Caramel Latte Cake

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“Coffeehouse flavor in a cake that starts with cake mix! Recipe is from Pillsbury.”
3hrs 5mins

Ingredients Nutrition

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


  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.

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