Caramel Macchiato Cake

Caramel Macchiato Cake requires roughly 3 hours from start to finish. One serving contains 651 calories, 7g of protein, and 23g of fat. This recipe serves 10. For $1.54 per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. 36 people have made this recipe and would make it again. It is brought to you by Foodista. A mixture of water, condensed milk, instant coffee, and a handful of other ingredients are all it takes to make this recipe so scrumptious. A couple people really liked this side dish. Taking all factors into account, this recipe earns a spoonacular score of 13%, which is not so outstanding. Users who liked this recipe also liked Caramel Macchiato Gooey Cake Bars, 4 Ingredient Chocolate Caramel Macchiato Mug Cake, and {Skinny} Caramel Macchiato Ice Cream with Homemade Caramel Drizzle.

Servings: 10

 

Ingredients:

⅛ cup butter

7 oz. condensed milk ( about ½ a can)

½ cup white corn syrup

1 tsp unflavored gelatin powder

1 1/2 boxes chocolate cake mix

1 cup granulated sugar

2 cups heavy whipping cream

10 tbsp instant coffee

4 tbsp powdered sugar

4 tbsp cold water

Equipment:

plastic wrap

sauce pan

frying pan

stand mixer

whisk

Cooking instruction summary:

  1. Make 3 cake layers: Follow the chocolate cake box instructions to make 3 layers ( add 1 boxes of mix so that you get 3 layers). Add the instant coffee directly to batter. Stir and let sit for a minutes so that coffee dissolves. Add to 3 8 inch cake pans, and bake according to box instructions.
  2. Once cool, place large plate on top of pan and then invert so that plate is on the bottom. Tap top of pan a few times and gently wiggle and remove pan from cake. Repeat for other 2 layers. Wrap in plastic wrap and place in fridge for at least 2 hours to overnight.
  3. Make caramel: In a small saucepan over medium low heat, add all ingredients. Stir and cook until a dark golden brown color, stirring frequently so it does not burn. Remove from heat when finished.
  4. Make frosting: Add gelatin and cold water to a small dish. Stir. In a small saucepan, add 4 TBSP of cream and cook until just simmering. Once simmering, remove and add to gelatin. Stir and place in fridge to let set, about 10 minutes. Whip with a whisk until smooth.
  5. In a stand mixer, add the remaining cream and sugar. and whip with whisk attachment at medium high speed until soft peaks form, it will take a few minutes.
  6. Add gelatin mixture and whip again until frosting becomes thick and stiffer peaks form, it should only take about 30 seconds more to achieve desired fluffiness. Do no over mix. Place in fridge until ready to use.
  7. Assemble cake: On a cake stand or tray, place first layer of cake. Add 1 cup whip cream and spread evenly over cake. Add next layer of cake. Gently press down. Add another layer of whipped cream. Place top layer of cake. Press down gently. Place in fridge for 5 minutes to let frosting set.
  8. Add the caramel to the top layer. Pour in the middle and let drip down the sides. If needed, use a spoon to drag caramel off the sides as desired. Place in fridge for 10 minutes to let caramel set Add final layer of whipped cream to top and spread evenly on top.
  9. Place in fridge until ready to serve.

 

Step by step:


1. Make 3 cake layers: Follow the chocolate cake box instructions to make 3 layers ( add 1 boxes of mix so that you get 3 layers).

2. Add the instant coffee directly to batter. Stir and let sit for a minutes so that coffee dissolves.

3. Add to 3 8 inch cake pans, and bake according to box instructions.Once cool, place large plate on top of pan and then invert so that plate is on the bottom. Tap top of pan a few times and gently wiggle and remove pan from cake. Repeat for other 2 layers. Wrap in plastic wrap and place in fridge for at least 2 hours to overnight.Make caramel: In a small saucepan over medium low heat, add all ingredients. Stir and cook until a dark golden brown color, stirring frequently so it does not burn.


Remove from heat when finished.Make frosting

1. Add gelatin and cold water to a small dish. Stir. In a small saucepan, add 4 TBSP of cream and cook until just simmering. Once simmering, remove and add to gelatin. Stir and place in fridge to let set, about 10 minutes. Whip with a whisk until smooth.In a stand mixer, add the remaining cream and sugar. and whip with whisk attachment at medium high speed until soft peaks form, it will take a few minutes.

2. Add gelatin mixture and whip again until frosting becomes thick and stiffer peaks form, it should only take about 30 seconds more to achieve desired fluffiness. Do no over mix.

3. Place in fridge until ready to use.Assemble cake: On a cake stand or tray, place first layer of cake.

4. Add 1 cup whip cream and spread evenly over cake.

5. Add next layer of cake. Gently press down.

6. Add another layer of whipped cream.

7. Place top layer of cake. Press down gently.

8. Place in fridge for 5 minutes to let frosting set.

9. Add the caramel to the top layer.

10. Pour in the middle and let drip down the sides. If needed, use a spoon to drag caramel off the sides as desired.

11. Place in fridge for 10 minutes to let caramel set

12. Add final layer of whipped cream to top and spread evenly on top.

13. Place in fridge until ready to serve.


Nutrition Information:

Quickview
405k Calories
3g Protein
21g Total Fat
52g Carbs
1% Health Score
Limit These
Calories
405k
20%

Fat
21g
33%

  Saturated Fat
13g
85%

Carbohydrates
52g
17%

  Sugar
47g
52%

Cholesterol
78mg
26%

Sodium
77mg
3%

Caffeine
157mg
52%

Get Enough Of These
Protein
3g
7%

Vitamin A
823IU
16%

Calcium
97mg
10%

Phosphorus
95mg
10%

Vitamin B2
0.14mg
9%

Potassium
287mg
8%

Vitamin B3
1mg
7%

Magnesium
25mg
6%

Selenium
4µg
6%

Manganese
0.09mg
4%

Vitamin E
0.6mg
4%

Vitamin B12
0.18µg
3%

Vitamin B5
0.28mg
3%

Vitamin D
0.42µg
3%

Zinc
0.39mg
3%

Vitamin B1
0.04mg
3%

Vitamin K
1µg
2%

Iron
0.29mg
2%

Copper
0.02mg
1%

Vitamin B6
0.02mg
1%

Folate
4µg
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Slow Cooker Chicken Mole
Thai Red Curry with Butternut Squash and Chickpeas
Roasted Red Pepper Soup
Healthy Gluten Free Paleo Sweet Potato Pancakes
Strawberry Cheesecake Chimichangas
Maple Walnut Sweet Potato Loaf
Quinoa Egg Salad with Grilled Asparagus
Spiced Sweet Potato Caramels
Ultra Thick and Soft Peanut Butter M&M Cookies
Ultimate Portobello Mushroom Pizza
Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

Popular Recipes
Mixed Autumn Rolls

Vegetarian Times

Grilled vegetable bloomer

BBC Good Food

Best Basic Carrot Cake Cups

Sugar Dish Me

Ed's Mother's Meatloaf

Foodnetwork

Grilled Lemon Tilapia and Summer Vegetables in a Foil Packet

Neighbor Food Blog