Caramel Macchiato Butter Cake

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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.

Caramel Macchiato Butter Cake

Prep Time 20 minutes
Cook Time 24 minutes
Course Dessert
Servings 12


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


*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!

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