Heavenly Caramel Latte Cake for Coffee Lovers

This Heavenly Caramel Latte Cake is the ultimate dessert experience for anyone who loves coffee and caramel. With a moist, fluffy coffee-infused cake layered and topped with velvety caramel frosting, this indulgent creation captures the essence of a caramel latte in cake form. Every bite offers the perfect balance of rich espresso, sweet buttery caramel, and soft cake crumb, making it the ideal centerpiece for brunches, birthdays, or cozy evenings paired with your favorite cup of joe. Whether served as an afternoon treat or a show-stopping dessert, this cake delivers on both flavor and elegance, making it a must-try for coffee enthusiasts and dessert lovers alike.

The History of Caramel and Coffee Cakes
Coffee and caramel have been cherished ingredients in the world of desserts for centuries. Coffee cake, originally a European invention, gained popularity in America in the 19th century, where it evolved into a sweet cake often served with a cup of coffee but not necessarily flavored with it. Meanwhile, caramel dates back to at least the 17th century, when sugar was cooked into golden syrup to be used in candies and sauces. The modern caramel latte, a favorite in cafés worldwide, marries these two flavors beautifully—smooth espresso with sweet, creamy caramel. Bringing these flavors together in a cake is a contemporary twist that reflects our love for café culture and gourmet desserts. The caramel latte cake takes inspiration from this beloved beverage, turning it into a multi-layered dessert that feels both nostalgic and modern.

Ingredients Breakdown
For the Cake: All-purpose flour forms the structure of the cake, while baking powder and baking soda help it rise perfectly. Salt balances the sweetness and enhances flavor. Instant espresso powder or strong brewed coffee infuses the cake with bold coffee flavor. Granulated sugar and brown sugar sweeten and add moisture, with the brown sugar contributing a slight molasses depth. Unsalted butter and oil ensure a soft, tender crumb. Eggs provide structure and richness. Whole milk or buttermilk keeps the cake moist, while vanilla extract enhances the overall flavor.
For the Caramel Sauce and Frosting: Brown sugar, heavy cream, and butter are the base of the caramel sauce, delivering deep, rich sweetness and a creamy texture. A pinch of salt elevates the flavor, turning it into salted caramel if desired. The frosting is made by whipping butter with powdered sugar and caramel sauce, creating a light, fluffy consistency that’s easy to spread and full of flavor.

Step-by-Step Recipe

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
2. Make the Coffee Mixture: Dissolve 2 tablespoons of instant espresso powder (or use ½ cup strong brewed coffee) in ½ cup hot water and let cool.
3. Combine Dry Ingredients: In a medium bowl, whisk together 2½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Set aside.
4. Cream Butter and Sugars: In a large bowl, use an electric mixer to cream ¾ cup unsalted butter, ¼ cup vegetable oil, 1 cup granulated sugar, and ½ cup brown sugar until light and fluffy—about 3–4 minutes.
5. Add Eggs and Flavoring: Beat in 3 large eggs, one at a time, followed by 1 tablespoon vanilla extract.
6. Incorporate Coffee and Milk: Add the cooled coffee mixture and ½ cup whole milk (or buttermilk), mixing until smooth.
7. Add Dry Ingredients: Gradually add the dry mixture into the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
8. Bake the Cakes: Divide the batter evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pans for 10 minutes before transferring to wire racks to cool completely.
9. Make the Caramel Sauce: In a saucepan over medium heat, melt ½ cup unsalted butter with 1 cup brown sugar and ½ cup heavy cream. Stir constantly and bring to a simmer. Let it bubble for 5–7 minutes until thickened. Add a pinch of salt and 1 teaspoon vanilla extract. Remove from heat and let cool.
10. Prepare the Frosting: In a mixing bowl, beat 1 cup unsalted butter until creamy. Gradually add 3 cups powdered sugar, beating well after each addition. Add ½ cup of the cooled caramel sauce and beat until the frosting is smooth and fluffy.
11. Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of frosting on top. Add the second cake layer and frost the top and sides. Drizzle remaining caramel sauce over the top and decorate with coffee beans, chocolate curls, or a dusting of cocoa powder if desired.

Tips for the Perfect Caramel Latte Cake
Use room temperature ingredients to ensure smooth mixing and better texture. Don’t overmix the batter once the flour is added—overmixing can lead to a tough cake. Make sure your coffee is cooled before adding to the batter to avoid scrambling the eggs or melting the butter. For the caramel, keep a close eye while it simmers; stirring regularly prevents burning and ensures a silky texture. Let the cakes cool completely before frosting to avoid melting the butter-based frosting. Chill the caramel slightly before adding to the frosting so it integrates smoothly and doesn’t separate. For a cleaner finish, apply a crumb coat before the final frosting layer.

Variations and Customizations
Mocha Twist: Add ¼ cup cocoa powder to the dry ingredients and a handful of mini chocolate chips to the batter for a chocolate-coffee combo.
Nutty Caramel: Fold in chopped pecans or walnuts to the batter or sprinkle them on top of the caramel drizzle for added crunch.
Salted Caramel: Add ½ teaspoon sea salt to the caramel sauce for a salted caramel version that balances sweet and savory.
Coffee Liqueur Boost: Add a tablespoon of coffee liqueur like Kahlúa to the cake batter or frosting for an adult-friendly flavor enhancement.
Layered Espresso Cream: Alternate layers of espresso whipped cream with caramel frosting for a lighter and more complex filling.
Mini Cakes or Cupcakes: Use the batter to make cupcakes or mini cakes—adjust baking time to 18–22 minutes and frost individually.

