Vanilla Latte Cake with Dulece de Leche

I am very picky when it comes to cake and cupcakes, most store bought varieties just are not worth the calories to me. It usually is the frosting, that I do not like because it is so sickeningly sweet. This frosting is a Swiss Meringue and I have come to the conclusion that is my favorite type of frosting, it is so delicious! It is made even more delicious when espresso powder is added. I could have eaten this frosting by the spoonful.

My family knows that I love my coffee and I love caramel. Although I have come to love dulce de leche more than caramel. There is something about that sweet, creamy mixture that tastes so delicious that I use it in desserts and my hot and iced coffee.

This cake combines my love of coffee and dulce de leche into one delicious layer cake. My daughter wanted to make this cake for me and since I do not have 6 inch cake pans I told here to use 8 inch cake pans and reduce the cooking time. Well, she didn't hear the part about reducing the cook time and baked the cakes a bit too long. Even though they were a tad bit dry the flavor was delicious. Vanilla latte cake with dulce de leche in between the layers topped with the most delicious vanilla latte Swiss Meringue Buttercream is a cake worth making.

Vanilla Latte Cake with Dulece de Leche

Ingredients:

Vanilla Latte Cake

• 2 1/2 cups all purpose flour
• 2 1/2 teaspoons baking powder
• 1 cup milk, room temperature
• 1 tablespoon espresso powder
• 3/4 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 3 eggs
• 1 teaspoon vanilla extract

Vanilla Latte Swiss Meringue Buttercream

• 6 egg whites
• 2 cups granulated sugar
• 1 1/2 cups unsalted butter, softened
• 1 teaspoon vanilla extract
• 2 teaspoons espresso powder

Assembly

• 13.4 ounce can dulce de leche

Directions:

Vanilla Latte Cake

1. Preheat the oven to 350º F. Grease and flour 3- 8 inch round cake pans. Line the bottoms with parchment paper.
2. In a medium bowl, whisk together the flour and baking powder.
3. In a small glass measuring cup add in the milk and espresso powder, stir until the espresso powder is completely dissolved.
4. In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
5. Reduce the speed and add in the eggs, one at a time and beat until completely combined after each addition. Add in the vanilla extract and beat until well combined.
6. Add in the flour in 3 additions, alternating with the espresso milk, beginning and ending with the flour. Completely incorporate after each addition.
7. Evenly divide the batter between the 3 cake pans. Bake for 20-30 minutes, or until an inserted toothpick comes out with just a few moist crumbs,
8. Allow the cakes to cool in the pans for 10 minutes. Run a knife between the cake and the pan and flip out onto a cooling rack and allow to cool completely.

Vanilla Latte Swiss Meringue Buttercream

1. Add the egg whites and sugar into a clean stand mixer bowl. Using the whisk attachment, whisk until combined.
2. In a medium pot, just big enough to fit the stand mixer bowl snugly without it touching the bottom, bring an inch or two of water to a simmer. Place the stand mixer bowl in the pot, making sure it does not touch the simmering water. Whisk constantly until the mixture is hot and the sugar is dissolved and no longer grainy, or reaches 160º F on a candy thermometer.
3. Place the bowl on the mixer and whisk on medium-high speed until the mixture has formed stiff peaks and the bowl is no longer warm to the touch, about 5-10 minutes.
4. Remove the whisk attachment and add the paddle attachment. Add the butter in 1 tablespoon at a time mixing well after each addition. Continue to mix until the mixture is smooth. 
5. Add in the vanilla and espresso powder, mix until well mixed and smooth.

Assembly

1. Level off the top of the cakes if they have a dome on them.
2. Place one cake layer on a plate or cake stand. 
3. Place some buttercream into a piping bag fitted with a large round tip. Pipe a border of buttercream around the outer edge of the cake.
4. Spread have of the dulce de leche on top of the cake inside of the buttercream. Repeat this step again.
5. Place the last cake layer on top and crumb coat the entire cake and refrigerate for 20 minutes.
6. Frost the entire cake and decorate as desired.

Enjoy!!!

Notes:

When adding the butter to the meringue, it may looked curdled and that is normal, keep mixing and the mixture will become smooth again.

*Adapted from liv for cake.