Caramel Macchiato Cake

The Black Rooster; my favorite bakery in Fort Worth.

Caramel Macchiato Cake | Sempre DolceA couple of Thursdays ago my brother and I are standing outside of the Black Rooster trying to snap some photos because I get these sounded-good-at-the-time ideas. Anyway, we are particularly focusing on trying to get a shot of a bag when a guy pulls up and goes in. Nothing strange about that.

Well, we’re not exactly quick at getting a good shot, so when the guy comes out we’re still trying to get a picture of the bag. He stops, looks at us and proceeds to tell us that we must like that bag because we had been photographing it for a while…


Haha, we laugh politely. (inside I’m the loveliest shade of red)

The Black Rooster Bakery, Fort Worth | Sempre Dolce

The infamous bag…

I tend to get embarrassed very easily – probably because I do a lot of embarrassing things – and after that I just wanted to. end. it. Let’s go, I try to tell my brother. The photos are good enough… and why doesn’t he mind his own business??


The Black Rooster Bakery, Fort Worth | Sempre DolceMy family discovered this gem a few years ago. After hearing it’s Tim Love’s favorite bakery in Fort Worth, we knew it was worth a try.

While we are not going every single week (sometime twice!) anymore, it’s still my favorite place to go for a treat of chocolate meringue pie – something I never wanted to touch until I was introduced to theirs – cake, galettes (oh, the crust!), chocolate croissants, cream cheese honey buns, brioche, eclairs… the list could go on.

The Black Rooster Bakery, Fort Worth | Sempre Dolce *whisper* In my family it has even been said that the eclairs rival those of the Flour Bakery in Boston.

The Black Rooster Bakery, Fort Worth | Sempre DolceUnfortunately, the former owner of this quaint bakery, Marche Ann Mann, sold it last year. And as in a lot of such circumstances it hasn’t been quite the same. It seems to be now that their main focus is lunch and that the dessert (even the bread?) selection has gone down, which makes sense as the new owners operate a restaurant as well. I wish she would have sold it – given, if necessary – to her pastry chef who is responsible for the pies etc. that I love so much… ;)

Caramel Macchiato Cake | Sempre DolceCaramel Macchiato Cake | Sempre DolceCaramel Macchiato Cake | Sempre DolceWhile I understand the reasons behind the sale, it really is a shame that she no longer owns it. It seems to lack the certain charm it once had – maybe it’s just because I know she’s not in the back anymore. Also, I just don’t like the focus on lunch – it’s the Black Rooster Bakery, not cafe/bistro/whatever!

However, I guess they didn’t ask me, did they? (they should have!)

I really shouldn’t be complaining though, because it was for a trip to this bakery back in May that we have to thank for the cake which you see before you now.

Caramel Macchiato Cake | Sempre DolceAfter a morning of sitting in school listening to recitations and seeing my nieces graduate from kindergarten and first grade, my mom and I made a visit and tried this most amazing cake.

Caramel Macchiato? I don’t even like caramel! (well, not usually…)

I apologize. Anyone can change – long enough to eat this cake, at any rate!

Luscious espresso flavored(?) – second time around I also tasted maybe a hint of almond?? – frosting heaped on top of the moistest slice (I will give them this: you get a HUGE slice for your money!) of cake. Oh my goodness, that cake very nearly didn’t make it home for the sibs to try! I seriously had a hard time staying out of it. And guys, it wasn’t even chocolate!! (that’s a big deal: #chocoholic)

I wanted to replicate this cake. I had to replicate this cake – I wanted to share it with you, the world. Everyone must have a chance to experience such joy, even if you are not a big caramel fan. (I wouldn’t say I exactly replicated it but I was so happy with the results I got, that I am quite content ending my search here.)

Cottura felice!

Caramel Macchiato Cake | Sempre DolceThe lowdown: The moistest (and one of the easiest) cakes you will ever make topped with a luscious espresso frosting, takes the meaning of Caramel Macchiato to a new level!

P.S. A. This cake is addicting. B. There is actually no caramel in the cake or frosting whatsoever. Just an optional drizzle on top – like the drink.

P.P.S. Pardon the grainy looking frosting. I ran out of powdered sugar and my mom had already gotten back from one run to the store (I was not going to send her back) so I attempted to make my own powdered sugar. I don’t know what went wrong, but unless you have the answer, I wouldn’t recommend it…

 P.P.P.S. Be sure you check back next week for some exciting news regarding a giveaway… I can’t wait!!

