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This Coffee Caramel Cake will wow any coffee fan who wants a tasty, simple homemade treat. The soft cake gets its kick from coffee, then bathes in sweet caramel for extra juiciness. A smooth chocolate coffee frosting tops it all off for that perfect sweet ending.
Coffee, chocolate, and caramel make an unbeatable combo in this tasty, rich cake that's super simple to throw together. Take my word for it, this Coffee Caramel Cake hits all the right notes - it's bold, rich, and perfectly sweet.
It works great after dinner, but it's just as good for an afternoon snack with your favorite coffee. The best thing? It looks and tastes like you bought it from a fancy shop, but it's easy enough for anyone to make at home.
What makes it so darn good? That caramel that soaks right into the cake, keeping every single bite moist and tasty. Plus, the touch of espresso in both cake and frosting gives that deep coffee flavor that brings everything together. If you want something different but totally yummy, you've got to try this cake!
Want more simple, different, and yummy cake ideas? Go check out all the best cakes from Inspired by Charm. I'm sure you'll find tons of new treats to try!
Ingredients
Let's get all our ingredients ready to make this Coffee Caramel Cake.
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- Buttermilk: Makes the cake super moist and adds a tiny bit of tang that works against the sweet caramel and brown sugar.
- Instant Coffee Granules: Give both cake and frosting that strong coffee punch that makes chocolate and caramel taste even better.
- Butter: Adds that creamy richness and makes everything tender, from the soft cake to the smooth frosting.
- Brown Sugar: Brings a caramel-like sweetness and keeps everything extra moist.
- Eggs: Hold everything together while keeping the cake fluffy and light.
- Vanilla Extract: Makes all flavors pop and adds that warm, homey smell to both cake and frosting.
- All-Purpose Flour: The main building block that gives structure but keeps everything soft.
- Cornstarch: The secret to making your cake extra soft and tender with a delicate crumb.
- Baking Powder & Baking Soda: Team up to make your cake rise nice and light.
- Salt: Tiny but mighty ingredient that cuts the sweetness and makes all other flavors taste better.
- Ground Nutmeg: Adds a hint of warm spice that goes great with the coffee and caramel.
- Caramel Ice Cream Topping: Soaks through the cake for extra moisture and sweetness, plus looks pretty drizzled on top.
- Baking Cocoa: Makes the frosting deeply chocolatey, matching perfectly with coffee and caramel notes.
- Boiling Water: Dissolves the cocoa and coffee so they mix smoothly into the frosting.
- Confectioners' Sugar: Sweetens the frosting and makes it smooth and silky.
- Semisweet Chocolate Chips: When melted into the frosting, they add another layer of rich chocolate flavor for extra yumminess.
Instructions
Mix Coffee and Buttermilk: Warm the buttermilk in the microwave for 30-45 seconds. Add the instant coffee and stir until it completely dissolves, then put it aside.
Mix Butter and Sugar: In a big bowl, beat the soft butter and brown sugar until they're fluffy and light. Drop in the eggs one by one, mixing after each. Stir in the vanilla.
Mix Dry Stuff: In another bowl, stir together flour, cornstarch, baking powder, baking soda, salt, and nutmeg.
Combine Everything: Slowly add the dry mix to the butter mixture, taking turns with the coffee-buttermilk mix, stirring just enough to blend.
Bake Your Cake: Pour the batter into a greased 13×9-inch pan, spreading it flat. Bake at 350°F for 20-25 minutes until a toothpick comes out clean when you poke the middle. Let it cool on a rack for about five minutes.
Add Caramel: Use a wooden spoon handle to poke holes all over the cake, about two inches apart. Slowly pour ½ cup of caramel into these holes, letting it soak in. Drizzle the rest of the caramel on top. Wait for the cake to cool completely before adding frosting.
Start Frosting: For the frosting, mix the cocoa and coffee granules with boiling water until they dissolve. Let this cool down to room temperature.
Finish Frosting: In a separate bowl, beat the butter with confectioners' sugar until fluffy. Mix in the melted chocolate and the cooled cocoa mixture until everything is smooth.
Top the Cake: Spread frosting evenly across the cooled cake.
Now your cake is ready to cut and enjoy! If you've been hunting for a new favorite cake that's a bit different from the usual options, you've got to give this one a try.
Frequently Asked Questions
Can I swap instant coffee for brewed coffee?
Instant coffee gives a stronger flavor without adding extra liquid. You can use espresso powder instead if you need to.
What's the best way to keep this cake fresh?
Keep it in a sealed container at room temperature for up to two days or in the fridge for up to five days. Let it warm up a bit 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 use a chopstick or something similar that's round.
Can I use homemade caramel sauce?
Ice cream caramel topping works best because it's thin enough to soak into the cake. If your caramel is thicker, warm it up a bit to make it runnier.
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Frequently Asked Questions
- → Best type of coffee?
- Instant granules mix the easiest.
- → Why use warm milk?
- Hot buttermilk helps dissolve the coffee faster.
- → How to poke evenly?
- Keep holes about two inches apart for balance.
- → When should frosting go on?
- Make sure the cake isn't hot.
- → How to keep leftovers?
- Cover and leave at room temperature.