Skip to Content
Menu

Caramel Latte Cake

  • Save Recipe
  • Prep 30 min
  • Total 3 hr 15 min
  • Servings 16
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
The flavors of a coffeehouse favorite infuse a butter recipe yellow cake, rich filling and sweet frosting.
By Betty Crocker Kitchens
Updated Jul 29, 2011
  • Save
  • Shop
  • Share
  • Keep Screen On

Ingredients

Cake

  • 1 box Betty Crocker™ Super Moist™ Butter Recipe Yellow Cake Mix
  • 1 cup warm water
  • 1 tablespoon instant espresso coffee granules
  • 1/3 cup butter, melted
  • 3 eggs

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

Nutrition Facts are not available for this recipe
© 2024 ®/TM General Mills All Rights Reserved