CARAMEL VANILLA LATTE CAKE RECIPE

We are so excited to add this Caramel Vanilla Latte Cake recipe to our collection of favorites! I am a huge fan of all things coffee–actually too much for my own good.

Have you ever tried to pipe buttercream scrollwork after drinking two cups of coffee? Not so easy! (But I love the challenge, haha)

This Caramel Vanilla Latte Cake lives up to it’s name, with all of the star ingredients deliciously represented!

The caramel, vanilla, and espresso flavors are unmistakable without being overpowering. Perfection!

You will love the delightful caramel flavor of these moist cake layers (thanks to the brown sugar in the recipe) along with a hint of espresso.

The additional glaze of caramel between the layers as well as the Vanilla Latte Buttercream makes for a cake that is just out of this world!

INGREDIENTS

• 1 small jar Caramel Sauce (*This isn't used until assembly of cake)
• 1 1/2 sticks (169g) unsalted butter, softened slightly
• 1 cup (200g) sugar
• 1/2 cup (108g) brown sugar
• 4 large eggs, room temperature ( if cold, the eggs can be placed in a bowl with warm water for a few minutes)
• 2 3/4 cups (312g) cake flour **(if you do not have cake flour see substitution below)
• 1 teaspoon (6g) salt
• 2 1/2 teaspoons (12g) baking powder
• 1 cup (242g) milk
• 1 Tablespoon (4g) instant espresso powder (or instant coffee granules) dissolved in 1 Tablespoon hot water
• 2 teaspoons (8g) vanilla extract
• 1/4 cup (53g) vegetable oil
• VANILLA LATTE BUTTERCREAM
• 2 sticks (226g) unsalted butter, slightly softened
• 6 cups (690g) powdered sugar
• 2 teaspoons ( 4g ) instant espresso powder (or coffee granules) dissolved in 2 teaspoons hot water
• 2 teaspoons (8g) vanilla extract
• 1/4 cup + 2 tablespoons (80g) heavy cream, more if needed to reach desired spreading consistency
• 1/2 teaspoon (3g) salt to cut sweetness (optional) popcorn salt will dissolve more easily because of its fine grain
• Cinnamon (optional) Add a sprinkle of cinnamon over the top of cake if desired.

DIRECTIONS

1. FOR THE CAKE
2. Preheat the oven to 350 degrees. Grease and flour three 8 inch round cake pans. Place a circle of parchment paper or wax paper in the bottom of each pan.
3. In a medium bowl, add the milk, coffee, vanilla, and vegetable oil. Set aside.
4. In the bowl of your mixer, cream the softened butter. Slowly add the sugar and beat at medium speed for 5 minutes until lightened in color and fluffy.
5. .....................................

for full instruction please see : www.mycakeschool.com

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