Salted Caramel Macchiato Lava Cake

Ingredients

Instructions

1. Preheat the oven to 350°F (175°C). Grease three 8-inch cake pans and line the bottoms with parchment.
2. Make the vanilla espresso cake. Dissolve the espresso powder in the hot water and let it cool slightly.
3. In 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.
4. Add 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.
5. Divide 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.
6. Cool the cakes in their pans for 15-20 minutes, then turn them out onto a wire rack to cool completely.
7. Make 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.
8. Bring the mixture to a gentle boil and cook for 2-3 minutes, stirring often, until it bubbles across the surface and thickens slightly.
9. Slowly whisk in the heavy cream. Simmer for another 2-3 minutes, stirring constantly, until glossy and slightly thickened.
10. Remove 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.
11. Make the vanilla latte buttercream. Dissolve the espresso powder in 1 teaspoon warm water and set aside.
12. Beat the softened butter on medium-high speed for 4-5 minutes, until very light and fluffy. Gradually beat in the powdered sugar.
13. Add the salt, vanilla bean paste, and dissolved espresso. Mix until smooth.
14. With the mixer running on low speed, slowly stream in the warmed cream. Mix on medium speed just until fully incorporated and fluffy.
15. Assemble 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.
16. Pipe a tall buttercream border around the edge, then spread some of the cooled caramel inside the border. Repeat with the second cake layer.
17. Add the final cake layer. Apply a thin crumb coat and chill for 20-30 minutes.
18. Frost the cake with the remaining vanilla latte buttercream. Add extra caramel on top if desired.
19. Chill 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.