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Rich & Velvety Coffee Caramel Cake

Rich & Velvety Coffee Caramel Cake
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Rich & Velvety Coffee Caramel Cake perfectly balances the bold aroma of coffee with smooth, luscious caramel sweetness. This moist, soft cake features deep roasted coffee flavors complemented by natural caramel richness, creating an indulgent dessert that is easy to make and adaptable for any occasion.

Ingredients

Scale

Main Ingredients

  • 1 cup freshly brewed strong coffee, cooled to room temperature
  • 2 1/2 cups all-purpose flour
  • 1 1/4 cups brown sugar, packed
  • 1 cup (2 sticks) unsalted butter, softened
  • 3 large eggs
  • 1/2 cup caramel sauce, divided
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp vanilla extract
  • Pinch of salt

Optional Variations & Add-ons

  • 1/2 cup toasted pecans or walnuts (for nutty twist)
  • 1 cup almond milk (for dairy-free version)
  • 1 cup dark chocolate chips (for chocolate upgrade)
  • 1/2 tsp ground cinnamon or cardamom (for spiced variation)
  • Flaky sea salt for sprinkling (for salted caramel effect)
  • 2 tbsp coconut oil (substitute for butter in dairy-free version)

Instructions

  1. Prepare Coffee and Caramel: Brew a strong, fresh cup of coffee and let it cool to room temperature. Meanwhile, warm the caramel sauce slightly so it’s easy to fold into the batter and drizzle later.
  2. Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, baking powder, baking soda, and a pinch of salt to ensure the cake bakes evenly and rises perfectly.
  3. Cream Butter and Sugar: Using an electric mixer, beat softened butter and brown sugar until light and fluffy—this step is key to achieving that moist, velvety crumb.
  4. Add Eggs and Vanilla: One at a time, incorporate the eggs along with vanilla extract, blending until smooth and consistent, which helps bind the batter.
  5. Combine Coffee and Dry Ingredients: Alternately add the dry ingredient mix and cooled coffee to the butter mixture, starting and ending with the dry ingredients. Fold gently to create a tender batter without overmixing.
  6. Incorporate Caramel Sauce: Gently fold in half of the caramel sauce into the batter, creating waves of sweetness throughout before pouring the mixture into the prepared baking pan.
  7. Bake and Cool: Bake the cake at 350°F (175°C) for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before decorating.
  8. Drizzle and Decorate: Once cooled, drizzle the remaining caramel sauce generously over the top of the cake. Optionally, sprinkle flaky sea salt, crushed nuts, or cocoa powder for an elegant finish.

Notes

  • Use strong brewed coffee or espresso to intensify coffee flavor without adding excess liquid.
  • Keep all ingredients at room temperature for smoother mixing and better texture.
  • Do not overmix the batter to maintain a tender crumb.
  • Check cake doneness starting at 30 minutes to avoid overbaking and keep the cake moist.
  • Use high-quality or homemade caramel sauce for best flavor and texture.
  • For dairy-free version, substitute butter with coconut oil and use almond milk instead of coffee or in combination for moisture.
  • Store leftovers in an airtight container at room temperature up to 2 days or refrigerate up to 1 week.
  • Freeze sliced cake wrapped tightly in plastic wrap and placed in freezer bags for up to 3 months.
  • Reheat slices gently in microwave (15-20 seconds) or low oven to restore softness and aroma.

Nutrition

Keywords: coffee cake, caramel cake, coffee caramel dessert, moist cake, easy coffee cake, velvety cake, homemade caramel cake

Find it online: https://recipesemilly.com/rich-velvety-coffee-caramel-cake/