The Best Macaroon Cake
This macaroon cake is simply the best with a dense chocolate cake base topped with a macaroon topping. It’s like eating a chocolate dipped macaroon in cake form!
If you love chocolate cake recipes, you will also love this chocolate fudge cake, chocolate water cake and double chocolate pound cake.
If you are a fan of coconut macaroons and can’t resist their chewy texture and sweet taste, you will love this macaroon cake! It has a moist chocolate cake base topped with the best chewy coconut part of a macaroon.
It’s a delicate cake and perfect for any macaroon lover or coconut lover in your life! With simple ingredients and ready in only 35 minutes, it’s perfect for an impromptu dessert anytime of the year.
Table of Contents
Why You’ll Love This Macaroon Cake Recipe
- Chocolate macaroon cake: Different from a chocolate macaroon tunnel cake, this one is easier and more resembles the chocolate dipped macaroon cookies you love!
- Flavor and texture: Using only egg yolks in the cake creates a rich flavor that combines perfectly with the chewy, coconutty macaroon topping.
Macaroon Cake Recipe Ingredients
- Cake flour: This type of flour adds a tender structure to the cake base as it has a low gluten content. If you don’t have cake flour, for every 1 cup of all-purpose flour remove 2 Tablespoons and add 2 Tablespoons cornstarch.
- Baking powder: A leavening agent for lift and rise.
- Salt: Enhances taste, use more or less depending on if you use salted butter in the recipe.
- Cocoa powder: Unsweetened cocoa powder gives this cakes its chocolate dipped macaroon taste!
- Butter: Softened butter is best so remember to bring it to room temperature.
- Sugar: A small amount adds a sweet taste.
- Egg yolks: Using only egg yolks creates a dense cake base that is perfect for pairing with the macaroon topping.
- Milk: 2% or full fat milk will give the chocolate cake base a richer taste.
- Macaroon topping: 3 large egg whites, sugar and unsweetened shredded coconut.
Variations
- Raspberry jam: If you love a little fruitiness to your desserts, try adding 2 Tablespoons raspberry jam over the cake before adding the raspberry topping.
- Nutty: Fold in some sliced almonds along with the coconut in the topping.
- Citrus: Add in some orange zest with the coconut flakes for a bright taste of citrus.
- Drizzle chocolate: After baking, drizzle melted chocolate or ganache on top before serving.
How to Make Macaroon Cake
Sift dry ingredients: In a medium bowl sift flour with baking powder, salt and cocoa powder.
Cream wet ingredients: In another medium bowl, using an electric mixer cream together the butter and sugar until light and fluffy then beat in the egg yolks one at a time. Fold in the flour mixture alternately with the milk.
Make macaroon topping: In a medium bowl whisk together the egg whites until stiff peaks appear then gradually beat in the sugar until combined. Once the egg mixture appears shiny, fold in the shredded coconut.
Bake: Spread the cake mixture in the prepared pan and spread the macaroon mixture on top. Bake at 350°F approximately 50 minutes or until the macaroon part is lightly browned and a toothpick inserted in the middle of the cake comes out clean. Remove from the pan and cool on a wire rack.
Recipe Tips for a Delicious Macaroon Cake
- Spring form pan: I like to use a 8 inch springform pan so the sides easily remove without disturbing the topping.
- Cake pan: You can use a regular 8 inch round cake pan, but I would line it with parchment paper and leave an overhang on the sides so you can easily remove the cake from the pan.
- Topping: Beat egg whites until stiff peaks appear as this provides structure and lift to the topping.
- Cover cake with topping: Spread macaroon cake topping to the edges over the chocolate base so it infuses the top with flavor and leaves no part exposed to oven heat.
What is the difference between a macaroon cake and macaron cake?
A macaroon cake will have the same similar chewy coconut taste to a macaroon cookie while a macaron cake will resemble the French pastry cookie, the macaron. A macaron is a meringue cookie with a crispy shell and chewy interior that is often sandwiched together with jam, chocolate or fillings. The cake version is a large sized version of the cookie .
Can I make this Macaroon cake gluten-free?
While I have not tested the macaroon cake with a flourless chocolate cake base, it might be able to be done! I would try your favorite chocolate almond flour cake recipe or gluten free cake recipe and then add the macaroon topping on top and bake.
More Cake Recipes
- Chocolate Cupcakes with Orange Buttercream
- Marble Pound Cake Recipe
- Frosted Guinness Chocolate Cupcakes
- Chocolate Chip Banana Bundt Cake
- Simple Orange Madeira Cake
The Best Macaroon Cake
Ingredients
For the Cake
- 1 ¼ cup Cake flour
- 1 ¼ teaspoon Baking powder
- 1 pinch salt
- 2½ tablespoons Cocoa powder
- ⅓ cup +2 tablespoons butter – softened
- ½ cup Sugar
- 3 large Egg yolks
- ½ cup +1½ tablespoons milk – 2% or full fat
For the Macaroon Topping
- 3 large Egg whites
- ⅓ cup + 1 tablespoon Sugar
- 1 cup Unsweetened shredded coconut
Instructions
- Pre-heat the oven to 350℉ (180℃), grease and flour a round 8 inch springform pan or line a regular 8 inch round cake pan with parchment paper.
- In a medium bowl sift the flour with baking powder, salt and cocoa powder.
- In another medium bowl cream together the butter and sugar until light and fluffy and beat in the egg yolks one at a time.
- Fold in the flour mixture alternately with the milk.
- In a medium bowl whisk together the egg whites until stiff peaks appear. Gradually beat in the sugar until combined and the egg mixture appears shiny, then fold in the shredded coconut.
- Spread the cake mixture in the prepared pan and spread the macaroon mix on top. Make sure that the macaroon touches the pan all around.
- Bake approximately 50 minutes or until the macaroon part is lightly browned and a toothpick inserted in the middle of the cake comes out clean or with just a few crumbs attached. Carefully remove from pan and cool on a wire rack. Enjoy!