Royal Macchiato Cake

## The Components

| Component | Purpose | Key Ingredient for Texture/Flavor |

| --- | --- | --- |

| **Coffee Sponge** | Base layers | Sour cream & Cake flour (for velvet texture) |

| **Mascarpone Filling** | Main frosting | Mascarpone cheese & Espresso powder |

| **Salted Caramel** | Drizzle | Sea salt & Butter |

---

## 1. Velvety Coffee Sponge Cake

*Prep time: 20 mins | Bake time: 25-30 mins*

### Ingredients

* **1 ¾ cups (200g)** Cake flour (sifted)

* **1 ½ cups (300g)** Granulated sugar

* **1 ½ tsp** Baking powder

* **1 tsp** Baking soda

* **1 tsp** Salt

* **2 tbsp** Instant espresso powder (dissolved in 2 tbsp hot water)

* **2** Large eggs (room temperature)

* **½ cup (120ml)** Buttermilk (room temperature)

* **½ cup (120g)** Sour cream (room temperature)

* **½ cup (120ml)** Vegetable oil

* **1 tsp** Vanilla extract

### Instructions

1. **Preheat & Prep:** Preheat oven to **350°F (175°C)**. Grease and line two 8-inch round cake pans with parchment paper.

2. **Mix Dry:** In a large bowl, whisk together the sifted cake flour, sugar, baking powder, baking soda, and salt.

3. **Mix Wet:** In a separate bowl, whisk the eggs, buttermilk, sour cream, oil, vanilla, and the dissolved espresso mixture until smooth.

4. **Combine:** Pour the wet ingredients into the dry ingredients. Mix on medium speed for about 1 minute until just combined. **Do not overmix.**

5. **Bake:** Divide batter evenly between pans. Bake for **25-30 minutes**, or until a toothpick inserted in the center comes out clean.

6. **Cool:** Cool in the pans for 10 minutes, then turn out onto a wire rack to cool **completely** before frosting.

---

## 2. Mascarpone-Coffee Filling & Frosting

*Prep time: 10 mins*

### Ingredients

* **1 cup (225g)** Unsalted butter (softened)

* **3 cups (360g)** Powdered sugar (sifted)

* **8 oz (225g)** Mascarpone cheese (chilled)

* **1 ½ tbsp** Instant espresso powder (dissolved in 1 tbsp hot water, cooled)

* **1 tsp** Vanilla extract

### Instructions

1. **Cream Butter:** Beat the softened butter on medium-high speed until creamy and pale (about 3-4 minutes).

2. **Add Sugar:** Gradually add the sifted powdered sugar on low speed. Once incorporated, increase speed to high and beat for 2 minutes.

3. **Add Mascarpone:** Add the chilled mascarpone cheese, cooled espresso mixture, and vanilla.

4. **Whip:** Beat on medium-high speed until the frosting is smooth, thick, and velvety. **Do not overbeat** or the mascarpone may turn grainy.

---

## 3. Salted Caramel Drizzle

*Prep time: 10 mins*

### Ingredients

* **1 cup** Granulated sugar

* **6 tbsp** Unsalted butter (cut into pieces)

* **½ cup** Heavy cream (room temperature)

* **1 tsp** Sea salt

### Instructions

1. **Melt Sugar:** Heat sugar in a saucepan over medium heat, stirring constantly with a high-heat resistant spatula. The sugar will clump and then melt into a thick amber-colored liquid.

2. **Add Butter:** Immediately add the butter. **Be careful**, as the mixture will bubble rapidly. Stir until the butter is completely melted.

3. **Add Cream:** Slowly pour in the heavy cream. The mixture will bubble intensely again. Stir for 1 minute until smooth.

4. **Finish:** Remove from heat, stir in the sea salt, and let it cool completely before drizzling.

---

## Assembly

1. **Level:** If your cakes have domes, use a serrated knife to level the tops.

2. **Layer:** Place one cake layer on a serving platter. Spread a generous amount of mascarpone frosting over it.

3. **Caramel:** Drizzle a small amount of salted caramel over the frosting.

4. **Stack:** Place the second cake layer on top.

5. **Frost:** Cover the top and sides of the cake with the remaining mascarpone frosting.

6. **Decorate:** Drizzle the remaining salted caramel over the top, letting it drip down the sides.

> **Tip:** For the best texture, chill the cake for 30 minutes before serving.