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Ingredients
Scale
- 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
Instructions
- Melt unsalted butter until golden brown, then cool.
- Preheat oven to 350°F (175°C) and prepare baking pan.
- Mix dry ingredients in a bowl.
- Cream cooled brown butter and brown sugar until fluffy.
- Add eggs and vanilla, then mix until smooth.
- Gradually incorporate buttermilk and dry mixture.
- Pour batter into pan and bake for 38-42 minutes.
- Mix espresso and brown sugar for latte soak, chill.
- Whip softened butter, then add cream cheese until fluffy.
- Incorporate espresso, molasses, and powdered sugar into frosting.
- Assemble cake by soaking with latte mixture and topping with frosting.
Notes
Cool browned butter completely before using.
Ensure eggs and buttermilk are at room temperature.
Poke holes in the cake to absorb the soaking liquid for flavor.
- Prep Time: 30 minutes
- Cook Time: 42 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 24g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg