Description
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.
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal
- Sugar: 42 g
- Sodium: 220 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 58 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 95 mg
