Spiced Latte Cake
Ingredients
For the Cake:
2 ½ cups all-purpose flour
1 ½ tsp baking powder
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground cloves
¼ tsp salt
1 cup unsalted butter, softened
1 ¼ cups granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup brewed espresso or strong coffee, cooled
½ cup sour cream
1 tbsp instant coffee granules (optional, for extra coffee flavor)
For the Coffee Buttercream Frosting:
1 cup unsalted butter, softened
3-4 cups powdered sugar, sifted
1 tbsp brewed espresso or strong coffee, cooled
1 tsp vanilla extract
1-2 tbsp heavy cream (optional, for desired consistency)
For the Spiced Latte Drizzle (optional):
¼ cup brewed espresso or strong coffee
2 tbsp heavy cream
1 tbsp maple syrup or honey
Pinch of cinnamon and nutmeg
Necessary Tools:
9-inch round cake pans (2)
Mixing bowls
Electric mixer
Whisk
Measuring cups and spoons
Rubber spatula
Cooling rack
Instructions
Prepare the Cake Pans:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
Make the Cake Batter:
In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cloves, and salt.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, mix together the brewed espresso and sour cream until smooth. If you're adding instant coffee granules for extra flavor, dissolve them in the espresso before adding.
Gradually add the dry ingredients to the wet ingredients in batches, alternating with the espresso-sour cream mixture, beginning and ending with the dry ingredients. Mix until just combined.
Bake the Cake:
Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula.
Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Make the Coffee Buttercream Frosting:
In a large mixing bowl, beat the softened butter until creamy and smooth.
Gradually add powdered sugar, 1 cup at a time, until the frosting is light and fluffy.
Add the brewed espresso and vanilla extract, mixing until fully incorporated.
If the frosting is too thick, add 1 tablespoon of heavy cream at a time until the desired consistency is reached.
Make the Spiced Latte Drizzle (Optional):
In a small saucepan, combine the brewed espresso, heavy cream, maple syrup or honey, and a pinch of cinnamon and nutmeg. Heat gently, stirring until smooth and slightly thickened.
Let it cool slightly before drizzling over the finished cake.
Assemble the Cake:
Once the cakes are completely cool, place the first layer on your serving plate.
Spread a layer of coffee buttercream over the top of the first layer.
Place the second cake layer on top and cover the entire cake with the remaining frosting.
Decorate the Cake:
Drizzle the spiced latte drizzle over the top of the cake for an extra layer of flavor and decoration (optional).
Garnish with a sprinkle of cinnamon or a few coffee beans for a finishing touch.
Serve:
Refrigerate the cake for 30 minutes to allow the frosting to set before slicing and serving.