Caramel Latte Icebox Cake Recipes

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DULCE DE LECHE ICEBOX CAKE

Icebox cake, so named because it sets in the fridge or freezer, comes together with a little mixing and stacking. All it needs after that is time to chill, making it ideal for hot days. This version combines store-bought sandwich cookies with dulce de leche whipped cream for a cookies-and-cream meets salted caramel flavor. If you'd like, garnish with crumbled cookies.

Provided by Laurie Ellen Pellicano

Categories     cakes, dessert

Time 6h30m

Yield 8 to 10 servings

Number Of Ingredients 6



Dulce de Leche Icebox Cake image

Steps:

  • Line a 9-by-5-inch loaf pan with a double layer of plastic wrap, pressing it into the corners and leaving several inches of overhang on each side.
  • In a large bowl and with an electric mixer, beat together the heavy cream, crème fraîche and salt on medium-high until stiff peaks form, 3 to 5 minutes. Transfer 2 cups of the whipped cream to a medium bowl and stir in the sugar. Add the dulce de leche to the remaining whipped cream in the large bowl and beat on medium-high for 1 to 2 minutes until stiff peaks form. Season to taste with more salt.
  • Using a spoon, flick small dollops of both cream mixtures across the bottom and sides of your lined pan. Using a spatula, smooth it into a ¼-inch layer along the edges and bottom.
  • Cover the bottom with 8 cookies, gently pressing them into the cream. Flick more small dollops of both cream mixtures across the surface of the cookies, then smooth the surface.
  • Press a row of cookies upright along the long edge of the pan. Generously scoop the whipped creams using the cookies, alternating flavors, and press them upright against the vertical row. Continue forming rows until the pan is full. Tap the pan against the counter to settle the cookies into the cream. Cover the cookies by flicking the remaining cream across the surface, then smooth it out.
  • Enclose the loaf in the plastic overhang and freeze until completely firm, at least 6 hours. The cake will keep frozen for up to 1 month. To serve, unwrap the top of the loaf, invert the loaf onto a platter, remove the pan and plastic and slice with a serrated knife.

1 1/2 cups heavy cream
1 cup crème fraîche or sour cream
1/2 teaspoon fine sea salt
2 tablespoons granulated sugar
1/3 cup store-bought or homemade dulce de leche
1 (10-ounce) pack (about 40) thin chocolate sandwich cookies (such as Oreos)

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



Caramel Latte Cake image

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

1 box Betty Crocker™ Super Moist™ butter recipe yellow cake mix
1 cup warm water
1 tablespoon instant espresso coffee granules
1/3 cup butter, melted
3 eggs
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
1 cup whipping cream
1/4 cup powdered sugar
2 oz semisweet baking chocolate, chopped, or 1 teaspoon unsweetened baking cocoa

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



Caramel Latte Cake image

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

1 (18 ounce) box yellow cake mix with pudding
1 1/4 cups warm water
1 tablespoon instant espresso, coffee granules
1/3 cup butter or 1/3 cup margarine, melted
3 eggs
1 (13 1/2 ounce) can 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
1 cup whipping cream
1/4 cup powdered sugar
2 ounces semisweet baking chocolate, chopped or 1 teaspoon cocoa

CARAMEL LATTE PANCAKES

Your favorite coffee house drink is now a delicious breakfast dish. Made with Original Bisquick mix, these decadent pancakes are easy to prepare.

Provided by Annalise Sandberg

Categories     Breakfast

Time 1h

Yield 4

Number Of Ingredients 13



Caramel Latte Pancakes image

Steps:

  • In large bowl, mix Bisquick mix, baking powder and granulated sugar. In medium bowl, beat melted butter, milk, eggs and instant coffee with whisk until coffee is dissolved and mixture is smooth. Add liquid mixture to bowl of dry ingredients, and mix until incorporated (mixture may be lumpy).
  • Grease griddle or 10-inch skillet; heat over medium heat. Pour 1/3 cupfuls of batter onto griddle. Cook until edges are dry and surface is bubbly, about 3 minutes. Turn; cook 2 minutes longer. Repeat to use up remaining batter.
  • In 1-quart saucepan, mix all Caramel Syrup ingredients except vanilla. Heat over medium heat, stirring until sugar is dissolved and mixture is smooth. Heat to boiling, and cook until syrup is thickened, 5 to 7 minutes. Remove from heat; add vanilla. Syrup will thicken upon cooling. If it becomes too thick, return saucepan to low heat for a few minutes until soft.
  • Serve pancakes with whipped cream and caramel syrup.

Nutrition Facts : ServingSize 1 Serving

2 cups Original Bisquick™ mix
2 teaspoons baking powder
1/3 cup granulated sugar
2 tablespoons unsalted butter, melted and cooled
1 cup milk
2 eggs
2 tablespoons instant coffee granules or crystals
Whipped cream, for serving
1 cup packed brown sugar
1/2 cup whipping cream
1/4 cup unsalted butter
Pinch of salt
2 teaspoons vanilla

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