vanilla latte cake

I can guarantee you've never had a cake that tastes like this. Very moist brown butter, vanilla bean, and espresso cake is topped with a very unique toasted milk vanilla bean frosting. The flavors are so rich, so different, and absolutely incredible! 

Toasted Vanilla Bean Latte Cake

unsalted butter

(200 grams) granulated sugar

(200 grams) light brown sugar, packed

eggs

vanilla bean paste

(240 grams) sour cream

tsp baking soda

tsp kosher salt

(256 grams) all-purpose flour

instant espresso

water

(40 grams) dry nonfat milk powder

(83 grams) milk, room temp

(168 grams) unsalted butter, room temp

(220 grams) powdered sugar

Chocolate covered espresso beans, chopped for topping

Add the butter to a medium saucepan and place over medium heat.

Occasionally stir to melt, then continue to stir as it goes from loud and bubbly to quiet and frothy.

When it goes quiet, the browning process will happen pretty fast so don’t walk away from the pot. Keep stirring until the butter turns an amber color and gives off a nutty aroma.

Remove from heat and pour the butter into a large mixing bowl. Make sure to scrape in all the brown bits at the bottom of the pot.

Allow the butter to cool at room temperature and set the pot off to the side to cool as we’ll be using it for the frosting later. 

In the meantime, preheat the oven to 350F and grease a 10&#215;15 jelly roll pan with non-stick spray. 

Once the butter has cooled, whisk in the sugar and brown sugar followed by the eggs and vanilla.

Once smooth, whisk in the sour cream, baking soda, and salt. 

Off to the side &#8211; in a measuring glass, mix together the warm water and espresso.

Now back to the mixing bowl &#8211; mix in half of the flour, then the warm espresso, then the rest of the flour.

Pour the batter into the jelly roll pan and spread even. Bake for 25-30 minutes or until the center is soft and bouncy to the touch. 

Allow the cake to cool either at room temperature or in the refrigerator. 

Toasted Vanilla Espresso Cake

While the cake cools, start on the frosting.

Using the same pot we browned the butter in, wipe it clean and sprinkle in the dry milk powder.

Place over medium-low heat and use a rubber spatula to stir occasionally at first. It won’t look like anything is happening for a few minutes, but slowly the powder will begin to clump as you stir.

When you notice it’s starting to turn golden, constantly move it around to prevent any burning. 

As you stir, press into the clumps to help break them apart. Once the dry milk powder turns a graham cracker color, remove from heat and work on breaking down those clumps even further. 

Once you’ve reached a near-powder consistency, mix in the milk to form a paste.

Scoop the paste into a small dish and chill in the refrigerator. 

By the time the cake has completely cooled, the toasted milk should also be cooled enough to continue making the frosting.

In a large mixing bowl using a hand or stand mixer with the whisk attachment, mix together the toasted milk and room temperature butter.

Then mix in the powdered sugar one cup at a time, followed by the vanilla.

Spread the frosting over the cooled cake and top with chopped chocolate covered espresso beans.

Toasted Milk Frosting

I bake a lot so I was so excited to try this. Amazing! Half went to work and half stayed home, people were hoarding slices. Since it’s described as a moist sheet cake, I used 85% butterfat butter and it was delicious. The cake isn’t too sweet and balances so well with the frosting. Will make again!

so good! i was a little nervous that the coffee would turn it into a coffee cake but the flavor balances out super well with the brown butter. 10/10 would bake again. amazing recipe!

This was amazing!! Unlike anything I’ve ever had! I put in a 9x13 pan because I like a little thicker slice of cake and it turned out absolutely delicious! Cooked it for an extra ten minutes, still so fluffy and that frosting is so so good!

This was AMAZING - Jaw droopingly delicious. I realized after I’d left the store that I forgot sour cream, so I just used plain Greek yogurt instead and it was still perfect! Potential substitute for those wanting a slightly less calorically dense option

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Toasted Vanilla Bean Latte Cake

Top 1 vanilla latte cake recipes from across the web

The most viewed vanilla latte cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Toasted Vanilla Bean Latte Cake

The most viewed vanilla latte cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine