Caramel Macchiato Cake Recipes

CARAMEL MACCHIATO TRES LECHES CAKE

Steps:

• Combine all cream mixture ingredients in bowl; set aside.
• Heat oven to 350ºF. Grease and flour 13x9-inch cake pan; set aside.
• Combine sugar, butter and 1 tablespoon vanilla in bowl; beat at medium speed until combined. Add eggs; continue beating until light and fluffy.
• Combine flour, baking powder, baking soda and salt in another bowl; mix well. Add flour mixture to butter mixture; beat at low speed until well mixed. Add milk; continue beating until well mixed.
• Pour batter into prepared pan. Bake 35-40 minutes or until toothpick inserted into center comes out clean and top is browned. While still hot, pour cream mixture over top of cake. Let sit until liquid is fully absorbed. Refrigerate at least 4 hours or overnight.
• Combine all frosting ingredients in bowl, just before serving. Beat at high speed until stiff peaks form. Spread over top of cake. Drizzle with additional dulce de leche, as desired.

CARAMEL MACCHIATO CAKE

Steps:

• In a saucepan over medium high heat, cook the sugar, until it starts to melt on the bottom. Stir continuously until the sugar sticks together and forms clumps/shards.
• Stir slowly until all the clumps melt and sugar has durned a golden brown color. Reduce heat to medium.
• Stirring continuously with one hand, add the butter with the other. Because the butter is colder than the caramel, the mixture will bubble and sizzle quite a bit.
• Once all the butter has completely melted, still continuously stirring, slowly pour in the coffee and creamer. The mixture will sizzle even more than before, but just keep stirring carefully and quickly.
• Add salt and continue slowly stirring for another minute.
• Remove the pot from heat and let the caramel sauce cool completely before using.
• (Caramel sauce can be made ahead of time and stored in an airtight container at room temperature.)
• Preheat oven to 350*F. Spray two 8-inch or three 6-inch round cake pans with nonstick spray.
• Whisk together flour, salt, baking soda, and baking powder in a bowl and set aside.
• In another bowl, combine sugar, oil, eggs, and vanilla. Mix on medium speed with an electric mixer until ingredients are incorporated.
• Add half the flour mixture and half the ice coffee to the sugar mixture. Mix well. Repeat with the remaining flour and iced coffee.
• Divide batter evenly among the prepared pans and bake for 18-20 minutes, or until golden brown and a toothpick inserted into the center of the cakes comes out clean. Let cakes cool completely before frosting.
• Cream butter on medium speed until smooth. Add caramel sauce and mix well.
• Add half of powdered sugar and 1 tbsp milk. Mix on low speed until mostly combined, then medium speed until completely combined. Repeat with remaining powdered sugar and milk.
• Whip cream with an electric mixer on high. With mixer running, add coffee extract and slowly add powdered sugar. Whip until stiff peaks form. Store whipped cream in the fridge until ready to use. (But use it pretty quickly.)
• Spread frosting between cake layers and all over cake. (I went for a more rustic/naked cake look.)
• To achieve the drippy caramel sauce look, pour caramel directly onto the center of the cake, but just enough to cover about half of the top layer.
• Then use an offset spatula or a spoon to spread the caramel out to the edges. Let it roll over the edge by itself, then go back and add more drips with a spoon if you'd like.
• Once caramel has set and stops dripping, pipe whipped cream around the top of the cake. (I decorated mine with some little caramel bits.)
• Then serve!

CARAMEL MACCHIATO

Steps:

• You can use vanilla syrup from a bottle for the drink or make your own vanilla syrup following this Top Secret Recipe: Simply combine 2 cups water and 1 1/2 cups sugar in a medium saucepan and bring to a boil.
• Reduce heat and simmer for 5 minutes, then add 3/4 teaspoon vanilla extract.
• Remove from heat and cool.
• Store in a covered container.
• To make your coffee drink, add two tablespoon of vanilla syrup to a 16-ounce glass.
• Add 1/2 cup fresh brewed espresso followed by 8 ounces of steamed milk.
• Add 3 to 4 tablespoons caramel sauce to the drink.
• Stir before drinking.

CARAMEL MACCHIATO BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray. In a bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
• In a large mixing bowl, mash the bananas with a fork until almost smooth, and stir in the coffee creamer, vegetable oil, eggs, sugar, and instant coffee granules until the coffee granules have dissolved. Gradually stir in the flour mixture, about 1/2 cup at a time, until batter is almost smooth, and pour batter into the prepared loaf pan.
• Bake in preheated oven until a toothpick inserted into the center of the banana bread comes out clean, about 1 hour. Allow to cool before removing from pan.
• Melt the unsalted butter in a saucepan over medium heat, and mix in the brown sugar and vanilla extract. Bring the mixture to a boil, stirring to dissolve sugar, and reduce heat to a simmer. Simmer the syrup for 3 minutes, allow to cool to a warm but liquid temperature, and pour the glaze over the banana bread. Serve when glaze has set.

CARAMEL MACCHIATO CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly coat a 9-inch springform pan with nonstick cooking spray.
• Mix together the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well combined. Press into the bottom of the prepared springform pan, and 1 inch up the sides. Bake in preheated oven for 8 minutes, then remove to cool on a wire rack.
• Reduce oven temperature to 325 degrees F (165 degrees C).
• Beat the softened cream cheese in a large bowl with an electric mixer until fluffy. Gradually add 1 cup of sugar, beating until blended. Add eggs one at a time, beating well after each addition. Stir in sour cream, espresso and vanilla. Pour batter into the baked and cooled crust.
• Bake cheesecake in the preheated oven for 1 hour and 5 minutes; then turn the oven off, partially open the door and allow the cheesecake to rest for 15 minutes more. Remove from the oven, and run a knife around the edges. Cool cheesecake on a wire rack to room temperature, then cover the springform pan with plastic wrap, and chill in the refrigerator for 8 hours.
• To serve, cut the cheesecake into wedges and garnish each slice with whipped cream and caramel sauce.

CARAMEL MACCHIATO MARBLE CAKE

Steps:

• Preheat oven to 350°. Prepare 13 x 9 pan by spraying with Pam and either sprinkle with flour or cover with parchment paper, and spray paper with Pam.
• Make cake batter according to package directions using water. oil & eggs.
• Pour batter into 13 x 9 prepared pan leaving about 1-1/2 cups of batter in mixer bowl.
• Add instant coffee powder to mixer and blend until coffee dissolves.
• Drop dollops of coffee flavored batter on top of batter in pan and marbelize using a butter knife.
• Bake at 350° for 35 to 40 minutes, testing for doneness with a toothpick. (Stick toothpick in toward the center of cake and check for crumbs. If there are no crumbs on pick, cake is done.).
• Frosting: Put brown sugar, half and half, butter, corn syrup and a pinch of salt into a small saucepan and cook on medium heat until it comes to a boil. Lower heat and simmer for five minutes. Add vanilla and pour into mixer bowl and start mixing on slow speed. Add confectioners sugar and mix well until sugar is well combined and frosting has cooled down a bit. It will be thin. When cake has cooled, pour warm glaze over cake and enjoy!