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White Chocolate Orange Almond Latte Cake

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A moist, café-inspired layer cake that marries creamy white chocolate, bright orange zest and juice, nutty almond undertones, and a hint of latte for depth. Frosted with white-chocolate buttercream and finished with toasted almond slices, it’s an elegant show-stopper for brunch or dessert.

Ingredients

Scale
  • 2 ½ cups (320 g) all-purpose flour
  • ¾ cup (75 g) finely ground blanched almonds (almond flour)
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp fine sea salt
  • 1 cup (225 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 4 large eggs, room temperature
  • Zest of 2 large oranges
  • ¼ cup (60 ml) fresh orange juice
  • 1 tsp pure almond extract
  • 1 tsp vanilla extract
  • ½ cup (120 ml) strong espresso or dark coffee, cooled
  • 1 cup (240 ml) whole milk, room temperature
  • 3 oz (85 g) good-quality white chocolate, melted and cooled
  • White-chocolate buttercream (about 4 cups) or whipped white-chocolate ganache, for filling/frosting
  • ½ cup (60 g) toasted sliced almonds, for garnish
  • White-chocolate curls or shavings (optional garnish)

Instructions

  1. Preheat oven to 175 °C (350 °F). Grease and line two 23 cm (9-inch) round cake pans with parchment.
  2. In a medium bowl whisk flour, almond flour, baking powder, baking soda, and salt; set aside.
  3. Using a stand mixer, cream butter and sugar on medium-high until pale and fluffy, 3–4 min.
  4. Beat in eggs one at a time, scraping bowl as needed. Mix in orange zest, almond extract, and vanilla.
  5. Stir espresso and milk together in a jug. On low speed, add dry ingredients to the butter mixture in three additions, alternating with the espresso-milk, beginning and ending with dry. Mix just until combined.
  6. Fold in orange juice and melted white chocolate until batter is smooth.
  7. Divide batter evenly between prepared pans. Bake 32–36 min, or until a skewer inserted in the center comes out clean.
  8. Cool cakes in pans 10 min, then turn out onto wire racks to cool completely.
  9. Fill and frost layers with white-chocolate buttercream. Smooth tops and sides, then press toasted almond slices around the base.
  10. Garnish with white-chocolate curls or extra orange zest. Slice and serve slightly chilled or at cool room temperature.

Notes

  • Ensure the espresso is fully cooled before adding to the batter to prevent curdling.
  • Weigh ingredients for best accuracy, especially flour and almond flour.
  • For a lighter frosting, whip 300 ml chilled heavy cream with 100 g melted-and-cooled white chocolate until fluffy.
  • Cake layers can be baked a day ahead, wrapped, and refrigerated; frost just before serving.

Nutrition

Keywords: white chocolate orange cake, almond latte cake, coffee-infused dessert, brunch layer cake

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