Vanilla Latte Cake

6” 3-layer cake 

• 240 grams All-purpose flour
• 225g white sugar
• 3 teaspoons baking powder
• 113 grams butter, room temp
• ¾ cup of milk 
• 3 tablespoons Stella Blue Medium Roast Ground Coffee 
• 1 teaspoon vanilla
• 3 egg whites
• 1 egg  

1. Preheat oven to 340F and prepare x3 6” pans with parchment paper and nonstick spray, set aside
2. Place milk and ground coffee in a pot and place over medium heat for 5-10 mins until it starts to boil. Once at boiling point, remove from the heat, strain, and allow to cool back to room temperature before using. Add vanilla once cooled. 
3. Using a stand or hand mixer, place flour, sugar and baking powder in a bowl and use the whisk attachment on low speed to mix dry ingredients.
4. Slowly add chunks of room temperature butter to dry mix while on low speed until it becomes crumbly. 
5. Pour in half of the coffee milk mixture while mixer is at low speed. Increase speed to medium high and allow to whisk for 30-40 seconds. 
6. Add whole egg and egg whites to remaining coffee milk mixture and whisk well before adding to the rest of the cake batter. 
7. Pour the remainder of the coffee/milk/egg liquid slowly into the batter while the mixer is on low speed and once all liquid has been incorporated, turn mixer to high setting for 60-90 seconds until batter starts to become fluffy.
8. Evenly distribute batter between the three pans, approx. 280-290 grams per pan for an even bake
9. Bake for 25-30 mins or until cakes spring back when touched
10.  Allow cakes to rest for 10-15 mins before removing from pans and once removed allow cakes to cool to room temperature before frosting. You can plastic wrap your cake layers and store in the fridge or freezer to use at a later time too! 

Vanilla Buttercream

• 339 grams butter, room temperature
• 900 grams powdered sugar
• ¼ cup heavy cream or milk
• 1 teaspoon vanilla

1. Place all butter into mixer and beat until it becomes pale, 4-6 minutes.
2. Add in all powdered sugar and start to mix again on low speed.
3. Once buttercream starts to crumble, add in vanilla and heavy whipping cream. 
4. Increase speed to high and allow buttercream to get fluffier and lighter before using
5. Add in any desired coloring, I like Colour Mill pigments for a smooth vibrant tone. 
6. Once frosted, store cake in fridge for 1-2 days or freeze for up to 3 months covered. 

Ganache Drip 

100 grams white chocolate

30 grams heavy whipping cream

Food coloring of your choice 

1. Place chocolate and cream in a microwave safe container and heat on high for 60 seconds. 
2. Remove from microwave and stir vigorously until all chocolate has melted and you have a smooth ganache
3. Add in any coloring you would like, I use Wilton white gel for a nice bright white drip!