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–+ servings

Brown Sugar Latte Cake

A tender brown sugar cake kissed with espresso and stacked with a creamy coffee frosting. Cozy latte vibes in every bite.
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Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Servings: 12

Ingredients
 

Main Ingredients

  • 2 cup all-purpose flour
  • 2.25 tsp baking powder
  • 0.5 tsp fine salt
  • 2 tsp espresso powder instant espresso
  • 0.75 cup unsalted butter, softened
  • 1.25 cup light brown sugar, packed
  • 0.25 cup granulated sugar
  • 6 oz eggs, lightly beaten about 3 large
  • 2 tsp vanilla extract
  • 0.5 cup sour cream room temperature
  • 0.5 cup strong brewed coffee, cooled
  • 0.5 cup unsalted butter, softened (for frosting)
  • 2.5 cup powdered sugar (for frosting) sifted
  • 0.25 cup light brown sugar, packed (for frosting) very fine; break up any lumps
  • 2 tbsp espresso or strong coffee, cooled (for frosting)
  • 1 tsp vanilla extract (for frosting)
  • 0.13 tsp fine salt (for frosting)
  • 1.5 tbsp heavy cream (for frosting) as needed for consistency

Instructions

Preparation Steps

  • Heat oven to 350°F. Grease and line two 8-inch round pans with parchment.
  • Whisk flour, baking powder, salt, and espresso powder in a medium bowl.
  • Cream softened butter with brown sugar and granulated sugar until pale and fluffy, 2–3 minutes.
  • Beat in the eggs a little at a time, then mix in vanilla and sour cream until smooth.
  • Add dry ingredients in two additions, alternating with the cooled coffee. Mix just until combined.
  • Divide batter between pans and smooth the tops. Tap pans once to release bubbles.
  • Bake 28–32 minutes, until a toothpick in the center comes out clean.
  • Cool 10 minutes in pans. Turn out onto racks and cool completely before frosting.
  • Make frosting: Beat butter until creamy. Slowly add powdered sugar and brown sugar; whip until light.
  • Beat in espresso, vanilla, and salt. Add heavy cream as needed for a smooth, spreadable texture.
  • Frost one cake layer, stack the second, then cover the top and sides. Swirl to finish.

Notes

Variation: Add a pinch of cinnamon to the batter for a warm spice note, or drizzle with salted caramel. Storage: Keep covered at room temperature for 2 days or refrigerate up to 5 days; bring to room temp before serving.
This recipe is an original creation inspired by classic Brown Sugar Latte Cake flavors. All ingredient ratios and instructions are independently developed.