The gift that keeps on giving layers on layers. Treat yourself with this Layered Draft Latte Cake recipe created by blogger and recipe creator, Omayah Atassi.



1 c all purpose flour

3/4 tsp baking powder

1/4 tsp salt

4 large eggs

room temp 2/3 c sugar

1 1/4 tsp vanilla extract

1.5 tsp ground mahlab* 



3 cans La Colombe Draft Latte (1 Caramel and 2 Triple Shot)

6 tbsp sugar

1 tbsp coffee extract             


6 large egg yolks

1/3 c sugar

1/4 c coffee syrup

1 tsp coffee extract

1 c heavy cream

16 oz mascarpone cheese

1 1/2 tsp vanilla extract 

*mahlab is a spice commonly found in Middle Eastern baked goods which comes from the pit of a species of cherry. It’s commonly found in Middle Eastern specialty stores. You can substitute cardamom for a more Turkish coffee flavor 


  1. Preheat oven to 350F. Prepare a 9-in round cake pan by greasing the bottom and lining with parchment. Grease the parchment and sides of the pan and dust with flour. 
  2. Whisk together flour, baking powder, salt, mahlab in a medium-sized bowl until blended. Place eggs in the bowl of a stander mixer fitted with a whisk attachment. Beat on medium-high until pale and thick, about 3 minutes. Add sugar and vanilla and continue beating until very thick and tripled in volume, about 3 minutes more. Sprinkle in dry ingredients. Using rubber spatula fold gently until well combined. Transfer batter to the cake pan and tap on the work surface to make even and remove air bubbles. Bake until it sprints back until lightly touched, about 30 mins. Cool on a rack for 15 mins. Run a small knife around the inside of the pan to loosen the cake. Invert into a cooling rack and lift off pan. Peel off parchment and cool completely. 
  3. To make the syrup, reduce Draft Latte by 1/2, or until it becomes 1 1/2 c, over low heat. Add remaining ingredients and set aside. 
  4. On top of double boiler, whisk together egg yolks, sugar, coffee syrup and coffee extract. Set over simmering water and beat the egg and coffee mixture with a hand mixer set on medium speed until very thick, about 6 mins. Set aside to cool, stirring frequently. 
  5. Meanwhile, using a stand mixer on medium-high speed, whisk the cream until stiff peaks form. 
  6. When yolk mixture is cooled to room temperature, add the mascarpone and vanilla. Beat until smooth and well blended. Using rubber spatula, fold in whipped cream. 
  7. To assemble, cut the cake horizontally into 3 equal layers and place the bottom layer on a cake disc. Remove the bottom of a 9-inch springform pan, close the ring around the cake disc (alternatively, wrap a cake collar around the cake disc). Generously brush the syrup on the cake. Scoop about 1 1/2 c of filling onto the layer and spread evenly. Place next cake layer on top, press gently. Brush with syrup then spread 1 1/2 c filling. Repeat with final layer and spread the filling evenly. Refrigerate overnight.

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