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Eggnog Latte Cake. Espresso flavored cake soaked in coffee simple syrup and covered in swirls of eggnog buttercream! espresso latte, coffee cake, eggnog | thesugarcoatedcottage.com

Eggnog Latte Cake

Stacey - The Sugar Coated Cottage
Eggnog Latte Cake. Espresso flavored cake soaked in coffee simple syrup and covered in swirls of eggnog buttercream! espresso latte, coffee cake, eggnog | thesugarcoatedcottage.com
5 from 3 votes
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Prep Time 45 mins
Cook Time 1 hr
Total Time 1 hr 45 mins
Course Dessert
Cuisine American
Servings 1 7inch cake

Ingredients
  

  • COFFEE SIMPLE SYRUP:
  • 2 cups water
  • 1/2 cup ground coffee
  • 1 cup sugar
  • CAKE:
  • 3 cups cake flour
  • 1 Tbsp baking powder
  • ½ tsp salt
  • 1/2 cup butter room temp
  • 1/2 cup canola oil
  • 1½ cups sugar
  • 4 large eggs room temp
  • 1/2 Tbsp vanilla extract
  • 1 cup milk room temp
  • 1/3 cup espresso powder
  • BUTTERCREAM:
  • 2 cups eggnog
  • 2 cups sugar
  • 2 cups unsalted butter
  • 1/2 cup all purpose flour
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • GARNISH:
  • Nutmeg
  • Cinnamon sticks
  • Coffee simple syrup

Instructions
 

  • COFFEE SIMPLE SYRUP:
  • Brew the 1/2 cup coffee grounds with the 2 cups of water (this is going to brew your strong coffee).
  • In medium sauce pan bring coffee and sugar to boil, reduce to simmer and let simmer until reduced by half, about 30 minutes. Stir often.
  • Let cool completely. (when done you should have 1 cup of coffee syrup)
  • CAKE:
  • Pre heat oven to 350 degrees F.
  • Grease and flour 3 - 7 inch cake pans, line bottoms with parchment.
  • First whisk the milk and espresso powder together until espresso is completely dissolved. Set aside.
  • In medium bowl add the flour, salt, baking powder, stir, set aside.
  • In bowl of mixer cream the butter and sugar until light and fluffy, about 3 minutes.
  • Add in the eggs 2 at a time, continue mixing.
  • Add in the canola oil and continue mixing until well combined. Scraping down sides of bowl as needed.
  • Add in the vanilla, continue mixing.
  • With mixer on low add the flour mixture and milk mixture by alternating each. Mix until fully and combined.
  • Pour batter into prepared pans.
  • Bake 25 minutes or until toothpick inserted comes out clean.
  • Cool completely.
  • BUTTERCREAM:
  • In large saucepan, stir together sugar and flour with whisk.
  • Beat in eggnog and nutmeg until no lumps remain.
  • Heat mixture over medium heat, beating with whisk until mixture comes to a low boil and thickens enough to coat a spoon, about 10-15 min, stirring often.
  • Remove from heat; scrape mixture into bowl. Cool completely, about 4 hours or more. Mixture has to be completely at room temp so it doesn't melt the butter.
  • Using paddle attachment, cream butter and salt in bowl of mixer until creamy.
  • Pour in cooled eggnog mixture, beating until light and creamy. If Frosting looks curdled or separated, keep beating! It will come together after a few minutes.
  • ASSEMBLY:
  • Level out cakes by cutting the bumped top off each.
  • Put a small dab of frosting on cake board/cake plate to stop cake from sliding off.
  • Put first cake layer on cake plate, spoon on and spread the coffee simple syrup over the top.
  • Frost the top with buttercream about 1/2 in thick.
  • Put on the second layer of cake and repeat until all 3 layers are done.
  • Apply a crumb coat of frosting and refrigerate 45-60 minutes.
  • Apply second crumb coat and refrigerate 30 min.
  • Apply final buttercream coating in swipes moving from top to bottom.
  • Pipe swirls on top of cake and garnish with cinnamon sticks and small amount of nutmeg.
  • Then fill in with coffee syrup as shown in the photos. Note that some may sneak through and drizzle down the side of cake like shown in photos.
  • Chill until ready to serve.

Notes

Coffee simple syrup - you will have left over syrup, store in refrigerator for other uses or serve along side cake if anyone wants an extra dose of coffee flavor. I was left with 1/3 of a cup after making this cake.
Buttercream - This buttercream is smooth, light and creamy, it is not super stiff. It is a cross between and whipped cream and buttercream. If your buttercream seems too soft place in refrigerator for 30 min., just enough to firm it up but not stiffen it. If it does get overly stiff just let it warm it up by setting on counter for 30 min, then beat with paddle attachment until smooth and creamy. If it looks separated just keep beating it until it looks smooth and creamy, it may take a few minutes.
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