Caramel Macaron Cake

Caramel Macaron Cake is a stunning dessert that combines delicate macaron-inspired cake layers with a rich caramel buttercream and a glossy caramel drizzle. With its light, chewy texture and decadent caramel flavor, this elegant cake is perfect for special occasions or whenever you want to impress with something unique.

Why You’ll Love This Recipe

This cake offers a delightful twist on traditional macarons, transforming their signature chewy texture into impressive cake layers. The caramel buttercream adds richness, while the caramel drizzle provides a final touch of indulgence. Though it looks elaborate, the recipe is approachable and delivers a cake that is both visually striking and delicious.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the macaron cake layers

• almond flour

• powdered sugar

• granulated sugar

• large egg whites

• cream of tartar

• vanilla extract

For the caramel buttercream

• unsalted butter, softened

• powdered sugar

• caramel sauce

• vanilla extract

• heavy cream

For the caramel drizzle

• caramel sauce

Directions

1. Preheat the oven: Set the oven to 300°F (150°C). Line two 8-inch cake pans with parchment paper.

2. Make the macaron batter: Sift the almond flour and powdered sugar together into a bowl. In another large bowl, whisk the egg whites and cream of tartar until foamy. Gradually add the granulated sugar and continue beating until stiff peaks form. Gently fold in the almond mixture and vanilla extract until just combined.

3. Bake the layers: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes, or until set. Let the layers cool completely in the pans before removing.

4. Prepare the buttercream: In a bowl, beat the softened butter until creamy. Gradually add the powdered sugar, then mix in the caramel sauce, vanilla extract, and heavy cream until smooth and fluffy.

5. Assemble the cake: Place one macaron cake layer on a serving plate. Spread with caramel buttercream. Top with the second cake layer and frost the top and sides. Drizzle the caramel sauce over the finished cake.

Servings and timing

This recipe yields 12 slices.
Preparation time: 30 minutes
Baking time: 25-30 minutes
Total time: 1 hour
Calories: approximately 420 kcal per slice

Variations

• Salted caramel: Use salted caramel sauce in the buttercream and drizzle for a sweet-salty flavor contrast.

• Chocolate caramel: Add a layer of melted dark chocolate between the cake and buttercream for extra richness.

• Nut topping: Sprinkle chopped toasted almonds or pecans over the caramel drizzle for added texture.

• Mini cakes: Divide the batter into smaller pans for individual macaron cakes.

Storage/reheating

Store the cake in an airtight container in the refrigerator for up to 4 days. Allow the cake to come to room temperature for about 30 minutes before serving to soften the buttercream. The cake can be frozen (without the caramel drizzle) for up to 1 month; thaw in the refrigerator overnight and add the drizzle just before serving.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the layers and prepare the buttercream a day in advance. Assemble and add the caramel drizzle just before serving.

How do I prevent the cake layers from sticking?

Be sure to line the pans with parchment paper and grease them lightly for easy removal.

Can I use store-bought caramel sauce?

Yes, a good-quality store-bought caramel sauce works well for both the buttercream and drizzle.

Is this cake gluten-free?

Yes, the cake layers are naturally gluten-free since they are made with almond flour.

Can I use a different pan size?

Yes, but adjust baking time as needed. Thinner layers will bake faster.

Why are my macaron layers hollow or cracked?

Avoid overmixing or undermixing the batter, and bake at the specified temperature to prevent cracks or hollows.

Can I color the macaron layers?

Yes, add a few drops of gel food coloring to the egg whites before folding in the almond mixture if desired.

How do I achieve a smooth buttercream?

Beat the butter until creamy before adding sugar, and add liquid ingredients gradually to avoid splitting.

Can I make this cake dairy-free?

You can try using dairy-free butter and coconut cream, but the texture of the buttercream may differ.

What can I serve with this cake?

A cup of coffee, espresso, or black tea pairs perfectly with the rich caramel flavor.

Conclusion

Caramel Macaron Cake offers a refined take on classic macaron flavors, blending chewy almond layers with silky caramel buttercream and a luscious caramel drizzle. With its impressive appearance and rich taste, it’s an ideal dessert for any special event or celebration. This cake promises to delight both macaron fans and cake lovers alike.

Caramel Macaron Cake

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• Author: Douaa
• Prep Time: 30 minutes
• Cook Time: 25-30 minutes
• Total Time: 0 hours
• Yield: 12 slices
• Category: Dessert
• Method: Baking
• Cuisine: French-inspired

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Description

This Caramel Macaron Cake combines the elegance of French macarons with rich caramel buttercream for a show-stopping dessert. With light, chewy almond macaron layers and a silky caramel frosting finished with a luscious caramel drizzle, this cake is perfect for special occasions and macaron lovers alike.

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Ingredients

Macaron Cake Layers:

• 2 cups almond flour

• 2 cups powdered sugar

• 1/2 cup granulated sugar

• 5 large egg whites

• 1/2 tsp cream of tartar

• 1/2 tsp vanilla extract

Caramel Buttercream:

• 1 cup unsalted butter, softened

• 2 cups powdered sugar

• 1/4 cup caramel sauce

• 1 tsp vanilla extract

• 2 tbsp heavy cream

Caramel Drizzle:

• 1/4 cup caramel sauce

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Instructions

• Preheat oven: Set to 300°F (150°C). Line two 8-inch round cake pans with parchment paper on the bottom.

• Make macaron batter: Sift almond flour and powdered sugar together into a bowl. In another bowl, beat egg whites and cream of tartar until foamy. Gradually add granulated sugar and continue beating until stiff peaks form. Gently fold in the almond mixture and vanilla extract until combined and smooth.

• Bake layers: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes, or until set and lightly golden. Cool completely in the pans before removing.

• Make caramel buttercream: Beat butter until light and creamy. Gradually mix in powdered sugar, caramel sauce, vanilla, and heavy cream until smooth and fluffy.

• Assemble cake: Place one macaron layer on a serving plate. Spread with caramel buttercream. Top with the second macaron layer and frost the top and sides. Drizzle caramel sauce over the cake for a decorative finish.

• Serve: Slice and enjoy this unique, elegant dessert!

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Notes

• Store in the fridge for up to 3 days; bring to room temperature before serving for best texture.

• Add a sprinkle of sea salt to the caramel drizzle for a salted caramel twist.

• For cleaner slices, chill the assembled cake for 30 minutes before cutting.