A spin on the classic Tres Leche cake recipe, this cake features all the flavors of your favorite coffeehouse drink, the caramel macchiato!
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1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1/2 cup Land O Lakes® Heavy Whipping Cream
1 cup cold strong coffee
1 teaspoon vanilla extract
1 1/2 cups sugar
1/2 cup Land O Lakes® Butter, softened
1 tablespoon vanilla extract
4 large Land O Lakes® Eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup whole milk
2 cups Land O Lakes® Heavy Whipping Cream
1/2 cup dulce de leche
2 tablespoons powdered sugar
1/8 teaspoon salt
Warmed dulce de leche for drizzling, as desired
Combine all cream mixture ingredients in bowl; set aside.
Heat oven to 350ºF. Grease and flour 13x9-inch cake pan; set aside.
Combine sugar, butter and 1 tablespoon vanilla in bowl; beat at medium speed until combined. Add eggs; continue beating until light and fluffy.
Combine flour, baking powder, baking soda and salt in another bowl; mix well. Add flour mixture to butter mixture; beat at low speed until well mixed. Add milk; continue beating until well mixed.
Pour batter into prepared pan. Bake 35-40 minutes or until toothpick inserted into center comes out clean and top is browned. While still hot, pour cream mixture over top of cake. Let sit until liquid is fully absorbed. Refrigerate at least 4 hours or overnight.
Combine all frosting ingredients in bowl, just before serving. Beat at high speed until stiff peaks form. Spread over top of cake. Drizzle with additional dulce de leche, as desired.
Celebrate the fullness of autumn bounty with some irresistible desserts. Warm spices like cinnamon and ginger combined with traditional fruits and vegetables creates cakes, pies and bars that are deliciously fall.