Hey there! I’m Emeli, and let me tell you about the time I nearly gave up on baking cakes altogether. I’d just pulled another dry, crumbly disaster from the oven when my grandmother called from overseas. As we talked, she mentioned her secret to perfect cake: a splash of strong coffee and patience. That conversation changed everything. Now, this Coffee Caramel Cake has become my signature recipe the one friends request for every celebration, the one that fills my kitchen with the most intoxicating aroma of roasted coffee and sweet caramel.
This Coffee Caramel Cake promises layers of tender, moist crumb infused with deep coffee notes and kissed with caramel sweetness. Every bite melts in your mouth, leaving you wondering how something so simple could taste so extraordinary. After years of perfecting this recipe in both professional kitchens and my home, I’ve learned exactly what makes it work every single time.
In this guide, I’ll walk you through choosing quality ingredients, share my foolproof mixing technique, reveal temperature secrets for perfect texture, and answer all your burning questions about achieving bakery-level results at home.
Why This Coffee Caramel Cake Recipe Works
This Coffee Caramel Cake has earned its place as a FoodFansy favorite for good reason. It combines sophisticated flavors with straightforward techniques, making it perfect whether you’re baking for a Tuesday night treat or a weekend celebration.
- Uses everyday pantry ingredients you likely already have no specialty shops required
- Coffee enhances the cake’s depth without overpowering, creating complex flavor that appeals even to non-coffee drinkers
- Brown sugar adds natural caramel notes and keeps the crumb incredibly moist for days
- Foolproof method that works consistently, even for nervous bakers
- Versatile enough to dress up with frosting or serve simply dusted with powdered sugar
Choosing the Right Ingredients for Coffee Caramel Cake
The quality of your Coffee Caramel Cake starts at the ingredient stage. While this recipe is forgiving, a few smart choices will elevate your results from good to unforgettable.
Best Ingredients for This Coffee Caramel Cake
Instant coffee is your friend here it dissolves completely into the milk, distributing flavor evenly throughout the batter. I prefer a medium-dark roast instant coffee for robust flavor without bitterness. If you only have regular brewed coffee, reduce the milk by the amount of coffee you’re adding.
Brown sugar is non-negotiable for that signature caramel undertone. The molasses content keeps the cake moist and adds complexity that white sugar alone can’t achieve. Don’t substitute all white sugar unless you’re prepared for a different flavor profile.
Room temperature butter and eggs are crucial for proper emulsification. Cold ingredients won’t cream properly, leading to dense texture and uneven rise.
Buying Tips for Coffee Caramel Cake Ingredients
Look for unsalted butter with at least 80% butterfat European-style butter works beautifully if you want extra richness. Check the expiration date on your baking powder and baking soda; old leavening agents are the silent killer of many cakes.
For flour, all-purpose is perfect here. Cake flour will make it too delicate, while bread flour creates too much structure. If you’re outside the US, look for flour with 10-12% protein content.
Substitutions for Coffee Caramel Cake
Can’t do coffee? Replace the instant coffee with 2 teaspoons of cocoa powder for a chocolate caramel cake, or omit it entirely and add an extra teaspoon of vanilla extract.
Dairy-free? Swap regular milk for oat milk or almond milk (the creamier, the better) and use plant-based butter. The texture will be slightly different but still delicious.
Reducing sugar? You can reduce the white sugar by up to half, but I don’t recommend touching the brown sugar it’s essential for moisture and flavor.
Ingredients & Prep for Coffee Caramel Cake
Proper preparation is half the battle when baking this Coffee Caramel Cake. Taking fifteen minutes to set up correctly will save you stress and ensure beautiful results.
Cake Prep Essentials for Coffee Caramel Cake
Bring eggs and butter to room temperature this usually takes 30-60 minutes on the counter. In a hurry? Place eggs in warm (not hot) water for 10 minutes, and cut butter into small cubes to speed softening. Never microwave butter to soften it; you’ll end up with melted spots that ruin the creaming process.
Grease and line your cake pan for easy release. I butter the pan generously, then line the bottom with parchment paper, then butter the parchment. This double insurance means your Coffee Caramel Cake will release perfectly every time. Dust with a tablespoon of flour if you want extra security.
Coffee Caramel Cake Ingredients
- 2 cups all-purpose flour
- 1 cup brown sugar (packed)
- ½ cup white sugar
- ¾ cup unsalted butter (softened)
- 2 eggs (room temperature)
- 2 tsp instant coffee
- 1 cup milk (room temperature)
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp vanilla extract
- Pinch of salt (always it enhances everything)
Pantry Staples for Coffee Caramel Cake
Keep flour, sugar, baking powder, and vanilla well-stocked they’re your baking foundation. Store baking powder and soda in airtight containers away from moisture to maintain their potency.
