Forktionary

Caramel Latte Cake Recipe

Indulge in the irresistible flavor of a coffeehouse caramel latte, transformed into a decadent cake! This easy recipe starts with a simple cake mix, elevating it to café-quality deliciousness with espresso, dulce de leche, and a touch of rum. Perfect for dessert or a special occasion, this Pillsbury-inspired recipe is sure to impress.

Prep Time 25 mins
Cook Time 185 mins
Calories 262.7 kcal
Protein 6g
Rating 5.0 (1 Reviews)
Caramel Latte Cake 15

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Caramel Latte Cake

  • 1 (15.25 ounce) package yellow cake mix with pudding
  • 1 1/4 cups warm water
  • 4 tablespoons instant espresso granules
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 large eggs
  • 1 cup dulce de leche
  • 1/2 cup hot water
  • 1 tablespoon dark rum
  • 2 cups heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 cup chopped semisweet baking chocolate

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How to Make Caramel Latte Cake

  1. Preheat oven to 350°F (175°C). Grease and flour a 13x9 inch baking pan.
  2. In a large bowl, combine the cake mix, 1 ¼ cups warm water, 1 tablespoon espresso granules (dissolved in the warm water), 1/2 cup (1 stick) unsalted butter, softened, and 3 large eggs.
  3. Beat with an electric mixer on low speed for 30 seconds, then scrape down the bowl.
  4. Beat on medium speed for 2 minutes, until well combined.
  5. Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  6. Let the cake cool in the pan on a wire rack for 15 minutes.
  7. Meanwhile, prepare the caramel sauce: In a microwave-safe bowl, combine 1 cup dulce de leche, ½ cup hot water, 3 tablespoons espresso granules, and 1 tablespoon rum.
  8. Microwave uncovered on high for 2-3 minutes, stirring after 1 minute, until smooth and pourable.
  9. Once the cake has cooled slightly, poke holes all over the top using a wooden spoon or toothpick.
  10. Pour the warm caramel sauce evenly over the cake, allowing it to soak into the holes.
  11. Spread the remaining sauce over the top of the cake using a spatula.
  12. Run a knife around the edges of the pan to loosen the cake.
  13. Cover and refrigerate for at least 2 hours to allow the flavors to meld.
  14. Before serving, whip 2 cups heavy whipping cream with 2 tablespoons powdered sugar until stiff peaks form.
  15. Spread the whipped cream evenly over the chilled cake.
  16. Garnish with ½ cup chopped chocolate.
  17. Store covered in the refrigerator.

Nutrition Information (Approximate per serving)

Sodium

11 g

Sugar

72g

Fat

37g

Carbs

10g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts The Americas American Baking

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Time To Make Course Preparation For Large Groups Desserts Cakes Number Of Servings 4 Hours Or Less