Macaron Cake

Whenever you want to impress your friends or family I suggest making a macaron cake.  This dessert is nothing else but a giant chocolate macaron filled with a sweetened condensed milk buttercream and flavorful raspberry jam.

The  macaron disks are crispy on the outside while the interior gets soft and a bit chewy. Their sweetness is making a good balance with the tart raspberry jam and sweetened buttercream. You can always consider making a ganache for the filling or choose your favorite frosting and the results will always be satisfying, no doubt about that.

Macaron Cake is very different from a regular cake and it can be adapted to different flavors and fillings. It is best to be prepared a day in advance as it needs time to soften the macaron disks before serving. Hope you will try it out, and enjoy!

Macaron Cake with Raspberries

Pistachio Strawberry Macaron Cake
Chocolate Macarons – French Meringue
Raspberry Macarons – Italian Meringue

Chocolate Macaron Cake

Macaron Cake

5 from 1 vote
Whenever you want to impress your friends or family I suggest making a macaron cake which is nothing else but a giant chocolate macaron filled with a sweetened condensed milk buttercream and flavorful raspberry jam.
Servings 8 servings
Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes


  • 1 ½ cup (150g) ground almonds
  • 1 ¼ cup (150g) powdered sugar
  • 3 tbsp (25g) unsweetened cocoa powder
  • 55g egg whites (from about about 2 small eggs)
  • 1/4 tsp (1g) salt
  • 55g egg whites (from about about 2 small eggs)
  • 3/4 cup (150g) granulated sugar
  • 2 ½ tbsp (38ml) water

Raspberry Filling

  • 4 oz (120g) fresh or frozen raspberries
  • 1/4 cup (50g) sugar
  • 1 tbsp (15ml) lemon juice

Sweetened Condensed Milk Buttercream

  • 7 oz (200g) unsalted butter , at room temperature
  • 9 oz (260g) sweetened condensed milk
  • 1 tsp (5g) vanilla extract

For Decoration

  • Remaining buttercream
  • Fresh raspberries
  • Mini macarons


  • Prepare chocolate macaron disks. Line a baking sheet with parchment paper, draw two 7 inch (18 cm) diameter circles, invert the parchment paper and set aside until ready to use. Have a pastry bag with a plain tip (about ½ inch, 1 cm) ready and preheat oven to 300F (150C).
  • Using a food processor grind together the powdered sugar with almond powder and cocoa powder, to obtain a fine powder. Sift through a sieve into a large bowl.
  • Pour 55g egg whites over the sieved almonds.
  • Place the other 55g egg whites and salt into a mixing bowl. Set aside until you prepare the sugar syrup.
  • In a small saucepan combine granulated sugar with water and place on medium heat. Using a candy thermometer measure syrup temperature. When it reaches 230 F (112C) start whipping the egg whites. When the syrup reaches 244F (118C) pour it over the whipped egg whites while mixing continuously. Continue beating until the bowl has cooled slightly, and glossy stiff peaks have formed.
  • Add the whipped whites over the almond mixture and using a rubber or silicone spatula gently fold in until combined and smooth. Work the batter until it flows in very thick ribbons when the spatula is lifted.
  • Transfer the mixture to the piping bag fitted with a 1/2 inch (1 cm) plain tip.
  • Following the drawn circles, pipe disks of batter in a spiral.
  • Rap the baking sheet a few times firmly on the counter top to flatten the macaron disks and to remove air bubbles.
  • Bake for about 20 minutes. Let cool before removing from baking sheet.
  • Use the remaining batter to make regular macarons.
  • Prepare raspberry filling. Place raspberries, sugar and lemon juice into a saucepan and bring to a boil while stirring constantly. Simmer for about 8 minutes or until thickens. Remove from heat, sieve to remove seeds and set aside to cool until ready to use.
  • Prepare sweetened condensed buttermilk. Both butter and sweetened condensed milk need to be at room temperature before preparing the frosting.
  • In a large bowl mix butter until light and fluffy, for about 5-7 minutes.
  • Incorporate vanilla extract.  Gradually add sweetened condensed milk in thirds, mixing after each addition. Once incorporated the buttercream is ready to use.
  • Assemble Macaron Cake. Place one macaron disk upside down on a serving platter. Spread the raspberry jam leaving a 1 ½ inch(4cm) border.
  • Transfer buttercream into a piping bag fitted with 1M star tip and pipe the cream evenly. Add fresh raspberries.
  • Place the other macaron disk on top and refrigerate overnight to let the macaron disks soften.
  • Decorate the cake with remaining buttercream, small macarons and fresh raspberries.



Serving: 1gCalories: 548kcalCarbohydrates: 66.3gProtein: 8.6gFat: 30.6gSaturated Fat: 14.1gCholesterol: 58mgSugar: 60g
Calories: 548kcal
Course: Dessert
Cuisine: French
Keyword: chocolate macaron, italian meringue macaron, macaron cake, sweetened condensed milk buttercream

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.

Join the Conversation

  1. M'Kayla Author says:

    I love your video !!!!!!!!!!!!!!!!!!

  2. Anna Author says:

    Should I bake it in oven with fan or without? Its quite important

  3. Didi Author says:

    This cake is very, very nice,even better the second day. I was skeptical because it was my second attempt on macaroons but it turned out OK looking. I think my syrup was thicker than it should have been and I pipped too much on the first heart (made it in a shape of a heart) so the second was thinner and was a bit hard. There was a small piece left and it tasted perfect on the next day. I will definitely make it again and pay more attention on my actions ????

  4. Marketa Author says:

    for the regular macaron’s can you use the buttercream to fill them?

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

© Copyright 2023. Home Cooking Adventure