The Ultimate Vanilla Latte Cake!
Where do I begin? There is a standoff as to which part is more delicious. Coffee frosting or the tender vanilla cake. OMG, it’s silly to choose. Just slice it up and enjoy.
I’d describe this coffee frosting as the flavor of an iced vanilla latte… so yummy. Making this cake the Ultimate Vanilla Latte Cake… just perfecet for that pick me up taste!
If you’re not into lattes but are a coffee ice cream fan, this is for you as well. I can’t seem to get enough of either!
Swirled coffee frosting on top of this delicious vanilla cake with a tender crumb. Making this the perfect anytime cake. Anytime you want cake, this is the one to make. It can be easily made in a 13×9 pan, and no need to transfer it out of the pan.
Bake it and take it with you wherever you may go. Take it to a friend, or family, a fun birthday cake. If you want to bring a slice for lunch, go right ahead and slice it up and pack it with a fork.
I store this cake in the fridge. This cake is great, cut and placed into to-go containers to grab and go, to snack on, or deliver. The cake also freezes well, which makes it perfect to take out and enjoy anytime! I love having cake in the freezer for when the moment strikes, and you NEED cake!
Serve it in the pan, or turn it out onto a platter if you’d like.
Can the cake be made coffee flavored as well?
Yes, add 2 tablespoons of instant coffee to 2 tablespoons of warm water and mix to dissolve the coffee crystals.
This has become my go-to cake when I’m looking for a no-fuss, quick, and easy no-fail cake.
It’s just perfectly moist, but not fluffy and crumbly. You might be surprised that it starts with a box mix.
Why? Because box mixes are ultra-sifted, making the flour lighter but also able to absorb and hold onto liquid without making it heavy.
How can I be sure the frosting will be fluffy and light, not thick and heavy?
Great question. You’ll want to beat the butter for 5 minutes until it’s light, fluffy, and pale in color. And the second tip is to mix the powdered sugar with some liquid until it creates a syrup to drizzle in. Instead of adding all the powdered sugar and then mixing, powdered sugar is dry, and by mixing some with a liquid, it will rehydrate and won’t taste so “chalky.” It allows the frosting to be silky smooth and fluffy.
Have you tried Whipped Dalgona Coffee? It’s super fun and has become popular recently.
Whether you serve cake in the pan it was baked in or turn it out onto a serving dish. You’ll want to prep the pan well so the cake doesn’t stick. Be sure to check out this Pan Release Recipe, it’s great!
They no longer make the baking pan I use this one is the most similar. This white dish would also be beautiful with cake in it!
There are 2 recipe cards for this cake. Be sure to print both!
Vanilla Cake (with instructions to make it coffee flavored cake)
Ingredients
- 1 15.25 box white cake mix Duncan Hines do not follow the directions on the package
- 1 cup all-purpose flour
- 1 cup granulated sugar
- pinch salt
- 1 1/4 cups water
- 4 egg whites, from large eggs
- 4 oz butter, melted which is 1/2 cup
- 1 cup sour cream which is 8 oz
- 2 tablespoons oil I use avocado oil
- 2 teaspoons vanilla extract
optional coffe flavor options
- 2 tablespoons instant coffee, or espresso
- 2 tablespoons hot water (remove2 tablespoon water from 1 1/4 cups above is using this. Mixing hot water with instant coffee until coffee granules are dissolved
another coffee flavor option
- 1-2 teaspoons coffee extract
Instructions
- Preheat the oven to 335° (use 325° if your oven doesn't go to 335°)
- Prepare a 13×9 pan with a baking spray or pan release.
- In the large bowl of a mixer, add all the ingredients in the order they are listed. Cake mix, flour, sugar, salt, water, egg whites, butter, sour cream, oil, and vanilla extract (add in the coffee option if using one.)
- Mix the batter on low speed until it starts blending, then turn onto medium speed and mix for 2 minutes.
- Stop the mixer, then scrape down teh sides and bottom of the mixing bowl and mix for 1 more minute until all blended.
- Pour the cake batter into the prepared cake pan and spread the top evenly. Tap the cake pan on the counter to remove any bubbles.
- Bake at 335° until a toothpick comes out clean, typically 30-40 minutes.
- Remove cake from oven and allow it to cool completely.
Coffee Frosting Recipe
Ingredients
- 1 cup butter, cold
- 2 tablespoons instant coffee
- 1 tablespoon oil
- 2 tablespoons water
- 2-3 cups powdered sugar
Instructions
- Place the butter in the bowl of a mixer and beat on medium speed for 5 minutes, scraping down sides and bottom. Don't stop at a couple of minutes and think that's enough. By 5 minutes, the frosting will lighten up in color and texture and look fluffy.
- In a microwavable measuring cup, heat water and oil until warm (about 20 seconds)
- Add in the coffee granules.
- Whisk until smooth and the coffee is rehydrated.
- Next, add in a cup of powdered sugar and whisk until smooth.
- Add in the remaining powdered sugar and add a tablespoon of water at a time as needed, until you whisk it and it looks like a pourable sauce.
- Then, drizzle in the coffee mixture slowly as the mixer is on low speed.
- Add up to an additional cup of powdered sugar if you want it sweeter.
- Mix on medium speed for another minute so it's all fluffy, blended, and smooth, and the air bubbles have been pressed out by the paddle blade against the sides of the bowl.
- Slather the frosting on the cake and swirl it with the back of a spoon to create swoops and valleys.
- Refrigerate the cake with frosting until fully set and firm. Remove cake an hour or two before serving.