This is my pay day cake – the cake that rewards me for making it to the end of the month and indulges me with my own piece of cake land heaven (sigh).
In honour of feeling knackered this month I wanted to create a ‘Macchiato’ which is a coffee drink found in Starbucks consisting of espresso, milk. froth and drizzled with caramel. So I set out to recreate this in cake form that will last longer then a coffee (well maybe?) but will still give a coffee buzz and a sugar rush. It had to be big and as I enjoyed making my Tiffany inspired chamapgne layer cake earlier in the year I knew I wanted to make another one.
Inside this layer cake there are four layers of espresso flavoured coffee cake one layer earnt for each week worked. I think a pay day cake should be desirable and luxurious with no saving pennies or calorie counting allowed as it is a once a month treat.
Each coffee liquor soaked layer has lashings of rich dulce du leche caramel and vanilla bean latte buttercream. The entire cake is bathed with swirling layers of buttercream and edged delicatley with dulce du leche caramel.
Of course the best thing about going out to Starbucks is usually a toss up between the silky caramel drizzle or the little caramel wafers on top of your cup that go all gooey with the heat.
To make the experience as close as possible my ‘Macchiato’ layer cake has these butter toffee wafers too, after all this is pay day cake and I want to have it all for a moment before going back to basics next week.
I like this idea so much I think I will make myself a pay day cake each month. Want a bite? Go on…
Ingredients for Coffee Cake
400g Butter (room temperature)
400g Caster sugar
400g Self raising flour / cake flour
8 Eggs (room temperature)
2 tsp Homemade vanilla extract (or use good quality)
4 tsp of Espresso instant powder (or to your own taste)
Water to make up 50ml of coffee
1 tin of dulce du leach / caramel (this will be used for the filling later – I use Nestle)
Preheat the oven to 150 / 315F / Gas 2-3 or 140 fan
- Grease and line two 8inch / 20cm deep cake tins (I use silverwood)
- Combine the butter and sugar in a bowl and beat until fluffy and pale in colour (about 5 mins)
- Add two eggs and mix until combined
- Add half the flour and mix until combined
- Repeat with the remaining eggs and flour
- Make up the espresso with 4tsp of coffee added with enough water to make 50 ml
- Add vanilla extract and mix for the least time until the flavours are mixed in
- Pour the batter evenly into two tins (you can weigh the mixture)
- Place in the middle of the oven and bake for approx 50 mins or until cake is springy to the touch and a cake tester / skewer comes out clean.
- Leave in the tin to cool
Layering the Cakes
- Once cool – cut the top edge off each cake to make it level
- Measure the height of your cakes to work out equal layers
- Slice each cake in half horizontally to make four layers ( I use a serrated knife to do this – I go around the sides of the cake first before then taking the knife across the remaining middle section to get a clean layer – see the video on the tiffany inspired champagne layer cake for this)
Ingredients for Coffee Sugar Syrup
45ml coffee liquor (or use espresso mix again)
3 tbsp of homemade vanilla sugar (or you can use any type of brown sugar)
Heat the coffee liquor and sugar in a small pan until the sugar has dissolved
Brush the mixture evenly onto each cake layer
Vanilla Bean Latte Buttercream
400g softened butter
800g icing sugar
6 tbs milk
4tsp instant espresso powder
2 vanilla beans (seeds scraped out)
2 tsp homemade vanilla essence (or other good quality)
- Cream the butter and milk until light and fluffy
- Add the icing sugar and continue beating until it is well combined and light and fluffy in texture
- Add the espresso powder to the 2 tsp of vanilla extract and pour into the buttercream mixture
- Add the beans / seeds from 2 vanilla pods and add to the buttercream mixture
- Mix for the final time until all flavouring is well combined
- Use straight away or if putting it in the fridge remember to allow at least an hour for it to come fully back to room temperature so it is soft enough to pipe
To Assemble the Cake
Add a dollop of buttercream to the centre of your cake stand and then add your first layer of cake and press down – this will keep your cake in place.
Layer your cake in this order
1st layer – caramel
2nd layer – buttercream
3rd layer – caramel
- Use a palette knife to spread out the fillings and make sure you don’t go right to the edge or the caramel is likely to ooze down the sides of your cake.
- Add a very thin coating layer of buttercream using a palette knife all over your cake (don’t worry what it looks like) and place in the fridge for 30 mins so the buttercream can firm up. This will stop crumbs getting into your icing.
- After 30 mins use a large palette knife to ice your cake all the way round (again the video on the tiffany layer cake is very good at showing you this). Iit is much easier if you have a cake turntable – I do not have one but I do have a lazy susan (revolving circle wooden board) so I used that and it worked perfectly!
- To get the same effect with the buttercream as I did you need a small palette knife placed flat on the side of the cake at the bottom. Hold the palette knife and move the cake round on the turntable until you reach the top. It is like running your finger round and round your cake.
- I then used a palette knife loaded with dulce du leche and went round the same pattern gently to add a touch of caramel to the layers.
- Make a criss cross on the top of the cake with caramel (just like they do in Starbuck) and pipe buttercream on the top in what ever formation you like – top with a butter toffee wafer and get ready to eat.
This cake will last well in an airtight container for a few days. I also entered into the fantastic Alphabake Challenge for March and this month’s letter is M. The challenge in kindly hosted by The More than Occasional Baker and this months host Caroline Makes.