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This delightful Coffee Caramel Cake is a total win for anyone who loves coffee or wants an easy but impressive homemade treat. The soft, coffee-infused cake gets drenched with sweet caramel that makes every bite super moist. To top it all off, there's a velvety chocolate coffee frosting that brings all these amazing flavors together.
Who doesn't love the combo of coffee, caramel, and chocolate? These flavors work magic together in this luscious, indulgent cake that's actually pretty simple to put together. I promise, this Coffee Caramel Cake hits all the right notes—it's bold, satisfying, and has just enough sweetness to make you smile.
You can enjoy it after dinner, but it's also perfect with your afternoon coffee break. And guess what? It looks and tastes like you bought it from a fancy shop, even though anyone can whip it up at home without breaking a sweat.
Want to know what makes this cake so incredibly moist? It's the caramel that soaks right into it, making sure every mouthful stays juicy and flavorful. Plus, thanks to that hint of espresso in both the cake and frosting, you get that wonderful deep coffee taste that pulls everything together so nicely. If you're after something different but totally yummy, you've got to give this cake a try!
Want more simple, creative, and yummy cake ideas? Go check out my full collection of best cakes at Inspired by Charm. I bet you'll find tons of new treats to try out!
Ingredients
Let's grab everything we need to create this Coffee Caramel Cake.
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- Buttermilk: Makes the cake super moist and adds a tiny bit of tang that balances out the sweet caramel and brown sugar.
- Instant Coffee Granules: Give both the cake and frosting that rich coffee kick that works so well with the chocolate and caramel.
- Butter: Adds that lovely richness and helps create a tender cake and smooth, creamy frosting.
- Brown Sugar: Brings a deep, caramelly sweetness and extra moisture to the cake.
- Eggs: Hold everything together while keeping the cake light and fluffy.
- Vanilla Extract: Boosts all the other flavors and adds that warm, homey touch to both cake and frosting.
- All-Purpose Flour: Forms the base of the cake, giving it structure while keeping it soft.
- Cornstarch: The secret to making the cake extra soft and tender with a fine crumb.
- Baking Powder & Baking Soda: Team up to make the cake rise nicely and stay light.
- Salt: Just a bit cuts the sweetness and makes all the other flavors pop.
- Ground Nutmeg: Adds a hint of warmth that goes really well with the coffee and caramel.
- Caramel Ice Cream Topping: Soaks into the cake for extra moisture and flavor, plus makes a tasty drizzle on top.
- Baking Cocoa: Creates that deep chocolate flavor in the frosting that pairs so well with coffee.
- Boiling Water: Helps mix the cocoa and coffee granules smoothly into the frosting.
- Confectioners' Sugar: Sweetens the frosting and helps it get that smooth, silky texture.
- Semisweet Chocolate Chips: When melted into the frosting, they add an extra layer of rich chocolate goodness.
Instructions
Mix Coffee and Buttermilk:** Warm your buttermilk in the microwave for about 30-45 seconds. Stir in the coffee granules until they're completely dissolved, then put it aside.
Mix Butter and Sugar:** In a big bowl, beat your softened butter with the brown sugar until it's fluffy and light. Add eggs one by one, mixing well after each. Then stir in the vanilla.
Mix Dry Stuff:** In another bowl, stir together your flour, cornstarch, baking powder, baking soda, salt, and nutmeg.
Combine Everything:** Slowly add your dry mix to the butter mixture, alternating with the coffee-buttermilk. Just mix until everything comes together.
Bake It:** Pour your batter into a greased 13×9-inch pan, spreading it out evenly. Bake at 350°F for about 20-25 minutes. You'll know it's done when a toothpick comes out clean. Let it cool on a rack for about five minutes.
Add Caramel:** Use a wooden spoon handle to poke holes all over the cake, spacing them about two inches apart. Slowly pour ½ cup of caramel into these holes, letting it soak in. Then drizzle the rest over the top. Let the cake cool completely before you add frosting.
Start Frosting:** For the frosting, mix cocoa and coffee granules with boiling water until they dissolve. Let this cool down completely.
Finish Frosting:** In another bowl, beat butter and confectioners' sugar until fluffy. Mix in the melted chocolate and your cooled cocoa mixture until everything's smooth.
Top the Cake:** Spread your frosting all over the cooled cake.
That's it! Your cake is ready to cut and enjoy! If you've been searching for a cake that's a bit different from your usual go-to, this one definitely fits the bill.
Frequently Asked Questions
Can I swap instant coffee for brewed coffee?
The granules pack more coffee flavor without adding extra liquid. If you don't have them, try using espresso powder instead for similar results.
What's the best way to keep this cake fresh?
Keep it in a sealed container at room temp for up to two days. For longer storage, pop it in the fridge for up to five days. Just let it warm up before serving.
What should I use to make holes in the cake?
The handle of a wooden spoon works great for making even holes. You can also try using a chopstick or any similar round tool.
Will other caramel sauces work too?
Ice cream topping works best because it's runny enough to soak into the cake. If your caramel's too thick, just warm it up a bit so it pours more easily.
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Frequently Asked Questions
- → What kind of coffee works best?
- Instant coffee powder does the job perfectly.
- → Why heat buttermilk?
- It’s the best way to ensure the coffee dissolves completely.
- → How to poke holes evenly?
- Keep about 2-inch spaces so it soaks properly.
- → When should I add frosting?
- Wait until your cake has cooled all the way down.
- → How do I store extras?
- Cover tightly and leave at room temperature.