Toasted Vanilla Bean Latte Cake
This incredibly unique cake tastes like nothing you’ve ever had before! Moist brown butter, vanilla bean, and espresso cake is smothered in a toasted milk frosting. It’s nutty, toasty, rich, and out-of-this-world good.
Before You Start
Before you begin baking these bars, here’s everything you need to know outside of the recipe itself:
- Pan – A 10×15 jelly roll pan is a must for this recipe (I linked my favorite at the bottom of the recipe card). The cake is incredibly moist so baking it in a very thin layer is the best option. If baked in a smaller pan, such as a 9×13, it may struggle to bake all the way through.
- Flour – When measuring the flour for the cake, spoon it into your measuring cup and level it off. This will stop you from adding too much flour to the batter. Alternatively, I always recommending weighing the ingredients rather than measuring.
- Vanilla Bean Paste – Vanilla extract can be substituted as the flavor difference isn’t too drastic.
- Espresso – I’m often asked if espresso can be omitted from a recipe and in this case, I do not suggest it. It’s very faint but it really helps round out the overall flavors of this cake.
- Milk Powder – Although somewhat uncommon, this is an ingredient that I always keep in my pantry. It’s incredibly versatile and an absolute no skip for this recipe. Toasting the milk powder adds so much unique flavor to the frosting. Use dry nonfat milk powder which is the most common option found in most grocery stores.
- Chilled Toasted Milk – Make sure the toasted milk is fully chilled before use. If it’s too warm, it can cause the frosting to separate.
- Chocolate Covered Espresso Beans – While they may just look like decoration, these little bits add so much flavor to this cake. Definitely keep them in!
How to Make Toasted Milk Frosting
While it may look like caramel, this frosting gets its rich golden color from toasted milk. The flavor is so unique and is hard to explain, but just know that it is SO delicious and worth this little extra step!
To make toasted milk, first start with dry nonfat milk powder. I use this ingredient for many recipes, including my brown butter brownies and perfect vanilla cupcakes. It can be used in so many different ways so it’s a great pantry staple.
This magical milk powder is toasted in a saucepan. It will gradually go from white, to pale yellow, to a rich golden color. Almost like ground graham cracker crumbs.
As it toasts, it tends to clump up so continue to break apart the powder as it’s toasting. Once it fully reaches a graham cracker-like color, remove from heat and work at mashing it back down into a powder.
Then pour in the milk and stir. It will turn into a thick paste – almost like refried beans (see picture above).
Scoop into a container and chill. Once it’s completely cooled, it can easily be mixed into the frosting to add that delicious toasty flavor!
Vanilla Latte Cake FAQs
I haven’t tested it, but since it’s baked in such a thin layer I think gluten free baking flour would work well for this recipe.
Yes, these two ingredients can be used interchangeably. Just make sure to use full fat Greek yogurt.
This can happen if the toasted milk paste is too warm or if the butter is too soft to start. Simply place the frosting in the refrigerator to chill for about 30 minutes and then mix smooth.
If it’s easier for you, you can add 1/2 cup of warm coffee in place of the 1 tbsp of espresso + 1/2 cup of warm water.
Slice and store in air tight container in the refrigerator. I personally like to chill the entire cake flat. After the frosting has chilled, it’s solid enough to stack the slices on top of each other.
For more sheet cake recipes, try my:
- Fresh Strawberry Sheet Cake
- Coconut Soaked Lime Cake
- Salted Chocolate Mocha Snack Cake
- Apple Butter Spice Cake
- Peanut Butter Banana Upside Down Cake
- Vegan Banana Cake With Peanut Butter Frosting
Make sure to tag me @butternutbakery on Instagram and leave a review below if you make this Toasted Vanilla Bean Latte Cake. To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Happy baking!
Watch how to make this toasted vanilla bean latte cake:
Toasted Vanilla Bean Latte Cake
- Total Time: 2 hours
- Yield: 15 slices
Description
I can guarantee you’ve never had a cake that tastes like this. Very moist brown butter, vanilla bean, and espresso cake is topped with a very unique toasted milk vanilla bean frosting. The flavors are so rich, so different, and absolutely incredible!
