The delicious, gluten-free, dairy-free Caramel Macchiato Cake is bursting with caramel and coffee flavors and is topped with a dense, creamy vanilla bean frosting.
I have been planning on making this Caramel Macchiato Cake for at least a month. Something about vanilla, caramel, and coffee had me excited (well, who wouldn’t be). A little secret that I don’t share with a lot of people, although I love chocolate, vanilla cake is actually my favorite type of cake.
I love a good vanilla cake topped with a rich buttery vanilla bean frosting. I have the perfect recipe for vanilla cake, that I’ll share with you soon, but fist let’s dive into this Caramel Macchiato Cake.
It may look complicated. It’s not. I have some tricks that I’ll share with you. The cake is super easy to whip up and get into the oven. While you’re cake is baking, you can make the caramel, and vanilla frosting. That way when you’re Caramel Macchiato Cake finishes baking and cooling, you’ll be ready to assemble.
I don’t like frosting cakes because I tend to want it to look perfect. It drives me crazy when little crumbs are visible. I came up with a short cut to help me frost the cake quickly, and efficiently: I use a piping bag and piping tips.
I use a round tip for the top and a decorated tip (like a star) for the sides. Once I get the frosting piped onto the top, I use a butter knife to smooth it. I do the same with the sides of the cake, but I don’t always smooth it. I like the look of frosting piped in a star up the side.
I always make the frosting from scratch, but sometimes I cheat and buy caramel if I’m not in the mood to make it. Don’t judge me. I like shortcuts, even if it means buying something to make assembly easier.
I did make the caramel on this cake from scratch (I linked to the recipe I used below), so you guys could see the whole thing. And while I’m not a master cake decorator (and I have no desire to become one) I think it looks wonderful.
This cake is super dreamy. It’s rich, dense, but no too dense, and is filled with all the flavors of a Caramel Macchiato. I loved this cake so much, that after two pieces I knew I needed to share so that I didn’t eat it all myself.
After I spread the love and shared, I regretted not saving just one more piece for myself. But it’s OK. I can make this again and I will.
Just a heads up, you’ll see that I used a bunch of my favorite products to make this cake, and my favorite dairy-free caramel at Go Dairy Free. This post is not sponsored by any of them, but I wanted you to know exactly what I used to make this cake. I hope you enjoy it as much as we do.
Note: This post was originally posted February 4th, 2017. I updated the content and republished.