Description
Experience the divine softness and rich flavors of our Caramel Brûlée Latte Cake, a luscious dessert combining caramel, coffee, and creamy frosting to create a moist and decadent treat perfect for any occasion.
Ingredients
Scale
Caramel Sauce
- 1/4 cup Water
- 1 cup Granulated sugar
- 5 tablespoons Unsalted butter, sliced
- 2/3 cup Heavy whipping cream
- 1/2 teaspoon Salt
- 1 teaspoon Pure vanilla extract
Cake
- 2 cups All-purpose flour, spooned and leveled
- 2 tablespoons Cornstarch
- 1 teaspoon Baking powder
- 1/4 teaspoon Baking soda
- 1/4 teaspoon Salt
- 1/2 cup Whole milk, room temperature
- 1 teaspoon White or apple cider vinegar
- 1/2 cup Unsalted butter, softened
- 1/4 cup Vegetable oil
- 3/4 cup Dark brown sugar, packed
- 1/2 cup Granulated sugar
- 2 large Eggs, room temperature
- 2 teaspoons Pure vanilla extract
- 1/3 cup Strongly brewed espresso coffee, room temperature
Soaking Syrup
- 1/3 cup Strongly brewed espresso coffee
- 1/4 cup Milk
- 1/2 cup Caramel sauce
- 1 teaspoon Pure vanilla extract
Frosting
- 1 cup Heavy whipping cream, cold
- 2 tablespoons Powdered sugar
- 1 teaspoon Pure vanilla extract
- 1 tablespoon Dry milk powder (optional)
Caramel Brûlée Topping
- 1/2 cup Granulated sugar
Instructions
- Make the Caramel Sauce: In a medium saucepan, combine water and granulated sugar over medium heat. Stir gently until the sugar dissolves and the mixture turns a deep amber color. Remove from heat and carefully whisk in unsalted butter, heavy cream, salt, and vanilla extract until smooth. Set aside to cool.
- Prepare Dry Ingredients: In a bowl, sift together all-purpose flour, cornstarch, baking powder, baking soda, and salt. This ensures the cake will be tender and rise perfectly.
- Mix Wet Ingredients: Combine whole milk with white or apple cider vinegar to create a buttermilk substitute. In a separate large bowl, beat softened butter, vegetable oil, dark brown sugar, and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition, then mix in vanilla extract and the brewed espresso coffee.
- Combine Batter: Alternately add the dry ingredients and the milk mixture to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined to avoid overmixing and ensure a fluffy cake texture.
- Bake the Cake: Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan. Pour the batter evenly into the pan and bake for about 45 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the Soaking Syrup: Mix the brewed espresso coffee, milk, caramel sauce, and vanilla extract in a small bowl. Once the cake is out of the oven and slightly cooled, use a skewer or fork to poke holes all over the surface and pour the syrup evenly over the cake to soak in.
- Make the Frosting: Chill a mixing bowl and beaters in the fridge for 10 minutes. Whip cold heavy cream with powdered sugar, vanilla extract, and dry milk powder (if using) until stiff peaks form. This creates a light, fluffy frosting perfect for the latte cake.
- Assemble and Frost: Once the cake has fully absorbed the soaking syrup and cooled to room temperature, frost the top and sides with the whipped cream frosting evenly.
- Create the Caramel Brûlée Topping: Sprinkle granulated sugar evenly over the frosted cake. Using a kitchen torch, carefully caramelize the sugar until it forms a crisp, golden brûlée crust.
- Serve and Enjoy: Slice the cake into 8 to 8 equal pieces and serve immediately for the best texture and flavor experience.
Notes
- Allow the caramel sauce to cool to avoid melting the frosting when applied in the soaking syrup.
- Room temperature ingredients help create a smoother batter and better rise.
- Use a kitchen torch carefully to avoid burning the sugar topping.
- Dry milk powder in frosting is optional but helps the whipped cream maintain its structure longer.
- Store leftover cake in the refrigerator to keep the frosting fresh and caramel crisp.
