Description

This indulgent Caramel Brûlée Latte Cake combines the rich flavors of espresso and caramel in a moist brown sugar cake, soaked in a coffee caramel mixture and topped with whipped cream frosting and optional burnt sugar shards for an elegant crunch. Perfect for coffee lovers looking for a decadent dessert with a creamy, caramel-infused twist.

Ingredients

Caramel Sauce:

¼ cup (60mL) water
1 cup (200g) granulated sugar
5 tablespoons (75g) unsalted butter, sliced
⅔ cup (160mL) heavy whipping cream
½ teaspoon salt
1 teaspoon pure vanilla extract

Brown Sugar Espresso Cake:

2 cups (260g) all-purpose flour, spooned and leveled
2 tablespoons cornstarch
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup (120mL) whole milk, room temperature
1 teaspoon white or apple cider vinegar
½ cup (115g) unsalted butter, softened
¼ cup (60mL) vegetable oil
¾ cup (150g) dark brown sugar, packed
½ cup (100g) granulated sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
⅓ cup (80mL) strongly brewed espresso coffee, room temperature

Coffee Caramel Soak:

⅓ cup (80mL) strongly brewed espresso coffee
¼ cup (60mL) milk
½ cup (120mL) caramel sauce
1 teaspoon pure vanilla extract

Whipped Cream Frosting:

1 cup (240mL) heavy whipping cream, cold
2 tablespoons powdered sugar
1 teaspoon pure vanilla extract
1 tablespoon dry milk powder (optional)

Burnt Sugar Topping (Optional):

½ cup (100g) granulated sugar

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Instructions

Prepare Caramel Sauce: Measure all caramel sauce ingredients before starting. In a medium heavy-duty saucepan, combine water and sugar. Cook over medium heat without stirring until the sugar melts and turns a rich amber color. Remove from heat, whisk in butter carefully as mixture bubbles, then add cream and stir. Return to heat until smooth. Off heat, add salt and vanilla. Pour into heat-safe bowl and cool to room temperature.
Make Brown Sugar Espresso Cake: Preheat oven to 350°F (175°C). Grease and line a 9″ springform pan with parchment paper. In a bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Mix room temperature milk and vinegar and let sit 5 minutes. Cream butter, oil, dark brown sugar, and granulated sugar until fluffy. Add eggs and vanilla, mix well. Alternate adding dry ingredients and milk-espresso mixture in thirds, ending with dry ingredients. Pour batter into pan and bake 40-45 minutes until a skewer comes out clean or with moist crumbs. Cool completely in pan.
Prepare Coffee Caramel Soak: Combine espresso, milk, caramel sauce, and vanilla in a medium bowl. Use a toothpick or skewer to poke holes all over the cooled cake. Pour the soak evenly over the cake, allowing it to absorb. Chill the cake in fridge for 30 minutes, then remove pan sides and transfer cake to serving tray.
Make Whipped Cream Frosting: Whip cold heavy cream with powdered sugar, vanilla, and optional dry milk powder until stiff peaks form. Spread whipped cream evenly over the soaked cake. Drizzle additional caramel sauce on top.
(Optional) Burnt Sugar Topping: Just before serving, line a baking sheet with parchment. Melt granulated sugar in a medium pot over medium-high heat, stirring constantly, until rich amber. Pour onto parchment and let cool and harden 5-10 minutes. Break sugar into shards and sprinkle over whipped cream topping before slicing and serving.

Notes

Dry milk powder in whipped cream helps stabilize the frosting but is optional.
Do not stir sugar while caramelizing to avoid crystallization.
Make burnt sugar shards immediately before serving as they soften over time.
Ensure all liquids used in cake and soak are at room temperature for best texture.
The cake is best served cold and stored in the fridge.

Prep Time: 30 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American