Health Considerations and Nutritional Value
This cake is rich in sugars, butter, and cream, making it a high-calorie dessert best enjoyed in moderation. A single slice may contain between 450 to 600 calories depending on the portion size and amount of frosting used. For a lighter version, you can reduce the sugar slightly in both the cake and the frosting. Greek yogurt can replace some of the butter for moisture with less fat. You can also use light cream or plant-based alternatives for the caramel sauce. Whole wheat pastry flour may be substituted for part of the all-purpose flour to increase fiber. Though indulgent, this dessert can be part of a balanced diet when savored as an occasional treat.

FAQ
Q: Can I make the cake in advance?
A: Yes, the cake layers can be baked a day or two ahead and stored tightly wrapped at room temperature. Frost and drizzle with caramel just before serving for best texture.
Q: How should I store leftovers?
A: Store leftover cake covered in the refrigerator for up to 5 days. Bring to room temperature before serving for best flavor and texture.
Q: Can I freeze the cake?
A: Yes, you can freeze the unfrosted cake layers for up to 2 months. Wrap tightly in plastic and foil. Thaw overnight before assembling.
Q: Is there a non-coffee version?
A: You can substitute the espresso or coffee with milk or a flavored milk (like vanilla or hazelnut) for a caffeine-free version.
Q: Can I use store-bought caramel?
A: Definitely! A good-quality store-bought caramel sauce can save time and still deliver great flavor in the frosting and drizzle.

Heavenly Caramel Latte Cake for Coffee Lovers

Heavenly Caramel Latte Cake combines rich espresso flavor and luscious caramel in a moist, café-inspired dessert perfect for coffee lovers. With customizable options and bold flavor, it’s the ultimate sweet indulgence for gatherings, celebrations, or simply savoring with your favorite cup of coffee.

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Ingredients

  

For the Cake Layers:

• 125 g unsalted butter softened
• 125 ml vegetable oil
• 250 g light brown sugar
• 2 teaspoons vanilla extract
• 4 large eggs
• 250 g self-raising flour
• 60 ml warm whole milk mixed with 2 teaspoons instant coffee

For the Milk Mixture:

• 350 ml whole milk
• 2 tablespoons instant coffee adjust the amount to your preferred coffee strength
• 1 tablespoon light brown sugar

For the Caramel:

• 300 g granulated sugar
• 150 g unsalted butter room temperature
• 180 ml double cream warmed (microwave for 30–60 seconds)
• ¼ teaspoon salt optional and adjustable to taste

Instructions

 

Making the Cake Layers:

• Begin by preheating your oven to 180°C (350°F). Grease and line two 8-inch cake tins to prepare them for baking.
• In a large mixing bowl, combine the softened butter, vegetable oil, light brown sugar, and vanilla extract. Beat this mixture on high speed for about 5 minutes until it becomes light and fluffy. If you’re mixing by hand, whisk vigorously for as long as possible to incorporate plenty of air.
• Add two of the eggs and whisk them in thoroughly. Then add the remaining two eggs and whisk again until fully combined.
• Next, add the self-raising flour and the warm milk mixed with instant coffee. Whisk everything together just until you have a smooth, even batter—do not overmix.
• Divide the batter evenly between the prepared cake tins, spread it out, and bake in your preheated oven for 40–45 minutes. The cakes are done when a toothpick inserted into the center comes out clean.

Making the Milk Mixture:

• While the cakes are baking, prepare the milk mixture.
• In a small saucepan, combine the whole milk, instant coffee, and light brown sugar. Place the saucepan over medium heat and stir gently until the coffee has completely dissolved. There’s no need to bring it to a boil—you just want to dissolve the coffee granules. Alternatively, you can do this step in the microwave.
• Set the milk mixture aside and let it cool. Once the cakes are out of the oven and still warm, pour the milk mixture over the tops of both cakes. Allow the cakes to absorb the liquid fully and cool completely in their tins for a few hours.

Making the Caramel:

• To make the caramel, add about one-third of the granulated sugar to a saucepan and place it over medium heat. Stir constantly until the sugar begins to melt. Once it starts melting, add another third of the sugar and continue stirring. After that melts, add the final third. Keep stirring as the sugar melts and slowly turns a deep amber color. Be sure not to increase the heat—slow melting helps avoid burning.
• Once all the sugar has melted and the caramel is a rich amber shade, remove the pan from heat. Whisk in the room-temperature butter until fully incorporated. Then slowly pour in the warmed cream while mixing continuously. Finally, stir in the salt.
• Strain the caramel through a sieve to remove any lumps, and set it aside to cool completely.

Decorating the Cake:

• Once your cake layers and caramel have cooled, and your batch of Swiss meringue buttercream (made using light brown sugar instead of granulated) is ready, it’s time to assemble.
• Place the first cake layer onto a cake plate or board. Spread a layer of buttercream over the top, then pipe a border of buttercream around the edge to form a barrier. Spoon some of the cooled caramel into the center.
• Add the second cake layer on top, aligning it carefully.
• Decorate the cake however you like. For a simple yet elegant finish, frost the entire cake with buttercream, drizzle caramel around the top edges for a drip effect, pipe additional buttercream decorations on top, and sprinkle lightly with ground cinnamon.
• Slice, serve, and enjoy every coffee-caramel bite!