Caramel Macchiato Marble Cake Recipes

CARAMEL MACCHIATO CAKE

Steps:

• 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.
• Stir slowly until all the clumps melt and sugar has durned a golden brown color. Reduce heat to medium.
• 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.
• 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.
• Add salt and continue slowly stirring for another minute.
• Remove the pot from heat and let the caramel sauce cool completely before using.
• (Caramel sauce can be made ahead of time and stored in an airtight container at room temperature.)
• Preheat oven to 350*F. Spray two 8-inch or three 6-inch round cake pans with nonstick spray.
• Whisk together flour, salt, baking soda, and baking powder in a bowl and set aside.
• In another bowl, combine sugar, oil, eggs, and vanilla. Mix on medium speed with an electric mixer until ingredients are incorporated.
• Add half the flour mixture and half the ice coffee to the sugar mixture. Mix well. Repeat with the remaining flour and iced coffee.
• 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.
• Cream butter on medium speed until smooth. Add caramel sauce and mix well.
• 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.
• 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.)
• Spread frosting between cake layers and all over cake. (I went for a more rustic/naked cake look.)
• 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.
• 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.
• Once caramel has set and stops dripping, pipe whipped cream around the top of the cake. (I decorated mine with some little caramel bits.)
• Then serve!

CARAMEL MACCHIATO

Steps:

• Prepare 1 shot of Starbucks® Espresso Roast by Nespresso® and pour into a mug.
• Froth the milk. If using the Nespresso® Aeroccino, froth milk on the medium froth setting.
• Pour the Starbucks® Vanilla Syrup into the bottom of your mug.
• Add the frothed milk to your mug. Pour espresso shot through milk foam.
• Drizzle caramel sauce on top.

CARAMEL MACCHIATO MARBLE CAKE

Steps:

• Preheat oven to 350°. Prepare 13 x 9 pan by spraying with Pam and either sprinkle with flour or cover with parchment paper, and spray paper with Pam.
• Make cake batter according to package directions using water. oil & eggs.
• Pour batter into 13 x 9 prepared pan leaving about 1-1/2 cups of batter in mixer bowl.
• Add instant coffee powder to mixer and blend until coffee dissolves.
• Drop dollops of coffee flavored batter on top of batter in pan and marbelize using a butter knife.
• Bake at 350° for 35 to 40 minutes, testing for doneness with a toothpick. (Stick toothpick in toward the center of cake and check for crumbs. If there are no crumbs on pick, cake is done.).
• Frosting: Put brown sugar, half and half, butter, corn syrup and a pinch of salt into a small saucepan and cook on medium heat until it comes to a boil. Lower heat and simmer for five minutes. Add vanilla and pour into mixer bowl and start mixing on slow speed. Add confectioners sugar and mix well until sugar is well combined and frosting has cooled down a bit. It will be thin. When cake has cooled, pour warm glaze over cake and enjoy!

CARAMEL MACCHIATO

Steps:

• Combine milk, syrup and caramel then heat. DO NOT BOIL.Heat in pot whisking till frothy or put in mug and microwave about 90seconds.
• If heating in pot pour into mug. There should be foam on the top.If microwaving in mug use a milk frother to create foam on top of the milk.
• Pour prepared espresso into milk.
• Top with caramel drizzle.

CARAMEL MACCHIATO

Steps:

• You can use vanilla syrup from a bottle for the drink or make your own vanilla syrup following this Top Secret Recipe: Simply combine 2 cups water and 1 1/2 cups sugar in a medium saucepan and bring to a boil.
• Reduce heat and simmer for 5 minutes, then add 3/4 teaspoon vanilla extract.
• Remove from heat and cool.
• Store in a covered container.
• To make your coffee drink, add two tablespoon of vanilla syrup to a 16-ounce glass.
• Add 1/2 cup fresh brewed espresso followed by 8 ounces of steamed milk.
• Add 3 to 4 tablespoons caramel sauce to the drink.
• Stir before drinking.

CARAMEL MACCHIATO MARTINI

Steps:

• Pour all ingredients into a cocktail shaker with ice. Shake. Pour into a martini glass.
• Enjoy.

JUST LIKE STARBUCKS CARAMEL MACCHIATO COPYCAT

Steps:

• Steam the milk (or heat it up in the microwave without scalding and don't care about foam). Prepare espresso. Add about 2 ounces of vanilla syrup to a cup, add hot milk, add espresso, top with milk foam if you have it, and top with caramel*.
• Enjoy!
• *The kind in the squeeze bottle that is also used to top ice cream works well.