Ingredients
For the Cake:
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1 ½ cups all-purpose flour
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1 ½ teaspoons baking powder
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¼ teaspoon salt
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½ cup unsalted butter, softened
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¾ cup brown sugar
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2 large eggs
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1 teaspoon vanilla extract
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½ cup strong brewed coffee (cooled)
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¼ cup whole milk
For the Coffee Caramel Sauce:
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1 cup granulated sugar
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¼ cup water
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½ cup heavy cream
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2 tablespoons unsalted butter
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1 tablespoon instant coffee or espresso powder
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Pinch of salt
🧁 Instructions
1. Make the Cake Batter:
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Preheat oven to 350°F (175°C). Grease and line an 8-inch round or square baking pan.
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In a bowl, whisk together flour, baking powder, and salt.
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In a separate bowl, cream the butter and brown sugar until light and fluffy.
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Add eggs one at a time, beating well after each. Stir in vanilla.
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Mix in the flour mixture alternately with coffee and milk until just combined.
2. Bake the Cake:
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Pour batter into the prepared pan.
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Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
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Let cake cool in the pan for 10 minutes, then transfer to a wire rack.
3. Make the Coffee Caramel Sauce:
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In a saucepan over medium heat, combine sugar and water. Cook (without stirring) until it turns a deep amber color.
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Remove from heat and carefully whisk in the cream (it will bubble), then butter, espresso powder, and a pinch of salt.
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Stir until smooth. Let cool slightly — it thickens as it sits.
4. Assemble and Serve:
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While the cake is still warm, poke holes in it with a skewer or fork.
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Pour warm coffee caramel sauce over the top, letting it soak in.
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Serve warm or at room temp with whipped cream or vanilla ice cream!
💡 Tips
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Want it extra gooey? Pour half the caramel sauce on the warm cake and save the rest for serving.
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To make it more decadent, top with chopped toffee bits or a swirl of espresso whipped cream.