Caramel Macchiato Cake
For the cake3 C. + 6 tbsp. all-purpose flour
  • 1 tbsp. baking powder
  • 1 tbsp. baking soda
  • 3/4 tsp. salt
  • 3 C. water
  • 3 C. granulated sugar
  • 10 tbsp. unsalted butter
  • 3 tbsp. vegetable oil
  • 4 tbsp. vanilla extract
  • 3 large eggs
For the frosting1 1/2 C. (3 sticks) salted butter, softened
  • 3-4 tsp. coffee extract
  • 6 C. powdered sugar
  • 6 tbsp. heavy cream
For assemblycaramel sauce, optional
  1. Preheat oven to 350°F. Grease a 9x13 baking dish and set aside.
  2. In a large saucepan combine water and sugar. Set over medium-high heat and bring to a simmer; stir until sugar dissolves.
  3. Remove mixture from heat and add butter, stirring until melted.
  4. Pop in the freezer to cool while mixing dry ingredients (about 10-15 minutes).
  5. In a large bowl, whisk together flour, baking powder, baking soda and salt.
  6. Remove sugar/water mixture from freezer and whisk in vegetable oil, and vanilla extract. Add eggs, whisking vigorously to combine.
  7. Pour mixture into dry ingredients and whisk together until smooth.
  8. 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. (see note below)
  9. Let cake cool completely before frosting.
For the frostingIn the large bowl of a stand mixer fitted with the paddle attachment (or you can use a hand held mixer) cream the butter.
  1. Scrape the sides of the bowl then add in powdered sugar, mixing until combined.
  2. Scrape sides of bowl.
  3. Next, add in the heavy cream starting with 5-6 tbsp. and adjusting to your preference. (if you want a softer more smooth frosting, use more cream. For a stiffer frosting, use less)
  4. Mix in coffee extract, again, starting 3-4 tsp. and then adjusting to your preference - only you know how strong you like your coffee flavor!
  5. Whip until combined, occasionally scraping the sides of the bowl.
  6. Note: for the final stage of mixing, be sure to mix for a couple of minutes to ensure a fluffy frosting. :)
When ready to frost cakeInvert cake onto serving platter or a surface for frosting.
  1. Spread frosting evenly over top of cake and down the sides, if you like.
  2. Drizzle with caramel sauce, if desired (I used Torani).
Recipe Notes

If you find that your cake is browning too quickly but still undone, you can try turning the oven temperature down to 325° f. for the rest of the duration.



  1. Reply


    June 25, 2015
    This cake is exploding with amazing flavors. I can't handle it!!
    • Reply


      June 26, 2015
      Lol, sorry...not! ;)
  2. Reply

    Kristi @ Inspiration Kitchen

    June 26, 2015
    Wow! Even the title made my mouth water. Looks incredible.
    • Reply


      June 26, 2015
      Thanks so much, and thanks for visiting!! :)
  3. Reply

    Beeta @ Mon Petit Four

    June 27, 2015
    Back in high school when I would drink caramel macchiatos like it was no one's business, I learned that caramel macchiato was a flavor that worked in making any dessert that much better. I can imagine that the same holds true for this cake. It looks absolutely scrumptious! Even now, when I simply take my coffee black, I just know I'd be eating up every last bite of this cake. Well, done Lexi! P.S. the man who said you must like the bag must have liked you if he was taking so much notice of you and what you were doing. Tell him to hush off! :p
    • Reply


      June 29, 2015
      Thanks, Beeta! It's a flavor combination that does work well together. :) I think the man was just being a busybody, lol! ;P
  4. Reply


    June 27, 2015
    • Reply


      June 29, 2015
      Thanks, Amanda!!
  5. Reply

    Elizabeth @

    June 28, 2015
    Haha, thanks for ruining the moment, nosy stranger! I have to say this flavor combo sounds amazing. I'll have to give it a try! And yes, homemade powdered sugar is tough to pull off. Most food processors can't really get it fine enough...but props for taking care of business!
    • Reply


      June 29, 2015
      I know, right? The things you have to go through sometimes... :D That was definitely the first and LAST time I am going to attempt homemade powdered sugar, blek! I hope you get to try it! Just be sure you have lots of people around to help eat it or else one piece leads to another... ;)
  6. Reply

    Valerie Ward

    May 11, 2016
    This cake is amazing!! I could not find coffee extract, so I heated the cream very slightly & dissolved 2 tablespoons instant espresso powder in it. Tasted great! Also I noticed in the frosting recipe the amounts of butter (cups v. tablespoons) do not correspond, so I went with the tablespoon amount. (1 & 1/2 cups of butter as indicated is 3 sticks or 24 tablespoons) It also turned out fine! Thank you for sharing your recipe!
    • Reply


      May 11, 2016
      Thanks for your comment and notes, I'm so happy you enjoyed the cake! I'm glad you were able to make due without the coffee extract, it's not exactly available everywhere. :) Also, I apologize for the mistake in the recipe, I have now corrected it - thanks for pointing that out!


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