If you’re looking for a delightful dessert that combines the rich flavors of vanilla and coffee, the Toasted Vanilla Bean Latte Cake is the perfect treat. This cake is moist and fluffy, and it’s topped with a delicious toasted milk frosting. It’s an ideal choice for coffee lovers and makes a great centerpiece for any gathering or special occasion.
Why Make This Recipe
This recipe is a wonderful way to indulge in the comforting flavors of vanilla and espresso. Whether you’re preparing for a birthday party, a coffee date, or just want to treat yourself, this cake brings a sophisticated touch to your dessert table. It’s easy to make and sure to impress your friends and family with its unique flavor profile.
How to Make Toasted Vanilla Bean Latte Cake
Ingredients:
- 1 cup (224g) unsalted butter
- 1 cup (200g) granulated sugar
- 1 cup (200g) light brown sugar, packed
- 2 large eggs
- 1 tbsp vanilla bean paste
- 1 cup (240g) sour cream
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 2 cups (256g) all-purpose flour
- 1 tbsp instant espresso
- 1/2 cup warm water
- 1/4 cup (40g) dry nonfat milk powder
- 1/3 cup (83g) milk, room temp
- 3/4 cup (168g) unsalted butter, room temp (for frosting)
- 2 cups (220g) powdered sugar
- 1 tbsp vanilla bean paste (for frosting)
- Chocolate-covered espresso beans, chopped for topping
Directions:
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the 1 cup of unsalted butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs, one at a time, along with 1 tablespoon of vanilla bean paste.
- Mix in the sour cream, baking soda, and kosher salt until fully incorporated.
- Gradually add in the all-purpose flour and mix until smooth.
- In a separate bowl, combine the instant espresso and warm water. Mix well and then add to the batter along with the milk powder and milk. Stir until everything is well combined.
- Divide the batter evenly between the two prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Toasted Milk Frosting Directions:
- In a saucepan, melt the 3/4 cup unsalted butter over medium heat. Stir constantly until the butter turns golden brown and has a nutty smell. Remove from heat and let it cool slightly.
- In a large bowl, add the powdered sugar and the second tablespoon of vanilla bean paste.
- Slowly drizzle in the toasted butter while mixing on low speed until the frosting reaches a smooth and creamy consistency.
How to Serve Toasted Vanilla Bean Latte Cake
Once your cake is baked and frosted, slice it into pieces and serve it on dessert plates. You can top each slice with chopped chocolate-covered espresso beans for an extra coffee kick. Pair it with a cup of coffee or tea for a perfect dessert experience!
How to Store Toasted Vanilla Bean Latte Cake
Store the cake in an airtight container at room temperature for up to three days. If you want to keep it for longer, you can refrigerate it for up to one week. Just make sure to let it come to room temperature before serving for the best flavor and texture.
Tips to Make Toasted Vanilla Bean Latte Cake
- Make sure all your ingredients are at room temperature for a better mix.
- Do not overmix your batter, as this can make the cake dense.
- For an extra touch, you can add a sprinkle of cinnamon or cocoa powder in the frosting for a flavor twist.
Variation
You can experiment by adding different flavors to the frosting, like chocolate or caramel, to create your own version of the cake. You can also swap out the vanilla bean paste for almond extract for a different taste.
FAQs
1. Can I use regular milk instead of nonfat milk powder?
Yes, you can simply omit the dry milk powder and use regular milk.
2. How can I tell when the cake is done baking?
Insert a toothpick into the center of the cake; if it comes out clean or with only a few crumbs, the cake is done.
3. Can I freeze the cake?
Yes, you can freeze the cake layers before frosting. Wrap them well in plastic wrap and aluminum foil, and they can be frozen for up to three months.
Now, you’re all set to bake and enjoy your Toasted Vanilla Bean Latte Cake! Happy baking!
Toasted Vanilla Bean Latte Cake
Ingredients
Cake Ingredients
- 1 cup unsalted butter for the cake
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 1 tbsp vanilla bean paste for the cake
- 1 cup sour cream
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 2 cups all-purpose flour
- 1 tbsp instant espresso
- 1/2 cup warm water
- 1/4 cup dry nonfat milk powder
- 1/3 cup milk, room temp
Frosting Ingredients
- 3/4 cup unsalted butter, room temp for frosting
- 2 cups powdered sugar
- 1 tbsp vanilla bean paste for frosting
- Chocolate-covered espresso beans, chopped for topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs, one at a time, along with the vanilla bean paste.
- Mix in the sour cream, baking soda, and kosher salt until fully incorporated.
- Gradually add in the all-purpose flour and mix until smooth.
- In a separate bowl, combine the instant espresso and warm water. Mix well and then add to the batter along with the dry milk powder and milk. Stir until everything is well combined.
- Divide the batter evenly between the two prepared pans.
Baking
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Toasted Milk Frosting
- In a saucepan, melt the unsalted butter over medium heat. Stir constantly until the butter turns golden brown and has a nutty smell. Remove from heat and let it cool slightly.
- In a large bowl, add the powdered sugar and the second tablespoon of vanilla bean paste.
- Slowly drizzle in the toasted butter while mixing on low speed until the frosting reaches a smooth and creamy consistency.
Serving
- Once your cake is baked and frosted, slice it into pieces and serve it on dessert plates.
- Top each slice with chopped chocolate-covered espresso beans for an extra coffee kick.
