Cold Brew Coffee Latte Cake

Latte Cake, made with cold brew coffee, packs all the flavor of your favorite morning beverage into a dessert!

After sharing my Latte Buttercream Frosting recipe on Monday, I couldn’t leave you hanging.  So today you can try the amazing Latte Cake that I originally made the frosting for.

This Latte Cake is made with cold brew coffee.  I’ve tried making this with several different kinds of cold brew coffee, and I’ve found that it needs to be made with a cold brew concentrate. This is the brand I’ve used with good results.  I tried making it with Stok, and it didn’t taste like coffee, so make sure that you use a concentrate cold brew.

Alternately, you can make this cake with espresso, or use some strongly brewed coffee.  The difference being that often cold brew coffee is less acidic and its smooth, almost sweet flavor lends itself well to this dessert.  Cold brew coffee also has a stronger coffee flavor.

I’m not a huge cake eater (not that I’ll pass it up, but it’s not something I crave), but this latte cake was amazing.  I couldn’t walk past it without sneaking a bite, it was that good.  Serve with or without ice cream and a cup of hot coffee.

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Latte Cake

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

 

Love coffee? Latte Cake, made with cold brew coffee, packs all the flavor of your favorite morning beverage into a dessert!

Course: Dessert

Servings: 20

Ingredients

• 2 1/4 cups flour
• 1 2/3 cups sugar
• 2/3 cup shortening
• 1/2 cup cold brew coffee **
• 3/4 cup milk
• 1 tsp. vanilla
• 1 tsp. salt
• 3 1/2 tsp. baking powder
• 5 egg whites

Instructions

1. Preheat oven to 350 degrees.  Grease 2 round 9-inch pans.
   

2. In a large bowl, beat together all of the ingredients except the egg whites, mixing on low until incorporated.  Then increase speed to high and beat for 2 minutes.
   

3. Add the egg whites, and beat on high for another 2 minutes.
   

4. Pour evenly into prepared pans, and bake for 30-35 minutes, until a toothpick inserted near the center of the cake comes out clean.
   

5. Cool for 10 minutes in the pan, then remove from pan onto a wire rack and continue cooling.  Once completely cool, frost using Latte Buttercream Frosting****
   

Recipe Notes

**Read the 2nd paragraph for my recommendation on the brand of cold brew coffee I use. It is important that you use a cold brew concentrate.

****Recipe for Latte Buttercream Frosting appears just below the first picture in this post.

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