Best 3 Caramel Latte Icebox Cake Recipes
Indulge in the delightful symphony of flavors with our Caramel Latte Icebox Cake recipe, a captivating dessert that blends the richness of coffee, the sweetness of caramel, and the creaminess of whipped cream. This no-bake cake is an absolute delight, featuring layers of coffee-infused graham cracker crust, a luscious caramel sauce, and a velvety whipped cream frosting.
But that's not all! This article also offers a tantalizing collection of other irresistible icebox cake recipes to satisfy every craving. From the classic Chocolate Icebox Cake, featuring layers of chocolate wafers and a creamy chocolate filling, to the refreshing Lemon Icebox Cake, bursting with citrusy goodness, these recipes are sure to become your go-to desserts for any occasion.
So, gather your ingredients, prepare your taste buds, and embark on a culinary journey that will leave you spellbound. Let's dive into the world of icebox cakes and create memories that will last a lifetime!
HOMEMADE CARAMEL LATTE
Homemade caramel latte.
Provided by LROwen
Categories Drinks Recipes Coffee Drinks Recipes Latte Recipes
Time 8m
Yield 1
Number Of Ingredients 6
Steps:
- Combine milk and brown sugar in a saucepan over medium heat. Heat until frothy and close to simmering, about 3 minutes. Reduce heat to low; whisk in caramel sauce and vanilla extract. Mix in coffee.
Nutrition Facts : Calories 218.3 calories, Carbohydrate 45.6 g, Cholesterol 10 mg, Fat 2.5 g, Fiber 0.2 g, Protein 4.6 g, SaturatedFat 1.6 g, Sodium 165.3 mg, Sugar 19 g
CARAMEL LATTE CAKE
Make and share this Caramel Latte Cake recipe from Food.com.
Provided by Pinay0618
Categories Dessert
Time 3h5m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- 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.
- 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.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on cooling rack 15 minutes.
- 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.
- 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 262.7, Fat 14.4, SaturatedFat 7.6, Cholesterol 65.4, Sodium 275, Carbohydrate 30.6, Fiber 0.4, Sugar 18, Protein 3
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
Tips:
- Use high-quality ingredients: Freshly brewed coffee, real butter, and pure vanilla extract will give your icebox cake the best flavor.
- Chill your ingredients: Before assembling the cake, chill the coffee, cream, and milk. This will help the cake set up more quickly and give it a smoother texture.
- Don't overmix the batter: Overmixing the batter can make the cake tough. Mix just until the ingredients are combined.
- Use a springform pan: A springform pan makes it easy to remove the cake from the pan. If you don't have a springform pan, you can use a 9-inch round cake pan, but you'll need to carefully invert the cake onto a serving plate.
- Chill the cake for at least 4 hours: This will give the cake time to set up properly. You can chill the cake for up to overnight.
Conclusion:
Caramel latte icebox cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy, coffee-flavored filling and crunchy graham cracker crust, this cake is sure to be a hit with everyone who tries it.
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