Caramel Latte Icebox Cake Recipe

This Caramel Latte Icebox Cake Recipe is a creamy and rich recipe, which is made with dulce de leche and espresso powder. It’s a perfect no-bake dessert, ready in about 8 hours 30 minutes (including chilling time).

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Caramel Latte Icebox Cake Ingredients

For a coffee lover’s dream.

2 tablespoons instant espresso powder
1/4 cup hot water
1 (13.4-ounce) jar dulce de leche
3 ½ cups heavy cream, divided
9 chocolate wafer cookies
24 ladyfinger cookies
¼ cup chocolate-covered espresso beans, lightly crushed

How To Make Caramel Latte Icebox Cake

Layering up this no-bake treat.

Create Espresso Cream Base: In a medium bowl, whisk together the espresso powder and ¼ cup of hot water until the powder is fully dissolved. Stir in ¾ cup of the dulce de leche until the mixture is smooth and well combined.
Whip the Cream: In a large bowl, use an electric mixer to beat 3 cups of the heavy cream to medium peaks. Gently pour in the espresso and dulce de leche mixture, and continue to beat on high speed until very stiff peaks form, about 1 minute more.
Build the Base Layer: On a large, flat serving platter, arrange the chocolate wafer cookies in the center to form a 9½-by-4-inch rectangle, breaking up a cookie if needed to fill gaps. Spread about ¼ cup of the espresso cream over the cookies.
Assemble the Layers: Arrange 8 ladyfingers in a single layer on top of the cream. Spread one-third of the remaining cream mixture over the ladyfingers. Repeat this layering process two more times with the rest of the ladyfingers and cream, creating three layers of ladyfingers.
Frost and Chill: Use an offset spatula to spread the final layer of cream evenly over the top and down the sides, covering the entire cake. Cover loosely with plastic wrap and refrigerate for at least 8 hours, or overnight.
Garnish and Serve: Once chilled, remove the plastic wrap. In a medium bowl, whip the remaining ½ cup of heavy cream to medium peaks and spread it over the top of the cake. Gently warm the remaining dulce de leche in the microwave until it’s pourable. Drizzle it over the cake and sprinkle with the crushed espresso beans.

Recipe Tips

Does it really have to chill for 8 hours? Yes, this is the most important step! This “resting” time is when the magic happens. The dry, crisp ladyfingers absorb the moisture from the whipped cream, softening into a tender, moist, cake-like texture.
How do I get the cream to be stiff? You must beat the cream to stiff peaks. It should be as thick as a traditional frosting. This is what holds the layers together. Using very cold heavy cream and a cold bowl will help it whip up faster and stiffer.
Can I make this in a pan? Yes, and it’s much easier! Line a 9×5-inch loaf pan with plastic wrap, leaving plenty of overhang. Assemble the layers directly in the pan (wafer cookies, cream, ladyfingers, etc.). When it’s done chilling, use the plastic wrap to lift the entire “cake” out onto a serving platter.
What if my dulce de leche is too thick? If your dulce de leche is too thick to whisk into the espresso (Step 1), just microwave it for 15-20 seconds to soften it before you stir it in.

What To Serve With Caramel Latte Icebox Cake

This is a rich, coffee-flavored dessert that is a complete show-stopper on its own.

A small cup of hot, black coffee or an espresso
A cold glass of milk
A small glass of coffee liqueur (like Kahlua) or amaretto

How To Store Caramel Latte Icebox Cake

Refrigerate: This cake must be stored in the refrigerator. Cover it loosely with plastic wrap or in a cake carrier. It will stay fresh and delicious for 3-4 days.
Freeze: This icebox cake freezes beautifully. Place the entire cake (or individual slices) in the freezer until firm, then wrap tightly in plastic wrap and foil. It can be frozen for up to 3 months. Thaw in the refrigerator.

Caramel Latte Icebox Cake Nutrition Facts

(Per serving, assuming 10 slices)

Calories: ~550 kcal
Total Fat: 38g
Saturated Fat: 24g
Cholesterol: 110mg
Sodium: 180mg
Total Carbohydrate: 48g
Dietary Fiber: 1g
Sugars: 35g
Protein: 5g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

What’s the difference between an icebox cake and a tiramisu?

They are very similar! A traditional tiramisu uses a custard base made with egg yolks and mascarpone cheese. An icebox cake (like this one) is typically simpler, using a sweetened whipped cream base.

Can I use regular caramel sauce instead of dulce de leche?

It is not recommended. Regular caramel sauce is thin and runny. Dulce de leche is very thick, rich, and made from cooked-down milk, which is what gives the whipped cream its body and deep, milky-caramel flavor.

Can I use a different kind of cookie?

Yes. If you can’t find chocolate wafer cookies, you can use the (dark) cookie part of Oreos. If you can’t find ladyfingers, you can use a layer of graham crackers.