup unsalted butter
  • ¼ cup heavy cream
  • 1 teaspoon vanilla extract

Instructions
 

For the Cake:

  • Preheat the oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
  • In a large bowl, whisk flour, sugar, baking powder, baking soda, salt, and coffee powder.
  • Add eggs, coffee, oil, and vanilla. Mix until smooth.
  • Divide the batter between the two pans.
  • Bake for 30-35 minutes, until a toothpick comes out clean.
  • Let cakes cool in the pans for 10 minutes, then transfer to a cooling rack.

For the Caramel Sauce:

  • In a saucepan, melt butter over medium heat.
  • Add brown sugar and stir until smooth.
  • Stir in cream and bring to a simmer for 2 minutes.
  • Remove from heat and add vanilla extract.
  • Drizzle caramel over cooled cakes.

Notes

Nutritional Values (Per Serving)

Calories: 350
Total Fat: 18g
Saturated Fat: 11g
Carbohydrates: 44g
Fiber: 1g
Protein: 3g

Vitamins and Minerals (Per Serving)

  • Vitamin A: 8%
  • Iron: 6%
  • Calcium: 3%
  • Vitamin C: 2%
  • Magnesium: 5%

Additional Notes/Tips

  • Want a deeper caramel flavor? Let the sauce simmer a little longer for that golden perfection.
  • If you like things extra indulgent, serve with whipped cream or a scoop of vanilla ice cream.
  • This cake keeps well for 2-3 days—if it lasts that long.