Cafe Latte Cake Recipes

Steps:

• Heat oven to 350º F. Coat (3) 8-inch round baking pans with cooking spray then lightly dust with flour. (Or use this excellent baking pan release recipe #78579).
• Blend instant coffee with yogurt then add water, a few drops at a time, until coffee dissolves. Set aside.
• Beat egg whites and cream of tartar until foamy. Gradually beat in 1/2 cup sugar until stiff peaks form. Set aside.
• Whisk together the flour, baking powder, salt and nutmeg.
• In a large bowl, beat butter until smooth and creamy. Beat in remaining 1 cup sugar until light in color, about 2 minutes.
• On low speed, beat flour mixture, alternating with yogurt, into the butter and sugar.
• Fold in half the egg whites to lighten then fold in remaining egg whites.
• Scrape batter into prepared baking pans, spreading level.
• Bake for 25 minutes, or until toothpick inserted in the center comes out clean. Remove from oven, let cool in pans for 10 minutes then invert onto a rack and cool completely.
• Whip cream and confectioners' sugar to stiff peaks.
• Once cakes have cooled, place 1 layer on a plate and spread with 3/4 cup whipped cream. Top with 2nd layer and another 3/4 cup whipped cream. Top with final layer & swirl remaining whipped cream on top. Sprinkle with more ground nutmeg, if desired. Refrigerate until serving time.

Steps:

• Preheat the oven to 350 degrees F. Grease 3 (9-inch) cake pans.
• Cover the bottom of each pan with parchment paper, cut to size.
• In a medium bowl, combine the egg, oil, and buttermilk. In another larger bowl, stir together the flour, sugar, cocoa, baking soda, and salt. Gradually add the wet ingredients to the dry ingredients until well mixed. Gradually add the hot coffee, and stir again to combine. Scrape the batter into the prepared pans. Bake the cakes for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes rest in the pans for 10 minutes, and then turn out onto wire racks to cool completely.
• Combine the milk and sugar together in a medium saucepan. Add the butter, and then bring to a boil over medium-high heat, stirring frequently. Remove pan from heat. Add chocolate chips to the pan and, using a wire whisk, mix until smooth. (Note: If frosting is too thick, add 1 or 2 tablespoons hot coffee.)
• Place 1 cooled cake layer with the top side down on a cake plate. Spread with 1/3 of the frosting, pushing it out slightly from the edges to make a ripple or petal effect. Sprinkle frosting with 1/2 cup toasted pecans and drizzle with 1/4 cup caramel. Add the next layer, again with the top side down. Repeat frosting layers. Place the top layer with the top side up. Repeat frosting layers.

Steps:

• Heat milk in a saucepan set over medium-low heat. Whisk briskly with a wire whisk to create foam. Brew espresso and pour into 4 cups. Pour in milk, holding back the foam with a spoon. Spoon foam over the top.

Steps:

• Preheat oven to 350°F.
• Grease three 9-inch round cake pans.
• Line the bottom of each with parchment paper.
• Grease the paper.
• Dust with unsweetened cocoa powder.
• In a small bowl combine the egg, buttermilk and oil; set aside.
• In a large bowl, sift together flour, 1 3/4 cup sugar, 1/2 cup cocoa powder, baking soda and salt.
• Gradually add buttermilk mixture to flour mixture, beating with an electric mixer until combined.
• Gradually beat in 1 cup hot brewed coffee.
• Pour batter into prepared pans; spread evenly. (Layers will appear shallow).
• Bake for 25 to 30 minutes or until a wooden pick inserted near center comes out clean.
• Cool in pans on wire racks 10 minutes.
• Loosen sides from pans, invert cakes on racks.
• Remove cakes from pans.
• Peel off paper; cool thoroughly.
• When cool, prepare the frosting.
• In a small saucepan, combine 1 cup sugar and 1/2 cup milk.
• Add 6 Tablespoons butter.
• Bring to boiling, stirring constantly.
• Remove from heat.
• Add 12 semi-sweet chocolate pieces.
• Whisk until smooth.
• If frosting seems to thick or grainy, stir in 1 to 2 teaspoons freshly brewed hot coffee.
• (Frosting makes about 2 1/2 cups).
• Place 1 cake layer, top-side DOWN, onto a serving plate.
• Using an icing spatula or wide knife, work quickly to frost top of this layer with 1/3 of the frosting, pushing it out slightly from edges to make ripple or pedal effect.
• Arrange 1/3 of the pecans on top and drizzle with 1/4 cup of the caramel topping.
• Top with the second layer, top-side DOWN.
• Repeat the above frosting steps with 1/3 of the frosting, pecans and caramel topping.
• Top with the third layer, right side UP.
• Repeat with frosting, pecans and caramel topping.
• Chill cake 1 to 2 hours before serving.