{"id":240749,"date":"2025-05-14T03:59:34","date_gmt":"2025-05-14T03:59:34","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/toasted-vanilla-bean-latte-cake\/"},"modified":"2025-05-14T03:59:34","modified_gmt":"2025-05-14T03:59:34","slug":"toasted-vanilla-bean-latte-cake","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=240749","title":{"rendered":"Toasted Vanilla Bean Latte Cake"},"content":{"rendered":"


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This incredibly unique cake tastes like nothing you\u2019ve ever had before! Moist brown butter, vanilla bean, and espresso cake is smothered in a toasted milk frosting. It\u2019s nutty, toasty, rich, and out-of-this-world good. <\/p>\n

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Before You Start<\/h2>\n

Before you begin baking these bars, here\u2019s everything you need to know outside of the recipe itself: <\/p>\n

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  1. Pan<\/strong> \u2013 A 10\u00d715 jelly roll pan is a must for this recipe (I linked my favorite at the bottom of the recipe card). The cake is incredibly moist so baking it in a very thin layer is the best option. If baked in a smaller pan, such as a 9\u00d713, it may struggle to bake all the way through. <\/li>\n
  2. Flour<\/strong> \u2013 When measuring the flour for the cake, spoon it into your measuring cup and level it off. This will stop you from adding too much flour to the batter. Alternatively, I always recommending weighing the ingredients rather than measuring. <\/li>\n
  3. Vanilla Bean Paste<\/strong> \u2013 Vanilla extract can be substituted as the flavor difference isn\u2019t too drastic. <\/li>\n
  4. Espresso<\/strong> \u2013 I\u2019m often asked if espresso can be omitted from a recipe and in this case, I do not suggest it. It\u2019s very faint but it really helps round out the overall flavors of this cake. <\/li>\n
  5. Milk Powder<\/strong> \u2013 Although somewhat uncommon, this is an ingredient that I always keep in my pantry. It\u2019s incredibly versatile and an absolute no skip for this recipe. Toasting the milk powder adds so much unique flavor to the frosting. Use dry nonfat milk powder which is the most common option found in most grocery stores. <\/li>\n
  6. Chilled Toasted Milk<\/strong> \u2013 Make sure the toasted milk is fully chilled before use. If it\u2019s too warm, it can cause the frosting to separate. <\/li>\n
  7. Chocolate Covered Espresso Beans<\/strong> \u2013 While they may just look like decoration, these little bits add so much flavor to this cake. Definitely keep them in!<\/li>\n<\/ol>\n
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    How to Make Toasted Milk Frosting<\/h2>\n

    While it may look like caramel, this frosting gets its rich golden color from toasted milk. The flavor is so unique and is hard to explain, but just know that it is SO delicious and worth this little extra step!<\/p>\n

    To make toasted milk, first start with dry nonfat milk powder. I use this ingredient for many recipes, including my brown butter brownies<\/a> and perfect vanilla cupcakes<\/a>. It can be used in so many different ways so it\u2019s a great pantry staple. <\/p>\n

    This magical milk powder is toasted in a saucepan. It will gradually go from white, to pale yellow, to a rich golden color. Almost like ground graham cracker crumbs.<\/p>\n

    As it toasts, it tends to clump up so continue to break apart the powder as it\u2019s toasting. Once it fully reaches a graham cracker-like color, remove from heat and work at mashing it back down into a powder.<\/p>\n

    Then pour in the milk and stir. It will turn into a thick paste \u2013 almost like refried beans (see picture above). <\/p>\n

    Scoop into a container and chill. Once it\u2019s completely cooled, it can easily be mixed into the frosting to add that delicious toasty flavor! <\/p>\n

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    Vanilla Latte Cake FAQs<\/h2>\n
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    Can this cake be made gluten free?<\/strong> <\/p>\n

    I haven\u2019t tested it, but since it\u2019s baked in such a thin layer I think gluten free baking flour would work well for this recipe. <\/p>\n<\/p><\/div>\n

    Can I use Greek yogurt instead of sour cream?<\/strong> <\/p>\n

    Yes, these two ingredients can be used interchangeably. Just make sure to use full fat Greek yogurt. <\/p>\n<\/p><\/div>\n

    What do I do if my frosting separates? <\/strong> <\/p>\n

    This can happen if the toasted milk paste is too warm or if the butter is too soft to start. Simply place the frosting in the refrigerator to chill for about 30 minutes and then mix smooth. <\/p>\n<\/p><\/div>\n

    Can I use coffee instead of espresso powder?<\/strong> <\/p>\n

    If it\u2019s easier for you, you can add 1\/2 cup of warm coffee in place of the 1 tbsp of espresso + 1\/2 cup of warm water. <\/p>\n<\/p><\/div>\n