Milk provides moisture and tenderness, creating that signature soft crumb. Whole milk is ideal, but 2% works well too. Avoid skim milk as it lacks the fat needed for richness.
Step-by-Step Cooking Instructions for Coffee Caramel Cake
This Coffee Caramel Cake comes together in under an hour from start to oven. Follow these steps carefully, and you’ll have professional results.
Pre-Cooking Prep for Coffee Caramel Cake
Preheat your oven to 180°C (350°F) don’t skip this step or start before the oven is fully heated. An oven thermometer is worth the investment; many ovens run 10-15 degrees off.
Dissolve the instant coffee in warm milk and set aside to cool slightly. This ensures the coffee flavor distributes evenly without cooking the eggs when you add them. The milk should be warm to touch but not hot around body temperature is perfect.
Sift together your flour, baking powder, baking soda, and a pinch of salt. Sifting isn’t just for looks; it aerates the flour and ensures even distribution of leavening agents.
Cooking Method for Coffee Caramel Cake
Cream butter and both sugars until fluffy this takes 3-5 minutes with an electric mixer on medium-high speed. The mixture should be pale, airy, and noticeably increased in volume. This step incorporates air that helps the cake rise, so don’t rush it.
Add eggs one at a time, beating well after each addition. The mixture might look slightly curdled after the first egg that’s normal. It will come together after the second egg. Scrape down the bowl between additions.
Add the vanilla extract with the second egg for even distribution.
Now comes the crucial part: alternate adding dry ingredients with the coffee milk, starting and ending with dry ingredients. Add in three additions of dry ingredients and two of liquid (dry, liquid, dry, liquid, dry). Mix on low speed just until combined after each addition overmixing develops gluten and creates a tough cake.
Pour batter into your prepared pan, smooth the top gently, and bake for 35-40 minutes. Avoid opening the oven door for the first 30 minutes, as temperature fluctuations can cause sinking.
Doneness Check for Coffee Caramel Cake
Insert a toothpick into the center it should come out clean or with just a few moist crumbs. If it’s wet with batter, give it another 3-5 minutes and check again.
The cake should also pull slightly away from the pan edges and spring back when gently pressed in the center. An instant-read thermometer should register 200-205°F (93-96°C) in the center.
Resting the Coffee Caramel Cake
Let the cake cool in the pan for 15 minutes before turning it out onto a wire rack. This cooling time allows the structure to set turn it out too early and it might break; wait too long and condensation makes it stick.
Once on the rack, let it cool completely before frosting (if using) or slicing. This takes about an hour. Cutting a warm cake results in crumbly, uneven slices.
Pro Tips for Perfect Coffee Caramel Cake
After making this Coffee Caramel Cake countless times, I’ve learned exactly where things can go wrong and how to prevent it.
Avoiding Dense or Dry Coffee Caramel Cake
Don’t overmix the batter once you add flour this is the number one cause of tough, dense cake. Mix just until you can’t see dry flour streaks, then stop. A few small lumps are fine and will disappear during baking.
Measure flour correctly by spooning it into your measuring cup and leveling it off. Scooping directly from the bag compacts the flour, giving you up to 25% more than the recipe intends. Too much flour equals dry cake.
Watch your oven temperature carefully. Every oven has hot spots and temperature variations. Rotate the pan halfway through baking if your oven bakes unevenly.
Tool Recommendations for Coffee Caramel Cake
A stand mixer or hand mixer makes creaming butter and sugar effortless, though you can do it by hand it just requires arm strength and patience.
An oven thermometer is my most-used tool. It’s inexpensive and eliminates guesswork about whether your oven is accurate.
Parchment paper is worth buying in bulk. It ensures easy cake release every single time and makes cleanup a breeze.
Storage & Reheating Coffee Caramel Cake
Store this Coffee Caramel Cake at room temperature for up to three days, wrapped well in plastic wrap or in an airtight container. The brown sugar keeps it remarkably moist.
Refrigerate for up to a week if your kitchen is very warm, though the texture firms up slightly when cold. Let it come to room temperature before serving for the best flavor and texture.
Freeze unfrosted cake for up to three months. Wrap individual slices in plastic wrap, then place in a freezer bag. Thaw at room temperature for 2-3 hours. The coffee and caramel flavors actually intensify after freezing it’s remarkable.
Flavor Variations for Coffee Caramel Cake
This Coffee Caramel Cake is incredibly versatile. Once you’ve mastered the base recipe, try these variations to keep things exciting.
