Add your favorite vanilla cafe latte beverage to cake and make this cafe latte cake. And to enhance the coffee flavor, even more, frost it with coffee buttercream. This cake is a coffee lovers cake using light and airy vanilla based cake that simple and easy to make. The cake takes only 35 minutes to bake, and the coffee frosting takes as little as five minutes to whip. Layer cakes don't get easier than that. Do they?
Add the coffee powder to the hot milk - combine well and set aside to cool.
Grease and line 3 x 6-inch round cake pans or 2 x 8-inch round cake pans.
Combine flour with baking powder, baking soda, spices, and salt, and set aside.
Cream the butter and sugars until light and fluffy.
Add the eggs one at a time.
Followed by the vanilla extract.
Add the flour mixture followed by the coffee in three additions.
Divide equally between the prepared baking pans.
Bake for 30 to 35 minutes or until a skewer inserted in the center comes clean.
Cool on a wire rack completely before you decorate.
Add coffee and vanilla to the cold cream – mix well and set aside.
Make sure the butter is room temperature not cold. Use a whisk or mixer and cream the butter for a minute.
Strain the coffee mixture in – mix for a minute.
Now add the powdered sugar a little at a time (see video).Once all the powder sugar has been incorporated.Continue to mix on medium-high for 2 to 3 minutes more until you have a light and fluffy buttercream.
The cream in the mixture will whip and give you almost stiff peaks.Tip: If you do not whip enough the buttercream will be soft consistency which may not be pipe-able. So whip until you have a stable whipped cream kinda light and fluffy frosting
Prepare simple syrup - cool completely before using.
Then prepare the coffee buttercream frosting using my recipe and video here.
Once cooled, cut the domes off the cake layers.
Brush each layer with the cooled simple syrup.
Place a cake layer on the cake board or cake stand.
Top with a big dollop of buttercream - spread evenly.
Then top the second cake layer on top followed by buttercream and the last layer.
Place the cake in the fridge if necessary so the layers hold together.
Spread the remaining buttercream around and top of the cake.
Create a rustic buttercream look by simply swirling the spatula up and down the side of the cake.
Pipe any remaining frosting as a border around the cake.
Once decorated the cake does not need to be refrigerated.
It can stay at room temperature for two days or in the fridge for up to 5 days.
Once cut always cover the cut side of the cake with cling/plastic wrap so the cake does not dry out.