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

• FOR THE CAKE
• 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.
• In a medium bowl, add the milk, coffee, vanilla, and vegetable oil. Set aside.
• 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.
• Add the eggs one at a time,mixing after each until the yellow streaks are blended in.
• Add the dry ingredients alternately with the wet ingredients, beginning and ending with dry ingredients (3 additions of dry and 2 of wet). Do not over mix.
• Bake at 350 degrees for 20 to 25 minutes. Check at 20 minutes. It is done when a toothpick inserted in the center comes out clean or with just a few crumbs attached. Let cool in pans 5 to 10 minutes then turn out.
• The recipe makes 6 1/2 cups of batter
• Works well for cupcakes, the cupcakes will have a very slight dome

INSTRUCTIONS FOR THE VANILLA LATTE BUTTERCREAM

1. {*A quick note. I piped a few stars of vanilla buttercream around the top of my finished cake for a bit of a color contrast. If you would like to do the same, do not add the espresso to the frosting recipe until the second round of mixing, which is the last few minutes of mixing on low speed.} In the bowl of your mixer, mix the softened butter until smooth. Slowly add the powdered sugar along with the cream, vanilla, salt and espresso. Mix on medium speed for 3 minutes (longer if using a hand mixer) adding more liquid if needed to reach desired spreading consistency. Reduce speed of mixer to low and mix 3 minutes or more until the buttercream is creamy and smooth.
2. TO ASSEMBLE THE CAKE
3. Place the first cake layer onto your pedestal or cake base. Pipe a dam of buttercream around the layer. Spread a thin layer of caramel. Follow with the Vanilla Latte Buttercream filling. Add another cake layer & repeat.
4. Frost the cake as desired with Vanilla Latte Buttercream. Drizzle caramel around edges and top. (I used a piping bag with the end snipped away for the caramel drizzle.)
5. If you wish, you can apply Vanilla Buttercream stars around the top edge. (I did so with an Ateco 863)

ADDITIONAL NOTES
***If you do not have cake flour, you can make your own. Substitution for cake flour: For each cup of flour in a recipe, remove 2 Tablespoons of the all purpose flour (plain) and replace with 2 Tablespoons of cornstarch. For this recipe, remove 5 Tablespoons + 2 teaspoons flour and replace with 5 Tablespoons + 2 teaspoons teaspoons cornstarch. Whisk to blend.

thanks done share recipes to : https://www.mycakeschool.com/recipes/caramel-vanilla-latte-cake/