Real Recipes From Real Home Cooks ®

caramel latte cake

(1 rating)
Recipe by
Wendy Scott
Jacksonville, FL

Easy because it starts with a yellow cake mix, this cake has fabulous coffee and caramel flavor - it didn't last two full days in the fridge because we all kept going back for "just a bite more". This is originally from Pillsbury's website.

(1 rating)
yield 16 serving(s)
prep time 2 Hr 30 Min
cook time 35 Min
method Bake

Ingredients For caramel latte cake

  • 18 oz
    yellow cake mix with pudding
  • 1 1/4 c
    warm water
  • 1 Tbsp
    instant coffee powder
  • 1/3 c
    butter, melted
  • 3
    eggs
  • 13 1/2 oz
    dulce de leche
  • 1/2 c
    hot water
  • 3 Tbsp
    instant coffee powder
  • 1 Tbsp
    dark rum
  • 1 c
    whipping cream
  • 1/4 c
    powdered sugar
  • 2 oz
    semisweet baking chocolate, chopped or grated

How To Make caramel latte cake

  • 1
    Heat oven to 350°F for shiny metal or glass pan (or 325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
  • 2
    In large bowl, place cake mix. In 2-cup glass measuring cup, stir 1 1/4 cups warm water and 1 tablespoon espresso granules until granules are dissolved. Add espresso mixture, butter and eggs to cake mix. Beat with electric mixer on low speed 30 seconds; scrape bowl. Beat on medium speed 2 minutes longer. Pour batter into pan.
  • 3
    Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on cooling rack 15 minutes.
  • 4
    Meanwhile, pour dulce de leche into medium microwavable bowl. In small bowl, mix 1/2 cup hot water, 3 tablespoons espresso granules and the rum; stir into dulce de leche until smooth. Microwave uncovered on High 2 to 3 minutes, stirring after about 1 minute with wire whisk, until pourable. Set aside while cake cools.
  • 5
    Poke cooled cake every 1/2 inch with handle end of wooden spoon. Pour dulce de leche mixture evenly over cake; spread mixture over top of cake with metal spatula to fill holes. Run knife around sides of pan to loosen cake. Cover; refrigerate 2 hours.
  • 6
    In medium bowl, beat whipping cream and powdered sugar on high speed until stiff. Spread whipped cream evenly over chilled cake. Sprinkle with chopped chocolate. Store covered in refrigerator.

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