    What is the best way to store a frosted sheet cake?<\/strong> <\/p>\n

    Slice and store in air tight container in the refrigerator. I personally like to chill the entire cake flat. After the frosting has chilled, it\u2019s solid enough to stack the slices on top of each other. <\/p>\n<\/p><\/div>\n<\/p><\/div>\n

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    For more sheet cake recipes, try my: <\/h2>\n

    Make sure to tag me @butternutbakery on\u00a0Instagram<\/a>\u00a0and leave a review below if you make this Toasted Vanilla Bean Latte Cake. To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Happy baking!<\/strong><\/p>\n

    Watch how to make this toasted vanilla bean latte cake:<\/h2>\n
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    \n    Print<\/a><\/p>\n

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text-transform: initial !important;\" data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Description<\/h3>\n<div class=\"tasty-recipes-description-body\" style=\"color: #373e40 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n<p>I can guarantee you\u2019ve never had a cake that tastes like this. Very moist brown butter, vanilla bean, and espresso cake is topped with a very unique toasted milk vanilla bean frosting. The flavors are so rich, so different, and absolutely incredible!\u00a0<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<hr style=\"border-color: #FEF4F5 !important; background-color: #FEF4F5 !important;\" data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-ingredients\">\n<div style=\"color: #373e40 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n<h4>Toasted Vanilla Espresso Cake<\/h4>\n<ul>\n<li><span style=\"font-weight: 400\"><span data-amount=\"1\" data-unit=\"cup\">1 cup<\/span> (224g) unsalted butter<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"1\" data-unit=\"cup\">1 cup<\/span> (200g) granulated sugar<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"1\" data-unit=\"cup\">1 cup<\/span> (200g) light brown sugar, packed<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"2\">2<\/span> large eggs<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"1\" data-unit=\"tbsp\">1 tbsp<\/span> vanilla bean paste<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"1\" data-unit=\"cup\">1 cup<\/span> (240g) sour cream<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"1\" data-unit=\"tsp\">1 tsp<\/span> baking soda<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"0.5\" data-unit=\"tsp\">1\/2 tsp<\/span> kosher salt<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"2\" data-unit=\"cup\">2 cups<\/span> (256g) all-purpose flour<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"1\" data-unit=\"tbsp\">1 tbsp<\/span> instant espresso<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"0.5\" data-unit=\"cup\">1\/2 cup<\/span> warm water<\/span><\/li>\n<\/ul>\n<h4>Toasted Milk Frosting<\/h4>\n<ul>\n<li><span style=\"font-weight: 400\"><span data-amount=\"0.25\" data-unit=\"cup\">1\/4 cup<\/span> (40g) <a href=\"https:\/\/amzn.to\/4csRD8w\" target=\"_blank\" rel=\"nofollow noopener\">dry nonfat milk powder<\/a><\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"0.33333333333333\" data-unit=\"cup\">1\/3 cup<\/span> (83g) milk, room temp<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"0.75\" data-unit=\"cup\">3\/4 cup<\/span> (168g) unsalted butter, room temp<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"2\" data-unit=\"cup\">2 cups<\/span> (220g) powdered sugar<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"1\" data-unit=\"tbsp\">1 tbsp<\/span> vanilla bean paste<\/span><\/li>\n<li><span style=\"font-weight: 400\">Chocolate covered espresso beans, chopped for topping<\/span><\/li>\n<\/ul>\n<p><!--INSIDE_INGREDIENTS-->\t\t\t<\/div>\n<\/p><\/div>\n<hr style=\"border-color: #FEF4F5 !important; background-color: #FEF4F5 !important;\" data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-instructions\">\n<div style=\"color: #373e40 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n<h4>Toasted Vanilla Espresso Cake<\/h4>\n<ol>\n<li id=\"instruction-step-1\" style=\"font-weight: 400\"><span style=\"font-weight: 400\">Add the butter to a medium saucepan and place over medium heat.<\/span><\/li>\n<li id=\"instruction-step-2\" style=\"font-weight: 400\"><span style=\"font-weight: 400\">Occasionally stir to melt, then continue to stir as it goes from loud and bubbly to quiet and frothy.<\/span><\/li>\n<li id=\"instruction-step-3\" style=\"font-weight: 400\"><span style=\"font-weight: 400\">When it goes quiet, the browning process will happen pretty fast so don\u2019t walk away from the pot. Keep stirring until the butter turns an amber color and gives off a nutty aroma.