Eggless Moist Vanilla Latte Cake | Easy Buttercream Recipe

Eggless Vanilla Latte Cake – this cake is unbelievably soft and moist. With the buttercream is so creamy and the flavour is so delicious. This buttercream is super easy and quick, can be done within 10 minutes. It is super stable and creamy and it is not grainy and not too sweet, unlike the typical American buttercream. So it’s great for a quick or last minutes cake for any occasions. I love how the buttercream turned out, not so sweet as the sweetness is balanced with the bitter coffee. Same goes with the cake. I just love the coffee fragrant and so soft and moist. My house smells like a café. This cake can be stored in the fridge for at least 3-4 days, so if you wish to bake ahead of time for a party, this cake will be a good choice. I hope you’ll be inspired and give this cake a try. Enjoy!

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Ingredients:


• Eggless Vanilla Latte Sponge Cake
I was using (3) 6-inch round pan

120g [½ cup] whole milk, warm
6g [2 tsp] instant coffee
240g [2 cup] cake flour
7g [2 tsp] baking powder
3g [½ tsp] salt
150g [¾ cup] caster sugar
120g [½ cup] plain oil
120g [½ cup] plain yogurt
1 tsp vanilla extract


• Coffee Syrup
6g [2 tsp] instant coffee
15g [1 tbsp] caster sugar
30g [2 tbsp] hot water


• Latte Buttercream
3g [1 tsp] instant coffee
5g [1 tsp] hot water
250g [1 cup + 2 tbsp] unsalted butter, room temp
100g [⅓ cup] condensed milk
30g [2 tbsp] heavy cream


Piping tip: 353

Instructions:


• Eggless Vanilla Latte Sponge Cake

1. Preheat oven at 180°C/355°F.
2. Grease and flour three 6-inch round pans. Set aside.
3. In a glass, mix the warm milk and coffee together. Mix well until the coffee is fully dissolved. Set aside.
4. Sift all the dry ingredients: cake flour, baking powder and salt. Give it a quick mix. Set aside.
5. In a large mixing bowl, add sugar, oil, yogurt and vanilla extract. Mix vigorously to combine well.
6. Add in the sifted ingredients in 3 batches, alternate with the coffee milk mixture. Mix until combined.
7. Add in the coffee milk mixture in 3 batches, alternate with the sifted ingredients. Mix until combined.
8. Transfer the batter into the three prepared 6-inch round pan, greased and floured. Divide the batter evenly into the 3 pans. Weighing scale is optional, but I do recommend for neat and even layers. Drop the pan few times on the table top to even the surface and release air bubbles.
9. Bake in preheated oven at 180°C/355°F for 30 minutes.
10. After out from oven, remove cake from the pan. Let it cool completely.


• Coffee Syrup
1. Add in all the ingredients.
2. Mix until the coffee is completely dissolved.
3. Set aside.


• Latte Buttercream
1. Mix the coffee with hot water. Mix until the coffee is completely dissolved. Set aside.
2. In a large mixing bowl, add the butter (room temp), condensed milk and the coffee mixture. With an electric mixer, mix on high speed until the buttercream is creamy and smooth.
3. Add in the heavy cream. Mix until well combined. Chill the cream if needed, depending on the temperature of your room. You may pop into the fridge for 3-5 min to stiffen the cream up a little bit.
4. Transfer into a piping bag.


• Assemble the Cake (refer to video)


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