The Best Homemade Caramel Macchiato Chocolate Cake: A Decadent Recipe Made Simple
Apologies if you caught a glimpse of the Caramel Macchiato Chocolate Cake post earlier, only to find it vanish without a trace. It was an accidental deletion, but fear not, because this delightful recipe is back and better than ever! This isn’t just a re-post; it’s an enhanced rendition of the beloved One-Bowl Chocolate Mocha Cake I had the pleasure of creating for a Cooking Light contest several years ago. While the original held a special place, this updated version brings a fresh perspective, simplifying ingredients and elevating the flavors to truly capture the essence of a caramel macchiato in cake form.
This new and improved version comes with several significant enhancements, making it even more appealing and accessible for home bakers. The most notable change is the elimination of mayonnaise from the cake batter. The previous recipe, developed for a sponsored ingredient, called for Hellman’s Light. While it worked, this updated recipe embraces classic baking staples: a simple blend of egg, oil, milk, and water. This results in a consistently moist and tender chocolate cake crumb, allowing the rich cocoa and coffee flavors to shine through beautifully without any unexpected additions.
Another delightful upgrade is the frosting. Instead of the non-dairy whipped topping (like Cool Whip) used in the earlier version, this new Caramel Macchiato Chocolate Cake features a luscious, homemade sweetened whipped cream. This switch creates a more luxurious and authentic creaminess that perfectly complements the rich chocolate and coffee notes. However, for those seeking ultimate convenience or a lighter option, the recipe remains flexible! If you love the ease and texture of Cool Whip, you can absolutely skip the step of whipping and sweetening fresh cream. Simply use a full 8 oz tub of Cool Whip for a quick and delicious shortcut. Alternatively, if you’re looking to reduce calories slightly, Cool Whip Light is a fantastic option that still delivers a delightful fluffy topping.
Choosing the Perfect Pan for Your Caramel Macchiato Chocolate Cake
The original chocolate mocha cake was designed for a standard 9×13-inch baking pan, a common choice for sheet cakes. However, for this Caramel Macchiato Chocolate Cake, we’ve opted for a slightly smaller, more intimate 7×11-inch baking dish. There’s a certain charm to this lesser-used size; it yields a cake that’s not too large for a family treat but still generous enough for a small gathering. Plus, baking in a glass dish, as recommended here, offers a beautiful presentation, making it perfect for serving directly from the pan. It’s a “serve-out-of-the-pan” kind of cake, which means less fuss and more enjoyment.
Beyond aesthetics, using a 7×11-inch glass dish also ensures an evenly baked cake with a lovely crust. And, let’s be honest, giving those less-frequently used kitchen items a moment in the spotlight is always satisfying! If you don’t have a 7×11-inch baking dish readily available, don’t let that stop you from making this incredible dessert. An 8-inch or 9-inch square dish or metal pan will work perfectly well. Just keep in mind that larger pans might result in a slightly thinner cake, potentially requiring a slight adjustment to the baking time – usually a few minutes less for a 9-inch square or a few more for an 8-inch square, so always keep an eye on it and test for doneness.
The Art of Drizzling: Elevating Your Cake with Sundae Toppings
Perhaps the most enjoyable and visually satisfying part of preparing this cake is the final flourish: drizzling those irresistible caramel and chocolate sundae syrups over the top. It’s an easy way to add both flavor and visual appeal, even for those of us who aren’t master pastry chefs! Honestly, a beautiful drizzle is often the extent of my cake decorating prowess, and it’s truly all this cake needs to look absolutely stunning and taste even better.
For the caramel, I typically reach for Hershey’s Caramel Sundae Syrup, which provides that classic, sweet, buttery note that perfectly complements the coffee and chocolate. And for the chocolate drizzle, while Hershey’s Chocolate Syrup is usually my go-to for its consistent quality and flavor, I decided to experiment for this particular cake. I ventured into making homemade chocolate syrup using a recipe from Allrecipes.com, and I was genuinely impressed with the results! It was incredibly good, offering a deeper, richer chocolate flavor that really took the cake to the next level. If you’re feeling adventurous and want to elevate your dessert even further, I highly recommend giving that homemade chocolate syrup recipe a try. It’s a small effort that yields significant flavor rewards, making your Caramel Macchiato Chocolate Cake truly unforgettable.
Recipe: Caramel Macchiato Chocolate Cake
Caramel Macchiato Chocolate Cake
Pin Recipe
Equipment
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7×11 Inch Baking Dish
Ingredients
- 1 cup all-purpose flour (130 grams)
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup sugar (190 grams)
- ¼ cup plus 2 tablespoons unsweetened cocoa powder
- ½ cup hot brewed coffee
- ½ cup vegetable oil canola or light olive oil
- ½ cup whole milk
- 1 large egg
- ½ teaspoon vanilla
Macchiato Cream Frosting
- 1 cup heavy whipping cream 240 ml/8 oz
- ⅓ cup confectioners’ sugar 40 grams
- 1 teaspoon vanilla extract
- 3 tablespoons boiling water
- 2 tablespoons instant coffee not espresso powder
- 1 ½ cups 7 oz weight Marshmallow Fluff
Instructions
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Preheat your oven to 350°F (175°C). Prepare your 7×11 inch baking dish by lightly greasing it or spraying it thoroughly with non-stick cooking spray. This ensures your cake releases easily after baking.
