I created this recipe when I decided to try the Starbucks cupcakes. I wanted to recreate the flavor of a caramel Machiatto. I achieved the flavor and now this rich espresso cake is a favorite and ordered frequently. It has a gorgeous color. It is a little dry but can be remedied with lots of creamy english toffee buttercream!
What type of icing do you pair with this cake?
I would personally use a nice chocolate buttercream! My theory in the cake world is sometimes you just have to go big or go home! ;)
what about a dulce de leche buttercream.. mmmmm