Imagine a cake with three layers of fluffy coffee-infused sponge, filled with creamy caramel, topped with buttery caramel frosting and crushed macadamia nuts. Inspired by the flavors of a popular Starbucks drink, it’s rich with coffee and buttery goodness.

The sponge is whipped up in just one bowl, and the caramel is made from just three simple ingredients. Each layer is generously spread with smooth caramel buttercream, and for that signature touch, it’s finished with a caramel drip. Plus, this cake is egg-free and can be made completely dairy-free too.

Caramel Macadamia Latte Cake

Print Recipe

Course Dessert

Ingredients

For the Cake:

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/3 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup brewed coffee cooled
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 tablespoon apple cider vinegar

For the Caramel Sauce:

1 cup coconut milk full-fat
1 cup brown sugar
Pinch of salt
1/2 cup chopped macadamia nuts

Instructions

Prepare the Cake:

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
In a separate bowl, mix together the brewed coffee, vegetable oil, vanilla extract, and apple cider vinegar.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Make the Caramel Sauce:

In a small saucepan, combine the coconut milk, brown sugar, and salt.
Bring to a simmer over medium heat, stirring constantly.
Once it starts to simmer, reduce the heat to low and continue cooking for 10-15 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon.
Remove from heat and let cool slightly.

Assemble the Cake:

Once the cake has cooled, place it on a serving plate or cake stand.
Pour the warm caramel sauce over the cake, allowing it to drip down the sides.
Sprinkle chopped macadamia nuts over the top of the cake and caramel sauce.
Allow the caramel to set for a few minutes before slicing and serving.

Pages: 1 2