Vanilla Latte Cake

by , on
May 22, 2016

I’ve been working on cake decorating lately… a lot. In fact, I’ve been making 1-2 huge, multi-layer cakes like every single weekend. Anyone want some cake?


Basically, I’m not great at cake decorating. I can hold my own with cupcakes, but full cakes are a whole new beast for me. So, I’m working with simple techniques while I get better at leveling and building the cakes, and there’s definitely been some improvement!


This is one of my best so far- looks wise and taste wise. We’ve got a super fluffy vanilla bean cake with a light coffee buttercream. Mocha cake is a super delicious variation of this as well, if you want to go with chocolate cake, or chocolate buttercream with the addition of coffee. I prefer vanilla though, which is where I went today.


To decorate, I just used a small off-set spatula and dragged it around the frosted cake in rows. It’s probably the second-easiest method I’ve tried so far, with just a rough frost as number one.


Honestly, even if this doesn’t turn out super pretty for you (I have made so many ugly cakes in the last few months, seriously it’s a skill in it’s own way) it still tastes amazing!

On another note, if you already have the ability to decorate really pretty looking cakes, I totally envy you.


Vanilla Latte Cake


  • For the cake:
  • 4 1/2 cups cake flour, sifted
  • 2 1/2 tsp. baking powder
  • 2 tsp salt
  • 2/3 cup vegetable oil
  • 1 cup milk
  • 1 cup water
  • 2 tsp vanilla extract
  • 2 tsp. vanilla bean paste (optional)
  • 1 cup egg whites (about 8 eggs)
  • 1/2 tsp. cream of tartar
  • 2 cups sugar
  • For the coffee buttercream:
  • 6 sticks room temp butter
  • 6 cups powdered sugar
  • 1/3 cup instant espresso powder
  • 1 tsp. vanilla
  • 1/3 cup heavy cream


  • For the cake:
  • Preheat the oven to 375 degrees, and grease and flour 4 8inch round cake pans (or you can bake in batches like I did and prepare 2 pans at a time).
  • In a large bowl, sift together the cake flour, baking powder, and salt. Add in the vegetable oil, milk, water, and vanilla, and beat with a stand mixer or hand mixer for 2 minutes.
  • In a separate bowl, whip the egg whites and cream of tartar until stiff peeks form.
  • Slowly add the sugar into the egg whites and beat until they are stiff and silky.
  • Then, gentle fold the egg whites into the flour mixture until fully combined
  • Pour the batter into your greased cake pans. Bake at 375 degrees for 25-27 minutes, or until a cake tester comes out clean.
  • Cool completely before building and frosting your cake!
  • For the frosting:
  • In a large bowl, beat together the butter and sugar until smooth. Add in the espresso powder and vanilla.
  • Then, beat in the heavy cream until the frosting becomes fluffy.
  • Frost your cake!
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  1. Allie | In This Kitchen

    May 22, 2016 at 9:38 pm

    This cake certainly looks well-decorated to me! Haha, I am practicing too and I am still very much a novice at frosting cakes. It's hard!


      May 22, 2016 at 9:47 pm

      Thanks so much! It's totally hard, we'll get there though haha!

  2. wilai

    May 23, 2016 at 12:52 pm

    I don't think it's ugly , I think it's pretty and unique . I like the color of the frosting ,grey never seen before.


      May 23, 2016 at 12:59 pm

      Thanks so much! This is one of my better tries so far! 😀


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