Spicy Twist on Coffee Caramel Cake
Add warmth with spices ½ teaspoon of cinnamon and ¼ teaspoon of cardamom transform this into a chai-spiced coffee cake. For real heat, add a pinch of cayenne pepper to complement the caramel notes.
Espresso kick increase instant coffee to 1 tablespoon for bold coffee lovers, or add a shot of espresso powder on top of the instant coffee for intensity.
Keto/Paleo Coffee Caramel Cake
For a lower-carb version, replace all-purpose flour with almond flour (you’ll need 2½ cups as it’s less dense) and use a 1:1 sugar substitute for both sugars. The texture will be denser and more moist, almost fudgy. Baking time may decrease by 5-10 minutes, so watch carefully.
Paleo adaptation uses almond flour, coconut sugar instead of brown sugar, and coconut oil in place of butter. The flavor profile shifts to include coconut notes, which surprisingly complement the coffee beautifully.
Global Flavors for Coffee Caramel Cake
Vietnamese-inspired add ½ teaspoon of ground star anise and use sweetened condensed milk for half the regular milk. The result echoes Vietnamese iced coffee in cake form.
Mexican chocolate version add 3 tablespoons cocoa powder, ½ teaspoon cinnamon, and a tiny pinch of chili powder to the dry ingredients. Top with dulce de leche for authentic flair.
Italian affogato cake bake as directed, then poke holes in the warm cake and drizzle with 3 tablespoons of coffee liqueur or strong espresso mixed with 2 tablespoons of sugar.
Coffee Caramel Cake Flavor Comparison
| Variation | Key Additions | Flavor Profile | Best Served With |
|---|---|---|---|
| Classic | None | Balanced coffee-caramel | Vanilla buttercream |
| Spiced | Cinnamon, cardamom | Warm, chai-like | Cream cheese frosting |
| Mocha | Cocoa powder | Rich, chocolatey | Whipped ganache |
| Vietnamese | Star anise, condensed milk | Exotic, sweet | Fresh whipped cream |
| Salted Caramel | Extra caramel, sea salt | Bold, sweet-salty | Caramel drizzle |
Serving Suggestions for Coffee Caramel Cake
This Coffee Caramel Cake shines in multiple contexts, from casual afternoon snacks to elegant dinner party desserts.
For everyday enjoyment, serve slices plain or with a dusting of powdered sugar and a cup of coffee or tea. The cake is flavorful enough to stand alone.
Dress it up with salted caramel buttercream frosting the salt cuts through the sweetness and enhances both coffee and caramel notes. A cream cheese frosting works beautifully too, adding tangy contrast.
Pair with fresh berries raspberries or strawberries add brightness that balances the rich, sweet cake. A dollop of lightly sweetened whipped cream never hurts either.
Coffee or tea pairings serve with espresso for coffee lovers, or try it with Earl Grey tea. The bergamot complements the caramel surprisingly well.
Wine pairing for special occasions a tawny port or cream sherry echoes the caramel notes. For something lighter, try a late-harvest Riesling.
Ice cream accompaniment warm a slice for 15 seconds in the microwave and serve with vanilla bean or salted caramel ice cream for an unforgettable dessert.
FAQs About Coffee Caramel Cake
Can I make this Coffee Caramel Cake without coffee?
Absolutely! Simply omit the instant coffee and use plain warm milk. You’ll have a delicious vanilla caramel cake. Consider adding an extra ½ teaspoon of vanilla extract to boost flavor.
My Coffee Caramel Cake sank in the middle—what happened?
The most common causes are opening the oven door too early (wait at least 30 minutes), expired leavening agents, or underbaking. Make sure your baking powder and soda are fresh they lose potency after six months.
Can I double this Coffee Caramel Cake recipe?
Yes, this recipe doubles perfectly. Use two separate pans rather than one large one for even baking. Baking time remains the same, but start checking at 35 minutes as doubled recipes sometimes finish slightly faster.
How do I prevent my Coffee Caramel Cake from sticking?
The butter-parchment-butter method I described earlier is foolproof. Make sure the butter is at room temperature when you apply it, and let the cake cool for the full 15 minutes before attempting to remove it.
Can I use this Coffee Caramel Cake recipe for cupcakes?
Absolutely! This batter makes approximately 18-20 cupcakes. Fill liners two-thirds full and bake at 180°C (350°F) for 18-22 minutes. Start checking at 18 minutes with the toothpick test.
Is this Coffee Caramel Cake safe during pregnancy?
The amount of coffee in this cake is minimal about the equivalent of a few sips of coffee per slice. However, pregnant women should always consult their healthcare provider about caffeine intake. You can make a caffeine-free version by omitting the coffee entirely.
My Coffee Caramel Cake is too sweet—can I reduce the sugar?
You can reduce the white sugar by up to half without dramatically affecting texture. I don’t recommend reducing the brown sugar below ¾ cup, as it’s crucial for moisture and that signature caramel flavor.
Can I add a glaze or frosting to this Coffee Caramel Cake?
This cake is perfect for frosting! It’s sturdy enough to hold buttercream, cream cheese frosting, or ganache. For a simple glaze, mix 1 cup powdered sugar with 2-3 tablespoons of strong coffee until smooth and drizzle over the cooled cake.
Conclusion
This Coffee Caramel Cake has become more than just a recipe for me it’s a connection to that conversation with my grandmother, a crowd-pleaser at every gathering, and proof that simple ingredients can create something truly special. The way coffee enhances chocolate-like depth while caramel adds sweetness and moisture creates a cake that improves with each bite.
Fire up your oven and try this tonight! Whether you’re baking for a celebration or just because it’s Tuesday and you deserve something wonderful, this Coffee Caramel Cake won’t disappoint. The beauty is in its simplicity and the magic is in your kitchen.
Join the thousands of home cooks at FoodFansy who’ve fallen in love with this recipe! Share your results in the comments I love seeing how you make it your own, whether you add that spicy twist or go full Vietnamese-inspired. And don’t forget to snap a photo; this cake is as beautiful as it is delicious.
If you enjoyed this recipe, be sure to share it with your friends or save it for later! I’d love to see your unique twist feel free to post your photos on Pinterest!
Print
Coffee Caramel Cake – Rich, Moist, and Irresistibly Homemade
- Total Time: 60
- Yield: 8 1x
- Diet: Vegetarian
Description
This Coffee Caramel Cake is a moist, tender dessert infused with rich coffee flavor and sweet caramel notes from brown sugar. Perfect for coffee lovers, this easy-to-make cake delivers bakery-quality results with simple pantry ingredients. The coffee enhances the depth without overpowering, while the brown sugar keeps every slice incredibly moist for days.
Ingredients
2 cups all-purpose flour
1 cup brown sugar (packed)
1/2 cup white sugar
3/4 cup unsalted butter (softened, room temperature)
2 large eggs (room temperature)
2 teaspoons instant coffee
1 cup whole milk (room temperature)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla extract
Pinch of salt
Instructions
1. Preheat your oven to 180°C (350°F). Grease and line a 9-inch cake pan with parchment paper.
2. Dissolve 2 teaspoons instant coffee in 1 cup of warm milk and set aside to cool to room temperature.
3. In a separate bowl, sift together flour, baking powder, baking soda, and a pinch of salt.
4. In a large mixing bowl, cream softened butter with brown sugar and white sugar using an electric mixer on medium-high speed for 3-5 minutes until light and fluffy.
5. Add eggs one at a time, beating well after each addition. Add vanilla extract with the second egg. Scrape down the bowl between additions.
6. Reduce mixer speed to low. Add dry ingredients in three additions, alternating with coffee milk in two additions. Start and end with dry ingredients (dry, liquid, dry, liquid, dry). Mix just until combined after each addition.
7. Pour batter into the prepared cake pan and smooth the top gently with a spatula.
8. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
9. Remove from oven and let the cake cool in the pan for 15 minutes.
10. Turn the cake out onto a wire rack and let it cool completely before slicing or frosting (about 1 hour).
Notes
Store at room temperature for up to 3 days in an airtight container, or refrigerate for up to 1 week.
Freeze unfrosted cake for up to 3 months. Wrap slices individually in plastic wrap, then place in a freezer bag.
For best results, ensure all ingredients (butter, eggs, milk) are at room temperature before starting.
Don’t overmix the batter once flour is added—mix just until you can’t see dry streaks.
For a mocha version, add 3 tablespoons cocoa powder to the dry ingredients.
This cake pairs beautifully with salted caramel buttercream, cream cheese frosting, or simply dusted with powdered sugar.
The recipe can be doubled for layer cakes or converted to 18-20 cupcakes (bake for 18-22 minutes).
- Prep Time: 20
- Cook Time: 40
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 38
- Sodium: 180
- Fat: 18
- Saturated Fat: 11
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 52
- Fiber: 1
- Protein: 5
- Cholesterol: 95
Keywords: coffee cake, caramel cake, coffee caramel cake, moist cake, easy cake recipe, brown sugar cake, baking, dessert