Vanilla Latte Cake with Espresso Buttercream
Highlighted under: Dreamy Dessert Lab
Enjoy the delightful combination of vanilla and espresso in this Vanilla Latte Cake with Espresso Buttercream. Perfect for coffee lovers and cake enthusiasts alike!
This Vanilla Latte Cake with Espresso Buttercream is an exquisite dessert that brings together the rich flavors of vanilla and espresso. It's perfect for any occasion, whether you're celebrating a birthday, hosting a brunch, or simply indulging yourself!
Why You'll Love This Recipe
- Rich coffee flavor complemented by sweet vanilla notes
- Light and fluffy cake texture that's perfect for any occasion
- Decadent buttercream that adds a creamy finish to every slice
The Perfect Coffee Cake
This Vanilla Latte Cake beautifully marries the rich, bold flavor of espresso with the sweet, comforting notes of vanilla. Each bite delivers a delightful taste that any coffee lover will appreciate. The use of brewed espresso in both the cake and the buttercream ensures a deep coffee flavor that enhances the overall dessert experience.
Not only does this cake taste amazing, but it's also visually stunning. The decadent layers of espresso buttercream create an enticing contrast against the light-colored cake, making it a perfect centerpiece for any gathering. Serve it at birthday parties, brunches, or casual get-togethers, and watch it disappear!
Baking Tips for Success
To achieve the best results with this Vanilla Latte Cake, it's crucial to measure your ingredients accurately. Use a kitchen scale for precise measurements, especially for flour and sugar, which can greatly affect the texture of your cake. Additionally, make sure your butter is softened to room temperature for easy creaming with sugar.
Another helpful tip is to properly prepare your cake pans. Greasing and flouring the pans ensures that your cakes release easily after baking. If you want to take it a step further, consider lining the bottoms of the pans with parchment paper for added protection. This simple step can save you from the heartbreak of a cake that sticks!
Storing and Serving
Once your Vanilla Latte Cake is assembled, you can store it in an airtight container at room temperature for up to three days. If you need to keep it longer, refrigerate it, but be aware that the buttercream may firm up in the fridge. Allow it to come to room temperature before serving for the best texture.
When serving, consider pairing slices of this cake with a fresh cup of coffee or a scoop of vanilla ice cream for an indulgent treat. The combination of warm coffee and creamy vanilla ice cream enhances the cake's flavors and makes for a delightful dessert experience.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup whole milk
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup brewed espresso, cooled
For the Espresso Buttercream
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup brewed espresso, cooled
- 1 teaspoon vanilla extract
- 1-2 tablespoons heavy cream (optional, for consistency)
Instructions
Prepare the Cake Batter
Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
In another bowl, combine the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk and brewed espresso. Mix until smooth.
Bake the Cake
Divide the batter evenly between two greased and floured 9-inch round cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Make the Espresso Buttercream
In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing well. Pour in the cooled espresso and vanilla extract, continuing to mix until smooth and fluffy.
Assemble the Cake
Once the cakes are completely cool, place one layer on a serving plate and spread a generous amount of espresso buttercream on top. Place the second layer on top and frost the entire cake with the remaining buttercream. Decorate as desired.
Frequently Asked Questions
Can I use decaffeinated espresso in this recipe? Absolutely! If you're sensitive to caffeine but still want that rich espresso flavor, decaffeinated espresso will work perfectly. Just make sure it is cooled before adding it to your batter and buttercream.
What can I use instead of butter in the buttercream? If you're looking for a dairy-free option, you can substitute the butter with a plant-based butter alternative. Just be sure to check the consistency, as some alternatives may require adjustments in the amount of powdered sugar or heavy cream.
Variations to Try
Feel free to customize this Vanilla Latte Cake to suit your taste! You can add chocolate chips to the cake batter for an extra layer of flavor, or sprinkle some finely chopped nuts between the layers for a delightful crunch. A drizzle of chocolate ganache over the top would also elevate the cake's presentation.
For a more festive touch, consider adding seasonal spices such as cinnamon or nutmeg to the batter. These spices complement the coffee flavor beautifully and can make this cake a favorite for holiday gatherings or cozy family get-togethers.
Questions About Recipes
→ Can I use decaf espresso?
Yes, decaf espresso works perfectly if you prefer a caffeine-free option.
→ How do I store leftover cake?
Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
→ Can I make this cake ahead of time?
Absolutely! You can bake the cake layers a day in advance and frost them just before serving.
→ What can I substitute for eggs?
You can use flax eggs or applesauce as an egg substitute in this recipe.
Vanilla Latte Cake with Espresso Buttercream
Enjoy the delightful combination of vanilla and espresso in this Vanilla Latte Cake with Espresso Buttercream. Perfect for coffee lovers and cake enthusiasts alike!
Created by: Emma
Recipe Type: Dreamy Dessert Lab
Skill Level: Intermediate
Final Quantity: 12 servings
What You'll Need
For the Cake
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup whole milk
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup brewed espresso, cooled
For the Espresso Buttercream
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup brewed espresso, cooled
- 1 teaspoon vanilla extract
- 1-2 tablespoons heavy cream (optional, for consistency)
How-To Steps
Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
In another bowl, combine the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk and brewed espresso. Mix until smooth.
Divide the batter evenly between two greased and floured 9-inch round cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing well. Pour in the cooled espresso and vanilla extract, continuing to mix until smooth and fluffy. If the buttercream is too thick, add a tablespoon or two of heavy cream to reach your desired consistency.
Once the cakes are completely cool, place one layer on a serving plate and spread a generous amount of espresso buttercream on top. Place the second layer on top and frost the entire cake with the remaining buttercream. Decorate as desired.
Nutritional Breakdown (Per Serving)
- Calories: 350 kcal
- Total Fat: 22g
- Saturated Fat: 14g
- Cholesterol: 90mg
- Sodium: 150mg
- Total Carbohydrates: 40g
- Dietary Fiber: 1g
- Sugars: 28g
- Protein: 4g