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Caramel Latte Cake
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Prep Time:
30 minutes
Total Time:
3 hours 15 minutes
Coffeehouse-inspired yellow cake with decadent filling and sweet frosting.
Ingredients:
  • 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
  • 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
  • 1 cup whipping cream
  • 1/4 cup powdered sugar
  • 2 oz semisweet baking chocolate, chopped, or 1 teaspoon unsweetened baking cocoa
Instructions:
  • Preheat your oven to 350°F (325°F for dark or nonstick pans) and generously spray the bottom of a 13x9-inch pan with baking spray that includes flour.
  • Add cake mix to a large bowl. Dissolve 1 tablespoon espresso granules in 1 cup warm water in a 1-cup glass measuring cup. Combine espresso mixture, butter, and eggs with the cake mix. Mix on low speed for 30 seconds, then on medium speed for 2 minutes. Transfer the batter to a pan and bake.
  • Follow the baking instructions on the box for a 13x9-inch pan. Allow to cool in the pan on a cooling rack for 15 minutes.
  • Spoon dulce de leche into a medium microwave-safe bowl. In a small bowl, combine 1/2 cup hot water, 3 tablespoons espresso granules, and rum. Stir this mixture into the dulce de leche until smooth. Microwave uncovered on High for 2 to 3 minutes, stirring after about 1 minute with a whisk, until it's pourable. Set aside while the cake cools.
  • Use the handle end of a wooden spoon to poke holes in the cooled cake every 1/2 inch. Evenly pour the dulce de leche mixture over the cake and spread it with a metal spatula to fill the holes. Run a knife around the sides of the pan to loosen the cake. Cover and refrigerate for 2 hours.
  • In a medium bowl, whip the cream and powdered sugar on high speed until stiff peaks form. Spread the whipped cream evenly over the chilled cake and sprinkle with chopped chocolate. Refrigerate covered until serving.

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