Caramel Macchiato Coffee Cake {Happy International Day of Coffee}

Well hello there coffee lovers! Today, in honor of International Coffee Day, I bring you a sweet caramel macchiato flavored coffee cake. Just think …. moist milky coffee flavored cake topped with a crunchy sticky coffee caramel sauce. Need I say more?

Caramel Macciato Coffee Cake - Ingredients Topping & Filling


Make the topping:


Caramel Macciato Coffee Cake - Ingredients for Cake


Make the cake:


Caramel Macciato Coffee Cake - Ingredients Sauce


caramel macchiato coffee cake - Served with coffee


  • Difficulty: Easy
  • Print

Ingredients for the topping and filling:
1 ¾ cups all-purpose flour
1 cup packed light-brown sugar
1 ¼ teaspoons ground cinnamon
½ tsp of salt
2 sticks cold unsalted butter, cut into small pieces
3 tbsp of instant coffee granules

Ingredients for the cake:
1 stick unsalted butter at room temperature
2 cups all-purpose flour
1 ¼ teaspoons baking powder
½ teaspoon baking soda
Coarse salt
1 cup granulated sugar
2 large eggs
1 ½ teaspoons pure vanilla extract
1 cup sour cream

Ingredients for the caramel macchiato glaze:
1 cup sweetened condensed milk
3 tbsp of coffee granules


Make the topping first:
Place all the ingredients for the topping into a food processor.
Pulse until the mixture resembles coarse crumbs.

Make the cake:
Pre-heat oven to 335°F. This recipe works well at lower heat but a longer bake.
Gently simmer the sour cream and coffee granules, stirring until the coffee granules dissolve. Set to one side.
Line a 9-inch square pan with parchment paper.
Sift the flour, baking powder, baking soda, and 1/2 teaspoon salt into a bowl.
Beat butter and sugar with a mixer on medium speed until pale and fluffy, about 2 minutes.
Beat in eggs, 1 at a time.
Add the vanilla.
Beat in the flour mixture in 3 additions, alternating with sour cream/coffee mix, beginning and ending with flour.
Beat until well combined.
Speak half the batter into the prepared pan. Sprinkle half the topping/filling mixture evenly over the batter.
Spread the remaining half of the batter on top and spread evenly using a spatula.
Sprinkle remaining topping/filling mixture evenly over batter.
Bake until cake is golden brown and a toothpick inserted into the center comes out clean, about 55 minutes.
Transfer pan to a wire rack, and let it cool completely.
Remove cake from pan, and slice.

Make the glaze:
Gently warm up the condensed milk and coffee granules.
Use an immersion blender to combine the two and help dissolve the coffee granules.
Drizzle over cake, and let drip down sides.
Serve and enjoy!

© 2014-2015 Caroline’s Family Kitchen and

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Caramel Macchiato Coffee Cake Recipe


  1. Leave a Reply


    Seriously, how many sticks of butter does it take to make the button on my pants pop off? This recipe is totally decadent and sounds almost too scrummy ( your word I think)!! Don’t ever let me near it…lol. Missed you last night.

    • Leave a Reply


      Ha! You crack me up… This is one of those once a year kinda treats but that sauce…. Pure culinary genius on my part lol! Is that the sound of my button popping!? I think it could very well be… Sigh…

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