This cake is my version of a caramel latte that you can find at your local coffee shop. I have used my chocolate chip layer cake recipe as the base for this cake, omitted the chocolate chips and added espresso powder. The frosting recipe is one I have used for other cupcakes and cakes with added espresso powder.
Caramel Latte Cake
Cream together:
- 1/2 cup softened butter
- 1 and 1/2 cups sugar
Then add in and mix well:
- 1/2 cup vegetable or canola oil
Then mix in:
- 3/4 cup plain unsweetened yogurt (equal to 3 eggs)
- 3 tsp vanilla
- 1 tbsp espresso powder
In a separate bowl, sift together dry ingredients:
- 3 cups flour
- 1/3 cup cornstarch
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
Alternate mixing in dry ingredients and the milk mixture into the batter:
- 1 and 1/4 cups milk with 1 tbsp vinegar
Divide the batter between 2 parchment lined 9 inch cake pans. Bake 350 degrees F for approximately 35 minutes. Cool.
Frosting
Caramel Espresso Frosting
Melt butter in a small saucepan and then add in the brown sugar, cream and salt:
- 1 cup butter
- 1 and 1/2 cup packed brown sugar
- 1 cup heavy cream (35%)
- pinch of salt
Make sure the sugar and the salt is dissolved and bring to a boil on medium-low heat for 2-3 minutes. Remove from heat and whisk in:
- 1 tsp vanilla
- 1/2 tbsp espresso powder
Allow to cool to room temperature (reserve a 1/3 cup for drizzle) and then gradually beat in the icing sugar until the consistency you want:
- 4-5 cups icing sugar
When the cake is cool, fill and frost the top. Drizzle the reserved caramel on top.
As a replacement of eggs, do we need thick curd/ hung curd or ordinary homemade yogurt?
I use a regular yogurt that has some fat content in it. You can use greek yogurt as well. I just don’t use yogurt that has added sugar.
Reblogged this on my eggless world and commented:
I made this cake for my oldest son last year on his birthday and he loved this cake so much he asked for it again! It is worth a reblog.