This No Bake Caramel Latte Cake is the ultimate creamy, coffee-infused dessert layered with soft tea biscuits, luscious dulce de leche filling, and silky chocolate ganache. Perfect for Eid, dawat tables, family gatherings, or weekend cravings, this easy no bake cake recipe delivers rich caramel latte flavour without turning on the oven.
Why you will love this recipe?
You will absolutely love this No Bake Caramel Latte Cake because it delivers bakery-style results with minimal effort. The rich caramel and coffee flavours blend beautifully to create a perfectly balanced dessert that isn’t overly sweet yet feels incredibly indulgent. The texture is ultra creamy and smooth, with soft coffee-soaked biscuits layered between fluffy caramel cream, making every bite melt in your mouth.
Expert Tips for Best Results!
- Use Cold Cream for Better Volume – For a stable and fluffy filling, make sure the heavy whipping cream is very cold before beating. Chilling the bowl and beaters for 10–15 minutes also helps achieve soft, airy peaks without overwhipping.
- Chill Between Layers – If your kitchen is warm, refrigerate the first biscuit and cream layer for 15–20 minutes before adding the next. This helps maintain clean, defined layers for a beautiful slice.
- Adjust Coffee Intensity – For a stronger latte flavor, increase the instant coffee slightly in both the cream and milk mixture. If serving kids, you can skip coffee entirely and use plain warm milk.
- Chill Overnight for Best Results – Although 5–6 hours works, chilling overnight gives the cake the perfect texture and allows flavours to deepen beautifully.
- Cool the Filling Before Assembling – Always let the chicken filling cool slightly before spreading it on the dough. Adding very hot filling can make the dough soggy and difficult to seal.
How to make No Bake Caramel Latte Cake?
Step 1: Prepare the Coffee Cream Base
First, add cold heavy whipping cream to a large mixing bowl along with the instant coffee. Beat until soft peaks form. This creates a light and airy base that gives the cake its signature latte flavour.
Step 2: Add Cream Cheese and Dulce de Leche
Next, add the cream cheese and dulce de leche to the whipped cream. Beat gently until the mixture becomes smooth, fluffy, and well combined. Be careful not to overmix, as this keeps the filling stable and creamy.
Step 3: Make the Coffee Milk
Meanwhile, stir instant coffee into hot milk to create the soaking mixture. This step enhances the latte flavour and helps soften the biscuits perfectly.
Step 4: Create the First Biscuit Layer
Now, quickly dip each tea biscuit into the coffee milk for just a second or two. Arrange them in a single layer in a 10-inch dish, covering the base evenly.
Step 5: Spread the Cream Layer
After that, spread a generous layer of the caramel latte cream mixture over the soaked biscuits. Smooth the surface using a spatula to ensure even layering.
Step 6: Repeat the Layers
Repeat the process by adding another layer of dipped biscuits followed by another layer of cream. This builds structure and gives the cake its beautiful layered look. Chill in the refrigerator for about 1 hour to set slightly.
Step 7: Prepare the Chocolate Ganache
In a heatproof bowl, melt dark chocolate with cream until smooth and glossy. Stir well until fully combined. Let it cool slightly so it thickens just a bit before pouring.
Step 8: Final Chill for Perfect Texture
Finally, pour the ganache over the chilled cake and spread evenly. Refrigerate for at least 5–6 hours, preferably overnight, to allow the cake to fully set and develop rich caramel latte flavour. Slice and serve chilled for best results.
Frequently Asked Questions
Can I make this caramel latte cake ahead of time?
Yes, this is actually an ideal make-ahead dessert. Prepare it a day in advance and let it chill overnight for the best texture and flavour.
Can I freeze this no bake cake?
You can freeze it for up to 1 month. Wrap it tightly. Thaw in the fridge before serving. The texture may be slightly firmer but still delicious.
Why is my filling too runny?
This usually happens if the cream wasn’t whipped enough or if the ingredients were too warm. Make sure everything is chilled and whip to proper soft peaks before mixing.
How long does this cake last in the fridge?
It stays fresh for 3–4 days when stored covered in the refrigerator.
Can I make homemade dulce de leche without a pressure cooker?
Yes, you can simmer the sealed can in a deep pot for 2.5 to 3 hours, ensuring it stays fully submerged in water the entire time.
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Recipe Card
No Bake Caramel Latte Cake
This No Bake Caramel Latte Cake is a rich and creamy layered dessert made with coffee-soaked biscuits, smooth caramel cream, and silky chocolate ganache. Easy to prepare and perfect for gatherings, this chilled latte cake is indulgent, flavourful, and always a crowd favourite.
Ingredients
- 1 and 2/3 cups heavy whipping cream (400ml)
- 1 cup + 2 tbsp dulce de leche (or you can use caramelized condensed milk / Nestlé caramel can) (250g)
- 1/2 cup cream cheese (120g)
- 1/2 tbsp instant coffee (optional)
- Tea biscuits
For Coffee Milk:
- 1 cup hot milk
- 1 tbsp coffee (optional)
For Chocolate Ganache:
- 100g Dark chocolate
- 30-40g cream
Instructions
- First, prepare the caramel layer if making homemade dulce de leche. Remove the label from a sealed can of sweetened condensed milk, place it sideways in a deep pot or pressure cooker, and fully submerge it in water (at least 2 inches above the can). Cook on high pressure for 30–40 minutes, or simmer in a regular pot for 2.5–3 hours. Let it cool completely before opening.
- In a large bowl, beat the heavy whipping cream with instant coffee until soft peaks form.
- Add the cream cheese and dulce de leche (store-bought or homemade), then beat again until smooth, creamy, and fluffy.
- In a separate cup, mix hot milk with coffee to prepare the coffee milk mixture.
- Quickly dip each tea biscuit into the coffee milk and arrange them in a 10-inch dish to form the first layer.
- Spread a generous layer of the caramel latte cream mixture evenly over the biscuits.
- Repeat with another layer of dipped biscuits followed by the remaining cream mixture, smoothing the top neatly.
- Refrigerate for at least 1 hour to allow the cake to set slightly.
- Meanwhile, melt the dark chocolate with cream until smooth and glossy to prepare the ganache.
- Pour the chocolate ganache over the chilled cake and spread evenly.
- Finally, refrigerate for 5–6 hours, preferably overnight, until fully set and perfectly sliceable before serving.
If you like Cake recipes like these, you should definitely check out my:
1) Bakery Style Almond Cake
2) Dark Chocolate Ganache Cake
