This cake was inspired by my favorite Starbucks drink: the caramel macchiato (a double short soy extra foam caramel macchiato to be exact). This was my first time making this (it was really just a recipe I made up) and next time I make this I will use less butter I think, but overall, I liked it! I cut a little too much off the bottom layer, but oh well. I had a lot of fun making it and I hope you will too! 🙂
- 2 sticks (1 cup) unsalted butter, softened
- 11⁄2 cups sugar
- 1⁄2 tsp salt
- 1 tbsp. baking power
- 4 large eggs
- 1 cup milk
- 3 tbsp. instant coffee
- 3 tbsp. vanilla extract
- 2⅔ cups all-purpose flour
- 2 cups butter, softened
- 7 cups confectioner’s sugar
- 2 teaspoons milk
- 4 teaspoons clear vanilla extract
- pinch of salt
1. Heat oven to 350ºF. Coat two 8 x 2-in. round cake pans with butter and flour and set aside.
2. Beat butter, sugar, baking powder and salt in a large bowl with mixer on high speed 1 minute or until well blended. Add eggs; beat 2 minutes or until fluffy. Reduce speed to low and beat in milk, instant coffee and vanilla (batter may look curdled), then beat in flour just until blended. Divide batter between prepared pans; spread evenly and lightly tap bottom of pan on counter to settle it.
3. Bake 30 to 35 minutes until wooden pick inserted in center comes out clean. Cool cakes in pans on wire racks 10 minutes. Run small knife or spatula around edge of cakes to release. Invert cakes onto wire rack, remove wax paper and cool completely.
In a bowl combine butter, sugar and salt. Beat till blended.
Add the milk and vanilla and beat for an additional 3 to 5 minutes or until smooth and creamy.