Gooey Coffee Caramel Cake

Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. In a large bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking soda, baking powder, and salt. Creating a well in the center of the dry ingredients makes it easier to add the wet ingredients Without making a mess.

In a separate medium bowl, whisk together the egg, cooled coffee, buttermilk, vegetable oil, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix, as this can result in a tough cake. A few small lumps are perfectly acceptable!

Pour the batter evenly into your prepared baking pan. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs attached. While the cake is baking, start preparing the heavenly caramel topping.

In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar and cook, stirring constantly, until bubbling around the edges, about 2-3 minutes. This gentle bubbling is key to a smooth caramel. Carefully whisk in the heavy cream, vanilla extract, and salt. Continue stirring until the mixture is smooth and slightly thickened, about 2-3 more minutes. If adding nuts, stir them in now.

Once the cake is out of the oven, immediately pour the warm caramel topping evenly over the hot cake. The heat of the cake will help the caramel seep in and create that signature gooey texture. Let the cake cool in the pan for at least 30 minutes before serving to allow the caramel to set slightly. Slice and serve warm for the ultimate gooey coffee caramel cake experience!Nutritional InformationWhile indulging in this delicious gooey coffee caramel cake, it can be helpful to have an idea of its nutritional breakdown. Please note that these are estimates and can vary based on specific ingredients and portion sizes.A typical slice (assuming 12 servings from a 9×13 inch pan) might contain:Calories: Approximately 450-550 calories. This can be influenced by the amount of sugar and butter used in the caramel.Fat: Around 20-30g, primarily from butter and oil.Carbohydrates: Roughly 60-80g, mainly from sugar and flour.Protein: About 4-6g.Data from general baking averages indicates that cakes with rich toppings like caramel tend to have higher calorie and fat counts. Knowing this allows you to enjoy your slice mindfully!Healthier Alternatives for the RecipeCraving that gooey coffee caramel cake flavor but looking for ways to lighten it up? Here are a few ideas to make this recipe a bit healthier without sacrificing too much of that delightful taste:Reduce Sugar: Decrease the amount of granulated sugar in the cake batter by Œ to Ÿ cup. For the caramel, you can experiment with using less brown sugar or substituting a portion with a sugar-free alternative, though this might affect the texture of the caramel.Substitute Fats: Use unsweetened applesauce or mashed banana to replace some of the oil in the cake batter. This can add moisture and reduce fat content.Whole Wheat Flour: Swap out half of the all-purpose flour for whole wheat flour. This adds fiber and a nuttier flavor.Lighten the Caramel: Instead of heavy cream, you could try using evaporated milk or a lower-fat milk in the caramel, though it may not be quite as rich or “gooey.”Portion Control: Simply enjoying a smaller slice is an easy way to reduce the overall calorie and sugar intake.Gooey Coffee Caramel Cake These modifications allow you to tailor the gooey coffee caramel cake to your dietary preferences while still enjoying a delicious homemade dessert.Serving SuggestionsYour gooey coffee caramel cake is ready to be the star of the show! Here are some creative ways to serve it:Warm with Ice Cream: A classic and irresistible combination. A scoop of vanilla or coffee ice cream melts slightly into the warm caramel, creating a truly decadent experience.A Dollop of Whipped Cream: Simple, elegant, and complements the richness of the cake and caramel without overwhelming it.With a Dusting of Cocoa Powder: A sophisticated touch that highlights the chocolate flavor in the cake.Alongside a Hot Beverage: A perfect pairing with a fresh cup of coffee (of course!), tea, or hot chocolate, making it ideal for a cozy afternoon treat.As a Dessert Buffet Star: Cut into smaller squares for a party or gathering. It’s a guaranteed crowd-pleaser! For a personalized touch, drizzle a little extra warm caramel over each serving on the buffet.No matter how you serve it, this gooey coffee caramel cake is sure to be a hit!Common Mistakes to AvoidEven with easy recipes, a few common pitfalls can impact the final result of your gooey coffee caramel cake. Being aware of these can help you avoid them:Overmixing the Batter: This develops gluten, which can result in a tough, dense