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

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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:

<ol><li>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.</li><li>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.</li><li>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.</li><li>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.</li><li>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.</li><li>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.</li><li>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.</li><li>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.</li><li>Place in fridge until ready to serve.</li></ol>

 

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.


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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

Entered what I ate today into my new fitness app and it just sent an ambulance to my house.

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