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Gluten-Free Café au Lait Cake
Gluten-Free Café au Lait Cake
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Prep Time:
30 minutes
Total Time:
3 hours 30 minutes
Indulge in a refreshing coffee-infused chocolate treat, perfect for a delightful dessert experience!
Ingredients:
  • 1 tablespoon instant espresso coffee powder or granules
  • 1 box (15 oz) Betty Crocker™ Gluten Free Devil's Food Cake Mix
  • 1/2 cup butter, softened
  • 3 eggs
  • 2 teaspoons instant espresso coffee powder or granules
  • 1 tablespoon cool water
  • 1 cup from 1 tub (12 oz) Betty Crocker™ Whipped Milk Chocolate Frosting
  • 1 1/2 cups Cool Whip frozen whipped topping, thawed
  • Chocolate-covered espresso beans, if desired
Instructions:
  • Preheat oven to 350°F (or 325°F for dark or nonstick pan) and generously grease the bottom of an 8-inch or 9-inch round pan with shortening.
  • First, dissolve 1 tablespoon of coffee in 1 cup of water. Then, in a large bowl, blend the coffee mixture, cake mix, butter, and eggs using an electric mixer on low speed for 30 seconds and then on medium speed for 2 minutes, scraping the bowl as needed. Finally, pour the mixture into a pan.
  • Bake in an 8-inch or 9-inch pan for 43 to 48 minutes until a toothpick inserted in the center comes out clean. Let it cool for 10 minutes, then gently run a knife around the sides of the pan to release the cake. Transfer the cake from the pan to a cooling rack. Allow it to cool completely for about 1 hour.
  • Mix 2 teaspoons of coffee in 1 tablespoon of cool water until dissolved. Stir 2 teaspoons of the coffee mixture into the frosting. In a medium bowl, combine whipped topping with the remaining coffee mixture, then gently fold in 1/4 cup of the frosting mixture.
  • Slice the cake in half horizontally and place one layer, cut side up, on a serving plate. Spread half of the whipped topping mixture (about 3/4 cup) onto the cake layer, leaving a 1/4 inch border. Add the other cake layer, cut side down, on top. Frost the side and top of the cake with the frosting. Pipe the remaining whipped topping mixture around the top of the cake. Chill in the refrigerator for 1 hour. Decorate the top of the cake with espresso beans and store covered in the refrigerator.

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