🎂 sally's kitchen
Cake Batter Sprinkles Latte
This cake batter sprinkle latte recipe is our spin on the viral dot cake trend — homemade cake batter syrup, a thick frosting cold foam, and Stars, Stripes & Sprinkles coffee colliding into one very extra sip.
Why This Cake Batter Sprinkle Latte Recipe Is Worth the Mess
- One syrup, one cold foam, one excessive handful of sprinkles — that's the whole production, and it's still faster than driving anywhere.
- The frosting cold foam is thick enough to actually hold the sprinkle layer, so you get the dot-cake visual without engineering anything.
- No cake batter extract in the pantry? There's a two-ingredient stand-in already built into the recipe.
The Java Momma Twist: Stars, Stripes & Sprinkles is already flavored like vanilla birthday cake and buttercream frosting before you've added a single drop of syrup — so this drink isn't really "coffee plus cake batter," it's cake batter, on cake batter, on more cake batter. Quick heads up: it's a limited release tied to America's 250th, made in small batches. No countdown clock, just an honest one — when it's gone, it's gone.
The Coffee That Makes This Work
Stars, Stripes & Sprinkles is a medium roast with vanilla birthday cake, buttercream frosting, and sprinkle notes baked into the bean itself — a Brazilian base, air-roasted to order, smooth enough to drink black but built for exactly this kind of dessert treatment. You could use another sweet medium roast — but this is the one the recipe was built around, and it's only around for a little while.
Shop Stars, Stripes & Sprinkles →Available in whole bean, ground, pods, and decaf. Fresh roasted to order, every time.
What You'll Need
For the Cake Batter Syrup (make ahead):
- 1 cup sugar
- ½ cup boiling water
- 2 tsp cake batter extract (or ½ tsp almond extract + 1½ tsp vanilla extract)
For the Frosting Cold Foam:
- ¼ cup heavy cream
- 1 Tbsp vanilla frosting
To Build the Drink:
- 2 oz espresso, or 4 oz strong brewed Stars, Stripes & Sprinkles coffee
- 1 Tbsp Cake Batter Syrup
- 6 oz whole milk
- Frosting Cold Foam
- Sprinkles, for topping
How To Make It
- Make the cake batter syrup. Combine the sugar, boiling water, and cake batter extract. Stir until the sugar is fully dissolved — no stovetop required. Cool and transfer to a bottle. Keeps in the fridge up to 2 weeks.
- Make the frosting cold foam. Combine the heavy cream and vanilla frosting in a small jar and whip together until thick — you want it closer to frosting than foam, since it has to hold the sprinkles.
- Build the base. In a tumbler, add the cake batter syrup and your espresso or coffee. Stir to combine. Fill the glass with ice, then add milk to about ¾ full.
- Top and dot it. Spoon the frosting cold foam over the top of the latte and cover it in a genuinely generous amount of sprinkles. Celebrate accordingly.
Swaps & Permission Slips
- No cake batter extract? Use ½ tsp almond extract plus 1½ tsp vanilla extract instead — it gets you most of the way there without a specialty bottle.
- No vanilla frosting on hand? A thick vanilla buttercream works the same way, or in a pinch, sweetened whipped cream with an extra splash of vanilla gets close.
- Worried about the sprinkles bleeding into the foam? Add them right before serving, not while the foam is still being whipped — they hold their shape and color longer that way.
- Love a cake-flavored latte with a fun cold foam? Our Carrot Cake Latte with Marshmallow Cold Foam is worth a try too.
Made this one? Stars, Stripes & Sprinkles is available whole bean, ground, in pods, and decaf — so however you make your coffee, it works. Fresh roasted to order, every time.
More recipes like this one are at The Menu.
However you brew it, this cake batter sprinkle latte recipe is the kind of thing that makes a Tuesday feel like somebody remembered your birthday.
Frequently Asked Questions
What is a dot cake latte?
A dot cake latte is the coffee version of the viral dot cake trend — espresso or strong coffee with a sweet syrup, topped with a thick cold foam and a heavy layer of round sprinkles. This cake batter sprinkle latte recipe is our version, built around cake batter syrup and a frosting cold foam.
What is frosting cold foam made of?
Just heavy cream and vanilla frosting, whipped together until thick. It's closer in texture to actual frosting than a typical cold foam, which is exactly what lets it hold a dense sprinkle layer on top.
Can I make this without cake batter extract?
Yes — almond extract and vanilla extract combined get you most of the way to that cake batter flavor without a specialty bottle. Use ½ teaspoon almond extract plus 1½ teaspoons vanilla extract in place of the cake batter extract.
What sprinkles work best for a dot latte?
Round nonpareil sprinkles are the classic choice — they sit flat and dense on top of the foam, which is what creates that "dot" look. Jimmies work too, but they sit higher and look a little less uniform.
Can I make this latte hot instead of iced?
Yes — skip the ice, warm the milk, and build it the same way. The frosting cold foam still works on a hot drink, it just settles in a little faster.
How long does cake batter syrup keep in the fridge?
Up to 2 weeks in a sealed bottle, since it's just sugar and water with no dairy to worry about. That's plenty of time to make this more than once before the syrup runs out.
