If you like coffee, caramel and chocolate then you will love this easy coffee sheet cake! This coffee caramel sheet cake topped with chocolate espresso buttercream has gooey, homemade caramel in every bite and a warm and cozy coffee flavor you just can’t resist! Enjoy throughout the fall months for a yummy alternative to pumpkin desserts!
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Normally this time of year, I am really into pumpkin desserts. And I still am! But, for some reason, caramel anything has just sounded so yummy and cozy for fall! I suppose it’s not a typical fall flavor that most people think of, but it’s so good!
This caramel coffee cake sheet cake is super easy to make and will satisfy your craving for chocolate, caramel, coffee, or all of the above! Read on for how to make this yummy fall cake.
How to Make Caramel Coffee Sheet Cake
This recipe requires just a few simple ingredients that you probably already have on hand plus, some yummy extras that really make this cake delicious!
Espresso Powder
You’ll need to use instant coffee granules or espresso powder to get that robust and cozy coffee taste in this caramel cake. I personally like using espresso powder because it has a richer flavor and really compliments any dessert that involves chocolate! Espresso powder makes the chocolate buttercream on this cake taste extra roasty and chocolaty! This is my favorite espresso powder to use. You can find it at most grocery stores or Walmart!
Homemade Caramel Sauce
This caramel coffee cake is actually a poke cake, meaning that once the cake is baked, you will poke holes in it and pour ooey gooey caramel sauce all over the top to sink into every delicious bite! You can use store-bought caramel ice cream topping, or make your own caramel at home. It’s super simple and I think it tastes better than store-bought! I also like to drizzle this homemade caramel sauce all over my Caramel Apple Coffee Cake.
To make homemade caramel you will need:
- 2/3 cup packed brown sugar
- 6 tbsp butter
- 2 tbsp whole milk
- dash of salt
Combine it all in a saucepan and bring to a boil for 2 minutes, stirring constantly and BOOM. Homemade caramel! You can let it sit off of the heat to thicken a little bit, which is what I do. Any leftovers can be stored in the refrigerator for up to a week but, I don’t think you will have any once you taste its goodness!
If you’re in the mood for some gooey, sticky caramel coffee sheet cake (oh, and chocolate too!), then you need to head to your kitchen to make this now. I know it’s a cake but, do we ever really need an excuse to make a cake? Everyday is a cake day!
For other yummy and cozy fall recipes, check out the ones below!
- Vanilla Bean Scones with Cinnamon Sugar Filling
- Pumpkin Spice Bars
- Caramel Apple Coffee Cake
- Dark Chocolate Mocha Muffins
As always, be sure to tag me in your photos on Instagram if you make my recipe or use #bucketsofyum in your photos! I love to see what you are baking.
Coffee Caramel Sheet Cake with Chocolate Espresso Buttercream
Ingredients
For the Coffee Caramel Sheet Cake
- 1 cup buttermilk (room temperature)
- 4 tsp instant espresso powder or instant coffee granules
- ½ cup unsalted butter (room temperature)
- 1 cup packed brown sugar
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tbsp cornstarch (or arrowroot starch)
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¼ tsp ground nutmeg
- ¾ cup homemade caramel sauce (or store-bought caramel ice cream topping)
For the Homemade Caramel
- ⅔ cup packed brown sugar
- 6 tbsp unsalted butter
- 2 tbsp whole milk
- dash of salt
For the Chocolate Espresso Buttercream
- 1 tbsp baking cocoa
- 2 tsp instant coffee granules
- ¼ cup boiling water
- ½ cup butter (room temperature)
- ¼ cup powdered sugar
- ¾ cup chopped, dark chocolate (75% or higher cocoa)
Instructions
For the Coffee Caramel Sheet Cake
- Preheat oven to 350°F and line a 9×13 inch pan with parchment paper and spray with nonstick baking spray. Set aside.
- Microwave buttermilk for 30-45 seconds or just until warmed and mix in the espresso powder until dissolved.
- In a large bowl or in the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla.
- In a separate bowl, combine the flour, cornstarch, baking powder, baking soda, salt and nutmeg. Add the dry ingredients to the creamed mixture, alternating with the buttermilk mixture, and beat after each addition (but do not overmix!)
- Transfer to your prepared pan and bake for 20-25 minutes, or until a toothpick comes out with a few moist crumbs. Cool cake on a wire rack for 5 minutes. (This is a great time to make your homemade caramel!)
- Using the end of a wooden spoon handle, poke holes throughout the cake (about 2 inches apart). Pour 1/2 cup of caramel topping into the holes. Spoon the remaining topping over the top and let cool.
For the Homemade Caramel Sauce
- In a small saucepan, combine the brown sugar, butter, milk and salt. Bring to a boil, stirring constantly. Cook for 2 minutes and then remove from heat. Let stand to thicken slightly and cool. Pour over cake.
For the Chocolate Espresso Buttercream
- In a small bowl, stir the cocoa and coffee granules into the boiling water until dissolved. Set aside to cool.
- In a medium bowl, cream the butter and powdered sugar together until light and fluffy. Add the melted chocolate and cocoa mixture and beat on low speed until combined. Increase speed to medium-high and beat until light and fluffy. Add additional powdered sugar if needed to thicken the frosting, as this is a thinner frosting.
- Frost your cooled cake and enjoy!
Notes
- This recipe was tested at high altitude (5,800 feet) and works perfectly as is. This will also work at lower elevations as well.
- The frosting for this cake is a thinner frosting. If you want a thicker and fluffier frosting, add powdered sugar and milk as needed to thicken it and make it a bit fluffier.
- You can substitute store-bought caramel ice cream topping for the homemade caramel