Vanilla Bean Latte Cake
Cake.
2 1/4 cups granulated sugar
8 ounces cream cheese, room temperature
4 ounces unsalted butter, room temperature
2 teaspoons vanilla bean paste
4 eggs
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/8 teaspoon baking soda
1 1/3 cups coconut milk or coconut cream, full-fat
2 tablespoons espresso powder
Buttercream.
2 cups unsalted butter, room temperature
2 teaspoons vanilla bean paste
4 cups powdered sugar
2 tablespoons meringue powder
2 tablespoons whole milk
2 tablespoons espresso powder
Cake.
Preheat the oven to 350. Spray the bottoms of three 8 or 9-inch pans with non-stick baking spray, line with parchment paper, and spray the paper as well.
In the bowl of your stand mixer fitted with the paddle attachment, beat the sugar, cream cheese and butter on medium speed for 3-4 minutes, until light and fluffy. Beat in the vanilla bean paste, then the eggs, one at at time, beating well after each. In a separate bowl, combine the flour, salt, baking powder and baking soda. In a separate bowl, whisk together the coconut milk and espresso powder to dissolve the powder.. Add the flour mixture to the mixing bowl in 3 additions, alternating with the milk, starting and ending with the flour; stir on low just until moistened.
Divide the batter between the pans and bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack, covered loosely with a clean kitchen towel.
Buttercream.
In the bowl of your stand mixer fitted with the whisk attachment, beat the butter and vanilla bean paste until smooth. In a separate bowl, combine the powdered sugar and meringue powder. With the mixer on low, add by spoonfuls. Dissolve the espresso powder in the milk, add to the mixing bowl and increase speed to medium high, whipping until very light and fluffy, about 4-5 minutes, scraping the bowl several times.
Frost the cooled cakes with the buttercream.
Recipe from Curly Girl Kitchen