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Caramel Latte Cake

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Caramel Latte Cake
  • Prep 30 min
  • Total 3 hr 15 min
  • Servings 16
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The flavors of a coffeehouse favorite infuse a butter recipe yellow cake, rich filling and sweet frosting.
Updated Jul 29, 2011

Ingredients

Cake

Filling

  • 1 can (13.4 oz) 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 oz semisweet baking chocolate, chopped, or 1 teaspoon unsweetened baking cocoa

Steps

  • 1
    Heat oven to 350°F (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 1-cup glass measuring cup, stir 1 cup 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 as directed on box for 13x9-inch pan. Cool in pan on cooling rack 15 minutes.
  • 4
    Meanwhile, spoon 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 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Place the cocoa in a tea strainer and lightly shake over the frosting to "dust" the top of the cake.

Nutrition

310 Calories, 14g Total Fat, 4g Protein, 41g Total Carbohydrate, 29g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
310
Calories from Fat
130
Total Fat
14g
22%
Saturated Fat
9g
44%
Trans Fat
0g
Cholesterol
75mg
25%
Sodium
260mg
11%
Potassium
150mg
4%
Total Carbohydrate
41g
14%
Dietary Fiber
1g
4%
Sugars
29g
Protein
4g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
6%
6%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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