Café au Lait Cake

Prep 20 min
Total 4 hr 5 min
Servings 12

Enjoy your java by the forkful! This cool and delicious chocolate dessert features the popular coffee flavor found at coffee shops everywhere! MORE+ LESS-

By Betty Crocker Kitchens

Updated May 18, 2016

Make with

Betty Crocker Cake Mix

Ingredients

tablespoon instant espresso coffee granules

1 1/4

cups water

box Betty Crocker™ Super Moist™ devil's food cake mix

Vegetable oil and eggs called for on cake mix box

teaspoons instant espresso coffee granules

tablespoon cool water

container Betty Crocker™ Whipped milk chocolate frosting

1 1/2

cups Cool Whip frozen whipped topping, thawed

Chocolate-covered espresso beans, if desired

Steps

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1

Heat oven to 350°F (325°F for dark or nonstick pans). Grease two 8- or 9-inch round cake pans, or spray with baking spray with flour. Dissolve 1 tablespoon coffee in 1 1/4 cups water. Make cake batter as directed on box, using coffee mixture in place of the water. Bake and cool as directed.
2

Dissolve 2 teaspoons coffee in 1 tablespoon cool water. Stir 2 teaspoons of the coffee mixture into frosting. In medium bowl, stir together whipped topping and remaining coffee mixture; gently stir in 1/4 cup of the frosting mixture.
3

On serving plate, place 1 cake layer, rounded side down. Spread with half of the whipped topping mixture (about 3/4 cup) to within 1/4 inch of edge. Top with second layer, rounded side up. Frost side and top of cake with frosting. Pipe remaining whipped topping mixture around top of cake. Refrigerate 1 to 2 hours or until chilled. Garnish top of cake with espresso beans. Store covered in refrigerator.

Expert Tips

If the cake is served just after chilling, the espresso flavor will be mild. The flavor develops more fully as it continues to chill, and if served the next day, the flavor will be stronger.