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In a spacious mixing bowl, combine the dry ingredients for the cake: all-purpose flour, salt, baking soda, baking powder, and sugar. Whisk them together until they are thoroughly mixed and evenly distributed.
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In a separate small bowl, whisk together the unsweetened cocoa powder and the hot brewed coffee until you achieve a smooth, lump-free mixture. Allow this mixture to cool slightly before proceeding, as adding it too hot can affect the other ingredients.
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Pour the cooled cocoa and coffee mixture into the bowl containing your dry flour mixture. Then, add the vegetable oil, whole milk, large egg, and vanilla extract. Stir everything together until just combined. You can use a wooden spoon or a rubber spatula for this. For a smooth batter, beat for an additional minute by hand or with an electric mixer on low speed, being careful not to overmix, which can lead to a tough cake.
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Carefully pour the prepared cake batter into your greased 7×11 inch pan. Bake in the preheated oven for approximately 25 minutes. The cake is done when a wooden skewer inserted into the center comes out clean, and the top springs back lightly when gently touched. If using an 8-inch square pan, it might require a few more minutes, while a 9-inch square pan might bake a little faster, so adjust accordingly and keep an eye on it.
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Once baked, remove the cake from the oven and place it on a wire rack to cool completely. This step is crucial; the cake must be fully cooled before applying the topping to prevent melting and ensure a stable, beautiful finish.
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**For the Macchiato Cream Frosting:** In a clean, chilled mixing bowl, beat the heavy whipping cream on high speed until soft peaks just begin to form. Gradually add the confectioners’ sugar and vanilla extract, continuing to beat until stiff peaks are achieved. Be careful not to overbeat, or you’ll end up with butter. Set this sweetened whipped cream aside in the refrigerator.
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In a separate large mixing bowl, pour the boiling water. Add the instant coffee (ensure it’s not espresso powder, as instant coffee dissolves better and has a milder flavor for this application) and stir vigorously until it is fully dissolved. Once dissolved, add the marshmallow crème and, using an electric mixer, beat the mixture until it is perfectly smooth and airy.
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Gently fold the reserved sweetened whipped cream into the marshmallow and coffee mixture until just combined, creating a light and fluffy macchiato cream frosting. Evenly spread this glorious mixture over your completely cooled chocolate cake. Finally, for that signature caramel macchiato touch, generously drizzle the cake with both chocolate syrup and caramel syrup. For best results and to allow the flavors to meld, chill the cake for at least 3 hours before serving.
Tips for Baking the Perfect Caramel Macchiato Chocolate Cake
Achieving a bakery-quality result with this Caramel Macchiato Chocolate Cake is easier than you think with a few simple tips. Firstly, always measure your dry ingredients accurately, especially flour and cocoa powder. Using a kitchen scale (as suggested with grams in the ingredient list) provides the most precise measurements, ensuring your cake has the perfect texture. For the wet ingredients, make sure your egg and milk are at room temperature. This helps them emulsify better with the other ingredients, leading to a smoother batter and a more evenly baked cake.
When mixing the batter, avoid overmixing. Once the wet and dry ingredients are just combined, and you’ve beaten it until smooth, stop. Overmixing develops the gluten in the flour too much, which can result in a tough, dry cake. For the macchiato cream frosting, ensure your heavy whipping cream and mixing bowl are very cold before you start whipping. This will help the cream whip up faster and achieve those desirable stiff peaks. If using an electric mixer, watch carefully to prevent over-whipping, as it can quickly turn into butter.
Serving Suggestions and Storage
This Caramel Macchiato Chocolate Cake is a showstopper on its own, but a few serving suggestions can make it even more special. Serve slices with an extra drizzle of caramel and chocolate sauce, or even a sprinkle of chocolate shavings for an elegant touch. A dollop of extra whipped cream on the side never hurts! For those who love a bit of crunch, a sprinkle of finely chopped toasted nuts, like pecans or walnuts, can add a delightful textural contrast.
To fully enjoy the intricate layers of flavor, this cake is best served chilled. The chilling period allows the macchiato cream frosting to set beautifully and the coffee and chocolate notes to deepen. Leftovers (if there are any!) should be stored in an airtight container in the refrigerator. It will stay fresh and delicious for up to 3-4 days. This cake also freezes well. If you want to prepare it ahead of time, wrap individual slices or the entire cake (un-drizzled) tightly in plastic wrap and then in aluminum foil, and freeze for up to one month. Thaw in the refrigerator overnight before adding fresh drizzles and serving.
Why You’ll Fall in Love with This Caramel Macchiato Chocolate Cake
This isn’t just another chocolate cake recipe; it’s an experience. The Caramel Macchiato Chocolate Cake brings together the rich, comforting depth of chocolate, the invigorating aroma of coffee, and the sweet, buttery notes of caramel, all crowned with a fluffy, delightful cream frosting. It’s an irresistible combination that perfectly mimics your favorite coffeehouse drink in dessert form. The straightforward, one-bowl method for the cake makes it surprisingly easy to prepare, while the homemade frosting elevates it to gourmet status. Whether you’re baking for a special occasion or simply craving a truly decadent treat, this recipe is guaranteed to impress. Its moist texture, balanced flavors, and stunning appearance make it a memorable dessert that you’ll want to bake again and again. Get ready to indulge in pure bliss!