Coffee Caramel Cake
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This Coffee Caramel Cake is a must-try for coffee lovers and anyone who enjoys a rich yet effortless homemade dessert. The tender cake is infused with coffee, baked to perfection, and soaked with caramel for extra moisture and sweetness. A creamy chocolate coffee frosting brings everything together for a perfectly indulgent finish.
Coffee, caramel, and chocolate—what’s not to love? These flavors come together perfectly in this rich, decadent cake that’s surprisingly easy to make. Trust me, this Coffee Caramel Cake is everything you want in a dessert: bold, indulgent, and just the right amount of sweetness.
While it’s the perfect after-dinner treat, it’s just as lovely for an afternoon pick-me-up alongside a hot cup of coffee. And the best part? It looks and tastes like something straight out of a fancy bakery, while it’s simple enough for anyone to make.
The secret to its incredible texture? A drizzle of caramel that soaks into the cake, keeping every bite moist and flavorful. And thanks to a touch of espresso, both the cake and frosting have that deep, rich coffee flavor that ties everything together beautifully. If you’re looking for something a little different but totally irresistible, this is the cake to try!
Why You’ll Love This Recipe
- Coffee, caramel, and chocolate come together in the best way possible, creating a rich, layered dessert that feels indulgent yet completely approachable. The coffee enhances the chocolate while the caramel adds just the right amount of sweetness—every bite is a treat.
- This cake comes together with simple ingredients and straightforward steps, but the result is anything but ordinary. The caramel drizzle soaks into the cake, making it extra moist, and the espresso-infused frosting takes it over the top. This is a foolproof recipe that delivers big on flavor.
- Whether serving it after dinner, bringing it to a gathering, or treating yourself in the afternoon with a cup of coffee, this cake fits right in. It’s elegant enough for a special occasion but easy enough to whip up whenever you’re craving something delicious.
Looking for more easy, unique, and delicious cake recipes? You’ve got it! Check out this collection of all Inspired by Charm’s best cakes. I’m certain you’ll find several new recipes to enjoy!
Ingredients
It’s time to gather the ingredients you’ll need to make this Coffee Caramel Cake.
- Buttermilk – Adds moisture to the cake while giving it a subtle tang, which helps balance the sweetness of the caramel and brown sugar.
- Instant Coffee Granules – Infuse the cake and frosting with a deep, bold coffee flavor that enhances the chocolate and caramel notes.
- Butter – Provides richness and a tender texture, ensuring the cake is soft and the frosting is smooth and creamy.
- Brown Sugar – Gives the cake a deep caramel-like sweetness, adding flavor and extra moisture.
- Eggs – Help bind the ingredients together, creating structure while keeping the cake soft and fluffy.
- Vanilla Extract – Enhances the overall flavor and adds a warm, aromatic depth to the cake and frosting.
- All-Purpose Flour – The foundation of the cake, providing structure while keeping the crumb soft and light.
- Cornstarch – Helps create a finer, more delicate texture in the cake, making it extra soft and tender.
- Baking Powder & Baking Soda – Work together to give the cake a lift, ensuring it bakes up light and airy.
- Salt – A small but important ingredient that balances the sweetness and enhances all the other flavors.
- Ground Nutmeg – Adds a subtle warmth and spice that beautifully complements the caramel and coffee flavors.
- Caramel Ice Cream Topping – Soaks into the cake for extra moisture and a rich caramel flavor, while also serving as a drizzle for added sweetness.
- Baking Cocoa – Gives the frosting a rich, deep chocolate flavor that pairs perfectly with the coffee and caramel.
- Boiling Water – Helps dissolve the cocoa and coffee granules, ensuring they mix smoothly into the frosting for an even flavor.
- Confectioners’ Sugar – Sweetens the frosting while also helping create a smooth, velvety texture.
- Semisweet Chocolate Chips – Melted into the frosting for an added layer of rich chocolate flavor, making it extra decadent.
How To Make
Let’s bake! It’s time to mix up this Coffee Caramel Cake. Ready? Perfect! I’ll still take you through the steps below. I’ve also provided a full ingredient list and detailed instructions in the printable recipe card below.