<\/span><\/li>\n<li id=\"instruction-step-4\" style=\"font-weight: 400\"><span style=\"font-weight: 400\">Remove from heat and pour the butter into a large mixing bowl. Make sure to scrape in all the brown bits at the bottom of the pot.<\/span><\/li>\n<li id=\"instruction-step-5\" style=\"font-weight: 400\"><span style=\"font-weight: 400\">Allow the butter to cool at room temperature and set the pot off to the side to cool as we\u2019ll be using it for the frosting later.\u00a0<\/span><\/li>\n<li id=\"instruction-step-6\" style=\"font-weight: 400\"><span style=\"font-weight: 400\">In the meantime, preheat the oven to 350F and grease a 10\u00d715 jelly roll pan with non-stick spray.\u00a0<\/span><\/li>\n<li id=\"instruction-step-7\" style=\"font-weight: 400\"><span style=\"font-weight: 400\">Once the butter has cooled, whisk in the sugar and brown sugar followed by the eggs and vanilla.<\/span><\/li>\n<li id=\"instruction-step-8\" style=\"font-weight: 400\"><span style=\"font-weight: 400\">Once smooth, whisk in the sour cream, baking soda, and salt.\u00a0<\/span><\/li>\n<li id=\"instruction-step-9\" style=\"font-weight: 400\"><span style=\"font-weight: 400\">Off to the side \u2013 in a measuring glass, mix together the warm water and espresso.<\/span><\/li>\n<li id=\"instruction-step-10\" style=\"font-weight: 400\"><span style=\"font-weight: 400\">Now back to the mixing bowl \u2013 mix in half of the flour, then the warm espresso, then the rest of the flour.<\/span><\/li>\n<li id=\"instruction-step-11\" style=\"font-weight: 400\"><span style=\"font-weight: 400\">Pour the batter into the jelly roll pan and spread even. Bake for 25-30 minutes or until the center is soft and bouncy to the touch.\u00a0<\/span><\/li>\n<li id=\"instruction-step-12\" style=\"font-weight: 400\"><span style=\"font-weight: 400\">Allow the cake to cool either at room temperature or in the refrigerator.\u00a0<\/span><\/li>\n<\/ol>\n<h4>Toasted Milk Frosting<\/h4>\n<ol>\n<li id=\"instruction-step-13\" style=\"font-weight: 400\"><span style=\"font-weight: 400\">While the cake cools, start on the frosting.<\/span><\/li>\n<li id=\"instruction-step-14\" style=\"font-weight: 400\"><span style=\"font-weight: 400\">Using the same pot we browned the butter in, wipe it clean and sprinkle in the dry milk powder.<\/span><\/li>\n<li id=\"instruction-step-15\" style=\"font-weight: 400\"><span style=\"font-weight: 400\">Place over medium-low heat and use a rubber spatula to stir occasionally at first. It won\u2019t look like anything is happening for a few minutes, but slowly the powder will begin to clump as you stir.<\/span><\/li>\n<li id=\"instruction-step-16\" style=\"font-weight: 400\"><span style=\"font-weight: 400\">When you notice it\u2019s starting to turn golden, constantly move it around to prevent any burning.\u00a0<\/span><\/li>\n<li id=\"instruction-step-17\" style=\"font-weight: 400\"><span style=\"font-weight: 400\">As you stir, press into the clumps to help break them apart. Once the dry milk powder turns a graham cracker color, remove from heat and work on breaking down those clumps even further.\u00a0<\/span><\/li>\n<li id=\"instruction-step-18\" style=\"font-weight: 400\"><span style=\"font-weight: 400\">Once you\u2019ve reached a near-powder consistency, mix in the milk to form a paste.<\/span><\/li>\n<li id=\"instruction-step-19\" style=\"font-weight: 400\"><span style=\"font-weight: 400\">Scoop the paste into a small dish and chill in the refrigerator.\u00a0<\/span><\/li>\n<li id=\"instruction-step-20\" style=\"font-weight: 400\"><span style=\"font-weight: 400\">By the time the cake has completely cooled, the toasted milk should also be cooled enough to continue making the frosting.<\/span><\/li>\n<li id=\"instruction-step-21\" style=\"font-weight: 400\"><span style=\"font-weight: 400\">In a large mixing bowl using a hand or stand mixer with the whisk attachment, mix together the toasted milk and room temperature butter.<\/span><\/li>\n<li id=\"instruction-step-22\" style=\"font-weight: 400\"><span style=\"font-weight: 400\">Then mix in the powdered sugar one cup at a time, followed by the vanilla.<\/span><\/li>\n<li id=\"instruction-step-23\" style=\"font-weight: 400\"><span style=\"font-weight: 400\">Spread the frosting over the cooled cake and top with chopped chocolate covered espresso beans.<\/span><\/li>\n<li id=\"instruction-step-24\" style=\"font-weight: 400\"><span style=\"font-weight: 400\">Now slice and enjoy! <\/span><\/li>\n<\/ol><\/div>\n<\/p><\/div>\n<div class=\"tasty-recipes-other-details\" style=\"background-color: #FEF4F5 !important;\" data-tasty-recipes-customization=\"secondary-color.background-color\">\n<ul>\n<li class=\"prep-time\"><span class=\"tasty-recipes-label\" style=\"color: #373e40 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-clock\"\/><\/svg>Prep Time:<\/span> <span style=\"color: #424040 !