What the heck is this?
Imagine if your favorite caramel latte got cozy with a gooey butter cake and decided to turn itself into the ultimate dessert. That’s this cake. It’s sweet, rich, unapologetically sticky in all the right ways, and laced with a deep coffee flavor that cuts through the sugar like a boss. You’ve got a tender, buttery cake base, a coffee-infused caramel layer that seeps into every bite, and a golden top that crackles ever so slightly when you dig in. This is not a cake for the faint of heart—it’s bold, messy, and the kind of thing you make when you want guests to beg you for the recipe before the plates are even cleared.
Why You’ll Love This Recipe
- One bowl for the base, one pan for the bake—no fancy gadgets
- Gooey, sticky, buttery, coffee-kissed perfection
- Sweet enough to be dessert, but pairs beautifully with black coffee at brunch
- It’s got that “I bought this at a hip artisan bakery” energy
- Just the right level of indulgent without being over-the-top
The Good Stuff You’ll Need
For the base cake layer:
1 box yellow cake mix (just the dry mix)
1 stick (½ cup) unsalted butter, melted
1 egg
½ tsp vanilla extract
For the gooey coffee caramel layer:
8 oz cream cheese, softened
2 eggs
1 ½ cups powdered sugar
⅓ cup brown sugar
¼ cup strong brewed coffee (room temp)
1 tsp instant espresso powder (optional but amazing)
1 tsp vanilla extract
¼ tsp salt
Optional topping (but very worth it):
Sea salt flakes
Extra caramel drizzle
Let’s Do This
Step 1: Preheat and prep
Preheat your oven to 350°F and grease a 9×13-inch baking pan. Parchment paper isn’t necessary, but you can use it if you want easy lift-out action later.
Step 2: Make the base layer
In a medium bowl, stir together the yellow cake mix, melted butter, egg, and vanilla until you get a soft dough-like consistency. It’ll be thick—that’s good. Press it evenly into the bottom of your prepared pan using your hands or a spatula.
Step 3: Make the gooey coffee caramel layer
In a large bowl, beat the cream cheese until smooth and creamy. Add the eggs, one at a time, then mix in the powdered sugar, brown sugar, brewed coffee, espresso powder, vanilla, and salt. Mix until it’s all silky and pourable. Pour this mixture over the base layer and smooth it out.
Step 4: Bake it up
Bake for 40–45 minutes. The edges should be golden and puffed, but the center will still jiggle slightly—that’s the gooey magic. Don’t overbake unless you want to lose that luscious texture. Cool completely before cutting if you want clean slices (or don’t—live your life).
Serving Suggestions
Serve slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream. For brunch, pair it with a strong cup of black coffee or even a cold brew. Fancy dinner party? Add a drizzle of warm caramel and a pinch of sea salt on top for that restaurant-style flex.
Switch It Up
- Chocolate Drizzle: Melt some dark chocolate and drizzle it over the top before serving.
- Nutty Vibes: Add a handful of chopped pecans or walnuts to the gooey layer for crunch.
- Boozy Boost: Add a tablespoon of Kahlúa or Bailey’s to the cream cheese layer for an adult twist.
- Spice It: Mix in a pinch of cinnamon or cardamom for a warm, cozy vibe.
Make-Ahead Tips
You can make this cake a day ahead and keep it covered in the fridge. Just bring it to room temp or give it a quick 10-second zap in the microwave before serving for max gooeyness. It also freezes surprisingly well—cut into bars and wrap tightly.
Questions People Actually Ask
Q: Can I make this without coffee?
A: Sure, just sub milk for the coffee and skip the espresso powder—but you’ll miss that deep, rich flavor that balances the sweetness.
Q: Can I use homemade caramel?
A: You could, but this cake makes its own caramel-like magic in the oven. If you want extra caramel sauce on top, go for it.
Q: Can I use a chocolate cake mix instead?
A: Absolutely. You’ll get a mocha-style cake that’s super decadent. Just be sure the flavors don’t overpower each other.
Q: How do I store leftovers?
A: Cover tightly and store at room temp for 1–2 days, or refrigerate for up to 5. Reheat gently for the gooey texture.
Gooey Coffee Caramel Cake: The Dessert You Didn’t Know You Needed (But Now Can’t Live Without)
- Total Time: 1 hour
- Yield: 12 squares
Description
Imagine if your favorite caramel latte got cozy with a gooey butter cake and decided to turn itself into the ultimate dessert. That’s this cake. It’s sweet, rich, unapologetically sticky in all the right ways, and laced with a deep coffee flavor that cuts through the sugar like a boss. You’ve got a tender, buttery cake base, a coffee-infused caramel layer that seeps into every bite, and a golden top that crackles ever so slightly when you dig in. This is not a cake for the faint of heart—it’s bold, messy, and the kind of thing you make when you want guests to beg you for the recipe before the plates are even cleared.
Ingredients
For the base cake layer:
1 box yellow cake mix (just the dry mix)
1 stick (½ cup) unsalted butter, melted
1 egg
½ tsp vanilla extract
For the gooey coffee caramel layer:
8 oz cream cheese, softened
2 eggs
1 ½ cups powdered sugar
⅓ cup brown sugar
¼ cup strong brewed coffee (room temp)
1 tsp instant espresso powder (optional but amazing)
1 tsp vanilla extract
¼ tsp salt
Optional topping (but very worth it):
Sea salt flakes
Extra caramel drizzle
Instructions
Step 1: Preheat and prep
Preheat your oven to 350°F and grease a 9×13-inch baking pan. Parchment paper isn’t necessary, but you can use it if you want easy lift-out action later.
Step 2: Make the base layer
In a medium bowl, stir together the yellow cake mix, melted butter, egg, and vanilla until you get a soft dough-like consistency. It’ll be thick—that’s good. Press it evenly into the bottom of your prepared pan using your hands or a spatula.
Step 3: Make the gooey coffee caramel layer
In a large bowl, beat the cream cheese until smooth and creamy. Add the eggs, one at a time, then mix in the powdered sugar, brown sugar, brewed coffee, espresso powder, vanilla, and salt. Mix until it’s all silky and pourable. Pour this mixture over the base layer and smooth it out.
Step 4: Bake it up
Bake for 40–45 minutes. The edges should be golden and puffed, but the center will still jiggle slightly—that’s the gooey magic. Don’t overbake unless you want to lose that luscious texture. Cool completely before cutting if you want clean slices (or don’t—live your life).
Notes
Chocolate Drizzle: Melt some dark chocolate and drizzle it over the top before serving.
Nutty Vibes: Add a handful of chopped pecans or walnuts to the gooey layer for crunch.
Boozy Boost: Add a tablespoon of Kahlúa or Bailey’s to the cream cheese layer for an adult twist.
Spice It: Mix in a pinch of cinnamon or cardamom for a warm, cozy vibe.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: ~410 kcal
- Fat: ~20g
- Carbohydrates: ~54g
- Protein: ~4g