Indulgent Coffee Caramel Cake

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!

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.

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• 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.

Instructions

Prepare Buttermilk Mixture:** Microwave the buttermilk for 30-45 seconds, just until warmed. Stir in the instant coffee granules until dissolved, then set aside.

Cream Butter and Sugar:** 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.

Combine Dry Ingredients:** In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, and ground nutmeg.

Combine Wet and Dry Ingredients:** Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk mixture, mixing until just combined.

Bake the Cake:** 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.

Soak with Caramel:** 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.

Make the 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.

Combine Frosting Ingredients:** 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.

Frost the Cake:** 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.

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Frequently Asked Questions

→ Best coffee to use?

Instant coffee granules work best.

→ Why warm buttermilk?

Helps coffee dissolve completely.

→ Make holes evenly?

Space about 2 inches apart for even soaking.

→ When to frost?

Let cake cool completely first.

→ Store leftovers?

Keep covered at room temperature.