cake instead of a light and moist one. Stop mixing as soon as the dry ingredients disappear.Undercooking the Cake: An undercooked cake will be too soft and could sink in the middle. Ensure a skewer comes out with moist crumbs, not wet batter. Baking data suggests undercooked cakes are a leading cause of dessert disappointment!Overcooking the Caramel: Cooking the caramel for too long can result in a hard, brittle topping instead of a gooey one. Keep a close eye on it and follow the timing in the instructions.Pouring Cold Caramel on the Cake: While not a disaster, warm caramel will meld better with the warm cake, enhancing the gooey texture. As one baker noted, “The magic happens when the hot caramel meets the hot cake!” pieladybakes.comGooey Coffee Caramel Cake Avoiding these simple mistakes will ensure your gooey coffee caramel cake turns out perfectly every time.Storing Tips for the RecipeWant to enjoy your delicious gooey coffee caramel cake later? Here’s how to store it to maintain its freshness and flavor:At Room Temperature: Store leftover cake in an airtight container at room temperature for up to 2-3 days. The gooey caramel helps keep the cake moist.In the Refrigerator: For longer storage, or if your kitchen is particularly warm, refrigerate the cake in an airtight container for up to a week. The caramel may firm up slightly when chilled.Reheating: To restore the gooeyness of the caramel, you can gently warm individual slices in the microwave for a few seconds before serving.Freezing: While possible, freezing can sometimes alter the texture of the caramel topping. If you choose to freeze, wrap individual slices tightly in plastic wrap and then place in a freezer-safe container for up to 2-3 months. Thaw in the refrigerator before warming.Proper storage ensures you can enjoy your homemade gooey coffee caramel cake for days to come!ConclusionYou’ve successfully created a delightful gooey coffee caramel cake in just five simple steps! From the rich chocolatey coffee base to the luscious, buttery caramel topping, this recipe proves that incredible flavor combinations don’t require hours in the kitchen. We explored the ease of preparation, delicious ingredient combinations, and helpful tips for perfect results.Now it’s your turn! Try this recipe and share your experience in the comments below. Did you make any substitutions? How did you serve your cake? We’d love to hear about your gooey coffee caramel cake adventures! Looking for more easy yet impressive desserts? Check out our other recipes for inspiration! (Link to categories or related posts here). Perhaps our “Best Ooey Gooey Butter Cake Recipe” getcakerecipes.online or the “Chocolate Pecan Ooey Gooey Butter Cake” optimalrecipes.com would be your next baking project! Or maybe a lighter “Caramel Cloud Cake” bakewithzoha.com strikes your fancy?Gooey Coffee Caramel Cake FAQsQ: Can I use instant coffee instead of brewed coffee?A: Yes, you can. Dissolve the instant coffee in the required amount of hot water according to the package instructions, then let it cool completely before adding it to the batter. Using strong brewed coffee will generally provide a more pronounced coffee flavor.Q: My caramel hardened. What went wrong?A: This usually happens if the caramel is cooked for too long or at too high a temperature, or if not enough liquid (heavy cream) is used. Ensure you cook the caramel only until it’s bubbling and slightly thickened, and measure the heavy cream carefully. Letting the caramel cool too much before pouring can also contribute to it firming up more quickly.Q: Can I make the cake ahead of time?A: You can bake the cake a day in advance and store it at room temperature. However, the caramel topping is best poured on the cake while it is still warm. If you need to prep ahead, you could bake the cake and make the caramel separately, gently reheating and pouring the caramel over the slightly warmed cake before serving.Q: Is this recipe suitable for high altitude baking?A: High altitude baking requires adjustments to account for lower atmospheric pressure. Generally, you might need to decrease the baking powder/soda slightly, increase the liquid, and potentially increase the oven temperature slightly. It’s recommended to consult a high-altitude baking guide for specific adjustments for your location.Q: Can I add chocolate chips to the batter?A: Absolutely! Adding a cup of chocolate chips to the cake batter would enhance the chocolate flavor and add little pockets of melted chocolate throughout. Stir them in with the dry ingredients before adding the wet.

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