If you have been searching for a show-stopping dessert that combines the rich flavors of coffee and the luscious sweetness of caramel, look no further than this Coffee Caramel Poke Cake Recipe. It’s a delightful treat that brings together moist cake, decadent caramel filling, and a velvety coffee-chocolate frosting in every bite. This cake isn’t just delicious; it’s comforting, irresistible, and perfect for those moments when you want to impress friends or indulge in your favorite flavors at home.
Ingredients You’ll Need
These ingredients are simple but essential, each bringing its own magic to the final cake. From the tang of buttermilk to the deep notes of instant coffee and the buttery sweetness of caramel topping, every component plays a vital role in texture, flavor, and visual appeal.
- 1 cup buttermilk: Adds moisture and a subtle tang that balances sweetness perfectly.
- 4 teaspoons instant coffee granules: Intensifies the coffee flavor, allowing it to shine without bitterness.
- 1/2 cup butter (softened): Creates tender crumb and rich flavor in the cake base.
- 1 cup packed brown sugar: Provides a deep caramel-like sweetness that enhances the overall flavor profile.
- 2 large eggs: Bind the ingredients together and help give the cake structure.
- 1 teaspoon vanilla extract: Adds warmth and complexity to the flavor.
- 2 cups all-purpose flour: The foundation that gives the cake its sturdy yet tender texture.
- 2 tablespoons cornstarch: Helps tenderize the cake for softness.
- 1-1/2 teaspoons baking powder: Leavens the cake, ensuring a light and fluffy result.
- 1/2 teaspoon baking soda: Works with the buttermilk to keep the cake moist and airy.
- 1/2 teaspoon salt: Balances sweetness and enhances flavor depth.
- 1/4 teaspoon ground nutmeg: Adds a subtle warmth and spice to complement coffee.
- 3/4 cup caramel ice cream topping (divided): The luscious caramel filling that sinks beautifully into the cake.
- 1 tablespoon baking cocoa: Contributes rich chocolate flavor to the frosting.
- 2 teaspoons instant coffee granules: Boosts coffee flavor in the frosting for harmony with the cake.
- 1/4 cup boiling water: Helps dissolve cocoa and coffee for a smooth frosting base.
- 1/2 cup butter (softened): Creates a creamy frosting texture.
- 1/4 cup confectioners’ sugar: Sweetens and stabilizes the frosting.
- 3/4 cup semisweet chocolate chips (melted): Adds richness and sweetness in the final frosting layer.
How to Make Coffee Caramel Poke Cake Recipe
Step 1: Prepare the Coffee-Buttermilk Mixture
Begin by warming the buttermilk in the microwave just until it’s lukewarm—this helps coffee granules dissolve completely, infusing your batter with a rich coffee undertone that will shine through the whole cake.
Step 2: Cream Butter and Sugar, Then Add Eggs and Vanilla
Beat the softened butter and brown sugar until light and fluffy; this aerates your batter and ensures pure decadence. After that, add eggs one at a time to keep the mixture smooth, finishing with vanilla for warmth.
Step 3: Combine Dry Ingredients and Incorporate Alternately with Coffee Mixture
Mix the all-purpose flour, cornstarch, baking powder, baking soda, salt, and nutmeg separately, then add this dry mixture to the creamed base alternately with the coffee-buttermilk liquid. This careful folding process ensures a tender cake with a consistent crumb.
Step 4: Bake the Cake until Golden and Set
Pour your batter into a greased 13×9-inch pan and bake at 350 degrees Fahrenheit for 20 to 25 minutes. A toothpick inserted in the center should come out clean, signaling your cake is perfectly baked and ready for the next delicious step.
Step 5: Poke Holes and Pour Caramel Topping
While the cake is still warm, use the handle end of a wooden spoon to poke holes all over the surface. These holes become pockets for the caramel topping, allowing it to seep deep into the cake for unforgettable moistness and bursts of sweetness.
Step 6: Cool Completely After Adding Remaining Caramel
After drizzling half the caramel into the holes, spread the remaining caramel evenly over the cake’s surface. Let the entire cake cool on a wire rack so the caramel sets and the flavors meld beautifully.
Step 7: Make and Frost with Coffee Chocolate Frosting
Stir baking cocoa and coffee granules into boiling water to create a smooth, intense coffee-chocolate base and cool it thoroughly. Meanwhile, cream softened butter with confectioners’ sugar until fluffy, then gradually blend in melted chocolate and the cocoa-coffee mixture. Spread this luscious frosting over your cooled cake for the final showstopper.
How to Serve Coffee Caramel Poke Cake Recipe
Garnishes
Sprinkle extra chocolate shavings or a pinch of cocoa powder on top for visual appeal and an added chocolate kick. Whipped cream or a few caramel drizzles add elegance and amplify the indulgent character of this Coffee Caramel Poke Cake Recipe.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla or coffee ice cream to balance its richness. A strong cup of black coffee or a creamy latte complements the layers of coffee flavor perfectly, creating an indulgent dessert experience.
Creative Ways to Present
Consider serving individual slices topped with a dusting of espresso powder or even layering this poke cake in parfait glasses with dollops of whipped cream for an unexpected and stunning presentation that guests will rave about.
Make Ahead and Storage
Storing Leftovers
Keep leftovers covered tightly with plastic wrap or in an airtight container in the refrigerator. This ensures the cake stays moist and the flavors remain fresh for up to four days.
