How to Make Caramel Macchiato Cake: A Coffee Lover’s Dream Dessert

There’s nothing quite like the comforting aroma of coffee and caramel blending together in perfect harmony. Now, imagine that heavenly scent wafting from your kitchen as you pull a freshly baked Caramel Macchiato Cake out of the oven. This recipe is for all the coffee aficionados and dessert lovers out there who crave a slice of pure indulgence.

This cake is not just a feast for the senses but also surprisingly easy to make. With simple, step-by-step instructions, you’ll be whipping up this coffee shop-worthy treat in your own home. Get ready to impress your friends and family with a dessert that’s as delicious as it looks!

Ingredients You’ll Need:

For the Cake:

• 2 ¼ cups all-purpose flour
• 2 cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 1 ½ teaspoons baking soda
• 1 ½ teaspoons baking powder
• ¾ teaspoon salt
• 1 cup strong brewed coffee, cooled
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract

For the Caramel Filling:

• 1 cup granulated sugar
• ¼ cup water
• ½ cup heavy cream
• 4 tablespoons unsalted butter, cut into pieces
• ½ teaspoon salt

For the Coffee Buttercream:

• 1 cup unsalted butter, softened
• 3-4 cups powdered sugar
• ½ cup strong brewed coffee, cooled
• 1 teaspoon vanilla extract

Caramel Drizzle on Coffee Cake

Tools of the Trade:

• Two 9-inch round baking pans
• Parchment paper
• Electric mixer
• Several mixing bowls
• Measuring cups and spoons
• Whisk
• Rubber spatula
• Serrated knife
• Piping bag and tip (optional)

Let’s Get Baking!

Making the Cake Layers:

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans. Line the bottoms with parchment paper for easy removal later.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. Mix Wet Ingredients: In a separate bowl, whisk together the cooled coffee, buttermilk, vegetable oil, eggs, and vanilla extract.
4. Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Avoid overmixing.
5. Bake: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

Preparing the Caramel Filling:

1. Make the Caramel: In a saucepan, combine the sugar and water over medium heat. Cook, without stirring, until the sugar dissolves and turns a light amber color.
2. Add Cream and Butter: Carefully pour in the heavy cream (it will bubble rapidly) and whisk constantly until smooth. Remove from heat and whisk in the butter and salt. Let cool slightly.

Important Note: Be extremely careful when working with hot sugar, as it can cause serious burns.

Creating the Coffee Buttercream:

1. Beat the Butter: In a large bowl, beat the softened butter with an electric mixer until light and fluffy.
2. Gradually Add Sugar: Gradually add the powdered sugar, one cup at a time, beating well after each addition.
3. Incorporate Coffee and Vanilla: Beat in the cooled coffee and vanilla extract until the frosting is smooth and creamy. Add more powdered sugar if needed to reach your desired consistency.

Layering Caramel Macchiato Cake

Assembling Your Masterpiece:

1. Level the Cakes: If needed, use a serrated knife to level the tops of the cooled cakes.
2. First Layer: Place one cake layer on a serving plate. Evenly spread with half of the caramel filling.
3. Second Layer: Top with the second cake layer and frost the entire cake with the coffee buttercream.
4. Decorate: You can leave the cake frosted simply or get creative with piping techniques, drizzles of extra caramel, or a sprinkle of coffee powder.

FAQs:

Q: Can I make this cake ahead of time?

A: Absolutely! You can bake the cakes and make the fillings a day or two in advance. Store them separately in airtight containers in the refrigerator. Let the components come to room temperature before assembling.

Q: I don’t have buttermilk. What can I use as a substitute?

A: No problem! You can easily make your own buttermilk by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.

Tips from a Baking Pro (That’s Me!):

• Coffee Matters: Use freshly brewed, strong coffee for the best flavor. Instant coffee can be used in a pinch, but the taste won’t be as rich.
• Don’t Overmix: Overmixing the cake batter can result in a tough cake. Mix until just combined.
• Room Temperature Ingredients: Make sure your eggs and butter are at room temperature for optimal results.

Congratulations! You’ve just made a bakery-worthy Caramel Macchiato Cake. Share a slice with someone special (or savor it all yourself – no judgment here!). Don’t forget to check out more delicious recipes and baking adventures on Family Cuisine. Happy baking!