CARAMEL VANILLA LATTE CAKE RECIPE
This Caramel Vanilla Latte Cake recipe has the perfect balance of caramel, vanilla, and espresso!
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees. Grease and flour three 8 inch round cake pans. Place a circle of parchment paper or wax paper in the bottom of each pan.
- In a medium bowl, add the milk, coffee, vanilla, and vegetable oil. Set aside.
- In the bowl of your mixer, cream the softened butter. Slowly add the sugar and beat at medium speed for 5 minutes until lightened in color and fluffy.
- Add the eggs one at a time,mixing after each until the yellow streaks are blended in.
- Add the dry ingredients alternately with the wet ingredients, beginning and ending with dry ingredients (3 additions of dry and 2 of wet). Do not over mix.
- Bake at 350 degrees for 20 to 25 minutes. Check at 20 minutes. It is done when a toothpick inserted in the center comes out clean or with just a few crumbs attached. Let cool in pans 5 to 10 minutes then turn out.
- The recipe makes 6 1/2 cups of batter
- Works well for cupcakes, the cupcakes will have a very slight dome
- In the bowl of your mixer, mix the softened butter until smooth. Slowly add the powdered sugar along with the cream, vanilla, salt and espresso.
- Mix on medium speed for 3 minutes (longer if using a hand mixer) adding more liquid if needed to reach desired spreading consistency.
- Reduce speed of mixer to low and mix 3 minutes or more until the buttercream is creamy and smooth.
- Place the first cake layer onto your pedestal or cake base. Pipe a dam of buttercream around the layer. Spread a thin layer of caramel. Follow with the Vanilla Latte Buttercream filling. Add another cake layer & repeat.
- Frost the cake as desired with Vanilla Latte Buttercream. Drizzle caramel around edges and top. (I used a piping bag with the end snipped away for the caramel drizzle.)
- If you wish, you can apply Vanilla Buttercream stars around the top edge. (I did so with an Ateco 863)
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
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
SALTED CARAMEL LAVA CAKES
Perfectly gooey lava cake taken to the next level with a delicious salted caramel filling. Topped with ice cream and more caramel, this is a decadent dessert everyone is bound to love.
Provided by Steph
Categories Dessert
Yield 4
Number Of Ingredients 11
Steps:
- In a small pan over low heat, combine caramels, milk, and salt, stirring constantly until smooth. Set aside and let cool.
- Preheat oven to 400 degrees F.
- In a microwave-safe bowl combine chocolate chips and butter. Microwave for 2 minutes and whisk until smooth.
- Whisk in powdered sugar until combined.
- Add 3 eggs and 1 egg yolk, and whisk until combined.
- Add vanilla and flour and mix again.
- Generously spray four 1 cup oven-safe cups with cooking spray, and evenly fill with batter.
- Spoon a generous amount of caramel into each cup (reserve the rest of the caramel for serving).
- Bake on a cookie sheet in the oven for 13-15 minutes until the outer edges are set and the center is still soft.
- Remove from oven and let cool for 2-3 minutes before inverting onto a plate drizzled with caramel sauce.
Nutrition Facts : Servingsize 1 serving, Calories 2888 kcal, Fat 164 g, SaturatedFat 101 g, Cholesterol 433 mg, Sodium 2129 mg, Carbohydrate 348 g, Sugar 280 g, Protein 38 mg
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- To make the caramel, spread the sugar in an even layer over the bottom of a large, heavy-bottomed saucepan. Place over medium-low heat, watching carefully. When the sugar begins to liquefy around the edges, use a heatproof spatula to gently stir it towards the center. Continue stirring very gently until all the sugar is melted.
- Measure out the heavy cream in a liquid measuring cup and scrape the seeds from the vanilla bean into the cream. Set aside.
- Once the caramel reaches a deep amber color, immediately remove the sauce pan from the heat. Carefully and slowly drizzle in half of the heavy cream along with the vanilla bean seeds, whisking constantly as you drizzle. The mixture will steam and bubble violently. Whisk until the cream is well incorporated, then whisk in the remaining cream. Stir in the salt and the vanilla. If any sugar has hardened, place the saucepan over low heat and whisk until smooth. Refrigerate until cold. Store in an airtight container in the refrigerator. If needed, it can be rewarmed in the microwave or in a saucepan over low heat.
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