Step 1: Prepare Your Baking Pan

Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan and line with parchment paper, leaving an overhang on two sides for easy removal. This Gooey Coffee Caramel Cake Recipe works best in a square pan for even baking.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt. Make sure there are no lumps in the brown sugar.

Step 3: Prepare the Coffee Mixture

In a separate small bowl, dissolve the instant coffee granules in the strong brewed coffee, stirring until completely dissolved.

Step 4: Combine Wet Ingredients

In a medium bowl, whisk together the eggs, milk, melted butter, coffee mixture, and vanilla extract until well combined.

Step 5: Make the Cake Batter

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix – a few small lumps are okay.

Step 6: Bake the Cake

Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached. The cake should be set but still slightly soft in the center.

Step 7: Prepare the Caramel Topping

While the cake is baking, make the caramel sauce. In a medium saucepan, combine the brown sugar, heavy cream, and butter. Cook over medium heat, stirring constantly, until the mixture comes to a gentle boil.

Step 8: Finish the Caramel

Reduce heat and simmer for 5-7 minutes, stirring occasionally, until the caramel thickens slightly. Remove from heat and stir in the coffee liqueur (if using) and sea salt.

Step 9: Add the Gooey Factor

When the cake is done, remove it from the oven and immediately poke holes all over the top using a fork or wooden skewer. Pour about ⅔ of the warm caramel sauce over the hot cake, allowing it to soak in.

Step 10: Serve and Enjoy

Let the cake cool for 15 minutes, then slice and serve warm with the remaining caramel sauce drizzled on top.