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-prep-time\">30 minutes<\/span><\/li>\n<li class=\"additional-time\"><span class=\"tasty-recipes-label\" style=\"color: #373e40 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-clock\"\/><\/svg>Cooling Time:<\/span> <span style=\"color: #424040 !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-additional-time\">1 hour<\/span><\/li>\n<li class=\"cook-time\"><span class=\"tasty-recipes-label\" style=\"color: #373e40 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-clock\"\/><\/svg>Cook Time:<\/span> <span style=\"color: #424040 !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-cook-time\">30 minutes<\/span><\/li>\n<li class=\"category\"><span class=\"tasty-recipes-label\" style=\"color: #373e40 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-folder\"\/><\/svg>Category:<\/span> <span style=\"color: #424040 !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-category\">Dessert<\/span><\/li>\n<li class=\"method\"><span class=\"tasty-recipes-label\" style=\"color: #373e40 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-squares\"\/><\/svg>Method:<\/span> <span style=\"color: #424040 !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-method\">Baking<\/span><\/li>\n<li class=\"cuisine\"><span class=\"tasty-recipes-label\" style=\"color: #373e40 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-flag\"\/><\/svg>Cuisine:<\/span> <span style=\"color: #424040 !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-cuisine\">American<\/span><\/li>\n<\/ul><\/div>\n<\/div>\n<\/div>\n<div class=\"tasty-recipes-plug\">Recipe Card powered by<a href=\"https:\/\/shareasale.com\/r.cfm?b=973044&u=2011853&m=69860&urllink=&afftrack=trattr\" target=\"_blank\" rel=\"nofollow\"><img loading=\"lazy\" width=\"83\" height=\"20\" decoding=\"async\" data-pin-nopin=\"true\" alt=\"Tasty Recipes\" src=\"https:\/\/butternutbakeryblog.com\/wp-content\/plugins\/tasty-recipes\/assets\/images\/tasty-recipes-neutral.svg\"\/><img loading=\"lazy\" width=\"83\" height=\"20\" decoding=\"async\" data-pin-nopin=\"true\" alt=\"Tasty Recipes\" src=\"https:\/\/butternutbakeryblog.com\/wp-content\/plugins\/tasty-recipes\/assets\/images\/tasty-recipes-neutral.svg\"\/><\/a><\/div>\n<p><!-- [element-15623] --><\/p>\n<p><!-- [\/element-15623] --><!-- [element-15625] --><\/p>\n<div class=\"wp-block-group post-about is-layout-constrained wp-block-group-is-layout-constrained\">\n<figure class=\"wp-block-image alignleft size-full is-resized is-style-rounded\"><img decoding=\"async\" data-pin-url=\"https:\/\/butternutbakeryblog.com\/toasted-vanilla-bean-latte-cake\/?tp_image_id=14662\" src=\"https:\/\/dev3.meyne.co\/wp-content\/uploads\/2024\/08\/jenna-butternut-bakery.png\" alt=\"\" class=\"wp-image-14662\" style=\"width:215px\"\/><\/figure>\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<h2 class=\"wp-block-heading\">Meet <em>Jenna<\/em><\/h2>\n<p>I\u2019m the creator, baker, and photographer behind Butternut Bakery. Here I share desserts for every diet because I believe everyone should have a chance to indulge!<\/p>\n<\/div>\n<\/div>\n<p><!-- [\/element-15625] --><\/div>\n<p><script async src=\"\/\/www.instagram.com\/embed.js\"><\/script><br \/>\n<br \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This incredibly unique cake tastes like nothing you\u2019ve ever had before! Moist brown butter, vanilla bean, and espresso cake is smothered in a toasted milk frosting. It\u2019s nutty, toasty, rich, and out-of-this-world good. Before You Start Before you begin baking these bars, here\u2019s everything you need to know outside of the recipe itself: Pan \u2013 […]<\/p>\n","protected":false},"author":1,"featured_media":240750,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[2451,2954,7628,37007,4940],"dealstore":[],"offerexpiration":[],"class_list":["post-240749","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-bean","tag-cake","tag-latte","tag-toasted","tag-vanilla"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Toasted Vanilla Bean Latte Cake - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=240749\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Toasted Vanilla Bean Latte Cake - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"This incredibly unique cake tastes like nothing you\u2019ve ever had before! Moist brown butter, vanilla bean, and espresso cake is smothered in a toasted milk frosting. It\u2019s nutty, toasty, rich, and out-of-this-world good. 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