Wedding Cake Iced Latte
A Delightful Afternoon Pick Me Up
I made an Amazon List with all the products I used to make this Wedding Cake Iced Latte including the syrups, almond extract, white chocolate sauce, insulated cup, and a few of my favorite coffee bar items so everything is easy to find in one place.
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If you have ever wished your iced coffee tasted like a slice of vanilla wedding cake from an old fashioned bakery, this wedding cake iced latte is for you. Rich espresso, white chocolate, cupcake syrup, and almond extract come together in the creamiest little afternoon treat that feels fancy without being overly sweet.
Once for a year and a half, I took a break from drinking alcohol while I was trying to heal some stomach issues I was having. During that time, I went to my friend Maggie’s wedding and she had one of the best wedding cakes I have ever tasted in my life. At the time, dessert was SUPER important to me since I wasn’t enjoying fun cocktails! It was from Alliance Bakery. It was vanilla cake layered with white chocolate mousse and vanilla buttercream and I have genuinely been chasing that exact flavor ever since.
After quite a few attempts and lots of experimenting with different syrups and ratios, I finally nailed it in latte form. This iced latte tastes exactly how I remember that cake tasting, rich and creamy with warm vanilla bakery flavor without being overly sweet. I’ll break down all the ingredients I use throughout the post so you can recreate it at home. I usually order the syrups online, but if you have a favorite local coffee supply store, even better.
Cupcake In Syrup Form
The Torani Cupcake Syrup is really what brings that classic bakery cake flavor to this latte. It has this sweet vanilla buttercream taste that reminds me of the inside of a real wedding cake without tasting artificial or overpowering. I order mine from Amazon because it is just easiest for me to keep on hand for coffees and homemade creamers, but if you have a local coffee supply store nearby you may be able to find it there as well.
The Key Is White Chocolate Sauce
The Ghirardelli White Chocolate Sauce is another ingredient that really makes this latte taste like an actual slice of wedding cake instead of just sweet coffee. It does not make the drink overly chocolatey at all. Instead, it adds this rich creamy sweetness that pairs perfectly with the vanilla cupcake syrup and almond extract to create those soft bakery-style vanilla almond flavors. I order mine on Amazon as well because it is easy to keep stocked in my coffee bar at home.
Extra Extract
The other ingredient that really made this latte come together for me was the Watkins Pure Almond Extract. I originally tried making this with the Torani Almond Orgeat Syrup, but it had a citrusy flavor to me that just was not giving wedding cake at all. Once I switched to the almond extract, it completely changed the drink and gave it that true bakery-style vanilla almond flavor I had been chasing from my friend Maggie’s wedding cake. A little goes a long way with almond extract, so I definitely recommend starting small and adding more to your taste preference until you find your perfect ratio.
The Cup To End All Cups
Now I already know everyone is going to ask me about this insulated cup. I really try not to recommend random products that are just going to take up space in your kitchen cabinets. But this is one of those things I bought online on a whim and immediately became obsessed with. I drink cold brew, iced coffee, hot coffee, water, and my nightly magnesium drink out of this thing constantly. One of my biggest pet peeves is cups sweating all over the counter and leaving little puddles everywhere, and this cup does not sweat whatsoever.
I do love my Stanley cups, but sometimes they feel huge and bulky. When I’m just making myself an iced coffee for the afternoon, I do not want a clunky cup. This one keeps my drink ice cold for hours. I also weirdly love that you can see through the top of the cup. There is just something about looking at that creamy beige iced coffee swirling around in there that makes me happy. It comes in a bunch of different colors and I swear I’m going to end up buying these for everyone I know for Christmas gifts this year. I’ll link the one I use from my Amazon shop here in the post.
Wedding Cake Iced Latte
This Wedding Cake Iced Latte tastes like your favorite bakery cake turned into a creamy coffeehouse drink with notes of white chocolate, vanilla, and almond. Made with espresso, cupcake syrup, and a rich creamy topping, it is sweet enough to feel indulgent while still letting the coffee flavor shine through.
Ingredients
- For the Espresso Base:
- 1 Nespresso Vertuo Double Espresso pod brewed twice through the same pod or 4 to 5 ounces of your favorite instant espresso *see post for other options
- 1 tablespoon Ghirardelli White Chocolate Flavored Sauce
- Ice
- For the Creamy “Cold Foam” Topping:
- 1/8 cup whole milk
- 2 to 3 tablespoons heavy whipping cream
- 1 1/2 tablespoons Torani Cupcake Syrup *see post for product information
- 1 teaspoon pure almond extract, I use Watkins brand
Instructions
- In a mug or glass measuring cup, add the white chocolate sauce.
- Brew the Nespresso pod directly over the sauce. Then brew the same pod a second time for a larger, stronger espresso base.
- Stir well until the white chocolate sauce fully dissolves into the hot espresso.
- Place the espresso mixture in the refrigerator to chill. I usually make mine in the morning and let it chill until the afternoon, but you can also pour it directly over ice if you prefer.
- In a separate cup, combine the whole milk, heavy cream, cupcake syrup, and almond extract.
- Use an immersion blender or milk frother to blend the cream mixture until slightly thickened and foamy. I prefer mine creamy and pourable rather than fully whipped into a thick cold foam, but you can whip it more if you prefer a true cold foam texture.
- Fill a 20 ounce tumbler with ice.
- Stir the chilled espresso mixture once more and pour it over the ice.
- Slowly pour the creamy topping over the espresso so it creates a layered effect.
- Stir before drinking and enjoy.
Tips
- If you prefer a stronger wedding cake flavor, you can add the cupcake syrup and almond extract directly into the espresso mixture instead of the cream.
- These measurements create a balanced latte that still tastes like coffee. If you like sweeter coffee drinks, simply increase the syrups to your preference.
- You can use any milk or cream combination you like, but whole milk and heavy cream create the richest texture.
- This recipe works beautifully hot or iced.