Caramel Macchiato Cake—because apparently, cake and coffee can’t exist without one another anymore. If you’re already addicted to that overpriced, overrated latte, why not make it into cake? With layers of coffee-soaked sponge cake, caramel drizzle, and that sweet touch of espresso flavor, this cake is perfect for those who think they can’t survive without their daily caffeine fix. It’s rich, indulgent, and you’ll probably need a second slice to fully comprehend what just happened. Don’t worry, though; we’ll call it “self-care.”

Caramel Macchiato Cake
A decadent cake combining coffee, caramel, and espresso flavor with a luxurious caramel drizzle on top.
Ingredients
For the Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup brewed espresso cooled
- ½ cup milk
- ½ cup vegetable oil
For the Caramel Sauce:
- 1 cup granulated sugar
- 4 tbsp unsalted butter
- ½ cup heavy cream
- 1 tsp vanilla extract
- Pinch of salt
For the Coffee Buttercream:
- 1 cup unsalted butter softened
- 2 cups powdered sugar
- 1 tbsp brewed espresso
- 1 tsp vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
- Prepare the Dry Ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Mix Wet Ingredients: In a separate bowl, beat together eggs, vanilla extract, brewed espresso, milk, and vegetable oil.
- Combine: Gradually add the wet ingredients to the dry ingredients and mix until smooth.
- Bake: Divide the batter between the cake pans. Bake for 25-30 minutes or until a toothpick comes out clean.
- Make the Caramel Sauce: In a saucepan, melt sugar over medium heat until golden. Stir in butter and heavy cream. Cook for another 2-3 minutes. Remove from heat and stir in vanilla and salt. Let cool.
- Prepare the Coffee Buttercream: Beat softened butter until fluffy. Gradually add powdered sugar, followed by brewed espresso and vanilla. Continue beating until smooth and creamy.
- Assemble the Cake: Once the cake layers have cooled, spread coffee buttercream between the layers. Drizzle caramel sauce on top and serve.
Notes
Nutritional Values (Per Serving)
- Calories: 350 kcal
- Total Fat: 19g
- Saturated Fat: 8g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
Vitamins and Minerals (Per Serving)
- Calcium: 3%
- Iron: 7%
- Vitamin A: 5%
- Magnesium: 4%
- Potassium: 6%
Additional Notes/Tips
- Add extra caramel sauce for an even richer experience—because more caramel is always the answer.
- Don’t skip the espresso in the cake—it’s what takes it from ‘meh’ to ‘I need another slice.’
- Want it extra decadent? Top with whipped cream or even a scoop of vanilla ice cream.
- Store leftovers (if there are any) in an airtight container for up to 3 days—though let’s be real, it probably won’t last that long.