Salted Caramel Macchiato Layer Cake

Sara Coleman

This decadent layer cake features moist espresso-infused sponge layers paired with a silky vanilla bean buttercream and a luscious homemade salted caramel drizzle. It captures the sophisticated flavors of your favorite coffeehouse beverage in a stunning, celebratory dessert.

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Prep Time 45

Cook Time 35

Total Time 1 20

Servings 8 servings

Calories 645 kcal

Ingredients

2.5 cups all-purpose flour sifted
1.5 cups granulated sugar
1 cup whole milk room temperature
3 tbsp instant espresso powder dissolved in 2 tbsp hot water
0.75 cup unsalted butter softened
3 large eggs room temperature
2 tsp baking powder
1 tbsp vanilla bean paste for the buttercream
4 cups powdered sugar sifted
0.5 cup heavy cream for caramel sauce
1 tsp flaky sea salt Maldon preferred
1 cup dark brown sugar for caramel sauce

Notes

Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. For the best flavor, bring to room temperature 30 minutes before serving. You can make the caramel sauce up to a week in advance and store it in the fridge.