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Caramel Macchiato Cake Recipe

Caramel Macchiato Cake
Source: stl cooks

Ingredients

FOR THE CAKE:

  • 1½ boxes chocolate cake mix ( I used Pillsbury Devil’s Food)
  • 10 tbsp Instant Coffee

FOR THE CARAMEL:

  • ½ cup white corn syrup
  • 1 cup granulated sugar
  • 1/8 cup butter
  • 7 oz. condensed milk ( about ½ a can)

FOR THE WHIPPED CREAM FROSTING:

  • 1 tsp Unflavored Gelatin Powder
  • 4 tbsp Cold Water
  • 2 cups heavy whipping cream
  • 4 tbsp Powdered Sugar
PREP TIME
20m
COOK TIME
25m
TOTAL TIME
50m
YIELD
8

Instructions

Make 3 cake layers:

  • Follow the chocolate cake box instructions to make 3 layers ( add 1½ 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.
  • 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:

  • 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.
  • 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.
  • 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.
  • 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.
  • Place in fridge until ready to serve.

Desserts

A recipe from stl cooks

https://www.flyers-on-line.com/data/recipes/4698/caramel-macchiato-cake.jpg

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