Caramel Latte Cake

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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.

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Spice Cake

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My friend sent me this eggless cake recipe . I only made a couple of changes ;-). This recipe works great and is quite tasty and moist. I frosted it with a caramel icing recipe I got off of allrecipes.com, but you can top it with whatever frosting you like.

Spice Cake

Combine dry ingredients:

  • 3 cups flour
  • 2 cups white sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice

Make a well and add:

  • 2/3 cup oil
  • 1 cup water
  • 1 cup milk*
  • 2 tbsp vinegar
  • 2 tsp vanilla

Beat with a mixer until smooth. Bake 350 degrees F for about 40 minutes until a toothpick inserted comes out clean.  I used a tube cake pan, but it can also be baked in a 9 by 13 pan or two 9″ rounds. Top with your choice of frosting.

*Note: If you bake dairy-free you can use all water in this recipe.