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Latte Cake Dessert with Coffee Cream and Rich Chocolate Topping

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A soft, café-inspired cake infused with espresso and topped with whipped cream and a caramel swirl — like your favorite latte, in dessert form.

Ingredients

Scale

  • 1¾ cups all-purpose flour

  • ¾ cup granulated sugar

  • ¼ cup brown sugar

  • ½ cup unsalted butter, room temp

  • 2 large eggs

  • 1½ tsp vanilla extract

  • ¾ cup whole milk

  • ⅓ cup strong brewed espresso

  • 1½ tsp baking powder

  • ½ tsp baking soda

  • ¼ tsp salt

  • ½ tsp cinnamon (optional)

For Topping:

  • 1¼ cups heavy whipping cream

  • ¼ cup powdered sugar

  • 1 tsp vanilla extract

  • Caramel sauce, for drizzling

Instructions

  • Preheat oven to 350°F. Grease and line two 8-inch cake pans.

  • Brew espresso and let cool.

  • Cream butter and sugars until fluffy. Add eggs and vanilla.

  • Mix dry ingredients in a separate bowl.

  • Combine milk and espresso.

  • Add dry ingredients to wet, alternating with espresso mixture.

  • Divide batter between pans. Bake 25–30 minutes.

  • Cool completely before frosting.

  • Whip cream with powdered sugar and vanilla until soft peaks form.

  • Frost cake and drizzle with caramel. Chill before serving.

Notes

For a deeper flavor, brush layers with extra espresso. Use mascarpone for a richer topping or skip frosting and dust with sugar.

Find it online: https://flavorlyzo.com/latte-cake-dessert-with-coffee-cream-and-rich-chocolate-topping/