Best 3 Caramel Latte Cake Recipes
Indulge in the symphony of flavors that is the Caramel Latte Cake, a delectable masterpiece that harmonizes the rich, bold notes of coffee with the velvety sweetness of caramel. This extraordinary cake is a symphony of textures, featuring layers of moist, tender sponge cake infused with the essence of coffee, enveloped in a luscious caramel frosting that is both smooth and decadent. Each bite is an exploration of taste, a journey through the realms of coffee and caramel, leaving you mesmerized and craving more. This article presents a collection of recipes that will guide you in crafting this extraordinary dessert, from the preparation of the coffee-infused sponge cake to the creation of the velvety caramel frosting. Embark on this culinary adventure and experience the magic of the Caramel Latte Cake.
Check out the recipes below so you can choose the best recipe for yourself!
CARAMEL LATTE ICEBOX CAKE
Give your barista a break and make this caramel latte-inspired treat instead. With just six ingredients, you'll build an impressive layered dessert that softens and sets up in the fridge as it chills.
Provided by Food Network Kitchen
Categories dessert
Time 8h25m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Whisk together the espresso powder and 1/4 cup hot water in a medium bowl until the espresso powder completely dissolves. Add 3/4 cup of the dulce de leche and stir until well combined.
- Beat 3 cups of the heavy cream in a large bowl with an electric mixer on medium speed to medium peaks, about 2 minutes. Add the espresso and dulce de leche mixture to the cream and beat to very stiff peaks, about 1 minute more.
- Arrange the chocolate wafer cookies to make a 9 1/2-by-4-inch rectangle directly in the center of a large, flat serving platter (breaking up 1 of the cookies to fill in any gaps). Spread 1/4 cup of the espresso-dulce de leche cream on top of the cookies. Lay 8 ladyfingers flat across this cream layer and then spread a third of the remaining cream mixture on top of the ladyfingers. Repeat this process 2 more times with the remaining ladyfingers and cream mixture. Use an offset spatula to spread the top layer of cream mixture evenly over the top and down the sides to cover the icebox cake completely. Cover with plastic wrap and refrigerate 8 hours and up to overnight.
- Once completely chilled, remove the plastic wrap from the cake. Beat the remaining 1/2 cup heavy cream in a medium bowl with an electric mixer (or by hand) to medium peaks. Spread the whipped cream on top of the cake. Microwave the remaining dulce de leche in a small microwave-safe bowl until it is loose enough to drizzle. Drizzle evenly on top of the cake, then sprinkle with the crushed espresso beans.
CARAMEL LATTE CAKE
The flavors of a coffeehouse favorite infuse a butter recipe yellow cake, rich filling and sweet frosting.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h15m
Yield 16
Number Of Ingredients 12
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
- 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.
- Bake as directed on box for 13x9-inch pan. Cool in pan on cooling rack 15 minutes.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 310, Carbohydrate 41 g, Cholesterol 75 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 29 g, TransFat 0 g
CARAMEL LATTE CAKE
Easy because it starts with a yellow cake mix, this cake has fabulous coffee and caramel flavor - it didn't last two full days in the fridge because we all kept going back for "just a bite more". This is originally from Pillsbury's website.
Provided by Wendy Scott
Categories Cakes
Time 3h5m
Number Of Ingredients 12
Steps:
- 1. Heat oven to 350°F for shiny metal or glass pan (or 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 2-cup glass measuring cup, stir 1 1/4 cups 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 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on cooling rack 15 minutes.
- 4. Meanwhile, pour 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 wire 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:
- Use high-quality ingredients, especially coffee and chocolate, for the best flavor.
- Make sure your butter and eggs are at room temperature before you start baking.
- Don't overmix the batter, as this can result in a tough cake.
- Bake the cake until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting it.
- If you don't have a piping bag, you can use a zip-top bag with a corner snipped off to drizzle the caramel sauce over the cake.
Conclusion:
This caramel latte cake is a delicious and decadent treat that is perfect for any coffee lover. The cake is moist and flavorful, with a rich coffee flavor and a creamy caramel frosting. The caramel sauce is the perfect finishing touch, adding a touch of sweetness and crunch. This cake is sure to be a hit at your next party or gathering.
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