Vanilla Latte Cake

Vanilla Latte Cake; light fluffy vanilla and coffee cake layered with sweet vanilla and coffee buttercream, simple, soft and delicious!

 

It’s official, I have become completely addicted to Pokémon Go.

vanilla latte cake

Since it’s release in the UK in the past couple of days, I’ve clocked up over 12 kilometres travel from just wandering around building up and training my little squad. My boyfriend is home from Croatia tomorrow, and our plans above all else are to go Pokémon hunting around town and to be perfectly honest, I couldn’t be happier.

DSC03022

However, in true Scottish style, the rain began to pour this afternoon, leaving me glum and in need of both occupation and sugary solace. Thus the Vanilla Latte Cake was born!

DSC03030

As someone who has worked in a coffee shop for nearly two years, I’ve become one of those people who most often drinks their coffee black with no sugar or trimmings. However that doesn’t mean that I’m not partial to the gentle comfort of a milky coffee from time to time. This Vanilla Latte Cake is just that, a mellow, subtle, non-judgmental mouthful of coffee flavour laced with sweet vanilla. Something even those who only really like coffee for the sickly sweet syrup can enjoy.

DSC03008

Light fluffy vanilla and coffee sponge cake layered with sweet vanilla and coffee buttercream, simple, soft and delicious. While my coffee-hating mother might loathe this cake, myself and my coffee-loving father have lapped it up. So I really hope you will too.

DSC03041

For the cake layers, you’ll need to start by preheating your oven and greasing/lining two sandwich cake tins.

Place some butter, sugar and vanilla into a large bowl and beat with a mixer or by hand until light and fluffy.

DSC02976

DSC02982

Add four eggs one at a time, beating between each addition until fully combined. Don’t worry if it looks a little curdled, once you add the flour it will come right!

DSC02978

Sift some flour and salt into the bowl along with the strong coffee/espresso and mix gently until everything is smooth and combined.

DSC02985

DSC02988

Scoop all the batter into the two prepared cake tins and smooth out the top as best you can.

DSC02993

Bake the cakes until firm and a skewer inserted into the centre can be pulled out cleanly.

Allow the cakes to cool for at least 15 minutes before removing them from the tin to cool completely. Meanwhile, make the buttercream icing.

For the buttercream, beat together butter, vanilla and some icing sugar until combined.

Add a little more icing sugar and some strong coffee/espresso and beat vigorously until fully incorporated, light and pale in colour.

DSC03001

Once the cake is completely cool and your icing is ready, slather the top of one gorgeous latte-coloured sponge with buttercream.

DSC03003

Sandwich it with the other sponge.

DSC03004

Spread the top sponge with buttercream, pushing it down the edges.

DSC03005

Smooth the edges out roughly with a knife or palette knife, this is known as the crumb-coat.

DSC03006

Add another few blobs of icing round the sides and the top of the cake, smoothing it out as best you can until you have no icing left. (If you do have extra, feel free to pipe little stars or blobs around the top like I have!)

DSC03009

Grate over some chocolate or decorate the Vanilla Latte Cake however you like.

DSC03016

DSC03030

Now just slice up the Vanilla Latte Cake and devour it with reckless abandon. It, much like yourself, deserves no less.

If you need to stock up on ingredients or equipment to make this gorgeous Vanilla Latte Cake, simply click on any of the images below:

Vanilla Latte Cake

Prep Time: 45 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 15 minutes

Yield: 8-12 slices

Vanilla Latte Cake

Vanilla latte cake; light fluffy vanilla and coffee cake layered with sweet vanilla and coffee buttercream, simple, soft and delicious!

Ingredients

    For the cake:
  • 200g (13 tbsp) softened butter/margarine
  • 200g (1 cup) caster sugar
  • 1 tbsp vanilla extract
  • 4 eggs
  • 200g (1 ½ cups) self-raising flour
  • Pinch of salt
  • 2 tbsp coffee granules dissolved in 2 tbsp water OR 3-4 shots of espresso
    For the buttercream:
  • 250g (16 tbsp) softened butter
  • 400g (2 cups) icing sugar
  • 1 tbsp vanilla extract
  • 1 tbsp coffee granules dissolved in 1 tbsp water OR 1-2 shots of espresso

Instructions

    For the cake:
  1. Preheat your oven - 180°C / 160°C fan / 350°F / gas mark 4 - and grease/line two 20-25cm (6-8in) sandwich cake tins.
  2. Place your butter, sugar and vanilla into a large bowl and beat with a mixer or by hand until light and fluffy.
  3. Add your eggs one at a time, beating between each addition until fully combined. Don't worry if it looks a little curdled, once you add the flour it will come right!
  4. Sift your flour and salt into the bowl along with the strong coffee/espresso and mix gently until everything is smooth and combined.
  5. Scoop all the batter into the two prepared cake tins and smooth out the top as best you can.
  6. Bake the cakes for 25-30 minutes, until firm and a skewer inserted into the centre can be pulled out cleanly.
  7. Allow the cakes to cool for at least 15 minutes before removing them from the tin to cool completely.
  8. Meanwhile, make the buttercream icing.
    For the buttercream:
  1. Beat together the butter, the vanilla and half the icing sugar until combined.
  2. Add the remaining sugar and the strong coffee/espresso and beat vigorously until fully incorporated, light and pale in colour.
  3. Once the cake is completely cool and your icing is ready, slather the top of one sponge with buttercream.
  4. Sandwich it with the other sponge.
  5. Spread the top sponge with buttercream, pushing it down the edges.
  6. Smooth the edges out roughly with a knife or palette knife, this is known as the crumb-coat.
  7. Add another few blobs of icing round the sides and the top of the cake, smoothing it out as best you can until you have no icing left. (If you do have extra, feel free to pipe little stars or blobs around the top like I have!)
  8. Grate over some chocolate or decorate the cake however you like.
  9. Now just slice and enjoy!

MAKE IT GLUTEN FREE: Simply replace the self-raising flour with a gluten free self-raising flour blend or a plain gluten free flour blend with 1 tsp of baking powder

http://maverickbaking.com/vanilla-latte-cake/

 

You may also like…

Hazelnut Latte Cake

Hazelnut Latte Cake

Parsnip Honey Cake with Lemon Ricotta Frosting

 

[This post contains affiliate links]

Save to Yummly!Share on Yummly

4 Replies to “Vanilla Latte Cake”

  1. In your blog it says you used 4 eggs but the recipe itself says 3. I’m going to use 4 and hope that’s right because it’s what’s pictured. Just letting you know

    1. Oops! Well spotted, thank you! The recipe should work fine with either, though 4 was what I tended to use for this cake. How did it turn out?

      1. Terrible! Your conversions from grams to cups are wrong and the cake turned to be a complete disaster in my oven. The cake called for 200g sugar which I later figured out is only 1 cup of sugar not 2 so it basically turned into this boiling caramel in the oven and it got everywhere. Bad recipe. Sorry

        1. Oh my goodness, I’m so sorry! I’ve altered that to reflect just 1 cup of sugar now. This cake has been very popular otherwise so I hope it doesn’t put you off trying again. Sincerest apologies for not noticing this sooner, thank you for letting me know.

Leave a Reply