Vanilla Cafe Latte Cake
This Vanilla Café Latte Cake is the perfect blend of warm vanilla and smooth coffee, just like your favorite café latte in cake form. Topped with a silky coffee buttercream, it’s rich, fluffy, and full of cozy coffeehouse flavor. Whether you’re a coffee lover or just craving something indulgent, this cake is pure latte-inspired bliss! ☕
I may not start my mornings with coffee, but over the years, I’ve had countless U.S. customers in Israel tell me how much they miss their favorite Starbucks café lattes. It turns out, a café latte cake is one of the most requested flavors from my American customers—something about the comforting mix of vanilla and coffee reminds them of home.
So, I created this Vanilla Café Latte Cake—a soft, fluffy vanilla cake with a subtle coffee kick, layered with silky coffee buttercream that brings out all those cozy café flavors. One customer told me, “It’s like a slice of my morning Starbucks, but better!” and soon enough, it became one of my most popular cake flavors.
If you’re a coffee lover—or just miss your favorite café treats—this cake is for you!
Why is this the best recipe?
- Perfect Balance of Coffee & Vanilla – This cake isn’t just coffee-flavored; it’s a harmonious blend of warm vanilla and smooth coffee, just like your favorite café latte. The flavors are balanced so neither overpowers the other.
- Soft, Fluffy, and Moist Texture – Made with high-quality ingredients and the right mix of butter, eggs, and milk, this cake has a light yet rich texture that stays moist for days.
- Luscious Coffee Buttercream – The silky, whipped coffee buttercream enhances the café latte experience, delivering a rich, creamy finish without being overly sweet.
- A Crowd Favorite with Nostalgic Appeal – Whether you’re a coffee lover or just miss your favorite Starbucks latte, this cake brings all those cozy coffeehouse vibes in a slice of pure indulgence. It’s a hit at birthdays, celebrations, and even casual coffee dates!
Ingredients and substitutes
- All-purpose flour – Yes, regular all-purpose flour works great. No need to look for anything else. And, if you have only self-raising flour on hand, use it, but reduce the baking powder by half.
- Unsalted butter – I always use unsalted butter so I can control the amount of salt in the recipe. And yet, if all you have is salted butter, use it and omit the salt in the recipe.
- Sugar – I’m using white sugar, but a combination of brown and white works just as well.
- Spices – A combination of cardamom, nutmeg, and cinnamon is a great combination with coffee. Always use freshly grated nutmeg because the flavor is best when fresh.
- Coffee – I’m using local strong coffee grounds. I highly recommend using a coffee you enjoy drinking. And, use one that dissolves completely in the milk. For example, Turkish coffee leaves a residue behind, which I personally do not appreciate.
Step-by-step: Cafe Latte Cake
Prepare cake
- Oven & Pans – Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans or three 7-inch round cake pans with parchment paper.
- Dry ingredients – In a bowl, combine the flour with baking powder, baking soda, spices, and salt – set aside.
- Wet ingredients – In the bowl of a stand mixer with the paddle attachment, cream the butter and sugars until light and fluffy. Add the eggs one at a time, followed by the vanilla extract.
- Combine – Then, add the flour mixture and the coffee and milk in three additions. Combine well, but do not overmix.
- Bake – Divide the batter equally between the prepared baking pans. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes clean.
Pro tip – I like to use cake strips to ensure my layer cakes bake flat. - Cool – Once baked, cool in the baking pan for 5 minutes. Then invert and cool completely on a wire rack before decorating.
Coffee Buttercream
- Coffee – Add coffee and vanilla extract to the cold cream. Strain if necessary – set aside
- Cream – In a bowl of a stand mixer with the paddle attachment, cream the butter until smooth. Add the powdered sugar 1 cup at a time, then add the heavy cream and coffee.
- Whip – Continue to whip until you have a light and fluffy buttercream. The cream in the mixture will whip and give you almost stiff peaks.
Pro tip– If the buttercream is too soft, you haven’t whipped enough. However, if the butter is melting, chill the bowl for 10 minutes, then whip again. (This can happen in warmer temperatures)
Assemble
- Prepare simple syrup – cool completely before using. Simple syrup is just sugar water that has been boiled and cooled. Used to keep cake layers moist.
- Level – Using a bread knife or cake leveler, cut the domes off the cake layers. Brush each layer with the cooled simple syrup
- Stack – Place a cake layer on the cake board or cake stand. Top with a big dollop of buttercream – spread evenly using a straight-edge spatula. Then top the second cake layer on top, followed by more buttercream and the last layer.
- Chill – Place the cake in the fridge to chill for 10 to 15 minutes.
