Vanilla Latte Cake with Espresso Buttercream
A delightful cake that perfectly marries the rich flavors of vanilla and espresso, topped with creamy Espresso Buttercream for an irresistible dessert.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups unsalted butter, softened Ensure at room temperature
- 1 cups milk
- 3 large eggs Room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon instant coffee granules
- 2 teaspoons baking powder
- 0.5 teaspoons salt
For the Espresso Buttercream
- 1 cups unsalted butter, softened Ensure at room temperature
- 4 cups powdered sugar
- 2 tablespoons espresso, cooled
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
Preparation
- Gather all your ingredients, ensuring that the butter is softened to room temperature.
- Preheat your oven to 350°F (175°C).
- Grease two 9-inch round cake pans with butter or non-stick spray, dusting with flour to prevent sticking.
Making the Cake Batter
- In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Add the eggs, milk, vanilla extract, and instant coffee granules. Mix until smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
Baking
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Making the Espresso Buttercream
- While the cakes cool, beat the softened butter in a large bowl until creamy.
- Gradually add the powdered sugar, mixing well.
- Incorporate the cooled espresso, milk, and vanilla extract, beating until light and fluffy.
Assembling the Cake
- Once the cakes are completely cool, frost the top of one layer with espresso buttercream.
- Place the second layer on top and frost the top and sides of the cake.
Notes
For variations, consider adding chocolate shavings, nuts, or making a gluten-free version using a baking blend. Store in an airtight container at room temperature for 2-3 days or refrigerate for up to a week.