Freezing
You can freeze the unfrosted or fully frosted cake by wrapping it securely in plastic wrap followed by foil. When thawed in the refrigerator overnight, it retains its texture and flavor beautifully for up to two months.
Reheating
If you want to enjoy your cake warm, especially with the caramel, microwave individual slices for about 15 to 20 seconds. This little warmth enhances the gooey caramel and softens the frosting slightly, bringing out the best in this Coffee Caramel Poke Cake Recipe.
FAQs
Can I use regular coffee instead of instant coffee granules?
While you can brew regular coffee and reduce it for a more concentrated flavor, instant coffee granules dissolve more evenly in the batter and frosting, giving you the best texture and flavor balance for this recipe.
Is it necessary to poke holes in the cake before adding the caramel?
Absolutely! Poking holes allows the caramel to seep into the cake, creating moist pockets of sweet flavor that make this Coffee Caramel Poke Cake Recipe truly special and luscious.
Can I substitute the buttermilk?
If you don’t have buttermilk on hand, you can make a substitute by adding one tablespoon of lemon juice or white vinegar to one cup of milk. Let it sit for five minutes, and it’s ready to use without sacrificing texture.
How long does the cake need to cool before frosting?
It’s best to let the cake cool completely after adding the caramel topping. This usually takes about an hour at room temperature and ensures the frosting doesn’t melt when applied.
Can I make this recipe gluten-free?
Yes, swapping the all-purpose flour for a gluten-free flour blend designed for baking can work well. Just make sure the blend includes xanthan gum or another binder to maintain the cake’s structure and tenderness.
Final Thoughts
This Coffee Caramel Poke Cake Recipe is such a joy to make and eat, bringing together incredible flavors that feel both comforting and indulgent. I encourage you to try this recipe soon—it’s sure to become one of your favorite desserts for sharing at gatherings or simply treating yourself with a luscious, coffee-kissed delight.
Print
Coffee Caramel Poke Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Coffee Caramel Poke Cake is a deliciously moist and flavorful dessert that combines the rich taste of coffee with sweet caramel and chocolate frosting. Perfect for coffee lovers and those looking for a decadent treat, this cake features coffee-infused buttermilk batter baked to perfection, then poked and soaked with caramel topping. Finished with a luscious coffee-chocolate frosting, it’s a great dessert for gatherings or special occasions.
Ingredients
Cake Batter
- 1 cup buttermilk
- 4 teaspoons instant coffee granules
- 1/2 cup butter, softened
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
Caramel Topping
- 3/4 cup caramel ice cream topping (divided)
Frosting
- 1 tablespoon baking cocoa
- 2 teaspoons instant coffee granules
- 1/4 cup boiling water
- 1/2 cup butter, softened
- 1/4 cup confectioners’ sugar
- 3/4 cup semisweet chocolate chips, melted
Instructions
- Warm Buttermilk: Microwave buttermilk for 30-45 seconds until just warmed to help dissolve coffee granules.
- Dissolve Coffee: Stir in 4 teaspoons instant coffee granules into warm buttermilk until fully dissolved.
- Cream Butter and Sugar: In a large bowl, beat 1/2 cup softened butter and 1 cup brown sugar together until mixture is light and fluffy.
- Add Eggs: Add eggs one at a time to the creamed butter and sugar, beating well after each addition to incorporate fully.
- Add Vanilla: Beat in 1 teaspoon vanilla extract until mixed.
- Combine Dry Ingredients: In a separate bowl, whisk together 2 cups flour, 2 tablespoons cornstarch, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1/4 teaspoon ground nutmeg.
- Mix Batter: Add dry ingredient mixture to the creamed mixture alternately with the coffee buttermilk mixture, beginning and ending with the dry ingredients. Beat well after each addition until smooth.
- Prepare Pan: Grease a 13×9-inch baking pan and spread the batter evenly inside.
- Bake Cake: Bake the cake in a preheated oven at 350°F (175°C) for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Cool Slightly: Remove cake from oven and cool on a wire rack for 5 minutes.
- Poke Holes: Using the end of a wooden spoon handle, poke holes evenly across the warm cake to allow caramel to soak in.
- Add Caramel to Holes: Pour 1/2 cup of caramel topping into the holes so it seeps into the cake.
- Top with Remaining Caramel: Spoon the remaining caramel topping over the surface of the cake, then allow cake to cool completely.
- Prepare Cocoa-Coffee Mixture: In a small bowl, stir 1 tablespoon baking cocoa and 2 teaspoons instant coffee granules into 1/4 cup boiling water until dissolved. Let cool to room temperature.
- Cream Butter and Sugar for Frosting: In another small bowl, cream 1/2 cup softened butter and 1/4 cup confectioners’ sugar until light and fluffy.
- Combine Frosting Ingredients: Stir the melted 3/4 cup semisweet chocolate chips and cooled cocoa-coffee mixture into the creamed butter mixture until well blended.
- Frost Cake: Spread the chocolate-coffee frosting evenly over the cooled cake.
- Serve: Slice, serve, and enjoy this decadent coffee caramel poke cake!
Notes
- Use room temperature ingredients for better mixing and texture.
- You can substitute brewed strong coffee for the instant coffee granules if desired, adjusting to taste.
- For a stronger coffee flavor, increase coffee granules slightly in the batter and frosting.
- Ensure the cake is completely cooled before frosting to prevent melting the frosting.
- Store the cake covered in the refrigerator; it will keep well for up to 3 days.
- Bring refrigerated cake to room temperature before serving for best flavor.
