Caramel latte cake

    50 min

    A wonderfully moist version of a coffee cake, with all the taste of a latte laced with caramel syrup .

    Derbyshire, England, UK
    30 people made this

    Makes: 1 (20cm) cake

    • 175g unsalted butter
    • 50g golden caster sugar
    • 3 eggs
    • 200g condensed milk
    • 2 tablespoons instant coffee
    • 1 tablespoon water
    • 1 tablespoon Tia Maria or other coffee based liqueur
    • 200g self raising flour
    • 1 teaspoon baking powder
    • Topping
    • 160g condensed milk
    • 80g butter
    • 80g caster sugar
    • 2 tablespoons Tia Maria or other coffee based liqueur

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Pre-heat the oven to 180 C / Gas 4, and line a 20cm (8 in) square cake tin with baking parchment. The baking parchment is essential to this cake, to allow you to be able to easily remove the cake from the tin once the caramel has cooled.
    2. Take a large mixing bowl, and beat the butter until soft and creamy. Add the caster sugar, and cream together for a minute. Add the eggs, and the condensed milk, and whisk together to form a creamy cake mixture.
    3. In a small bowl or cup, dissolve the instant coffee in the water and Tia maria (if you don't want to use the liqueur, use two tablespoons of water instead). Gradually add this to the butter mixture and beat well until combined.
    4. Add the flour and baking powder, fold well into the mixture, then transfer the mixture to the prepared cake tin. Spread it evenly to the sides of the tin to ensure an even rise.
    5. Place the cake in the oven to bake for around 30 minutes, or until the sponge is firm, and an inserted skewer comes out clean.
    6. Meanwhile, whilst the cake is baking, make the caramel topping. Put the condensed milk, butter and sugar in a saucepan, and the Tia maria if desired, and place on a low heat. Heat gently until the butter is melted and the sugar dissolved, then bring to the boil, stirring continuously, until the mixture turns a pale brown colour. Take off the heat and set aside.
    7. As soon as the cake is removed from the oven, and still in its tin, take a wooden spoon, and using the handle, make a series of holes in the cake, pushing the handle right down to the bottom of the tin. Space the holes about an inch apart.
    8. Pour the warm caramel mixture over the cake, making sure that it runs into the holes made. Spread the caramel evenly over the surface, and place on a cooling rack, leaving the cake to cool completely in the tin.
    9. Once cool, use the edges of the baking parchment to lift the cake from the tin, then remove.


    Replacing the normal sugar quantity in this recipe with the condensed milk creates a creamier flavour and a moister sponge.

    See it on my blog

    See this recipe on my blog

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    Reviews in English (3)


    This is very moist (that's how our family likes cakes) and delicious. Didn't last long. Used a chocolate liqueur and caramel condensed milk for topping.  -  04 Oct 2013


    Both me and my husband like the cake, especially topping is very nice. The only reason I'm giving 4 stars is the cake is extremely heavy, so it lasts for longer than you would expect considering the size.  -  28 Feb 2016


    I've made this twice in the last week, once with and once without the coffee liqueur - couldn't tell the difference. Both times absolutely delicious, and the caramel topping is much easier to make than you'd think!  -  28 Sep 2015