Ingredients
Toasted Vanilla Espresso Cake
- 1 cup (224g) unsalted butter
- 1 cup (200g) granulated sugar
- 1 cup (200g) light brown sugar, packed
- 2 large eggs
- 1 tbsp vanilla bean paste
- 1 cup (240g) sour cream
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 2 cups (256g) all-purpose flour
- 1 tbsp instant espresso
- 1/2 cup warm water
Toasted Milk Frosting
- 1/4 cup (40g) dry nonfat milk powder
- 1/3 cup (83g) milk, room temp
- 3/4 cup (168g) unsalted butter, room temp
- 2 cups (220g) powdered sugar
- 1 tbsp vanilla bean paste
- Chocolate covered espresso beans, chopped for topping
Instructions
Toasted Vanilla Espresso Cake
- Add the butter to a medium saucepan and place over medium heat.
- Occasionally stir to melt, then continue to stir as it goes from loud and bubbly to quiet and frothy.
- When it goes quiet, the browning process will happen pretty fast so don’t walk away from the pot. Keep stirring until the butter turns an amber color and gives off a nutty aroma.
- Remove from heat and pour the butter into a large mixing bowl. Make sure to scrape in all the brown bits at the bottom of the pot.
- Allow the butter to cool at room temperature and set the pot off to the side to cool as we’ll be using it for the frosting later.
- In the meantime, preheat the oven to 350F and grease a 10×15 jelly roll pan with non-stick spray.
- Once the butter has cooled, whisk in the sugar and brown sugar followed by the eggs and vanilla.
- Once smooth, whisk in the sour cream, baking soda, and salt.
- Off to the side – in a measuring glass, mix together the warm water and espresso.
- Now back to the mixing bowl – mix in half of the flour, then the warm espresso, then the rest of the flour.
- Pour the batter into the jelly roll pan and spread even. Bake for 25-30 minutes or until the center is soft and bouncy to the touch.
- Allow the cake to cool either at room temperature or in the refrigerator.
Toasted Milk Frosting
- While the cake cools, start on the frosting.
- Using the same pot we browned the butter in, wipe it clean and sprinkle in the dry milk powder.
- Place over medium-low heat and use a rubber spatula to stir occasionally at first. It won’t look like anything is happening for a few minutes, but slowly the powder will begin to clump as you stir.
- When you notice it’s starting to turn golden, constantly move it around to prevent any burning.
- As you stir, press into the clumps to help break them apart. Once the dry milk powder turns a graham cracker color, remove from heat and work on breaking down those clumps even further.
- Once you’ve reached a near-powder consistency, mix in the milk to form a paste.
- Scoop the paste into a small dish and chill in the refrigerator.
- By the time the cake has completely cooled, the toasted milk should also be cooled enough to continue making the frosting.
- In a large mixing bowl using a hand or stand mixer with the whisk attachment, mix together the toasted milk and room temperature butter.
- Then mix in the powdered sugar one cup at a time, followed by the vanilla.
- Spread the frosting over the cooled cake and top with chopped chocolate covered espresso beans.
- Now slice and enjoy!
- Prep Time: 30 minutes
- Cooling Time: 1 hour
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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Meet Jenna
I’m the creator, baker, and photographer behind Butternut Bakery. Here I share desserts for every diet because I believe everyone should have a chance to indulge!
This was AMAZING – Jaw droopingly delicious. I realized after I’d left the store that I forgot sour cream, so I just used plain Greek yogurt instead and it was still perfect! Potential substitute for those wanting a slightly less calorically dense option
I can not stop thinking about this cake! I have made it twice in 2 weeks and it is perfection. So moist and soft, and very well balanced. I use less powdered sugar than the frosting calls for because I prefer it less sweet. I also make about 1.5 times the frosting recipe because I love frosting.
This was amazing!! Unlike anything I’ve ever had! I put in a 9×13 pan because I like a little thicker slice of cake and it turned out absolutely delicious! Cooked it for an extra ten minutes, still so fluffy and that frosting is so so good!
so good! i was a little nervous that the coffee would turn it into a coffee cake but the flavor balances out super well with the brown butter. 10/10 would bake again. amazing recipe!
I bake a lot so I was so excited to try this. Amazing! Half went to work and half stayed home, people were hoarding slices. Since it’s described as a moist sheet cake, I used 85% butterfat butter and it was delicious. The cake isn’t too sweet and balances so well with the frosting. Will make again!