Moist and tender coffee-flavored cake layered with gooey caramel sauce and creamy caramel buttercream. The flavor and aroma of this cake are beyond amazing. It’s incredibly soft and melts in your mouth. If you love Caramel Lattes, you need to make this cake right away.
Caramel Latte Cake
Ingredients
- 3 cups self-rising flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 cup light brown sugar
- 1 1/2 cups dairy-free milk + 1 tsp vinegar
- 1/2 cup dairy-free yogurt
- 1/2 cup light olive oil
- 1 tsp caramel extract
- 1 1/2 tsp instant coffee or espresso
Caramel:
- 2/3 cup nut butter peanut or almond are my favorite!
- 1/4 cup maple syrup
- 2 tbsp coconut oil melted
Caramel Buttercream:
- 1 cup dairy-free butter room temp
- 3 1/2 cups powdered sugar
- 1/4 cup caramel sauce
Instructions
- Preheat the oven to 340°F.
- Line and lightly grease three 6-inch baking tins.
- Mix together the milk, espresso, and vinegar, then set aside for 10 minutes.
- Once thickened, pour into a large mixing bowl and add the remaining wet ingredients.
- Sift in the dry ingredients.
- Gently mix until just combined.
- Pour the batter into the tins and bake for 25-30 minutes, or until well risen and cooked through.
- While the cakes are cooling, make the caramel sauce and buttercream.
- For the caramel, combine all the ingredients.
- In a stand mixer, cream the butter on medium-high until light and fluffy (about 5 minutes), scraping down the bowl and paddle a few times. Add the powdered sugar bit by bit, scraping down the bowl and paddle between intervals. Then add the caramel sauce and mix on low until fully incorporated, about one minute.
- Layer the cooled cakes with the frosting and caramel.