Cinnamon Dolce Latte Cake with Mascarpone Frosting

The Ultimate Cinnamon Dolce Latte Cake with Mascarpone Frosting

Cinnamon Dolce Latte Cake with Mascarpone Frosting

Yield: 12+ servings

Prep Time:25 minutes

Cook Time:20 minutes

5 / 5 (1 Reviews)
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Easy Cinnamon Dolce Latte Cake with Mascarpone Frosting. This amazingly moist holiday cake will be the thrill of your gathering this year!


For the Cinnamon Dolce Latte Cake:

  • 3 cups cake flour (or 2 2/3 cup all purpose flour + 1/3 cup corn starch)
  • 2 tablespoons instant espresso powder
  • 1 tablespoon ground cinnamon
  • 4 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 1 1/2 cups unsalted butter, softened
  • 1 1/2 cups whole milk
  • 4 large eggs
  • 1 tablespoon vanilla extract

For the Mascarpone Frosting:

  • 16 ounces mascarpone cheese
  • 1/2 cup heavy cream
  • 6-8 cups powdered sugar
  • Pinch of salt


  1. Preheat the oven to 350 degrees F. Grease three 9-inch round cake pans and cut parchment paper circles to fit down in the bottom of each pan. Flatten the circles in the bottom of the pans to remove air bubbles.
  2. Mix the cake flour, espresso powder, cinnamon, baking powder, and salt together in a bowl. In the bowl of an electric stand mixer, cream the butter and sugars together on high until light and fluffy, 3-5 minutes. Scrape the bowl and beat on low, adding in the milk, eggs, and vanilla extract. Slowly add in the flour mixture. Scrape the bowl again and beat until well combined.
  3. Pour the cake batter evenly into the three prepared pans. Bake for 20-25 minutes, until a tooth pick inserted into the middle of the cake comes out clean. Cool in the pans for 10 minutes. Then gently flip onto cooling racks and peel off the parchment paper.
  4. Once the cakes cool to room temperature, move on to the frosting. With an electric mixer, beat the mascarpone cheese and cream together until smooth. Add the salt. Slowly beat in powdered sugar until the frosting is firm enough to spread and set.
  5. Gently flip one cake layer onto a cake plate. Add one-quarter of the frosting and spread to the edges. Flip the second cake onto the first layer. Spread one-quarter of the frosting over the second cake. Repeat with the last cake layer and the remaining one-half of the frosting. Allow the frosting to hang over the edges (like snow) with exposed edges, or smooth the frosting down over the sides for a rustic finish. Refrigerate to set the frosting. Then cover and keep refrigerated.
  6. When ready to serve, let the cake sit out at room temperature for at least one hour. Decorate the top with plastic christmas trees and sprinkle powdered sugar snow over the top.

Nutrition Information

Yield: 12+ servings, Serving Size: 12

  • Amount Per Serving:
  • Calories: 790 Calories
  • Total Fat: 32.8g
  • Saturated Fat: 20g
  • Cholesterol: 152mg
  • Sodium: 456mg
  • Carbohydrates: 116.3g
  • Fiber: 1.2g
  • Sugar: 89.2g
  • Protein: 10.9g
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Ultimate Cinnamon Dolce Latte Cake with Mascarpone Frosting


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18 comments on “Cinnamon Dolce Latte Cake with Mascarpone Frosting

  1. Jenny Flakeposted November 28, 2016 at 7:36 am Reply

    This sounds fantastic!  So pretty too!!

  2. Emily @ Life on Foodposted November 28, 2016 at 8:32 am Reply

    This looks absolutely amazing! Perfect for the holidays but really any time.

  3. Heather Christoposted November 28, 2016 at 10:14 am Reply

    What a cute cake!! I love the flavors!

  4. Kevin @ Closet Cookingposted November 28, 2016 at 10:28 am Reply

    Lovely cake!

  5. Naomiposted November 28, 2016 at 10:37 am Reply

    Such a fun and festive flavored cake! Love.

  6. Julia @ HappyFoods Tubeposted November 28, 2016 at 11:23 am Reply

    What a lovely cake! Love the mascarpone frosting and those tiny trees :)!

  7. ataposted November 28, 2016 at 3:13 pm Reply

    What a beautiful recipe!!! Gonnna try this!! Can i half the recipe though? I don’t want a big  big cake haha :)

  8. julie | table for twoposted November 28, 2016 at 3:20 pm Reply

    Such an adorable cake! What an impression it would make this holiday season!

  9. Marla Meridithposted November 28, 2016 at 5:48 pm Reply

    Beautiful holiday cake Sommer!!!

  10. Maria Lichtyposted November 28, 2016 at 6:23 pm Reply

    I have no words, this cake is so beatiful!

  11. Irisposted December 2, 2016 at 12:30 am Reply

    Can the instant espresso be replaced by Nescafé? I’ve been trying to find a recipe for a cinnamon cake and I hope this is it, it looks delicious. I think I’ll do it tomorrow!

    • Sommerposted December 6, 2016 at 8:43 am Reply

      Hi Iris,

      Absolutely! Let me know hoe it turns out. Happy Baking!! :)

      • Irisposted January 10, 2017 at 12:08 pm

        Hi Sommer!

        So I baked this cake before Christmas and it is absolutely fantastic (I used nescafé and it turned out delicious). My siblings and my mom (and I) love cinnamon so this is a fantastic cake for us. The only thing was that I only used 3 cups of powdered sugar for the frosting, I think 6 is too much and besides it hardened so I could easily frost the cake. My brother loved it so much that he asked me to bake another one and leave it as as his birthday present (I live in another town) and I must say the cake did not last 3 days, he almost ate it all by himself lol.
        Thanks for sharing this wonderful recipe. Now is one of my favorites. I found instant espresso, I shall try that one and let you know the difference of taste once I do.

        Rating: 5
      • Sommerposted January 12, 2017 at 12:20 pm

        Hi Iris,

        Thanks for reporting back. I’m so glad everyone liked it – What a great story! :)

  12. Anikaposted December 8, 2016 at 1:30 am Reply

    I came here looking for some surprise cakes this Christmas, and I found the one for my kids.
    Thanks for sharing :)

  13. Seanposted December 17, 2016 at 10:25 pm Reply

    Thanks for sharing! Can this cake be made ahead for Christmas? If so, how would you recommend storing it to preserve flavors and texture?

    • Sommerposted December 22, 2016 at 11:57 pm Reply

      Hi Sean,

      You can make it 3-4 days ahead, and leave out at room temperature well covered. You can also make it further ahead and freeze it. Just make sure to wrap it very well. Happy Baking!

  14. dianaposted August 31, 2017 at 2:48 am Reply

    How many cupcakes would you think this would make?  I’m making several different flavors for  a church celebration at our church, With vanilla and chocolate and needed another option, this seems perfect!