For the Cake:

1 ½ cups all-purpose flour

1 cup granulated sugar

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup unsalted butter, softened

1 large egg

½ cup brewed coffee, cooled

½ cup buttermilk

1 teaspoon vanilla extract

For the Caramel Sauce:

1 cup packed brown sugar

½ cup unsalted butter

¼ cup heavy cream

1 teaspoon vanilla extract

Pinch of salt

For the Coffee Drizzle:

2 tablespoons brewed coffee

1 tablespoon powdered sugar

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Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch baking pan or line it with parchment paper for easy removal.
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a large bowl, beat the butter and egg until light and fluffy. Stir in the cooled coffee, buttermilk, and vanilla. Gradually add the dry ingredients, mixing until smooth.
Pour the batter into the prepared pan. Bake for 25–30 minutes or until a toothpick inserted comes out clean. Cool the cake in the pan for 10 minutes, then transfer to a wire rack.
In a saucepan, combine brown sugar, butter, and heavy cream. Cook over medium heat, stirring constantly, until it starts to simmer. Let simmer for 3–4 minutes until slightly thickened. Remove from heat and stir in vanilla and a pinch of salt.
In a small bowl, whisk together brewed coffee and powdered sugar until smooth to make the coffee drizzle.
Once the cake is cooled, poke small holes all over the top using a fork or skewer. Pour the caramel sauce evenly over the cake, allowing it to soak in. Finish with the coffee drizzle for that bold coffee kick.
Serve the cake warm or at room temperature. For an extra treat, top with whipped cream or a scoop of vanilla ice cream.

For extra crunch, sprinkle chopped toasted pecans or walnuts on top of the caramel sauce before it sets.

Add 1 tablespoon of cocoa powder to the cake batter for a mocha twist.

If you prefer a firmer caramel texture, chill the cake in the fridge before serving.

Top with whipped cream or ice cream for an indulgent experience.