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Caramel Latte Poke Cake
Warm espresso and sweet dulce de leche soak right into the crumb of this incredibly moist poke cake. You'll transform a simple boxed mix into a rich coffeehouse-inspired dessert that tastes like it took all day. A thick layer of freshly whipped cream and a dusting of grated chocolate top it all off. It's a brilliant make-ahead treat that gets even better as it chills in the fridge.
Equipment
- Oven
- Microwave
- Cake Pan
- Hand Mixer
Ingredients
- 1
- 6
Instructions
- 1Preheat the oven to 350°F, or 325°F if using a dark or nonstick pan. Coat the bottom of a 13x9-inch baking pan with flour-based baking spray.
- 2Pour the cake mix into a large mixing bowl. In a separate glass measuring cup, combine 1 cup of warm water with 1 tablespoon of espresso powder and stir until fully dissolved.
- 3Pour the espresso liquid, butter, and eggs into the bowl with the cake mix. Blend with an electric mixer on low speed for 30 seconds, then increase to medium speed for 2 minutes. Scrape down the sides of the bowl to ensure no dry pockets of mix remain.
- 4Transfer the batter into the prepared baking pan. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for 15 minutes.
- 5Place the dulce de leche in a microwave-safe bowl. In a separate small bowl, whisk together 1/2 cup of hot water, 3 tablespoons of espresso powder, and the rum, then blend this liquid into the dulce de leche.
- 6Microwave the caramel mixture on high for 2 to 3 minutes, pausing to whisk after 1 minute, until it reaches a pourable consistency.
- 7Use the handle of a wooden spoon to poke holes across the surface of the cake, spacing them about 1/2 inch apart. Poking the holes while the cake is still slightly warm helps it absorb the liquid better.
- 8Pour the warm dulce de leche mixture over the top, using a spatula to push the liquid into the holes. Run a knife along the edges of the pan to free the sides, then cover and chill in the refrigerator for 2 hours.
- 9Whip the heavy cream and powdered sugar in a medium bowl using an electric mixer on high speed until stiff peaks develop. Spread this whipped cream evenly over the chilled cake and finish with a sprinkle of grated chocolate.
Notes
- Storage: Keep the cake covered in the refrigerator until ready to serve. It stores well for up to 3 days.
- Make ahead: This cake is actually better the next day, as the espresso and caramel have more time to soak into the crumb.
- Garnish swap: Instead of grated chocolate, place cocoa powder in a fine tea strainer and tap it lightly to dust the top of the whipped cream.