Pro tip – Chilling the cake at this point will ensure the layers don’t move when you frost the outside. Though if you leave the cake uncovered in the fridge for too long, it can dry out. So, 10 minutes is all you need. - Frost – Spread the remaining buttercream around and on top of the cake. Create a rustic buttercream look by simply swirling the tip of the spatula around the cake.
Pro tip – A straight-edge spatula for the top, an offset spatula, and a bench scraper for the sides work better. - Rustic finish – Create a rustic buttercream look by simply swirling the tip of the spatula vertically around the cake. Pipe any remaining frosting along the top and bottom edges of the cake.
- Storage – Once decorated, the cake does not need to be refrigerated. It can stay at room temperature for 2 days or in the fridge for up to 5 days.
- One Vanilla Cake Recipe Many Different Flavors
- Vanilla Kahlua Cake with Kahlua Chocolate Buttercream
- Chai Latte Cake with Vanilla Buttercream Frosting
- Espresso Cake with Whipped Espresso Ganache
- Cardamom Cake with Mocha Buttercream
- See all layer cake recipes
Frequently asked questions
How long will this cake keep?
If stored properly, this cafe latte cake will keep for 2 to 3 days at room temperature. It can also be kept in the fridge for up to 5 or 6 days.
Can I make this a moist eggless café latte cake?
No, but you can use my Eggless Vanilla Cake or Eggless Chocolate Cake. And, add some coffee to make it a cafe latte cake.
Can I use brown sugar instead of white in this cake?
Yes, you can use brown sugar, but the cake will be a deeper caramel color.
What other pans can I use for this cake?
If you don’t want to make a layer cake like this, you can make this into a sheet cake – a ‘cafe latte sheet cake’.
And, you can also pour the batter into a well-greased and dusted bundt pan for a ‘cafe bundt cake’.
This recipe can also be baked into 24 beautiful cafe latte cupcakes.
Vanilla Cafe Latte Cake with Coffee Buttercream
This Vanilla Café Latte Cake is the perfect blend of warm vanilla and smooth coffee, just like your favorite café latte in cake form. Topped with a silky coffee buttercream, it’s rich, fluffy, and full of cozy coffeehouse flavor. Whether you’re a coffee lover or just craving something indulgent, this cake is pure latte-inspired bliss!
Video
Ingredients
For the cake
- 3 cup (375 g) All-purpose flour
- 2 tsp Baking powder
- ½ tsp Baking soda
- ¼ tsp ( ) Ground cardamom optional
- ½ tsp Ground cinnamon optional
- ¼ tsp Nutmeg fresh grated
- ¼ tsp Kosher salt
- 1 cup (226 g) Unsalted butter room temperature
- 2 cup (400 g) White sugar
- 4 large Eggs
- 2 tsp Vanilla extract
- ½ cup (120 ml) Brewed coffee or espresso
- ½ cup (120 ml) Milk
Coffee Buttercream
- 1 cup (228 grams) Unsalted butter room temperature
- 3 cups (360 g) Powdered sugar confectioners sugar
- ¼ cup (4 tsp) Heavy cream
- 1 tbsp Instant coffee or Espresso ground
- ¼ tsp Salt
- 1 tsp Vanilla extract
Extra
- ¼ cup (60 ml) Simple syrup
Method
Prepare cake
- Oven & Pans – Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans or three 7-inch round cake pans with parchment paper.
- Dry ingredients – In a bowl, combine the flour with baking powder, baking soda, spices, and salt – set aside.3 cup All-purpose flour , 2 tsp Baking powder, ½ tsp Baking soda, ¼ tsp Ground cardamom, ½ tsp Ground cinnamon, ¼ tsp Nutmeg, ¼ tsp Kosher salt
- Wet ingredients – In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla extract.1 cup Unsalted butter, 2 cup White sugar, 4 large Eggs, 2 tsp Vanilla extract
- Combine – Then, add the flour mixture and the coffee and milk in three additions. Combine well but do not overmix.½ cup Brewed coffee, ½ cup Milk
- Bake – Divide the batter equally between the prepared baking pans. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes clean.
- Cool – Once baked cool in the baking pan for 5 minutes. Then, invert and cool on a wire rack completely before you decorate.
Coffee Buttercream
- Coffee – Add coffee and vanilla extract to the cold cream. Strain if necessary – set aside1 tbsp Instant coffee or Espresso, 1 tsp Vanilla extract
- Cream – In a bowl of a stand mixer with the paddle attachment cream the butter until smooth. Add the powdered sugar one cup at a time Followed by the heavy cream and coffee.1 cup Unsalted butter, 3 cups Powdered sugar, ¼ cup Heavy cream, ¼ tsp Salt
- Whip – Continue to whip until you have a light and fluffy buttercream. The cream in the mixture will whip and give you almost stiff peaks.
