Indulge in an elegant layer-cake that marries creamy white chocolate, bright citrus, nutty almond, and the subtle warmth of espresso. Perfect for celebrations or an elevated afternoon treat, this cake balances richness with refreshing notes of orange for a memorable dessert experience.

Why You’ll Love This Recipe

Sophisticated flavor profile. The fusion of white chocolate, fresh orange zest, almond, and espresso delivers café-style complexity in each bite.
Moist, tender crumb. Almond flour and sour cream keep the layers soft and luxurious.
Show-stopping appearance. A silky white-chocolate espresso buttercream and candied orange slices create bakery-worthy presentation without advanced skills.
Make-ahead friendly. Both cake layers and frosting store well, allowing stress-free assembly on the day of serving.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Cake flour
Finely ground almond flour
Baking powder and fine sea salt
Granulated sugar
Unsalted butter, softened
Eggs, room temperature
Fresh orange zest and juice
Strong brewed espresso, cooled
Whole-milk sour cream
Pure vanilla extract
White chocolate, melted and cooled
Sliced almonds, lightly toasted (for garnish)

Buttercream

Unsalted butter, softened
Powdered sugar, sifted
White chocolate, melted and cooled
Espresso (double-strength), cooled
Heavy cream
Pinch of salt

Optional garnish

Candied orange wheels
Shaved white chocolate curls

Directions

Prep. Preheat the oven to 175 °C / 350 °F. Grease and line two 20 cm / 8-inch round cake pans.
Combine dry ingredients. Whisk cake flour, almond flour, baking powder, and salt; set aside.
Cream butter and sugar. Beat butter with granulated sugar until pale and fluffy (about 3 minutes).
Add eggs and flavors. Mix in eggs one at a time, followed by orange zest, vanilla, and melted white chocolate.
Alternate wet and dry. On low speed, add dry mixture in three additions, alternating with sour cream mixed with orange juice and espresso, starting and ending with dry.
Bake. Divide batter evenly between pans and bake 25–28 minutes, until a skewer comes out clean. Cool 10 minutes in pans, then turn out onto racks to cool completely.
Prepare buttercream. Beat butter until creamy. Gradually add powdered sugar. Stream in melted white chocolate, espresso, cream, and salt; whip until glossy and spreadable.
Assemble. Level cake layers if needed. Spread a generous layer of buttercream over the first cake, top with second layer, then frost top and sides.
Garnish. Press toasted almonds around the base, arrange candied orange wheels, and scatter white-chocolate curls.
Set. Chill 15 minutes to firm before slicing; serve at room temperature.

Servings and Timing

Yield	Prep Time	Bake Time	Assembly	Total
12 slices	25 minutes	25–28 minutes	20 minutes	~1 hour 15 minutes

Variations

Gluten-free: Replace cake flour with a 1:1 gluten-free baking blend.
Dark-chocolate twist: Substitute half the white chocolate in both batter and frosting with 70 % dark for deeper cocoa notes.
Citrus swap: Exchange orange zest and juice for blood orange or tangerine to alter the citrus accent.
Espresso-forward: Brush cooled layers with an extra shot of espresso for intense latte flavor.

Storage/Reheating

Refrigeration. Keep the frosted cake covered in an airtight container for up to 4 days.
Freezing. Wrap unfrosted layers tightly and freeze for up to 2 months; thaw overnight in the refrigerator.
Serving leftovers. Bring chilled slices to room temperature (about 30 minutes) for best texture; avoid microwaving to protect buttercream stability.

FAQs

1. Can I substitute almond flour with regular flour?

Almond flour contributes moisture and a delicate nutty taste; replacing it with wheat flour will yield a drier, less flavorful crumb. If necessary, replace by weight and add 2 tablespoons whole-milk yogurt for moisture.

2. Will bottled orange juice work in place of fresh?

Freshly squeezed juice delivers brighter flavor; bottled juice can dull the citrus notes and often contains additives. Use fresh whenever possible.

3. How do I prevent white chocolate from seizing when melted?

Melt slowly over a water bath or in short microwave bursts at 50 % power, stirring frequently. Ensure all utensils are completely dry to avoid moisture-induced seizing.

4. Can I make the buttercream without espresso?

Yes. Substitute equal parts whole milk or orange juice for a caffeine-free frosting while maintaining proper consistency.

5. My cake domed in the center—what happened?

Oven temperature may be too high or pans overfilled. Level the layers with a serrated knife and verify your oven calibration for future bakes.

6. How can I achieve perfectly smooth frosting edges?

After applying a thin crumb coat, chill the cake for 10 minutes, then use an offset spatula and bench scraper dipped in warm water to refine the final coat.

7. Is it safe to make this cake two days in advance?

Yes. Assemble and frost up to 48 hours ahead, store chilled and covered, and allow 30 minutes at room temperature before serving.

8. What espresso strength is ideal?

Use double-strength espresso (about 60 ml pulled from 18 g grounds) to ensure the coffee flavor stands out without thinning the batter or frosting.

9. Can I bake this as cupcakes?

Absolutely—divide batter among 18–20 lined tins and bake 18–20 minutes, rotating halfway, until tops spring back lightly.

10. How do I candy orange slices for garnish?

Simmer thin slices in equal parts sugar and water for 20 minutes, dry on a rack overnight, then store airtight up to one week.

Conclusion

The White Chocolate Orange Almond Latte Cake offers refined café flavors in a home-baker-friendly format. With its balanced sweetness, aromatic citrus, and creamy espresso frosting, it stands ready to elevate birthdays, brunches, or any occasion that calls for a touch of grandeur. Serve alongside fresh coffee for a harmonious finale to any meal.

White Chocolate Orange Almond Latte Cake