The caramel, vanilla, and espresso in this recipe for Caramel Vanilla Latte Cake are all mixed together in the ideal proportions!
– 1 small jar Caramel Sauce – 1 ½ sticks 169g unsalted butter – 1 cup 200g sugar – ½ cup 108g brown sugar – 4 large eggs room temperature – 2 ¾ cups 312g cake flour – 1 teaspoon 6g salt – 2 ½ teaspoons 12g baking powder – 1 cup 242g milk – 1 Tablespoon 4g instant espresso powder – 2 teaspoons 8g vanilla extract – ¼ cup 53g vegetable oil – 2 sticks 226g unsalted butter – 6 cups 690g powdered sugar – 2 teaspoons 4g instant espresso powder – 2 teaspoons 8g vanilla extract – ¼ cup + 2 tablespoons 80g heavy cream – ½ teaspoon 3g salt to cut sweetness – Cinnamon optional
Ingredients
Pre-heat the oven to 350. Grease and flour three 8-inch circular pans. Put a parchment or wax paper circle in each pan's bottom.Mix milk, coffee, vanilla, and vegetable oil in a medium bowl. Set aside.
Cream softened butter in mixer bowl. Slowly add sugar and beat on medium speed for 5 minutes until light and fluffy.After adding each egg, stir until the yellow streaks are merged.
Three dry and two wet additions should be made, starting and finishing with dry. Do not overmix.Bake 20–25 minutes at 350. Check 20 minutes.
When a toothpick inserted in the center comes out clean or with crumbs, it's done. Turn out after 5–10 minutes in pans.This recipe yields 6 ½ cups of batter.Works for cupcakes, giving them a slight dome.
*Just a quick note. For a change of color, I piped some stars of vanilla frosting around the top of my cake when it was done.
If you want to do the same thing, wait to add the espresso to the frosting recipe until the very end of the second round of low-speed mixing.
Melt the butter and mix it in the bowl of your mixer until it's smooth. You should add the powdered sugar slowly along with the coffee, cream, vanilla, and salt.
If necessary, add additional liquid to achieve the appropriate spreading consistency. Mix on medium speed for three minutes (or for a longer period of time if you are using a hand mixer).
Reduce the speed of the mixer to a low setting and continue mixing for at least three minutes until the buttercream is smooth and creamy.
The first cake layer goes on the pedestal or base. Pipe a buttercream dam around the layer. Spread caramel thinly. Then add Vanilla Latte Buttercream. Repeat with another cake layer.
Ice the cake with Vanilla Latte Buttercream. Apply caramel to edges and top. For caramel drizzle, I used a piping bag with the end cut off.Vanilla Buttercream stars can be added to the top.
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