Assemble
- Prepare simple syrup – cool completely before using. Simple syrup is just sugar water that has been boiled and cooled. Used to keep cake layers moist.¼ cup Simple syrup
- Level – Using a bread knife or cake leveler cut the domes off the cake layers. Brush each layer with the cooled simple syrup
- Stack – Place a cake layer on the cake board or cake stand. Top with a big dollop of buttercream – spread evenly using a straight-edge spatula. Then top the second cake layer on top followed by more buttercream and the last layer.
- Chill – Place the cake in the fridge to chill for 10 to 15 minutes.
- Frost – Spread the remaining buttercream around and on top of the cake. Create a rustic buttercream look by simply swirling the tip of the spatula around the cake. A straight-edge spatula for the top, an off-set spatula, and a bench scraper for the sides work better.
- Rustic finish – Create a rustic buttercream look by simply swirling the tip of the spatula vertically around the cake. Pipe any remaining frosting as a border around the top and bottom of the cake.
- Storage – Once decorated the cake does not need to be refrigerated. It can stay at room temperature for 2 days or in the fridge for up to 5 days.
Notes
Tips for the cake:
- Use freshly brewed coffee – A good-quality brewed espresso or strong coffee enhances the café latte flavor. Instant coffee works, but espresso gives the best depth.
- Balance the coffee and vanilla – Too much coffee can overpower the vanilla. A combination of vanilla extract and a moderate amount of coffee gives the perfect latte-like flavor.
- Use room temperature ingredients – This ensures a smooth, even batter and a light, fluffy cake. Cold ingredients can lead to dense or uneven baking.
- Don’t overmix the batter – Mix just until combined to avoid a tough cake. Overmixing can create too much gluten, making the cake dense.
- Check for doneness early – Coffee-infused cakes can dry out quickly if overbaked. Start checking with a toothpick at the 30-minute mark.
Tips for the coffee buttercream:
- Dissolve the coffee completely – If using instant coffee, make sure it’s fully dissolved in a small amount of warm milk or cream before adding it to the buttercream to prevent graininess.
- Whip the butter well – Cream the butter until it’s light and fluffy before adding powdered sugar. This makes the buttercream silky and not too heavy.
- Adjust the coffee strength to taste – If you love a stronger coffee flavor, add an extra teaspoon of dissolved espresso. If you want it milder, reduce the coffee slightly.
- Chill if needed – If the buttercream is too soft, pop it in the fridge for 10-15 minutes, then re-whip to restore its texture.
Assembly & Serving Tips:
- Chill the cake before slicing – A short chill in the fridge (20-30 minutes) makes slicing cleaner and neater.
- Pair it with real coffee – This cake is best enjoyed with a cup of your favorite coffee for the full café experience.
- Store properly – Keep the cake in an airtight container in the fridge for up to 4 days. Let it come to room temperature before serving for the best texture.
Equipment you will need
Nutrition
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Hello! This looks like such a lovely recipe and I cannot wait to try it! Just wondering, is it worth freezing the sponge before decorating with the frosting? I know some people recommend chilling/freezing and was considering making the cake a day ahead, freezing overnight and then decorating from frozen the next day? If I did this, would I add the simple syrup still, and at what point would I add it? While the cake is frozen, before adding the frosting?
I hope that makes sense and sorry for so many questions! Thanks 🙂
Hi Eleanor! Thank you so much — I’m glad the cake caught your eye, and I hope you enjoy it as much as we do. 😊
Yes, you can absolutely freeze the sponge before decorating — it actually makes handling and frosting a bit easier because the cake is sturdier when chilled or semi-frozen. If you’re planning to bake a day ahead, freezing overnight works perfectly.
As for the simple syrup: don’t brush it on while the cake is frozen. Instead, let the layers thaw just slightly (so they’re no longer icy, but still cool), then brush with syrup before you frost. That way the syrup can soak in properly, and you’ll still have a moist, tender cake under the buttercream.
And no need to apologize — your questions make perfect sense! I’d much rather you ask than be unsure. Can’t wait to hear how your cake turns out!
Thank you so much! Planning to make it next week and I can’t wait!
Also, is it possible to make the buttercream in advance? If it is, would it be better to store in the fridge or freezer?
(I’m hoping to make the cake and the buttercream in advance, store separately and then assemble the day before the party!)
Thank you again for your help!
You can definitely freeze both ahead of time; thaw them in the fridge a day in advance. Whip the buttercream before using to bring it to the desired consistency. Use them chilled, not frozen; otherwise, condensation will cause problems. Have fun.