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Vanilla Latte Cake with Espresso Buttercream

Indulgent Vanilla Latte Cake with Creamy Espresso Buttercream

This Vanilla Latte Cake with Espresso Buttercream combines rich vanilla and coffee flavors for a delightful dessert experience.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Vanilla Latte Cake
  • 2 cups all-purpose flour Essential for a fluffy texture
  • 1.5 cups granulated sugar Adds sweetness, adjust for preference
  • 0.5 cups unsalted butter, softened For richness and moisture
  • 1 cup milk Preferably whole for creaminess
  • 3 large eggs Binds ingredients and adds richness
  • 2 teaspoons vanilla extract Pure extract enhances flavor depth
  • 1 tablespoon instant coffee granules Elevates the coffee experience
  • 2 teaspoons baking powder Helps the cake rise
  • 0.5 teaspoons salt Balances sweetness
Espresso Buttercream
  • 1 cup unsalted butter, softened Base for a creamy buttercream
  • 4 cups powdered sugar Sweetens and thickens the frosting
  • 2 tablespoons espresso, cooled Adds a rich coffee flavor to the buttercream
  • 2 tablespoons milk Adjusts the consistency to your preference
  • 1 teaspoon vanilla extract Complementary flavor to the espresso

Equipment

  • Oven
  • mixing bowl
  • whisk
  • Baking Pans
  • Wire rack

Method
 

Cake Preparation
  1. Preheat the oven to 350°F (175°C) and prepare two 9-inch round baking pans by greasing and lining them with parchment paper.
  2. Cream together the softened butter and granulated sugar in a large mixing bowl until it’s light and fluffy.
  3. Add in the eggs, milk, and vanilla extract, mixing until everything is well combined.
  4. Whisk together the all-purpose flour, baking powder, instant coffee granules, and salt in a separate bowl.
  5. Combine the dry ingredients with the wet mixture gradually, mixing just until fully incorporated.
  6. Pour the batter into the prepared baking pans and spread it evenly. Bake for about 30 minutes.
  7. Cool the cakes in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Buttercream Preparation
  1. Beat together the softened butter and powdered sugar in a clean bowl until it's creamy.
  2. Incorporate the cooled espresso, milk, and vanilla extract into the buttercream, mixing until luscious.
  3. Frost the completely cooled cakes with the Espresso Buttercream.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 35gVitamin A: 500IUCalcium: 20mgIron: 1mg

Notes

Top with chocolate shavings or whole coffee beans for a delightful presentation.

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