- How to Make Caramel Coffee Sheet Cake
- Coffee Caramel Sheet Cake with Chocolate Espresso Buttercream
- Tips for Perfecting Your Cake
- Variations on Caramel Coffee Desserts
- Pairing Suggestions for Enjoying Your Cake
- Common Questions
- Don’t Wait—Just Bake!
Gooey Coffee Caramel Cake is my go-to fix when I want comfort with a caffeine kick. Like, tell me—who hasn’t craved cake but also wanted something a bit different from basic chocolate or plain vanilla? Maybe you’re looking to impress at the next potluck (or just want a Tuesday pick-me-up, I won’t judge). Whatever’s going on, this recipe has truly saved me from many dessert dilemmas. It’s easy, totally foolproof (a couple of minor mishaps gave me legendary results), plus that coffee-caramel combo just hits right.
How to Make Caramel Coffee Sheet Cake
First off, nobody wants fancy-pants steps or eleven bowls to clean. Here’s how to make this coffee caramel cake happen without any unnecessary drama.
You’ll use your basic pantry stuff—flour, eggs, sugar, butter, a splash of strong brewed coffee, plus that dreamy caramel sauce. The magic comes together in a sheet pan—nothing fussy. Mix your dry bits (flour, baking powder, a pinch of salt) first. In another bowl, whip up butter and sugar until it’s fluffy as a cloud—be patient with this, it matters! Add eggs and that bold coffee, and you’ll get a lovely, fragrant batter (stick your nose in there and tell me it isn’t addictive already).
Fold the dry ingredients gently into the wet, then swirl caramel sauce straight into the batter. Give it a little extra swirl on top before baking if you want show-off vibes. Pop it in the oven—usually about half an hour, but keep an eye on it after 25 minutes. It’s ready when the top springs back and your kitchen smells ridiculously good.
| Step What to Do | |
| 1 | Mix dry ingredients in one bowl |
| 2 | Beat butter/sugar, then add eggs and coffee |
| 3 | Combine wet and dry parts, swirl in caramel |
| 4 | Bake until golden and irresistible |
Coffee Caramel Sheet Cake with Chocolate Espresso Buttercream
Let’s talk frosting—the bit where people sneak back for seconds (and thirds, maybe). I put this slick chocolate espresso buttercream over the cooled cake. Grab softened butter and beat the heck out of it until it looks like pale sunshine. Dump in cocoa powder, a splash more coffee, powdered sugar, a pinch of salt. Take breaks to taste-test—be honest, nobody’s looking.
The result? Something almost… criminally decadent. It’s the balance: coffee’s slight bitterness keeps all that caramel sugar from being too sweet, while chocolate throws in depth. You just spread it in thick, messy swoops, and maybe add a sprinkling of flaky salt on top if you’re feeling fancy.
Fun fact: Last week, my neighbor claimed this was better than her wedding cake (not that we’re being dramatic or anything).
“I honestly thought nothing could top my grandma’s cake recipes, but this one’s a game changer. The caramel pockets and that strong coffee flavor? Dang. I’ve made it three times already!” — Erin, my die-hard dessert pal
Tips for Perfecting Your Cake
Alright—some things I wish I knew the first time. First, don’t skimp on the coffee. Strong is better—it fades a bit as it bakes, so make it count upfront. Let the cake cool before adding the buttercream (yeah, sometimes I get impatient and my icing melts everywhere… oops).
Also, use store-bought caramel sauce if time’s short. No shame, honestly. And if your cake ever seems dry (it shouldn’t, but life happens), poke a few holes in the warm cake and pour a couple more tablespoons of coffee or caramel right over before frosting. Saves everything.
Weird trick: Using parchment paper makes the cake come out in one clean piece—and less time scrubbing pans later. I’m all about the shortcuts.
Variations on Caramel Coffee Desserts
Sometimes you don’t have all the right ingredients or you just want to experiment. Fine! Here’s what I’ve tried: If you’re avoiding caffeine after 4pm (smart move), try decaf coffee or switch it out for half hot chocolate, half coffee. For a crunchier twist, toss in some chopped pecans or walnuts.
I even drizzled leftover caramel over vanilla ice cream and crumbled this cake on top—seriously next-level. Oh, and turning this into cupcakes? Yes, do that. Just bake for a few minutes less, easy.
People get nervous to swap things out, but honestly, that’s when the best accidents happen (remember banana bread during lockdown). Don’t stress.
Pairing Suggestions for Enjoying Your Cake
Serving up this coffee caramel cake knocks every afternoon gathering out of the park. Or, heck, just eat it for breakfast—no judgment here. A couple quick ideas to make it even better:
- Pair a warm slice with a mug of cold brew or milky coffee for a proper treat.
- Try serving it with a scoop of straight-up vanilla ice cream. The hot-and-cold combo always wins.
- Cut big slabs for family, tiny squares for a tea party—nobody says you have to be traditional.
- Sprinkle a little cinnamon or nutmeg on top before serving for a cozy twist.
Common Questions
Q: Can I make this coffee caramel cake ahead of time?
Absolutely! Actually, it gets gooier if you let it sit overnight in an airtight container.
Q: Do I need fancy tools?
Nope. Good bowls, a sturdy whisk, a classic sheet pan—nothing crazy required.
Q: How do I store leftovers (if there are any)?
I keep mine covered on the counter for up to 2 days. After that, fridge is best. Warm it up just a bit before eating for total melt-in-your-mouth goodness.
Q: Is it possible to make this without eggs?
Yeah! Use unsweetened applesauce or a flaxseed mix. It works, though the texture is slightly different.
Q: Can I freeze this cake?
Yes, wrap slices in plastic and they’ll keep for a month or so. Just defrost and reheat gently.
Don’t Wait—Just Bake!
Alright, if you’re hungry now, I’ve done my job. This gooey coffee caramel cake is not your run-of-the-mill dessert. Anyone can tackle it, you don’t need a five-star kitchen, and the best part—it’ll taste as good as anything from a fancy bakery. Grab inspiration from recipes like Caramel Coffee Sheet Cake with Chocolate Espresso Buttercream … and check out the ingredient list on Gooey Coffee Caramel Cake Ingredients: For the Coffee Cake: • 1 ½ … if you want to double-check your shopping list or just get more ideas.
Honestly, you might end up famous in your circle for this. So, roll up those sleeves and treat yourself. You deserve it!
Caramel Coffee Sheet Cake
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A gooey coffee caramel cake that combines the rich flavors of coffee and caramel for a delicious dessert experience.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ¾ cup strong brewed coffee
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup caramel sauce
- For the Chocolate Espresso Buttercream:
- ½ cup unsalted butter, softened
- ¼ cup cocoa powder
- ¼ cup brewed coffee
- 2 cups powdered sugar
- Pinch of salt
Instructions
- Mix dry ingredients (flour, baking powder, salt) in one bowl.
- In another bowl, beat butter and sugar until fluffy, then add eggs and coffee.
- Combine wet and dry ingredients, then swirl in caramel sauce.
- Pour batter into a greased sheet pan and bake at 350°F for 25-30 minutes or until golden.
- For the frosting, beat softened butter until pale, then mix in cocoa, coffee, powdered sugar, and salt until smooth.
- Spread the buttercream on the cooled cake and enjoy!
Notes
Let the cake cool before frosting to prevent melting. Use parchment paper for easier removal from the pan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg