Dunkin’ Donuts Iced Cake Batter Latte Copycat Recipe

This Dunkin’ Donuts iced cake batter latte tastes just like the real thing, and you can make it at home in about 5 minutes. If you have ever paid $6 for a large at the drive-through and thought “I could make this myself,” you can.

It takes cold brew or espresso, a quick cake batter syrup, and milk over ice. That is the whole thing.

Why I Love This Recipe

The flavor is sweet and vanilla-forward with a faint buttery note that actually does taste like boxed cake batter. It is not subtle, and it is not supposed to be.

The homemade syrup comes together in under 10 minutes and keeps in the fridge for 2 weeks, so you end up spending maybe 30 cents a latte once the syrup is made.

This is the version I keep coming back to on hot mornings when I want something cold and a little sweet without hitting a drive-through.

Recipe Ingredients

• 2 shots espresso (about 60 ml / 2 oz) – Strong brewed coffee works too, but espresso gives cleaner flavor against the sweet syrup
• 3 tbsp cake batter syrup – Recipe below; this is what carries the whole flavor
• 3/4 cup (180 ml) whole milk – Whole milk gives a creamier result; 2% works fine
• 1 cup ice – Enough to fill a 16 oz glass

For the cake batter syrup (makes about 1 cup):

• 1/2 cup (100 g) granulated sugar – Plain white sugar only; brown sugar changes the flavor too much
• 1/2 cup (120 ml) water – Filtered if you can, it makes a difference in a simple syrup
• 2 tsp vanilla extract – Real vanilla, not imitation; it is most of the flavor here
• 1 tsp butter extract – This is the ingredient that makes it taste like cake batter, find it near vanilla at most grocery stores
• 1 pinch salt – Sharpens everything, do not skip it

Variations / Substitutions

• Dairy-free milk – Oat milk is the closest in texture and sweetness; almond milk works but the latte will taste thinner.
• Decaf espresso – Use decaf shots and the whole drink works exactly the same way.
• Extra shot – Add a 3rd shot of espresso if you want more coffee flavor to balance the sweetness.
• Less sweet – Use 2 tbsp of syrup instead of 3 and the cake batter note is still there, just quieter.
• Almond extract swap – Replace half the butter extract with almond extract for a flavor closer to a white cake mix.
• Cream instead of milk – Swap in heavy cream for a richer, more dessert-style drink.

If you enjoy making coffee shop drinks at home, the Dunkin’ Donuts Brown Sugar Oat Milk Latte Copycat Recipe follows the same basic method.

How To Make Iced Cake Batter Latte

Step 1: Simmer the Cake Batter Syrup

Combine the 1/2 cup sugar and 1/2 cup water in a small saucepan over medium heat. Stir until the sugar dissolves completely, about 2 to 3 minutes, then let it come to a gentle simmer for 1 more minute. Take it off the heat and stir in the 2 tsp vanilla extract, 1 tsp butter extract, and 1 pinch of salt.

The syrup will be thin and clear right now, which is correct. It thickens slightly as it cools, but it is meant to be pourable, not syrupy like maple syrup.

Step 2: Cool the Syrup and Pull the Espresso

Pour the finished syrup into a heatproof jar or small bowl and let it cool for at least 10 minutes before using it. While it cools, pull your 2 espresso shots directly over 3 tbsp of the cake batter syrup in the bottom of a mixing glass or a 16 oz cup.

Stir the hot espresso and syrup together for about 20 seconds. The heat helps the syrup dissolve evenly into the shots, and you want them fully combined before the ice goes in.

Step 3: Build the Drink Over Ice

Fill your 16 oz glass with the 1 cup of ice, then pour the espresso-syrup mixture over the top. Let it sit for 10 seconds so the espresso chills slightly before you add the milk.

Pour in the 3/4 cup whole milk in a slow, steady stream. You will see it layer briefly before settling, which looks great if you are serving this to someone. Give it one or two stirs with a long spoon or straw before drinking.

Step 4: Garnish and Serve

Pour the finished latte into your serving glass if you built it in a separate mixing cup, or just leave it in the same glass. Top with a small pinch of rainbow sprinkles if you want the full Dunkin’ visual, and add a straw. The cold, creamy drink over ice is what you are going for here, and the sprinkles make it look exactly like the menu item.

Recipe Tips

• Make the syrup ahead. The cake batter syrup keeps in a sealed jar in the fridge for up to 2 weeks. Make a full batch once and the rest of the week is fast.
• Butter extract is the non-negotiable ingredient. Vanilla alone will not give you the cake batter flavor. Butter extract is what separates this from a plain vanilla latte. McCormick brand is easy to find and works well.
• Do not use warm milk. This is an iced drink, and warm milk will melt your ice fast and dilute the flavor. Use milk straight from the fridge.
• Taste the syrup before you build the drink. Give it a quick taste once it is cool. If it does not taste like cake batter to you, a small extra splash of butter extract will fix it.

Cook times by shot count and espresso method:

How To Store

• Refrigerate (syrup only) – The cake batter syrup keeps in a sealed glass jar in the fridge for up to 2 weeks. The assembled drink should be consumed right away.

Frequently Asked Questions

Can I use store-bought vanilla syrup instead of making the cake batter syrup?

Plain vanilla syrup will not give you the cake batter flavor because it is missing the butter extract. You can stir 1 tsp butter extract directly into 3 tbsp of store-bought vanilla syrup as a quick fix.

Can I make this as a hot latte instead?

Yes. Skip the ice, pull the espresso directly into a warm mug with the syrup, and steam or microwave the milk before adding it. Everything else stays the same.

Can I double the recipe for two people?

Yes, just double every quantity. The syrup recipe already makes enough for 5 or 6 drinks, so you do not need to scale that up.

How do I know if my syrup has gone bad?

It will look cloudy, smell off, or develop visible mold. A fresh syrup looks clear and smells sweet. If you are not sure, toss it after 2 weeks regardless.

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Iced Cake Batter Latte Recipe

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Servings: 1 servings

Ingredients Method Notes

Ingredients

  

• 2 shots espresso (about 60 ml / 2 oz)
• 3 tbsp cake batter syrup
• 3/4 cup (180 ml) whole milk
• 1 cup ice
• 1/2 cup (100 g) granulated sugar
• 1/2 cup (120 ml) water
• 2 tsp vanilla extract
• 1 tsp butter extract
• 1 pinch salt

Method

 

1. Combine 1/2 cup sugar and 1/2 cup water in a small saucepan over medium heat. Stir until the sugar dissolves, simmer 1 minute, then remove from heat and stir in 2 tsp vanilla extract, 1 tsp butter extract, and 1 pinch salt. Cool for at least 10 minutes.
2. Pull 2 espresso shots directly over 3 tbsp of the cooled cake batter syrup in a glass or mixing cup. Stir for 20 seconds to fully combine.
3. Fill a 16 oz glass with 1 cup ice and pour the espresso-syrup mixture over the top.
4. Pour in 3/4 cup whole milk in a slow stream, stir once or twice, top with sprinkles if desired, and serve with a straw.

Notes

You can make the syrup up to 2 weeks ahead and keep it in a jar in the fridge, which makes the actual assembly take under 2 minutes. If you want a stronger coffee flavor, add a 3rd shot of espresso. The butter extract is what makes this taste like cake batter rather than a plain vanilla latte, so do not swap it out.