Cafe Latte Cake Recipe

Name: Cafe Latte Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons freeze dried instant coffee crystals; 1 (6 ounce) container low-fat yogurt, coffee flavored; 1 teaspoon water (more or less); 3 egg whites; 1 pinch cream of tartar; 1 1/2 cups sugar, divided; 2 cups all-purpose flour; 2 teaspoons baking powder; 1/4 teaspoon salt; 1 pinch ground nutmeg; 3/4 cup unsalted butter, softened; 1 1/2 cups heavy cream; 3 tablespoons confectioners' sugar

Servings: persons

3 tablespoons freeze dried instant coffee crystals
1 (6 ounce) container low-fat yogurt, coffee flavored
1 teaspoon water (more or less)
3 egg whites
1 pinch cream of tartar
1 1/2 cups sugar, divided
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 pinch ground nutmeg
3/4 cup unsalted butter, softened
1 1/2 cups heavy cream
3 tablespoons confectioners' sugar

1
Heat oven to 350u00b0 F. Coat (3) 8-inch round baking pans with cooking spray then lightly dust with flour. (Or use this excellent baking pan release recipe #78579).
2
Blend instant coffee with yogurt then add water, a few drops at a time, until coffee dissolves. Set aside.
3
Beat egg whites and cream of tartar until foamy. Gradually beat in 1/2 cup sugar until stiff peaks form. Set aside.
4
Whisk together the flour, baking powder, salt and nutmeg.
5
In a large bowl, beat butter until smooth and creamy. Beat in remaining 1 cup sugar until light in color, about 2 minutes.
6
On low speed, beat flour mixture, alternating with yogurt, into the butter and sugar.
7
Fold in half the egg whites to lighten then fold in remaining egg whites.
8
Scrape batter into prepared baking pans, spreading level.
9
Bake for 25 minutes, or until toothpick inserted in the center comes out clean. Remove from oven, let cool in pans for 10 minutes then invert onto a rack and cool completely.
10
Whip cream and confectioners' sugar to stiff peaks.
11
Once cakes have cooled, place 1 layer on a plate and spread with 3/4 cup whipped cream. Top with 2nd layer and another 3/4 cup whipped cream. Top with final layer & swirl remaining whipped cream on top. Sprinkle with more ground nutmeg, if desired. Refrigerate until serving time.

1376

kcal

Calories

Fat

139

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tablespoons freeze dried instant coffee crystals, 1 (6 ounce) container low-fat yogurt, coffee flavored, 1 teaspoon water (more or less), 3 egg whites, and more.

Yes, Cafe Latte Cake falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Cafe Latte Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions