This incredibly unique cake combines nutty brown butter, fragrant vanilla bean, and bold espresso into a soft, ultra-moist sheet cake topped with a rich toasted milk frosting. Each bite is toasty, creamy, and layered with warm coffeehouse flavors that feel both comforting and sophisticated.
Why You’ll Love This Recipe
• Deep, complex flavor from brown butter and toasted milk
• Perfect balance of vanilla and espresso without being overpowering
• Ultra-moist texture thanks to sour cream
• Thin sheet cake format ensures even baking and easy slicing
• Unique toasted milk frosting that tastes caramelized and nutty
• Great for gatherings since it serves a crowd
• Elegant flavor profile with simple ingredients
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Toasted Vanilla Espresso Cake
1 cup (224 g) unsalted butter
1 cup (200 g) granulated sugar
1 cup (200 g) light brown sugar, packed
2 large eggs
1 tablespoon vanilla bean paste
1 cup (240 g) sour cream
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 cups (256 g) all-purpose flour
1 tablespoon instant espresso powder
1/2 cup (120 ml) warm water
Toasted Milk Frosting
1/4 cup (40 g) dry nonfat milk powder
1/3 cup (83 g) milk, room temperature
3/4 cup (168 g) unsalted butter, room temperature
2 cups (220 g) powdered sugar
1 tablespoon vanilla bean paste
1/3 cup chocolate-covered espresso beans, finely chopped (for topping)
Directions
Toasted Vanilla Espresso Cake
Add the butter to a medium saucepan over medium heat. Melt, stirring occasionally.
Continue cooking as it bubbles loudly, then becomes quiet and frothy. Stir constantly as it turns amber and develops a nutty aroma.
Remove from heat and pour into a large mixing bowl, scraping in all the browned bits. Let cool to room temperature.
Preheat the oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan with nonstick spray.
Once the butter has cooled, whisk in the granulated sugar and brown sugar.
Add the eggs and vanilla bean paste. Whisk until smooth.
Mix in sour cream, baking soda, and salt.
In a measuring glass, dissolve the espresso powder in the warm water.
Add half the flour to the batter and mix. Pour in the espresso mixture, then mix in the remaining flour until just combined.
Spread the batter evenly into the prepared pan.
Bake for 25 to 30 minutes, or until the center feels soft but springs back lightly when touched.
Allow the cake to cool completely at room temperature or in the refrigerator.
Toasted Milk Frosting
Wipe the saucepan clean and add the dry milk powder.
Heat over medium-low, stirring occasionally at first. It will slowly clump and turn pale yellow.
Continue stirring constantly as it becomes golden brown, pressing out clumps.
Once it reaches a graham cracker-like color, remove from heat and break it down into a fine texture.
Stir in the milk to create a thick paste.
Transfer to a small dish and refrigerate until fully chilled.
In a large bowl, beat the toasted milk paste with the room-temperature butter until smooth.
Add powdered sugar one cup at a time, mixing well after each addition.
Mix in the vanilla bean paste.
Spread the frosting evenly over the cooled cake.
Sprinkle chopped chocolate-covered espresso beans on top.
Slice and serve.
Servings and timing
Servings: 12 slices
Prep Time: 30 minutes
Cook Time: 25–30 minutes
Cooling Time: 1 hour
Total Time: About 2 hours
Variations
• Substitute vanilla extract for vanilla bean paste if needed.
• Replace sour cream with full-fat Greek yogurt.
• Use strong brewed coffee (1/2 cup) instead of espresso powder plus water.
• Add a light dusting of cocoa powder over the frosting for a mocha twist.
• Make it gluten free by using a 1:1 gluten-free baking flour blend.
Storage/Reheating
Store slices in an airtight container in the refrigerator for up to 4 days.
You can keep the cake whole and chilled, then slice as needed. Once chilled, the frosting firms up enough to stack slices gently.
For best flavor and texture, let slices sit at room temperature for 20 to 30 minutes before serving.
This cake can also be frozen (unfrosted or frosted) for up to 2 months. Wrap tightly in plastic wrap and store in an airtight container. Thaw overnight in the refrigerator before serving.
