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Soft Coffee Delight

Featured in Sweet bites of pure joy.

Combining coffee and caramel, this dessert is soft, indulgent, and comforting with a touch of sweetness.
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alicia in the kitchen
Updated on Mon, 24 Mar 2025 12:43:18 GMT
A slice of chocolate cake with runny caramel glaze and cookie crumbs, served on a plate. Pin it
A slice of chocolate cake with runny caramel glaze and cookie crumbs, served on a plate. | tasteofsavor.com

My caramel coffee cake is my favorite little treat, a true comfort moment blending the softness of coffee-infused cake with smooth caramel notes. I often whip it up for get-togethers with friends or to finish family meals with a tasty touch that always wows everyone.

Melt-in-your-mouth delicious cake

What makes everyone go crazy for this cake is how the strong coffee perfectly balances with the gentle sweetness of caramel. I always love seeing eyes light up when I bring out this super soft, aromatic dessert.

Shopping list

  • Always sifted flour: 200g
  • Carefully measured sugar: 150g
  • Melted butter: 100g
  • Room temperature eggs: 2
  • Baking powder: 1 packet
  • That special pinch of salt
  • Vanilla extract: 1 teaspoon
  • Warm milk: 100ml
  • My favorite instant coffee: 2 tablespoons
  • Smooth caramel: 200g

Step-by-step guide

  1. I warm up my oven to 180°C.
  2. I mix my flour, baking powder and salt in a bowl.
  3. In another bowl I beat my butter and sugar until creamy, then add my eggs, vanilla and milk.
  4. I dissolve my coffee in a bit of hot water and mix it in.
  5. I gently fold my dry ingredients into my wet mixture.
  6. I pour into my greased and floured pan and pop it in the oven for 35-40 minutes.
  7. I let it cool before removing from the pan, then I top it with caramel.

Insider tips

I always pick good quality coffee, it really changes everything. I watch the baking time like a hawk to keep that softness everyone loves. And I'm patient with the topping - the cake must be completely cool so the caramel sticks just right.

A layered cake topped with caramel and nut pieces, with one slice cut, displayed on a plate. Pin it
A layered cake topped with caramel and nut pieces, with one slice cut, displayed on a plate. | tasteofsavor.com

Serving suggestions

I love serving this cake with a nice latte or strong black tea. Sometimes I add some berries for freshness or a scoop of vanilla ice cream that slowly melts on top. And for the sweet-toothed folks, I always prepare extra caramel sauce on the side.

Frequently Asked Questions

→ Can I make it ahead of time?
Sure! Bake it the day before. Just add the caramel right before serving to keep it fresh.
→ What kind of caramel works best?
Both salted or plain caramel work, store-bought or homemade. Just make sure it's runny enough to cover the cake well.
→ Is instant coffee necessary?
Instant coffee dissolves best. Strong filtered coffee works too, but use less milk if you go that route.
→ How do I know it's done baking?
Stick a knife in the center—if it comes out clean, it's done. The cake should also spring back slightly.
→ How should I store the cake?
Keep it in an airtight container at room temperature for up to 3 days. Refrigerate if it's topped with caramel.

Coffee Caramel Cake

This light coffee cake is topped generously with gooey caramel. Perfect for anyone who loves bold flavors.

Prep Time
20 Minutes
Cook Time
40 Minutes
Total Time
60 Minutes
By: Alicia

Category: Desserts

Difficulty: Intermediate

Cuisine: French

Yield: 8 Servings (1 cake)

Dietary: Vegetarian

Ingredients

01 200 g all-purpose flour.
02 1 teaspoon vanilla extract.
03 100 g unsalted butter.
04 150 g granulated sugar.
05 2 large eggs.
06 1 packet of baking powder.
07 2 tablespoons instant coffee.
08 100 ml milk.
09 200 g caramel topping.

Instructions

Step 01

Turn on the oven and set it to 180°C.

Step 02

Stir the flour, baking powder, and a pinch of salt together.

Step 03

Whip the butter and sugar until creamy. Add eggs, vanilla, and milk one by one.

Step 04

Mix the coffee with a little water until it dissolves, then combine it with the wet mixture.

Step 05

Carefully fold the dry ingredient mixture into the wet mixture until smooth.

Step 06

Pour into a baking pan and bake for 35 to 40 minutes.

Step 07

Let it cool completely before spreading the caramel over the top.

Notes

  1. Make sure the cake cools all the way down before adding the caramel.
  2. Keeps fresh for up to 3 days in an airtight container.

Tools You'll Need

  • Oven.
  • Cake pan.
  • Electric mixer.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs.
  • Dairy products.
  • Gluten.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 350
  • Total Fat: 16 g
  • Total Carbohydrate: 45 g
  • Protein: 5 g