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Slice of Brown Sugar Latte Cake topped with coffee frosting and chocolate chunks.

Brown Sugar Latte Cake

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This moist, flavorful cake combines brown butter and espresso for a truly irresistible treat, topped with creamy espresso frosting.
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Prep Time 1 hour 30 minutes
Cook Time 38 minutes
cooling 30 minutes
Total Time 2 hours 38 minutes
Servings: 16
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the Brown Butter Brown Sugar Cake:
  • ¾ cup 168 g unsalted butter (for browning)
  • 2 ¼ cups 282 g all-purpose flour (spooned and leveled)
  • 1 ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ⅓ cups 294 g light brown sugar (packed)
  • 3 eggs room temperature
  • 1 tablespoon vanilla extract
  • 1 cup 240 ml buttermilk (room temperature)
For the Brown Sugar Latte Soak:
  • ¼ cup 60 ml espresso or strong coffee
  • 2 tablespoon 28 g light brown sugar
  • ⅓ cup 80 ml half & half or whole milk
  • ⅓ cup 100 g/80 ml sweetened condensed milk
  • 1 teaspoon vanilla extract
For the Espresso Cream Cheese Frosting:
  • 1 cup 224 g unsalted butter (softened)
  • 8 oz 226 g cream cheese (cold)
  • 2 teaspoon instant espresso powder
  • 1 ½ teaspoon vanilla extract
  • 1 ½ teaspoon molasses optional adds brown sugar flavor
  • 2 cups 260 g powdered sugar
  • Chocolate covered espresso beans chopped for garnish

Method
 

  1. Melt the butter in a medium pot over medium heat. Simmer until foamy and golden brown with a nutty aroma (about 8-10 minutes).
  2. Transfer the browned butter to a large bowl and refrigerate for 30 minutes, stirring every 10 minutes to cool evenly.
  3. Preheat the oven to 350°F (175°C). Grease a 9x9 inch baking pan and line it with parchment paper.
  4. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
  5. Whip the cooled brown butter with an electric mixer until pale and fluffy, about 3 minutes.
  6. Add the brown sugar to the butter and beat on high speed for 2 minutes until light and fluffy.
  7. Add the eggs and vanilla extract, mixing until smooth and pale, about 1 minute.
  8. Add the buttermilk and dry ingredients, mixing on low speed until combined. Scrape the sides of the bowl as needed.
  9. Pour the batter into the prepared baking pan and bake for 38-42 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the cake cool in the pan for 30 minutes, then lift it out using the parchment paper and continue cooling on a wire rack.
  11. Combine the espresso and brown sugar in a liquid measuring cup, whisking until the sugar dissolves.
  12. Add the half & half, sweetened condensed milk, and vanilla extract, whisking to combine. Let chill in the fridge until ready to use.
  13. Whip the softened butter with an electric mixer on high speed for 5-10 minutes until pale and fluffy.
  14. Add the cold cream cheese and mix on medium speed until smooth and fluffy.
  15. Dissolve the espresso powder into the vanilla extract in a small bowl. Add this mixture to the frosting, along with the molasses and powdered sugar. Mix on medium-low speed until combined, then on high speed until fluffy.
  16. Once the cake is completely cooled, trim a thin layer off the top to help the soak absorb better. Using a wooden stick or the handle of a wooden spoon, poke holes across the top of the cake.
  17. Slowly pour the latte mixture over the cake, allowing it to soak into the holes. Be patient as it absorbs.
  18. Frost the top of the cake with the espresso cream cheese frosting and garnish with chopped chocolate-covered espresso beans.
  19. Slice the cake into 16 pieces and serve!

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 47gProtein: 3gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 250mgPotassium: 120mgFiber: 1gSugar: 30gVitamin A: 10IUCalcium: 4mgIron: 6mg

Notes

This cake is perfect for coffee lovers! The brown sugar latte soak creates a deliciously moist texture, and the espresso cream cheese frosting adds the perfect finishing touch.

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