FAQs
Can I make this cake ahead of time?
Yes. You can bake the cake one day in advance and frost it the next day. Keep the cake tightly covered in the refrigerator.
Why do I need a 10×15-inch jelly roll pan?
This cake is very moist and designed to bake in a thin layer. A smaller pan may cause the center to underbake.
Can I skip the espresso powder?
It is not recommended. The espresso enhances the flavor and balances the sweetness without making the cake taste strongly like coffee.
What does toasted milk taste like?
It has a nutty, caramelized flavor similar to toasted graham crackers with a creamy finish.
Why did my frosting separate?
This usually happens if the toasted milk paste is still warm or if the butter is too soft. Chill the frosting for 20 to 30 minutes, then beat again until smooth.
Can I use salted butter?
Yes, but reduce or omit the added salt in the cake to maintain balance.
Is this cake overly sweet?
No. The espresso and toasted milk provide depth that balances the sweetness of the sugars and frosting.
Can I make this into cupcakes?
Yes. Fill cupcake liners about two-thirds full and bake at 350°F (175°C) for 18 to 22 minutes.
Do I have to use chocolate-covered espresso beans?
They are highly recommended because they add texture and extra coffee flavor, but the cake will still taste delicious without them.
Can I serve this cake at room temperature?
Yes. Letting it sit out briefly before serving enhances the brown butter and vanilla flavors.
Conclusion
Toasted Vanilla Bean Latte Cake is a truly unforgettable dessert that combines bakery-style richness with cozy coffeehouse flavor. From the nutty brown butter base to the golden toasted milk frosting, every layer is thoughtfully crafted for depth and balance. Whether you serve it at a gathering or enjoy a slice with your afternoon coffee, this cake delivers a unique and indulgent experience that stands out from ordinary sheet cakes.
Toasted Vanilla Bean Latte Cake is an ultra-moist sheet cake made with nutty brown butter, fragrant vanilla bean, and bold espresso, topped with a rich toasted milk frosting. This bakery-style dessert delivers warm coffeehouse flavors with a creamy, caramelized finish.
Ingredients
1 cup (224 g) unsalted butter
1 cup (200 g) granulated sugar
1 cup (200 g) light brown sugar, packed
2 large eggs
1 tablespoon vanilla bean paste
1 cup (240 g) sour cream
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 cups (256 g) all-purpose flour
1 tablespoon instant espresso powder
1/2 cup (120 ml) warm water
1/4 cup (40 g) dry nonfat milk powder
1/3 cup (83 g) milk, room temperature
3/4 cup (168 g) unsalted butter, room temperature
2 cups (220 g) powdered sugar
1 tablespoon vanilla bean paste (for frosting)
1/3 cup chocolate-covered espresso beans, finely chopped
Instructions
In a medium saucepan, melt 1 cup butter over medium heat. Continue cooking, stirring constantly, until it turns amber and smells nutty. Pour into a large bowl and cool to room temperature.
Preheat oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan.
Whisk granulated sugar and brown sugar into the cooled brown butter.
Add eggs and vanilla bean paste; whisk until smooth.
Mix in sour cream, baking soda, and salt.
Dissolve espresso powder in warm water.
Add half the flour to the batter and mix. Stir in espresso mixture, then remaining flour until just combined.
Spread evenly in prepared pan and bake 25–30 minutes until center springs back lightly.
Cool completely before frosting.
For frosting, toast dry milk powder in a saucepan over medium-low heat, stirring until golden brown.
Remove from heat, break up clumps, and stir in milk to form a paste. Chill until cold.
Beat toasted milk paste with room-temperature butter until smooth.
Add powdered sugar one cup at a time, mixing well. Stir in vanilla bean paste.
Spread frosting over cooled cake and sprinkle with chopped espresso beans. Slice and serve.
Notes
Ensure brown butter cools fully before adding sugars.
Toast milk powder slowly to prevent burning.
Chill frosting if it becomes too soft, then rewhip.
Substitute Greek yogurt for sour cream if desired.
Store refrigerated up to 4 days or freeze up to 2 months.
