I’m meshing my two favorite things…cake and lattes. Seriously. I’ve made many a meal out of cake and a latte. This is my kind of food!
The inspiration did start with my fave drink at Starbucks (tall non-fat, one Sweet and Low vanilla latte) and went from there. The actual cake part is very similar to my Vanilla Bean Noel Cake (which I do believe that to date, I’ve received more compliments on that cake than any other). So, if you loved you some Vanilla Bean Noel, you’ll probably love you some of this cake too. Just a hint of coffee in the frosting along with some vanilla and you got yourself a fabulous bundt cake. Dang, I’m good :).
1 box of white cake mix
2 small boxes of instant vanilla pudding
1/2 cup of veggie oil
1 1/4 cups water
2 tablespoons Vanilla Bean Paste (substitute equal amounts of vanilla extract if you don’t have any)
4 cups powdered sugar
1 stick butter, softened
3-4 splashes of brewed coffee, cooled to room temp
1 teaspoon vanilla extract
Preheat oven to 350 degrees
Grease (I use Pam) a 10 inch bundt pan
In mixing bowl, combine cake mix, puddings, oil, water and eggs with electric mixer. Stir in vanilla bean paste (or extract). Pour batter into prepared pan and bake 40-45 minutes or until toothpick inserted comes out clean.
Let cake rest on counter in pan 10 minutes. Then, invert cake onto serving plate to finish cooling.
To make the frosting, beat butter with powdered sugar and coffee until creamy. Stir in vanilla extract. Spread on cooled cake.
That’s it! You’ll never need Starbucks again. Well…maybe I won’t go that far…