Salted Caramel Macchiato Lava Cake
5.0 from 1 reviewThis salted caramel macchiato lava cake is soft vanilla espresso cake, fluffy latte buttercream, and a deep brown sugar caramel that spills through the center when you cut the first slice.
The coffee flavor is warm rather than bitter, the caramel is properly salted, and vanilla bean paste ties the whole cake together.
It is dramatic enough for a celebration, but every part can be made ahead so assembly still feels manageable.
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A Coffee Shop Favorite
When my lava cakes started taking off, I spent a lot of time thinking about the flavor combinations people already love. That reminded me of my days working at Starbucks a long time ago, when nearly every other drink seemed to be a caramel macchiato. Assuming it is just as popular now as it was then, this cake became the next obvious addition.
Salted caramel and sweet coffee flavor are almost impossible to get enough of. The sweetness, salt, and slight bitterness of the coffee balance one another beautifully, making every bite rich without feeling heavy. Popular coffee drinks deserve to become cakes more often - and this one makes a very convincing case.
Ingredient notes
Key ingredients
Instant espresso powder
Espresso powder gives the cake and buttercream a clear coffee flavor without adding too much liquid. Dissolve it before mixing so there are no bitter pockets.
Cake flour
Cake flour keeps the three layers soft and tender while still giving them enough structure for stacking and filling.
Light brown sugar
Brown sugar gives the caramel a deeper, rounder flavor than a traditional white-sugar caramel and makes the filling feel especially macchiato-inspired.
Vanilla bean paste
Vanilla bean paste runs through the cake, caramel, and buttercream, bringing the coffee and caramel together without overpowering either one.
Fine sea salt
Salt is what keeps the caramel from becoming one-note sweet. Taste the cooled caramel and adjust only if needed before assembling.
Brands I used for this recipe
These are preferences, not requirements. If you choose the non-dairy route, these are the products I test with. Dairy equivalents can be used at the same listed amounts and temperatures.
Forager Unsweetened Plain Yogurt
Plain unsweetened yogurt adds moisture, acidity, and body so the crumb bakes up tender without tasting tangy.
Silk Original Unsweet
Milk affects how smoothly a batter, filling, or frosting comes together. Soy milk and Ripple tend to emulsify well because their protein and fat help create a creamy, cohesive finish.
Country Crock Plant Butter Sticks
Use butter sticks for buttercream and fillings that need to hold their shape.
Country Crock Heavy Plant Cream
Heavy cream affects silkiness, looseness, and how buttercream or filling sets after chilling.
King Arthur Unbleached Cake Flour
I use King Arthur Unbleached Cake Flour for this recipe.
Rising Star Baking Supply Vanilla Bean Paste
I use Rising Star Baking Supply Vanilla Bean Paste for this recipe.
From this recipe
Tested notes
The caramel should be completely cool and spoonable before assembly. If it feels loose, give it more time to cool; if it has become too firm, let it warm slightly at room temperature.
Use a kitchen scale to divide the batter evenly between the three pans for level layers.
Keep the caramel inside a sturdy buttercream dam and avoid overfilling the layers.
Testing notes
Why this works
Why the espresso is dissolved first
Dissolving espresso powder in warm liquid distributes its flavor evenly and prevents dry granules from leaving bitter spots in the cake or buttercream.
Why the caramel cools completely
The caramel thickens as it cools. At room temperature it should be glossy and spoonable, but sturdy enough to stay inside the buttercream border.
Why the buttercream border matters
A tall, continuous buttercream border creates a dam around each layer so the caramel stays in the center until the cake is sliced.
Why the crumb coat chills
A short chill locks loose crumbs in place and firms the filled cake before the final coat of buttercream goes on.
Inside the recipe
How It All Comes Together
From Instagram
Watch the reel
Watch the vanilla espresso layers, latte buttercream, and salted brown sugar caramel come together into a lava cake.
Open the reelSmall things that matter
Tips for the best cake
Let the espresso mixture cool slightly before adding it to the cake batter.
Whisk the flour into the wet ingredients only until the batter is smooth and no dry streaks remain.
Cool the cake layers and caramel completely before assembling.
Pipe a tall, unbroken buttercream border around each layer before adding caramel.
Do not overfill the center; save extra caramel for the top or for serving with individual slices.
Troubleshooting
If This Happens
The caramel is running past the buttercream border
Let the caramel cool completely before assembly, pipe a tall and unbroken buttercream border, and keep the filling below the top of that border. Save any extra caramel for the top or individual slices.
The caramel became firm in the refrigerator
That is normal. Let the cake sit at room temperature for 30-45 minutes before serving so the butter and sugar soften and the filling loosens again.
There are bitter espresso pockets in the cake
Dissolve the espresso powder fully in the hot water and let it cool slightly before adding it to the batter. Dry granules will not distribute evenly.
Crumbs are showing through the final buttercream
Apply a thin crumb coat, chill the cake until that coat feels firm, and then add the final layer of buttercream.
Before you slice
Texture and serving notes
For the best flavor and texture, let the chilled cake sit at room temperature for 30-45 minutes before serving.
Serve extra salted brown sugar caramel alongside the cake if you have any left.
For the most dramatic lava effect, cut the cake while the caramel is cool-room-temperature and spoonable rather than refrigerator-firm.
Keep it good
Storage
Fridge
Store the assembled cake covered in the refrigerator for up to 4 days.
Serve
Bring the cake or individual slices toward room temperature before serving so the buttercream softens and the caramel loosens.
Make ahead
The cake layers and caramel can be made a day ahead; wrap the cooled layers well and refrigerate the caramel in an airtight container.
Recipe FAQ
Questions that come up
How do I keep the salted caramel from leaking out between the layers?
Cool the caramel completely, pipe a tall and continuous buttercream border, and keep the caramel inside that border. Do not overfill the center.
Can I make Salted Caramel Macchiato Lava Cake ahead?
Yes. Make the cake layers and caramel a day ahead, then assemble and frost the cake when you are ready. Store it covered in the refrigerator.
How strong is the coffee flavor?
The espresso is noticeable but balanced by vanilla, brown sugar caramel, and buttercream. It tastes like a caramel macchiato rather than a strongly bitter coffee cake.
Why did my caramel become firm in the refrigerator?
That is normal. The butter and sugar firm as they chill. Let the cake sit at room temperature for 30-45 minutes before serving to soften the filling again.
Should I weigh the ingredients or use volume measurements?
I strongly recommend weighing the ingredients in grams for the most reliable result. Volume measurements are included for convenience, but the amount in a cup can change depending on how an ingredient is filled, packed, or poured. These recipes are easy to follow, but their ratios are precise, so I cannot guarantee the exact same result when volume measurements are used. I still use teaspoons and tablespoons for small amounts like leaveners, salt, spices, and flavorings because those are the most practical measurements.
Can I make this recipe gluten-free?
I have not tested this recipe with gluten-free flour, so I cannot guarantee the same texture, rise, or structure. If you would like to experiment, a cup-for-cup (1:1) gluten-free baking blend intended to replace all-purpose flour is the best place to start. Results may differ from the recipe as written.
Can I use all-purpose flour instead of cake flour?
Yes, of course. Replace the cake flour with the same amount of all-purpose flour by weight. The cake will have a slightly sturdier, less delicate crumb, but it will still be great.
More layer cakes to try
- Prep
- 55 min
- Bake
- 28-34 min
- Total
- 2 hr 45 min
- Yield
- One 3-layer 8-inch cake
Measurement note
For the closest match to the recipe I tested, use grams. Volume measurements are included for convenience, but cups can vary, so I cannot guarantee the exact same result when measuring by volume.
Ingredients
Vanilla Espresso Cake
- 375 g cake flour375 g (about 3 cups + 2 tablespoons) cake flour
- 2 1/2 teaspoons baking powder2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda1/2 teaspoon baking soda
- 3/4 teaspoon fine sea salt3/4 teaspoon fine sea salt
- 225 g granulated sugar225 g (about 1 cup + 2 tablespoons) granulated sugar
- 75 g light brown sugar, packed75 g (about 1/3 cup + 1 teaspoon) light brown sugar, packed
- 310 g milk310 g (about 1 1/4 cups) milk
- 1 tablespoon apple cider vinegar1 tablespoon apple cider vinegar
- 90 g neutral oil90 g (about 1/3 cup + 1 tablespoon) neutral oil
- 85 g heavy cream85 g (about 1/3 cup + 1 teaspoon) heavy cream
- 130 g plain unsweetened yogurt130 g (about 1/2 cup + 1 teaspoon) plain unsweetened yogurt
- 1 tablespoon vanilla bean paste1 tablespoon vanilla bean paste
- 2 teaspoons instant espresso powder2 teaspoons instant espresso powder
- 60 g hot water60 g (about 1/4 cup) hot water
Salted Brown Sugar Caramel
- 170 g light brown sugar, packed170 g (about 3/4 cup + 2 teaspoons) light brown sugar, packed
- 40 g water40 g (about 2 tablespoons + 2 teaspoons) water
- 115 g butter115 g (about 1/2 cup) butter
- 100 g heavy cream100 g (about 6 tablespoons + 2 teaspoons) heavy cream
- 3/4 teaspoon fine sea salt3/4 teaspoon fine sea salt
- 1 teaspoon vanilla bean paste1 teaspoon vanilla bean paste
Vanilla Latte Buttercream
- 340 g butter, softened340 g (about 1 1/2 cups) butter, softened
- 520 g powdered sugar, sifted520 g (about 4 1/3 cups) powdered sugar, sifted
- 1/2 teaspoon fine sea salt1/2 teaspoon fine sea salt
- 1 tablespoon vanilla bean paste1 tablespoon vanilla bean paste
- 90 g heavy cream, warmed just above room temperature90 g (about 6 tablespoons) heavy cream, warmed just above room temperature
- 2 teaspoons instant espresso powder2 teaspoons instant espresso powder
- 1 teaspoon warm water1 teaspoon warm water
Pan used
I use Fat Daddio's 8-inch anodized aluminum round cake pans for this recipe.
