Caramel Macchiato Cake

For the cake:
Preheat oven to 350°F. Grease a 9×13 baking dish and set aside.

In a large saucepan combine water and sugar. Set over medium-high heat and bring to a simmer; stir until sugar dissolves. Remove mixture from heat and add butter, stirring until melted. Pop it in the freezer to cool while mixing dry ingredients (about 10-15 minutes).

In a large bowl, whisk together flour, baking powder, baking soda and salt.

Remove sugar/water mixture from freezer and whisk in vegetable oil, and vanilla extract. Add eggs, whisking vigorously to combine. Pour mixture into dry ingredients and whisk together until smooth.

Pour batter into the prepared pan and bake for 25-30 minutes (mine baked for 32 minutes), or until a toothpick inserted in the center comes out with moist crumbs attached.

Note: If you find your cake is browning too quickly but still not done, you can try turning the oven temperature down to 325°F for the rest of the duration.

Let cake cool completely before frosting.

For the frosting:
In the large bowl of a stand mixer fitted with the paddle attachment (or you can use a hand held mixer), cream the butter. Scrape the sides of the bowl then add in powdered sugar, mixing until combined. Scrape sides of bowl.

Next, add the heavy cream starting with the listed amount and adjusting to your preference (if you want a softer more smooth frosting, use more cream; for a stiffer frosting, use less).

Mix in coffee extract, again, starting with the listed amount and then adjusting to your preference. Only you know how strong you like your coffee flavor! Whip until combined, occasionally scraping the sides of the bowl. For the final stage of mixing, be sure to mix for a couple of minutes to ensure a fluffy frosting.

When ready to frost cake: Invert cake onto a serving platter or a surface for frosting. Spread frosting evenly over top of cake and down the sides, if you like.

Drizzle with caramel sauce, if desired (I used Torani).

Adapted from The Novice Chef and The Kitchen Magpie .