- Microwave the buttermilk for 30-45 seconds, just until warmed. Stir in the instant coffee granules until dissolved, then set aside.
- In a large mixing bowl, cream the softened butter and brown sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, and ground nutmeg. Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk mixture, mixing until just combined.
- Pour the batter into a greased 13×9-inch baking pan, spreading it evenly. Bake at 350°F for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan on a wire rack for about five minutes.
- Using the handle of a wooden spoon, poke evenly spaced holes throughout the cake, about two inches apart. Slowly pour ½ cup of the caramel topping into the holes, allowing it to soak in. Drizzle the remaining caramel over the surface of the cake. Let the cake cool completely before frosting.
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- To make the frosting, stir the baking cocoa and instant coffee granules into the boiling water until dissolved. Let the mixture cool to room temperature. In another bowl, beat the softened butter with the confectioners’ sugar until light and fluffy. Stir in the melted chocolate and the cooled cocoa mixture until smooth and well combined.
- Spread the frosting evenly over the cooled cake.
And with that, this cake is ready to slice, serve, and enjoy! If you’ve been looking for a new go-to cake recipe that’s just a little different from the usual, this one is a must-try.
Frequently Asked Questions
Can I use brewed coffee instead of instant coffee granules?
Instant coffee granules provide a stronger coffee flavor without adding extra liquid. If needed, espresso powder can be used as a substitute.
How should I store this cake?
Store it in an airtight container at room temperature for up to two days or refrigerate for up to five days. Let the cake come to room temperature before serving.
What’s the best way to poke holes in the cake?
A wooden spoon handle works best for evenly spaced holes. A chopstick or similar rounded utensil can also be used.
Can I use a different type of caramel sauce?
Caramel ice cream topping is ideal since it’s thin enough to soak into the cake. If using a thicker caramel, warm it slightly so it drizzles more easily.
More Tasty Cakes You’ll Love
- Chocolate Peanut Butter Cake
- White Texas Sheet Cake
- Cinnamon and Sugar Cake
- Cream Puff Cake
- Chocolate Cake with Salted Caramel Buttercream
This Coffee Caramel Cake checks all the boxes—simple ingredients, minimal effort, and maximum flavor. So go ahead and give it a whirl!
Whether you serve it to guests, share it with family, or keep it all to yourself (no judgment here!), I think you’re going to love this Coffee Caramel Cake. If you make it, I’d love to know what you think. Would you please stop back and leave a comment and a 5-star rating below? I’d appreciate it!
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Coffee Caramel Cake
Ingredients
Cake:
- 1 cup buttermilk
- 4 teaspoons instant coffee granules
- ½ cup butter softened
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¾ cup caramel ice cream topping divided
Frosting:
- 1 tablespoon baking cocoa
- 2 teaspoons instant coffee granules
- ¼ cup boiling water
- ½ cup butter softened
- ¼ cup confectioners’ sugar
- ¾ cup semisweet chocolate chips melted
Instructions
- Microwave the buttermilk for 30-45 seconds, just until warmed. Stir in the instant coffee granules until dissolved, then set aside.
- In a large mixing bowl, cream the softened butter and brown sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, and ground nutmeg. Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk mixture, mixing until just combined.
- Pour the batter into a greased 13×9-inch baking pan, spreading it evenly. Bake at 350°F for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan on a wire rack for about five minutes.
- Using the handle of a wooden spoon, poke evenly spaced holes throughout the cake, about two inches apart. Slowly pour ½ cup of the caramel topping into the holes, allowing it to soak in. Drizzle the remaining caramel over the surface of the cake. Let the cake cool completely before frosting.
- To make the frosting, stir the baking cocoa and instant coffee granules into the boiling water until dissolved. Let the mixture cool to room temperature. In another bowl, beat the softened butter with the confectioners’ sugar until light and fluffy. Stir in the melted chocolate and the cooled cocoa mixture until smooth and well combined.
- Spread the frosting evenly over the cooled cake. Slice and serve.