Brown Sugar Latte Cake

☕ Brown Sugar Latte Cake

A soft brown sugar cake soaked with sweet, milky espresso and finished with creamy espresso cream cheese frosting. The brown sugar and coffee give it a rich caramel-latte flavor.

Makes: 12–16 squares
Bake: 350°F for 28–34 minutes

Ingredients

Brown Sugar Cake

½ cup (1 stick) unsalted butter, browned and cooled slightly
1 cup packed light brown sugar
¼ cup granulated sugar
2 large eggs
2 tsp vanilla extract
1¾ cups all-purpose flour
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup whole milk or buttermilk

Latte Soak

½ cup strong brewed espresso or coffee
¼ cup whole milk
3 tbsp brown sugar
½ tsp vanilla extract

Espresso Cream Cheese Frosting

8 oz cream cheese, softened
½ cup unsalted butter, softened
2½ cups powdered sugar
1½ tsp instant espresso powder
1 tsp vanilla extract
Pinch of salt
1–2 tbsp heavy cream, if needed

Topping

Chocolate-covered espresso beans or chopped dark chocolate
Light dusting of espresso powder

Instructions

Brown the butter: Melt the butter in a saucepan over medium heat. Continue cooking until it becomes golden and smells nutty. Remove from heat and cool for about 10 minutes.
Make the batter: Heat oven to 350°F. Grease and line a 9×9-inch baking pan. Whisk the browned butter, brown sugar and granulated sugar together. Add eggs and vanilla and whisk until smooth.
In another bowl, combine flour, baking powder, baking soda and salt. Gradually mix the dry ingredients into the wet ingredients, alternating with the milk. Mix just until combined.
Bake: Spread the batter evenly in the pan. Bake for 28–34 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
Make the latte soak: Stir the hot espresso, milk, brown sugar and vanilla together until the sugar dissolves. While the cake is still slightly warm, poke small holes across the surface. Slowly spoon the latte mixture over the cake. Let the cake cool completely.
Make the frosting: Beat cream cheese and butter until creamy. Add powdered sugar, espresso powder, vanilla and salt. Beat until light and smooth. Add a little heavy cream if you want a softer consistency.
Finish: Spread a generous layer of espresso cream cheese frosting over the cooled cake. Sprinkle with chopped chocolate-covered espresso beans or dark chocolate and a light dusting of espresso powder.
Chill for about 20–30 minutes for cleaner cuts, then slice into squares and serve. For an extra-soft texture, let the cake sit at room temperature for 10–15 minutes before serving.