Vanilla Latte Cake
This Vanilla Latte Cake transforms a classic coffee beverage into a delicious dessert! Infused with espresso and vanilla, it is perfect for the coffee lover in your life.
- Prep time
- 2 hr
- Cook time
- 35 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
- 2+1/2 cup all-purpose flour
- 2+1/2 tsp baking powder
- 3/4 tsp salt
- 1 cup milk (room temperature)
- 1 tbsp instant espresso powder
- 3/4 cup unsalted butter (room temperature)
- 1+1/2 cup granulated sugar
- 3 large eggs (room temperature)
- 1 tsp vanilla bean paste
- 6 large egg whites
- 2 cup granulated sugar
- 1+1/2 cup unsalted butter (room temperature)
- 1 tsp vanilla bean paste
- 2 tbsp instant espresso powder (not granules*)
- coffee beans (whole)
Instructions
- 1
Preheat oven to 350F. Grease and flour three 6" cake rounds and line with parchment.
- 2
In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.
- 3
In a small measuring cup, combine room temperature milk & espresso powder. Stir until dissolved. Set aside.
- 4
Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until pale and fluffy (approx 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla vanilla bean paste.
- 5
Alternate adding flour mixture and espresso milk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.
- 6
Bake for 30-35mins or until a toothpick inserted into the center comes out mostly clean.
- 7
Place cakes on wire rack to cool for 10mins then turn out onto wire rack to cool completely.
- 8
Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.**
- 9
Place bowl over a double boiler on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (approx. 3mins). Or registers 160F on a candy thermometer.
- 10
Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
- 11
Switch to paddle attachment. Slowly add cubed butter and mix until smooth.***
- 12
Add vanilla bean paste and espresso powder. Whip until smooth.
- 13
Place one layer of cake on a cake stand or serving plate. Top with approximately 2/3 cup of buttercream. Repeat with remaining layers and crumb coat the cake. Chill for 20mins.
- 14
Frost the top and sides of the cake and smooth with an icing smoother.
- 15
Do a swirl pattern on the sides and top of the cake. Rotate the turntable while pressing a small offset spatula into the frosting. Start at the bottom and slowly move up to the top of the cake.
- 16
Pipe small dollops on top using a 6B tip with remainder of frosting. Decorate with whole coffee beans if desired.