Instructions
- 1Preheat the oven to 350°F (175°C). Grease three 8-inch cake pans and line the bottoms with parchment.
- 2Make the vanilla espresso cake. Dissolve the espresso powder in the hot water and let it cool slightly.
- 3In a large bowl, whisk the granulated sugar, brown sugar, milk, apple cider vinegar, oil, heavy cream, yogurt, vanilla bean paste, and dissolved espresso until smooth.
- 4Add the cake flour, baking powder, baking soda, and salt directly to the bowl. Whisk just until the batter is smooth and no dry streaks remain; do not overmix.
- 5Divide the batter evenly between the prepared pans. Bake for 28-34 minutes, until the tops spring back lightly and a toothpick inserted in the center comes out with a few moist crumbs.
- 6Cool the cakes in their pans for 15-20 minutes, then turn them out onto a wire rack to cool completely.
- 7Make the salted brown sugar caramel. Combine the brown sugar, water, and butter in a medium saucepan. Cook over medium heat, stirring frequently, until the butter melts and the sugar dissolves.
- 8Bring the mixture to a gentle boil and cook for 2-3 minutes, stirring often, until it bubbles across the surface and thickens slightly.
- 9Slowly whisk in the heavy cream. Simmer for another 2-3 minutes, stirring constantly, until glossy and slightly thickened.
- 10Remove the caramel from the heat and stir in the salt and vanilla bean paste. Transfer it to a heatproof bowl and cool completely; it will continue to thicken as it cools.
- 11Make the vanilla latte buttercream. Dissolve the espresso powder in 1 teaspoon warm water and set aside.
- 12Beat the softened butter on medium-high speed for 4-5 minutes, until very light and fluffy. Gradually beat in the powdered sugar.
- 13Add the salt, vanilla bean paste, and dissolved espresso. Mix until smooth.
- 14With the mixer running on low speed, slowly stream in the warmed cream. Mix on medium speed just until fully incorporated and fluffy.
- 15Assemble the cake. Level the cooled layers if needed. Place the first layer on a cake stand or serving plate and spread it with a thin layer of buttercream.
- 16Pipe a tall buttercream border around the edge, then spread some of the cooled caramel inside the border. Repeat with the second cake layer.
- 17Add the final cake layer. Apply a thin crumb coat and chill for 20-30 minutes.
- 18Frost the cake with the remaining vanilla latte buttercream. Add extra caramel on top if desired.
- 19Chill until the frosting is set, then let the cake stand at room temperature for 30-45 minutes before serving for the best flavor, texture, and caramel flow.
Helpful notes
- The caramel should be completely cool and spoonable before assembly. If it feels loose, give it more time to cool; if it has become too firm, let it warm slightly at room temperature.
- Use a kitchen scale to divide the batter evenly between the three pans for level layers.
- Keep the caramel inside a sturdy buttercream dam and avoid overfilling the layers.
Meet the baker
Angela Heckler
Angela Heckler is the recipe developer, baker, and photographer behind Obsessed Cakes. Her Old-Fashioned Donut Loaf series is a growing collection of cake-donut-inspired loaves with soft, deeply moist crumbs, buttery streusel, and crackly glaze. Angela develops and tests every recipe in her Arizona kitchen. Follow Obsessed Cakes on Instagram, TikTok, and YouTube.
Made it? Tell us.
Ratings and reviews
Let me start by saying this was an incredible cake!!! I usually am not a fan of chocolate cake, but I ate more of this than I am willing to admit. The flavors of the caramel, the icing, and the cake work amazing together and it was DELICIOUS!!! This was also the first buttercream I’ve made for a cake, and it was so unbelievably tasty. I’ve never had or made a cake like this and it did not disappoint. I made this for a large party, and it was a new favorite among the group. I will say that it is better at room temp (which is true of most cakes in my opinion). Take it out of the fridge an hour/two hours before you eat it!
I'm so glad you enjoyed it Mady!! You are so kind, I really appreciate the thoughtful review!! Always a plus when everyone enjoys it too!
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