If you’re a coffee lover with a sweet tooth, this homemade coffee cake topped with buttery caramel sauce and a smooth coffee glaze will be your new go-to dessert. Moist, flavorful, and easy to make, this crowd-pleasing treat is perfect for breakfast, brunch, or a cozy evening indulgence.
Why You’ll Love This Coffee Cake
Made with real brewed coffee for an authentic flavor boost
Topped with homemade caramel sauce and a simple coffee drizzle
Moist and tender texture thanks to buttermilk and butter
Perfect as a dessert, afternoon snack, or breakfast treat
Great for coffee-themed parties, brunch spreads, and holidays
Ingredients Breakdown:
For the Cake:
All-Purpose Flour (1½ cups): The foundation of the cake, giving it structure and a soft crumb.
Granulated Sugar (1 cup): Sweetens the cake while helping with moisture and texture.
Baking Powder (1 tsp) & Baking Soda (½ tsp): Work together to give the cake lift and tenderness.
Salt (½ tsp): Enhances flavor and balances the sweetness.
Unsalted Butter (½ cup, softened): Adds richness and creates a fluffy texture when creamed with the egg.
Egg (1 large): Binds ingredients and adds structure.
Brewed Coffee (½ cup, cooled): Infuses the cake with bold, aromatic coffee flavor.
Buttermilk (½ cup): Reacts with baking soda for a light texture and adds a tangy note.
Vanilla Extract (1 tsp): Rounds out the flavor with a hint of warmth.
For the Caramel Sauce:
Brown Sugar (1 cup, packed): Gives the sauce a deep, molasses-like sweetness.
Unsalted Butter (½ cup): The rich base for the caramel.
Heavy Cream (¼ cup): Adds creaminess and helps thicken the sauce.
Vanilla Extract (1 tsp): Complements the caramel with warm, aromatic notes.
Pinch of Salt: Enhances the flavor and gives that irresistible salty-sweet edge.
For the Coffee Drizzle:
Brewed Coffee and Powdered Sugar: A simple glaze that adds extra coffee flavor and a sweet finishing touch.
Tips and Tricks
Use room-temperature ingredients for a smoother batter.
Don’t overmix—this keeps the cake light and tender.
For a stronger coffee flavor, use espresso or cold brew instead of regular brewed coffee.
Want a crunch? Sprinkle chopped walnuts or pecans on top before drizzling with caramel.
Variations and Customizations
Add cinnamon or nutmeg to the batter for a warm spice note.
Swap the caramel sauce with a chocolate ganache for a mocha twist.
Make it gluten-free by using a 1:1 gluten-free baking flour blend.
Pairing Suggestions
This cake is excellent with:
A hot cup of latte or cappuccino
Vanilla bean ice cream for dessert
A dollop of whipped cream and a dusting of cinnamon
Storage Instructions
Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keeps well for up to 5 days when covered.
Freezer: Freeze slices individually wrapped for up to 2 months. Thaw in the fridge overnight.
Frequently Asked Questions
Can I use instant coffee?
Yes! Mix 1 teaspoon of instant coffee granules with ½ cup hot water and let it cool before using.
Can I make this ahead of time?
Absolutely. Bake the cake a day in advance and add the toppings just before serving for best results.
Can I double this recipe?
Yes, simply double all ingredients and use a 9×13-inch pan. Adjust baking time to 35–40 minutes.
