Caramel Vanilla Latte Cake
INGREDIENTS
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1 small jar Caramel Sauce (*This isn't used until assembly of cake)
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1 1/2 sticks (169g) unsalted butter, softened slightly
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1 cup (200g) sugar
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1/2 cup (108g) brown sugar
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4 large eggs, room temperature ( if cold, the eggs can be placed in a bowl with warm water for a few minutes)
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2 3/4 cups (312g) cake flour **(if you do not have cake flour see substitution below)
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1 teaspoon (6g) salt
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2 1/2 teaspoons (12g) baking powder
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1 cup (242g) milk
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1 Tablespoon (4g) instant espresso powder (or instant coffee granules) dissolved in 1 Tablespoon hot water
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2 teaspoons (8g) vanilla extract
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1/4 cup (53g) vegetable oil
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2 sticks (226g) unsalted butter, slightly softened
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6 cups (690g) powdered sugar
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2 teaspoons ( 4g ) instant espresso powder (or coffee granules) dissolved in 2 teaspoons hot water
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2 teaspoons (8g) vanilla extract
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1/4 cup + 2 tablespoons (80g) heavy cream, more if needed to reach desired spreading consistency
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1/2 teaspoon (3g) salt to cut sweetness (optional) popcorn salt will dissolve more easily because of its fine grain
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Cinnamon (optional) Add a sprinkle of cinnamon over the top of cake if desired.
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