Caramel Macchiato Cake
coffee caramel sauce
  • 1 cup sugar
  • 6 tbsp butter, cold and cut into small cubes
  • ¼ cup brewed coffee
  • ¼ cup International Delight Vanilla Macchiato Creamer (or regular cream/creamer)
  • ½ tsp salt
caramel macchiato cake
  • 2¾ cups all purpose flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 cups sugar
  • ½ cup vegetable oil
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 cup International Delight Caramel Macchiato Iced Coffee
caramel frosting
  • 1½ cups butter (3 sticks), softened
  • 2 tbsp coffee caramel sauce
  • 3½ cups powdered sugar
  • 2 Tbsp International Delight Caramel Macchiato Iced Coffee
coffee whipped cream
  • ¾ cup heavy whipping cream
  • ½ tsp coffee extract (or vanilla extract)
  • 1 tbsp powdered sugar
coffee caramel sauce
  1. 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.
  2. Stir slowly until all the clumps melt and sugar has durned a golden brown color. Reduce heat to medium.
  3. 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.
  4. 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.
  5. Add salt and continue slowly stirring for another minute.
  6. Remove the pot from heat and let the caramel sauce cool completely before using.
  7. (Caramel sauce can be made ahead of time and stored in an airtight container at room temperature.)
caramel macchiato cake
  1. Preheat oven to 350*F. Spray two 8-inch or three 6-inch round cake pans with nonstick spray.
  2. Whisk together flour, salt, baking soda, and baking powder in a bowl and set aside.
  3. In another bowl, combine sugar, oil, eggs, and vanilla. Mix on medium speed with an electric mixer until ingredients are incorporated.
  4. Add half the flour mixture and half the ice coffee to the sugar mixture. Mix well. Repeat with the remaining flour and iced coffee.
  5. 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.
caramel frosting
  1. Cream butter on medium speed until smooth. Add caramel sauce and mix well.
  2. 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.
coffee whipped cream
  1. 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.)
  1. Spread frosting between cake layers and all over cake. (I went for a more rustic/naked cake look.)
  2. 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.
  3. 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.
  4. Once caramel has set and stops dripping, pipe whipped cream around the top of the cake. (I decorated mine with some little caramel bits.)
  5. Then serve!
Recipe from bethcakes. All images and content are copyright protected. Please do not use my images without permission. If you would like to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Thank you.
Recipe by bethcakes at