Can I make gooey coffee caramel cake without eggs?

Yes, you can replace eggs with flax eggs or applesauce. This still gives the cake structure while keeping it moist.

How do I stop caramel from hardening?

Make sure to add enough cream and butter to your caramel. Stir constantly, and don’t let it overcook, as this makes it brittle.

Can I make the cake in advance?

Absolutely! Bake the sponges a day ahead and store them tightly wrapped. Assemble with caramel and frosting on the day you plan to serve.

How do I make the coffee flavor stronger?

Yes, substitute the cake flour with a gluten-free flour blend. Make sure it has xanthan gum for proper structure.

What’s the best frosting for this cake?

Coffee buttercream pairs beautifully, but whipped cream frosting also works if you prefer something lighter.

Gooey Coffee Caramel Cake – Best Indulgent Dessert (5 Stars)

Description

This Gooey Coffee Caramel Cake is the ultimate treat for coffee enthusiasts. Featuring moist coffee-infused sponge layers, a luscious caramel filling, and creamy frosting, it’s rich, indulgent, and perfect for any occasion.

Ingredients

Scale

For the Cake Layers:

2 cups cake flour
1 ½ cups granulated sugar
1 cup unsalted butter (softened)
3 large eggs (room temperature)
2 tbsp instant coffee or espresso powder
1 cup whole milk (or buttermilk)
1 tsp baking powder
½ tsp baking soda
¼ tsp salt

For the Caramel Sauce:

1 cup granulated sugar
6 tbsp unsalted butter (cubed)
½ cup heavy cream (warm)
Pinch of salt (optional for salted caramel)

For the Frosting:

1 cup unsalted butter (softened)
3 cups powdered sugar
2 tbsp brewed coffee (cooled)
2 tbsp caramel sauce

Optional Garnish:

Chocolate shavings
Coffee beans
Extra caramel drizzle

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Instructions

Prepare Cake Layers
- Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans.
- Cream butter and sugar until fluffy. Add eggs one at a time, beating well after each.
- Dissolve instant coffee in 2 tbsp hot water, then add to the mixture.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually fold dry ingredients into wet mixture, alternating with milk.
- Divide batter evenly into pans and bake for 25–30 minutes. Cool completely.
Make the Caramel Sauce
- In a saucepan over medium heat, melt sugar until golden.
- Add butter, stirring until melted. Slowly whisk in warm cream until smooth.
- Remove from heat and let cool until thick but spreadable.
Prepare the Frosting
- Beat butter until creamy. Add powdered sugar gradually.
- Mix in coffee and caramel sauce until smooth.
Assemble the Cake
- Place one cake layer on a plate, spread caramel sauce, then a layer of frosting.
- Repeat with the second layer. Frost the top and sides of the cake.
- Drizzle caramel on top and garnish with coffee beans or chocolate shavings.

Notes

For a stronger flavor, brush cooled cake layers with coffee syrup before assembling.
Store in an airtight container at room temperature for 2 days, or refrigerate up to 5 days.
Can be frozen (pre-sliced) for up to 3 months.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: ~420 kcal
Sugar: 38 g
Sodium: 180 mg
Fat: 20 g
Saturated Fat: 12 g
Unsaturated Fat: 7 g
Trans Fat: <0.5 g
Carbohydrates: 55 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 85 mg