FLUR Kitchen
Viral Dot Cake Latte
My version of the viral dot cake in coffee form. A homemade cake batter syrup gives you the main cake flavor, a thick frosting cold foam takes the place of the frosting on top, and a generous shake of sprinkles ties the whole thing together.
Ingredients
- For the cake batter syrup
- 400g sugar
- 250g boiling water
- 14g cake batter extract
- For the frosting cold foam
- ¼ cup heavy cream
- 1 tablespoon vanilla frosting
- For the latte
- 2 shots of espresso
- 1 tablespoon cake batter syrup
- Milk
- Sprinkles, for topping
Instructions
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Make the cake batter syrup. Add the sugar, boiling water, and cake batter extract to a carafe and stir until the sugar is fully dissolved. No stovetop required. As long as your water's hot, the whole thing comes together in a couple of minutes. Let it cool before transferring to a bottle. This makes about 16 servings and keeps in the fridge for about three weeks.
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Make the frosting cold foam. Add the heavy cream and vanilla frosting to a small jar or frothing pitcher and whip them together with a milk frother until you get a thick, frosting-like foam that holds its shape. This is the part that holds your sprinkles, so you want it nice and rich.
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Add 1 tablespoon of the cake batter syrup to the bottom of your glass and pull the espresso shots directly over it so the syrup melts in. Fill the glass with ice, then pour in milk until it's about three-quarters full.
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Spoon the frosting cold foam on top and finish with a generous shake of sprinkles.
Pro tip
This syrup makes way more than one drink, so you'll have plenty for next time. It keeps in the fridge for about three weeks, and it's great in iced lattes, and cold brews.
What I Used