Brown Sugar Latte Cake

The aroma of freshly brewed coffee wafts through the air as you prepare to create something truly special: a Brown Sugar Latte Cake. Imagine taking a bite of a soft, moist cake that perfectly marries the rich flavors of brown sugar and espresso. This lovely dessert doesn’t just taste delicious; it brings warmth and joy to any gathering. Whether you’re celebrating a special occasion or simply enjoying a cozy afternoon at home, this cake is sure to impress anyone who tastes it. The creamy espresso frosting adds a delightful finishing touch, making each slice a little piece of heaven. Let’s embark on this journey together and whip up a Brown Sugar Latte Cake that embodies all the charming vibes of your favorite coffeehouse!

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Why This Recipe Works

The Brown Sugar Latte Cake combines the rich flavors of brown sugar and espresso to create a unique and satisfying dessert. The browning of the butter enhances the nutty taste, while the soaking method infuses moisture and depth into the cake. This recipe captures the essence of coffee, making it an ideal treat for caffeine lovers.

Why You’ll Love This Brown Sugar Latte Cake

This cake is irresistibly soft and moist, embodying the warm familiarity of coffeehouses. The sweet espresso cream cheese frosting complements the cake’s rich texture, making each bite a delightful experience. Perfect for any occasion, it elevates your dessert game and brings comfort to coffee enthusiasts.

Ingredients

• 3/4 cup (168 g) unsalted butter
• 2 1/4 cups (282 g) all-purpose flour, spooned and leveled
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 1/3 cups (294 g) light brown sugar, packed
• 3 eggs, at room temperature
• 1 tbsp vanilla
• 1 cup (240 ml) buttermilk, at room temperature
• 1/4 cup (60 ml) espresso or strong coffee
• 2 tbsp (28 g) light brown sugar
• 1/3 cup (80 ml) half & half or whole milk
• 1/3 cup (100 g/ 80 ml) sweetened condensed milk
• 1 tsp vanilla
• 1 cup (224 g) unsalted butter, softened
• 8 oz (226 g) cream cheese, cold
• 2 tsp instant espresso powder
• 1 1/2 tsp vanilla extract
• 1 1/2 tsp molasses (optional, adds brown sugar flavor)
• 2 cups (260 g) powdered sugar
• Chocolate-covered espresso beans, chopped

Preparing the Brown Butter Brown Sugar Cake

Browning the Butter

Begin by melting the unsalted butter in a medium pot over medium heat. Allow it to simmer until it foams and turns a deep golden brown, which takes about 8-10 minutes.

Cooling the Butter

Next, transfer the browned butter to a large bowl. To get the right consistency, refrigerate it until solid but still malleable. Stir every 10 minutes to ensure even cooling.

Mixing the Dry Ingredients

Preheat your oven to 350°F (175°C). Prepare a 9×9 inch light metal baking pan by greasing it and lining it with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Creaming the Butter and Sugar

Using an electric mixer, whip the cooled brown butter until it becomes pale and fluffy. Then, add the packed brown sugar and cream the mixture for 2 minutes on high speed.

Incorporating Eggs and Vanilla

Mix in the eggs and vanilla on medium speed until everything is combined and smooth.

Adding Buttermilk and Dry Ingredients

Gradually add the buttermilk, followed by the flour mixture, while mixing on low speed until just combined. Make sure to scrape the sides of the bowl as necessary to incorporate all ingredients.

Baking the Cake

Now, pour the batter into the prepared baking pan. Bake for 38-42 minutes, or until a toothpick inserted in the center comes out clean. Once baked, cool in the pan for 30 minutes before transferring to a wire rack to cool completely.

Preparing the Latte Milk Soak

Mixing the Latte Soak

In a liquid measuring cup, whisk together the espresso and brown sugar until dissolved. Then, add the half & half, sweetened condensed milk, and vanilla, mixing until everything is well combined. Chill this mixture in the fridge until you’re ready to use it.

Making the Espresso Cream Cheese Frosting

Whipping the Butter

In a large bowl, whip the softened butter with an electric mixer on high speed for 5-10 minutes until it becomes pale and fluffy.

Adding Cream Cheese

Next, mix the cold cream cheese into the whipped butter on medium speed until fully combined and fluffy.

Incorporating Espresso and Sugar

Dissolve the instant espresso powder in the vanilla extract and add this mixture along with molasses and powdered sugar to the bowl. Whip again until the frosting is light and fluffy.

Assembling the Cake

Cutting the Cake

Once the cake has cooled completely, slice off a thin layer from the top. This helps with better absorption of the latte soak.

Soaking the Cake

Poke holes in the surface with a wooden stick. Slowly pour the chilled latte mixture over the cake, ensuring it is evenly absorbed for maximum flavor.

Frosting the Cake

Spread a generous layer of espresso cream cheese frosting on top. To finish, sprinkle with chopped chocolate-covered espresso beans for a bit of crunch. Cut into 16 slices and serve!

Serving Suggestions

Pair the cake with a hot cup of espresso or coffee for the perfect accompaniment. It makes for an exquisite dessert after dinner or a delightful sweet treat during coffee breaks.

Tips for Success

• Always let the browned butter cool completely before using it in the batter.
• Ensure your eggs and buttermilk are at room temperature for the best texture.
• Remember to poke holes in the cake; this helps it absorb the soaking liquid and enhances flavor.

Variations

• For a twist, try substituting the espresso with flavored coffee for a unique flair.
• You can also add walnuts or chocolate chips to the batter for added texture and flavor.

Storage Tips

Store the cake in an airtight container in the refrigerator for up to 5 days. If you want it to last longer, you can freeze the unfrosted cake for up to 3 months.

FAQs

What can I use instead of buttermilk?
You can mix regular milk with a tablespoon of vinegar or lemon juice to create a buttermilk substitute.

Can I make this cake ahead of time?
Absolutely! You can prepare the cake a day in advance and frost it right before serving.

Is it necessary to brown the butter?
While it might seem optional, browning the butter adds a rich, nutty flavor that truly elevates the cake.

Can I use regular cream instead of half & half?
Sure! Heavy cream or whole milk can be good alternatives for half & half.

How can I tell when the cake is done?
A toothpick inserted into the center should come out clean, which indicates the cake is fully baked.

This Brown Sugar Latte Cake is a heartwarming way to indulge your love for coffee, providing a taste of comfort in every bite. Its soft, moist texture paired with the espresso cream cheese frosting will surely become a new favorite in your dessert rotation. Enjoy this delightful treat during special occasions or cozy moments at home!

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