Let’s kick off your Monday with a delicious treat – CAKE! If you love caramel macchiatos, this recipe is perfect for you. Imagine a yellow butter cake, generously topped with a caramel coffee frosting. It’s not just tasty; it’s also easy to make, even though it’s a layered cake.
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Caramel Macchiato Butter Cake
- Prep Time: 20 minutes
- Cook Time: 24 minutes
- Total Time: 44 minutes
- Yield: 12 1x
- Category: Dessert
Ingredients
Scale
For the cake:
- 1/2 cup salted butter (at room temperature)
- 1 1/2 cups granulated sugar
- 4 eggs (at room temperature)
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 1/4 cup buttermilk (at room temperature)
For the frosting:
- 1 cup salted butter
- 1 1/2 cups light brown sugar
- 1/2 cup whole milk
- 4 tsp instant coffee (add 1–2 tsp more for a stronger flavor)
- 2 tsp vanilla extract
- 2–3 cups powdered sugar
*Optional garnish:*
- 2 tsp instant coffee
Instructions
*For the cake:*
- Preheat the oven to 350°F and grease and flour two 8-inch cake pans. Set them aside.
- In a stand mixer, cream the butter and granulated sugar until light and fluffy (about 5 minutes).
- Add eggs one at a time, then mix in the vegetable oil and vanilla.
- With the mixer on low, add flour, baking powder, salt, and buttermilk. Mix until just combined.
- Divide the batter between the two pans and bake for 30-35 minutes, or until a toothpick comes out clean. Let it cool for 15 minutes before transferring to a cooling rack.
*For the frosting:*
- Warm the milk in the microwave for 20 seconds. Stir in the instant coffee and set aside.
- In a pot, melt butter and brown sugar, stirring continuously. Boil for 2 minutes, then remove from heat.
- Stir in the milk and return to boil for 1 more minute. Remove from heat and add salt and vanilla extract. Let it cool for 10 minutes.
- Sift powdered sugar into a medium bowl. Pour the mixture from the stove over it and beat until smooth. Add 1 tablespoon of room temperature milk if you want to thin the frosting.
*For assembly:*
- Trim the cake tops with a serrated knife to level them.
- Place one layer down and add about 3/4 cup of frosting on top.
- Top with the second layer and spread the remaining frosting on top and sides.
- Set aside 1 cup of frosting for decorating. Use a piping bag to create your desired design.
- Optionally, sprinkle 1-2 teaspoons of instant coffee around the edge of the piped icing.
- Slice and enjoy your delightful caramel macchiato cake!
