Vanilla Latte Cake with Espresso Buttercream
Highlighted under: Baking & Desserts
Savor the delightful combination of vanilla and coffee in this Vanilla Latte Cake with Espresso Buttercream. A perfect treat for coffee lovers!
This Vanilla Latte Cake combines the rich flavors of vanilla and coffee into a sumptuous dessert. It’s perfect for gatherings or as a special treat for yourself!
Why You'll Love This Recipe
- Rich coffee flavor balanced with sweet vanilla
- Moist cake with a creamy espresso buttercream
- Perfect for coffee lovers and cake enthusiasts alike
A Perfect Match for Coffee Lovers
If you're a coffee lover, this Vanilla Latte Cake with Espresso Buttercream is an absolute must-try. The rich coffee flavor is perfectly balanced with the sweetness of vanilla, creating a harmonious blend that tantalizes the taste buds. Each bite offers an indulgent experience that's both comforting and invigorating, making it an ideal treat for any occasion.
This cake is not just about flavor; its moist texture elevates the experience further. The combination of buttermilk and eggs ensures a soft, tender crumb, while the espresso buttercream adds a creamy finish that complements the cake beautifully. It's the kind of dessert that will have your guests raving, and they may even ask for seconds!
The Perfect Occasion for Vanilla Latte Cake
Whether you're celebrating a birthday, hosting a coffee-themed brunch, or simply indulging in a sweet treat, this Vanilla Latte Cake is versatile enough to suit any occasion. Its elegant appearance makes it a standout centerpiece for gatherings, while its delightful flavors appeal to both coffee aficionados and casual dessert lovers alike.
Additionally, this cake is an excellent choice for those looking to impress with homemade desserts. With its layers of rich flavor and creamy frosting, it showcases your baking skills while remaining approachable for novice bakers. Serve it alongside a cup of freshly brewed coffee to enhance the experience even more!
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup buttermilk
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon instant coffee granules
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Espresso Buttercream
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup brewed espresso, cooled
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Make sure all ingredients are at room temperature for best results.
Instructions
Prepare the Cake
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and buttermilk.
In another bowl, combine the flour, baking powder, baking soda, salt, and instant coffee granules. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Make the Espresso Buttercream
In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing well after each addition.
Add the cooled espresso, vanilla extract, and salt. Beat on high speed until light and fluffy, about 3 minutes.
Assemble the Cake
Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of espresso buttercream on top. Place the second layer on top and frost the top and sides of the cake with the remaining buttercream.
Decorate as desired and serve!
Enjoy your delicious Vanilla Latte Cake with Espresso Buttercream!
Tips for Baking Success
To ensure your Vanilla Latte Cake turns out perfectly, be sure to measure your ingredients accurately. Use the spoon-and-level method for flour to avoid packing it too tightly, which can lead to a dense cake. Additionally, make sure your butter is softened to room temperature for easier creaming with sugar, which helps incorporate air into the batter for a fluffy texture.
Another key tip is to avoid overmixing the batter once you combine the wet and dry ingredients. Mix just until incorporated to keep the cake light and airy. Remember to check for doneness a few minutes before the timer goes off, as oven temperatures can vary. A toothpick should come out clean or with a few moist crumbs.
Storing and Serving Suggestions
Once your Vanilla Latte Cake is assembled and frosted, it can be stored at room temperature for up to 3 days, or in the refrigerator for about a week. If you need to keep it longer, consider freezing it. Wrap the unfrosted layers tightly in plastic wrap and aluminum foil, and they can last in the freezer for up to 3 months. Just thaw and frost when you're ready to serve!
For an added touch, consider garnishing your cake with chocolate shavings or a sprinkle of cocoa powder for a visually appealing presentation. A drizzle of caramel sauce can also enhance the flavor profile, adding a sweet contrast to the coffee notes. Pair each slice with a steaming cup of espresso or a splash of milk for the ultimate coffee experience.
Questions About Recipes
→ Can I make this cake ahead of time?
Yes, you can bake the cake layers ahead of time and store them in the refrigerator for up to 2 days or freeze for up to a month.
→ What can I substitute for buttermilk?
You can use milk mixed with a tablespoon of vinegar or lemon juice as a substitute for buttermilk.
→ How should I store the cake?
Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
→ Can I use decaf coffee for the buttercream?
Absolutely! You can use decaffeinated espresso if you prefer a caffeine-free option.
Vanilla Latte Cake with Espresso Buttercream
Savor the delightful combination of vanilla and coffee in this Vanilla Latte Cake with Espresso Buttercream. A perfect treat for coffee lovers!
Created by: Emily
Recipe Type: Baking & Desserts
Skill Level: Intermediate
Final Quantity: 8 servings
What You'll Need
For the Cake
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup buttermilk
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon instant coffee granules
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Espresso Buttercream
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup brewed espresso, cooled
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
How-To Steps
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and buttermilk.
In another bowl, combine the flour, baking powder, baking soda, salt, and instant coffee granules. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing well after each addition.
Add the cooled espresso, vanilla extract, and salt. Beat on high speed until light and fluffy, about 3 minutes.
Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of espresso buttercream on top. Place the second layer on top and frost the top and sides of the cake with the remaining buttercream.
Decorate as desired and serve!
Nutritional Breakdown (Per Serving)
- Calories: 380 kcal
- Total Fat: 26g
- Saturated Fat: 15g
- Cholesterol: 195mg
- Sodium: 85mg
- Total Carbohydrates: 32g
- Dietary Fiber: 3g
- Sugars: 24g
- Protein: 6g