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Caramel Latte Cake

The flavors of a coffeehouse favorite infuse a butter recipe yellow cake, rich filling and sweet frosting.

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  • prep time 30 min
  • total time 3 hr 15 min
  • ingredients 12
  • servings 16
 

Ingredients

Cake

1
box 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

SAVE ON THIS RECIPE!

LOCATION

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.
  • 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.

EXPERT TIPS

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Expert Tips

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

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
310
(
Calories from Fat
130),
% Daily Value
Total Fat
14g
14%
(Saturated Fat
9g,
9%
Trans Fat
0g
0%
),
Cholesterol
75mg
75%;
Sodium
260mg
260%;
Total Carbohydrate
41g
41%
(Dietary Fiber
1g
1%
  Sugars
29g
29%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
0%;
Calcium
10%;
Iron
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 Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.