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.