Caramel Latte Cake Recipe

Name: Caramel Latte Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 1 (18 ounce) box yellow cake mix with pudding; 1 1/4 cups warm water; 1 tablespoon instant espresso, coffee granules; 1/3 cup butter or 1/3 cup margarine, melted; 3 eggs; Filling; 1 (13 1/2 ounce) can dulce de leche (caramelized sweetened condensed milk); 1/2 cup hot water; 3 tablespoons instant espresso, coffee granules; 1 tablespoon dark rum or 1 teaspoon rum extract plus 2 teaspoons water; Frosting and Garnish; 1 cup whipping cream; 1/4 cup powdered sugar; 2 ounces semisweet baking chocolate, chopped or 1 teaspoon cocoa

Servings: persons

Cake
1 (18 ounce) box yellow cake mix with pudding
1 1/4 cups warm water
1 tablespoon instant espresso, coffee granules
1/3 cup butter or 1/3 cup margarine, melted
3 eggs
Filling
1 (13 1/2 ounce) can dulce de leche (caramelized sweetened condensed milk)
1/2 cup hot water
3 tablespoons instant espresso, coffee granules
1 tablespoon dark rum or 1 teaspoon rum extract plus 2 teaspoons water
Frosting and Garnish
1 cup whipping cream
1/4 cup powdered sugar
2 ounces semisweet baking chocolate, chopped or 1 teaspoon cocoa

1
Heat oven to 350u00b0F for shiny metal or glass pan (or 325u00b0F 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.

555

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Cake, 1 (18 ounce) box yellow cake mix with pudding, 1 1/4 cups warm water, 1 tablespoon instant espresso, coffee granules, and more.

Yes, Caramel Latte Cake falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Caramel Latte Cake

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