Heavenly Coffee Caramel Delight

This Sticky Coffee Caramel Cake blends rich coffee flavors with sweet caramel in each mouthful, making an unbelievably moist treat that'll win over both coffee fans and dessert lovers.

I whipped up this cake for my coffee-obsessed buddy's birthday party. When she tried her first taste, her face lit up with joy, and it's now become my go-to dessert whenever I've got coffee-loving friends coming over.

Ingredients

• All purpose flour: Gives the right base while keeping everything soft
• Granulated sugar: Works with the coffee's bitterness in a really nice way
• Brewed coffee: Puts real coffee goodness into every bite; go with fresh brewed for top results
• Buttermilk: Makes the cake super moist and keeps it that way longer
• Brown sugar: Adds that wonderful deep color and taste to your caramel; try dark brown for more flavor
• Heavy cream: Brings a smooth, velvety feel to the caramel that really makes it special

Step-by-Step Instructions

Preheat and Prepare:

Turn your oven to 350°F as you get a 9×9 inch baking pan ready. Grease and flour it so the cake comes out easily, or even better, use parchment paper with some hanging over the sides for simple removal.

Mix Dry Ingredients:

Stir together flour, sugar, baking powder, baking soda, and salt until well combined. This step matters because it stops flour clumps and spreads the rising agents evenly. Don't rush this part if you want your cake texture to be just right.

Cream Butter and Egg:

Mix the soft butter and egg until they look lighter and fluffy. You'll need about 2-3 minutes with an electric mixer. This adds air pockets that help your cake rise nicely when baking.

Add Wet Ingredients:

Add your cooled coffee, buttermilk, and vanilla extract. Stir until they're mixed in well. Make sure the coffee isn't hot or it might mess up the buttermilk or cook bits of egg. Don't worry if it looks a bit separated - that's normal.

Combine Wet and Dry:

Slowly add your flour mix to the wet stuff, stirring just enough to get rid of dry spots. Too much mixing will make your cake tough, so stop when everything's just blended. Your batter should look smooth but don't overdo it.

Bake to Perfection:

Put your batter in the pan and smooth the top with a spatula so it bakes evenly. Let it cook for 25-30 minutes, but check after 25 by sticking a toothpick in the middle. You want a few moist crumbs on it for that perfect gooey result.

Create Caramel Sauce:

While your cake cools down, mix brown sugar, butter, and heavy cream in a pot over medium heat. Keep stirring so nothing burns and let it bubble gently for 3-4 minutes until it sticks to the back of a spoon. It'll get thicker as it cools off.

Finish and Drizzle:

After your cake has fully cooled, pour warm caramel sauce over it, letting some soak in for that sticky effect. For a coffee drizzle, mix some brewed coffee with powdered sugar until smooth and drizzle in criss-cross lines to make it look fancy.

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I once messed up and used espresso instead of regular coffee the first time I made this. It turned out super strong, but my coffee-crazy brother said it was the most amazing cake he'd ever eaten. Sometimes kitchen mistakes turn into the tastiest surprises.

Storage Solutions

This cake stays really moist when you keep it in a sealed container at room temp for up to three days. If you need it to last longer, pop it in the fridge for up to a week, though it tastes best when you let it warm up before eating. You can also freeze single pieces wrapped tight in plastic and foil for up to three months. Just thaw them in the fridge overnight and warm them slightly before serving.

Coffee Customizations

Try different types of coffee to change up the flavor. Dark roast gives you a stronger, almost smoky taste, while medium roast is a bit sweeter. For something extra fancy, try using fresh espresso or watered-down cold brew concentrate. You can swap some of the coffee with coffee liqueur for a grown-up version with more complex flavors.

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Serving Suggestions

This cake tastes amazing when it's a little warm with a scoop of vanilla ice cream that melts into all that caramel sauce. If you're a real coffee fan, have a small espresso on the side for the full coffee experience. When you've got guests, cut it into small squares and put them on a pretty plate with some fresh berries and extra warm caramel sauce they can add themselves.

Common Questions

→ How can I keep the cake moist?

Add buttermilk and real brewed coffee for extra moisture and taste. Don't mix the batter too much or it'll lose its softness.

→ Is it okay to use caramel sauce from the store?

Sure, but making your own caramel sauce gives you better flavor and lets you adjust how sweet and thick you want it.

→ What's the best pan for this cake?

Go with a 9×9-inch pan for good, even baking. Don't forget to grease it or line it with parchment so the cake comes out easily.

→ What's the best way to keep leftover cake?

Put it in a container that seals tight and leave it on your counter for up to 2 days, or stick it in the fridge to keep it fresh longer.

→ Can I swap out the brewed coffee?

You can definitely use decaf coffee instead, or just milk if you want, but you won't get that strong coffee taste.