Espresso Caramel Cake Recipe – moist, bold & decadent
A moist, rich cake swirled with caramel and brewed coffee — perfect for lovers of espresso and gooey desserts alike.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
Ingredients
Cake:
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1¾ cups all-purpose flour
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1½ tsp baking powder
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½ tsp baking soda
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½ tsp salt
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1 tsp espresso powder (optional)
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¾ cup unsalted butter, softened
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1 cup brown sugar
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2 large eggs
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1 tsp vanilla extract
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½ cup strong brewed coffee
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½ cup whole milk or sour cream
Caramel Swirl:
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½–¾ cup thick caramel sauce
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Optional: flaky sea salt for topping
Instructions
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Preheat oven to 350°F (175°C). Grease a 9×13” pan or 8×8” for thicker layers.
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Mix flour, baking powder, baking soda, salt, and espresso powder in a bowl.
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Cream butter and brown sugar until fluffy. Add eggs one at a time. Stir in vanilla.
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Add dry ingredients alternately with coffee and milk. Mix until smooth.
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Spread half the batter in the pan. Drizzle ½ cup caramel over it. Add remaining batter and swirl more caramel on top.
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Bake 35–40 minutes or until edges are set and golden. Center may be slightly gooey.
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Cool 15–20 minutes before serving. Top with salt, whipped cream, or glaze.
Notes
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Store leftovers at room temp or refrigerate for 3 days.
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Serve warm for maximum gooey texture.
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Add chocolate chips or nuts for variation.