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