Brown Sugar Espresso Cake Recipe

In a small saucepan combine the flour and dark brown sugar. Slowly add in the espresso and oat milk, while whisking continuously so you don’t get clumps.
30 grams all-purpose flour spooned and leveled, 150 grams dark brown sugar lightly packed, 60 mL espresso 2 shotss, 120 mL oat milk
Once everything is combined, place the saucepan over medium-low heat and whisk continuously but slowly.
Once the mixture begins to thicken and stick to the bottom of the pan, whisk quicker. Cook the mixture until it’s thick enough to coat the back of a spoon, between 5-10 minutes.
Remove from the heat, pour into an airtight container and allow to cool completely to room temperature, about a couple hours (you can also put it in an ice bath but continue to whisk so it cools evenly and doesn't get clumpy). Set aside.

Preheat the oven to 350F/177C convection (325F/163C conventional) and grease and line two 8 inch cake pans.
In a medium bowl, whisk together the flour, baking powder and salt until they're evenly distributed.
270 grams all-purpose flour spooned and leveled, 1 Tbsp baking powder, 1/2 tsp salt
Place the room temperature butter, the oil and the dark brown sugar in a large bowl and use an electric mixer with the whisk attachment to beat them for 2 minutes. Add the eggs, one at a time, beating on medium speed until each egg is fully incorporated. Add the sour cream and vanilla extract and beat just until combined.
56 grams unsalted butter room temperature, 120 mL canola oil, 300 grams dark brown sugar lightly packed, 3 large eggs room temperature, 170 grams sour cream, 1 tsp vanilla extract
Add half of the dry ingredients to the batter, turn the mixer on low speed and then pour in the milk, followed by the rest of the dry ingredients.
180 mL oat milk room temperature
Distribute the batter evenly among the two cake pans, and bake for 30-35 minutes. When the cake is fully baked it will release itself from the edge of the pan and it will spring back if you press on the center of it.
Allow the cake to cool completely before frosting.

Place the brown sugar, water and cinnamon in a small saucepan over medium heat, stirring occasionally for about 3 minutes, until it comes to a boil.
100 grams dark brown sugar lightly packed, 60 mL water, 1/4 tsp cinnamon
Once the sauce comes to a boil, stir frequently for 2 minutes and then remove it from the heat and pour it into a heat safe jar. Let it cool completely to room temperature.

To finish the frosting, place the 1 cup of butter in the bowl of a stand mixer and with the whisk attachment, beat at full speed for at least 5 minutes, until the butter is fluffy and pale yellow.
227 grams unsalted butter room temperature
Reduce the speed to medium and add in a couple Tbsp of the cooled mixture at a time, allowing it to combine with the butter before adding more. Scrape the edge of the bowl as needed and once it’s all combined, add in the vanilla extract and beat it at full speed for another minute.
1 tsp vanilla extract

Use 1/3 of the buttercream to frost the first layer of cake. Top with a handful of pralined pecans and a drizzle of the brown sugar syrup. Place the second layer on top and use the rest of the buttercream to frost the outside of the cake and then make the whipped cream.
56 grams pralined pecans chopped (store-bought)
Using an electric mixer with a whisk attachment, beat the heavy whipping cream on low-medium speed for 1-2 minutes until it begins to thicken. Increase the speed to medium-high and beat until soft peaks form. Add in the brown sugar syrup and continue beating just until stiff peaks begin to form.
240 mL heavy whipping cream cold, 45 mL brown sugar syrup
Spread the whipped cream on top of the frosted cake and top with more pralined pecans. Enjoy!