Toasted Vanilla Bean Latte Cake
A moist and fluffy cake infused with the rich flavors of vanilla and coffee, topped with a delicious toasted milk frosting. Perfect for coffee lovers!
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.
Notes
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. Let it come to room temperature before serving for the best flavor and texture. Make sure all your ingredients are at room temperature for a better mix. Do not overmix your batter to prevent a dense cake. You can add a sprinkle of cinnamon or cocoa powder in the frosting for added flavor.