First of all, thank you for being here! I never take it for granted that you’ve landed on this little corner of the internet—especially when you could be scrolling a million other things. This Mocha Caramel Coffee Cake is something truly special, and I’m so excited to share it with you. It’s a warm, rich, and indulgent twist on a classic coffee cake—layered with velvety chocolate, a hint of espresso, and gooey caramel ribbons that take it completely over the top.
If that already has you drooling, you’re not alone. After baking this the first time, I knew it was a keeper. The smell alone—like a cozy coffeehouse crossed with a bakery—will have you hanging around the oven long before the timer goes off. Oh, and don’t forget to subscribe to my email list if you’d like this recipe (and others like it!) delivered straight to your inbox.
What Is Mocha Caramel Coffee Cake?
Mocha Caramel Coffee Cake is exactly what it sounds like: a tender, buttery cake base infused with rich cocoa and espresso, layered with swirls of homemade or store-bought caramel, and topped with a slightly crunchy streusel topping. It’s perfect for brunches, lazy weekend mornings, or even as a dessert alongside a scoop of vanilla ice cream.
Coffee cakes are traditionally served without any frosting, meant to pair with your favorite cup of joe. But this one? It brings the coffee right into the batter itself—so every bite tastes like your favorite caramel mocha latte in cake form.
Why You’ll Love This Recipe
There’s so much to love here, and honestly, this is one of those cakes that checks all the boxes.
Deep, comforting flavor from the cocoa and espresso
Sticky caramel swirls that melt right into the cake as it bakes
Perfectly tender crumb that stays moist for days
Simple ingredients, no fancy techniques
Make-ahead friendly, great for meal prepping your sweet treats
Freezer-friendly, too!
And did I mention it makes your kitchen smell insane?
What Does It Taste Like?
It’s like a caramel mocha latte met a buttery coffee cake and decided to make magic together. The chocolate isn’t overpowering—it’s more of a background richness. The espresso powder deepens the flavor and enhances the cocoa. Then the caramel brings it all together with a sticky, sweet finish. And that crumbly streusel on top? Adds just the right amount of crunch to contrast the soft cake.
This cake is decadent without being heavy. Each bite melts in your mouth, with layers of flavor that keep you coming back for more. It’s cozy, nostalgic, and a little bit indulgent—basically everything you want in a homemade cake.
Benefits of Making Mocha Caramel Coffee Cake at Home
Budget-friendly – skip the expensive coffee shop pastries
Customizable – control the sweetness, add mix-ins, or make it gluten-free
Crowd-pleasing – perfect for brunch spreads, potlucks, or gifting
Make-ahead – even better the next day!
Flexible serving options – great with coffee, tea, or a glass of milk
Ingredients
Here’s what you’ll need to make this irresistible cake:
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tablespoon instant espresso powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar
3 large eggs
1 teaspoon vanilla extract
1 cup sour cream or Greek yogurt
1/2 cup milk
1/2 cup caramel sauce (plus more for drizzling)
Streusel Topping
1/2 cup all-purpose flour
1/3 cup brown sugar
1/2 teaspoon cinnamon
1/4 cup cold butter, cut into small cubes
Tools You’ll Need
9-inch springform pan or 9×9 square baking dish
Electric mixer or hand whisk
Mixing bowls
Rubber spatula
Toothpick or cake tester
Wire rack for cooling
Possible Ingredient Additions and Substitutions
Want to change it up a little? I promised you versatile, and here’s proof!
Gluten-free: Swap the flour for a gluten-free 1:1 baking mix
Dairy-free: Use plant-based butter and yogurt alternatives
Caramel chips: Fold into the batter for bursts of caramel in every bite
Chopped nuts: Pecans or walnuts are great in the streusel
Chocolate chunks: Add for an extra fudgy texture
Spice it up: A pinch of cinnamon or nutmeg goes a long way
How to Make Mocha Caramel Coffee Cake
Here’s your step-by-step guide to bringing this beauty to life:
Preheat your oven to 350°F (175°C). Grease and line your pan with parchment if using a springform pan.
Make the streusel topping. In a small bowl, mix together the flour, brown sugar, and cinnamon. Cut in the butter with a fork or your fingers until it resembles coarse crumbs. Set aside.
Mix the dry ingredients. In a medium bowl, whisk together flour, cocoa powder, espresso powder, baking powder, baking soda, and salt.
Cream the butter and sugars. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3–4 minutes.
Add eggs and vanilla. Beat in the eggs one at a time, then add vanilla.
Alternate dry ingredients and dairy. Mix in half of the dry ingredients, then add sour cream and milk, and finish with the rest of the dry mix. Don’t overmix—just until it’s combined.
Layer the batter and caramel. Pour half the batter into your prepared pan, drizzle half the caramel, swirl with a knife, then repeat with remaining batter and caramel.
Top with streusel. Sprinkle evenly over the top.
Bake for 45–55 minutes or until a toothpick inserted in the center comes out clean. The top should be puffed and golden with set caramel edges.
Cool on a wire rack for at least 20 minutes before slicing. Drizzle with extra caramel for serving (highly recommended!!).
What to Serve With Mocha Caramel Coffee Cake
This cake was made to be served with coffee. It’s perfect with:
A latte or cappuccino
Chai tea or earl grey
A glass of cold milk
A scoop of vanilla bean ice cream
Whipped cream and a dusting of cocoa on top
Honestly, it holds its own at any breakfast table or dessert tray.
Tips for Making the Best Coffee Cake
Use room temp ingredients: This helps the batter mix evenly
Don’t overmix: Especially once the flour is added—mix just until combined
Test for doneness: A skewer should come out with a few moist crumbs, not wet batter
Let it cool: The flavors deepen as it rests
Use quality caramel: Homemade is best, but a thick store-bought version works, too
Storage Instructions
Room Temperature: Store in an airtight container for up to 3 days
Refrigerator: Keeps well for up to 5 days—rewarm before serving
Freezer: Freeze individual slices wrapped tightly in plastic and foil, then store in a freezer bag for up to 3 months
Frequently Asked Questions
Can I make this cake without espresso powder?
Yes! While the espresso deepens the chocolate flavor, you can skip it if needed.
Can I use boxed caramel sauce?
Absolutely. Just make sure it’s a thick, spoonable type—not the thin drizzle kind.
Can I double this recipe?
Yes, but use a 9×13 pan and increase bake time by 10–15 minutes, checking for doneness.
Is it super sweet?
It’s rich, but not overwhelmingly sweet. The caramel adds just the right balance.
Conclusion
If you’re looking for a show-stopping cake that brings the warmth of chocolate, the boldness of coffee, and the decadence of caramel—all in one bite—this Mocha Caramel Coffee Cake is calling your name. It’s easy enough for a weekend treat but special enough for holidays or celebrations.
Once you try it, I think you’ll agree: Anything but boring!!
And if you’re loving the caramel-meets-fruit combo, don’t miss out on my Peach Caramel Upside Down Cake or the wildly underrated Brown Butter Peach Muffins. Pure heaven.
Share Your Bake!
Tried this recipe? I’d love to see it! Tag me on Pinterest with your photos, or leave a review in the comments. Your feedback seriously makes my day.
Nutritional Information (Per Serving – Approx.)
Calories: 360
Carbs: 47g
Fat: 18g
Protein: 4g
Sugar: 29g
Fiber: 2g
Happy baking, and remember—don’t wait for a special occasion to treat yourself. You are the occasion. 💛