Soft Coffee Cake

My coffee caramel cake is my favorite little treat, a true comfort moment blending soft coffee sponge with smooth caramel notes. I often whip it up for afternoon get-togethers with friends or to end family meals with a tasty finale that always wows everyone.

A truly irresistible cake

What makes everyone go crazy for this cake is how the strong coffee perfectly balances with the gentle sweetness of caramel. I never get tired of seeing eyes light up when I bring out this super soft, aromatic dessert.

Shopping list

• Always sifted flour: 200g
• Perfectly measured sugar: 150g
• Melted butter: 100g
• Room temperature eggs: 2
• Baking powder: 1 packet
• That game-changing pinch of salt
• Vanilla extract: 1 teaspoon
• Warm milk: 100ml
• My favorite instant coffee: 2 tablespoons
• Creamy 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 buttered and floured pan, then into the oven for 35-40 minutes.
7. I let it cool before removing from the pan, then I top it with caramel.

My insider tips

I always pick quality coffee, it really makes all the difference. I watch the baking time super carefully to keep that softness everybody loves. And I'm patient with the topping – the cake must be completely cool so the caramel sticks just right.

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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 extra hungry folks, I always prepare some additional caramel sauce.

Frequently Asked Questions

→ Can you make this cake ahead?

Sure, you can bake it a day before. Just pour the caramel over it right before you serve to keep it fresh.

→ What caramel works best?

Both homemade and store-bought caramel work fine. Go for salted or plain, but make sure it’s runny enough to drizzle.

→ Do I have to use instant coffee?

Instant coffee’s easier to mix, but strong brewed coffee is fine too. If you choose that, cut down the milk just a bit.

→ How can I tell it’s done?

Stick a knife in the middle—if it comes out clean, you’re good. It should look golden and bounce back a little when pressed.

→ How should I store the cake?

Keep it in an airtight container for up to 3 days at room temperature. If caramel is added, refrigerate instead.