Caramel Latte Cake

Recipe by Pinay0618
READY IN: 3hrs 5mins


  • Cake
  • 1
    (18 ounce) box yellow cake mix with pudding
  • 1 14
  • 1
    tablespoon instant espresso, coffee granules
  • 13
    cup butter or 1/3 cup margarine, melted
  • Filling
  • 1
    (13 1/2 ounce) can dulce de leche (caramelized sweetened condensed milk)
  • 12
  • 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
  • 14
  • 2
    ounces semisweet baking chocolate, chopped or 1 teaspoon cocoa


  • 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.