Cake Week Day 4 ~ More Cake Please

Welcome to Day 4 of Cake Week! Thank you to everybody who linked up fantastic cake recipes and posts yesterday - wow - yum!! You have to go back and look - there are some really wonderful cakes there. And it's not too late to link up your favorite cake post - we'll keep checking back!

In case you're just stopping by, you can get caught up here:
Day 1: Giveaways, Preview video, German Apple Cake
Day 2: Yellow Cake with raspberry filling and lemon cream cheese frosting
Day 3: Creative Cupcakes, Cake post link-ups

I love that Cake Week has been inspiring people around the blogosphere to do a little baking. Look at what Sarah Mae did at Like a Warm Cup of Coffee!! It says Cake Week on that cake - well, it did anyway. Thanks Sarah Mae! :)

You might have guessed that I like cake! Before Cake Week, I already had several cake recipes posted here.

Strawberry Dream Cake

Dump Cake

Amaretto Cake

Chocolate Pumpkin Cake

Mexican Chocolate Sheet Cake

Chocolate Toffee Cream Cake

Chocolate Malt Ice Cream Cake

S'Mores Cake

Kahlua Cake

So much yummy cake and we're not even done yet!! Finally - here's today's cake. Found the recipe about 3 years ago in a magazine. It is best served within just a few hours after making, in my opinion. It's not too rich and not too sweet - great with a cup of coffee!

Cafe Latte Cake

Oil-and-flour baking spray
3 tablespoons freeze-dried coffee
1 container (6 oz.) coffee-flavored yogurt (Dannon makes some, found it at Safeway)
3 egg whites
Pinch of cream of tartar
1 1/2 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
Pinch ground nutmeg, plus more to garnish
3/4 cup (1 1/2 sticks) unsalted butter. softened
1 1/2 cups heavy cream
3 tablespoons confectioner's sugar

1. Heat oven to 350. Coat 3 (8.5 inch) round baking pans with oil-and-flower cooking spray. In small bowl, blend freeze-dried coffee and some water until dissolved. Stir in coffee-flavored yogurt until smooth. Set aside.

2. In bowl, beat egg whites and cream of tartar until foamy. Gradually beat in 1/2 cup of the sugar to medium-stiff peaks. Set aside.

3. In small bowl, whisk flour, baking powder, salt and nutmeg. In large bowl, beat butter until smooth and creamy. Beat in remaining 1 cup sugar until light in color, about 2 minutes.

4. On low speed, beat flour mixture, alternately with yogurt, into butter mixture until smooth. Fold in half of the egg whites to lighten, then fold in remaining whites until blended. Scrape into prepared pans, spreading level.

5. Bake at 350 about 25 minutes, until toothpick inserted in center of layers comes out clean. Let cakes cool in pans 10 minutes. Invert cakes; remove pans; invert again. Let cool.

6. In large bowl, whip cream and confectioner's sugar to stiff peaks. Once cakes have cooled completely, place one layer on a cakestand and spread with 3/4 cup whipped cream. Top with a second layer and 3/4 cup whipped cream. Top with final layer. Swirl remaining whipped cream over top of cake. Sprinkle with ground nutmeg. Refrigerate until serving

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Come back tomorrow for Chocolate Friday with a great chocolate cake and a chance for you to link up chocolate posts!

I'm linking this up to Your Life, Your Blog at Real Life. Check the links out and add your own post from the previous week!