Gluten-Free Café au Lait Cake

Name: Gluten-Free Café au Lait Cake
Prep time: 30 min
Total time: 3 h 30 min
Yield: 10
Ingredients: 1 tablespoon instant espresso coffee powder or granules; 1 cup water; 1 box (15 oz) Betty Crocker™ Gluten Free Devil's Food Cake Mix; 1/2 cup butter, softened; 3 eggs; 2 teaspoons instant espresso coffee powder or granules; 1 tablespoon cool water; 1 cup from 1 tub (12 oz) Betty Crocker™ Whipped Milk Chocolate Frosting; 1 1/2 cups Cool Whip frozen whipped topping, thawed; Chocolate-covered espresso beans, if desired

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By Betty Crocker Kitchens

Updated May 19, 2022

Gluten-Free Café au Lait Cake

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Prep Time 30 min
Total 3 hr 30 min
Servings 10
Ingredients 10

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Ingredients

Cake

1 tablespoon instant espresso coffee powder or granules
1 cup water
1 box (15 oz) Betty Crocker™ Gluten Free Devil's Food Cake Mix
1/2 cup butter, softened
3 eggs

Frosting

2 teaspoons instant espresso coffee powder or granules
1 tablespoon cool water
1 cup from 1 tub (12 oz) Betty Crocker™ Whipped Milk Chocolate Frosting
1 1/2 cups Cool Whip frozen whipped topping, thawed

Garnish

Chocolate-covered espresso beans, if desired

Make With

Betty Crocker Frosting

Instructions

Step
1

Heat oven to 350°F (or 325°F for dark or nonstick pan). Grease bottom only of 8-inch or 9-inch round pan with shortening.
Step
2

Dissolve 1 tablespoon coffee in 1 cup water. In large bowl, beat coffee mixture, cake mix, butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl constantly. Pour into pan.
Step
3

Bake 8-inch or 9-inch pan 43 to 48 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.
Step
4

Dissolve 2 teaspoons coffee in 1 tablespoon cool water. Stir 2 teaspoons of the coffee mixture into frosting. In medium bowl, mix whipped topping and remaining coffee mixture; gently stir in 1/4 cup of the frosting mixture.
Step
5

Cut cake in half horizontally. Place 1 cake layer, cut side up, on serving plate. Spread with half of the whipped topping mixture (about 3/4 cup) to within 1/4 inch of edge. Place other cake layer, cut side down, on top. Frost side and top of cake with frosting. Pipe remaining whipped topping mixture around top of cake. Refrigerate 1 hour or until chilled. Garnish top of cake with espresso beans. Store covered in refrigerator.