Dulce de Leche Cake Recipe
This Dulce de Leche Cake is a rich and indulgent dessert featuring moist layers of cake filled and frosted with creamy, caramel-like dulce de leche. It’s perfect for celebrations or special occasions, offering a decadent treat for any sweet tooth.
Equipment
- 2 (8-inch) round cake pans
- Mixing bowls
- Electric mixer
- Spatula
- Offset spatula for frosting
- Wire rack for cooling
Ingredients
- For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup whole milk
- For the Dulce de Leche Frosting and Filling:
- 2 cups dulce de leche store-bought or homemade
- 1 1/2 cups unsalted butter softened
- 3-4 cups powdered sugar adjust for desired sweetness and consistency
- 1 tsp vanilla extract
- 1/4 cup heavy cream as needed for consistency
Instructions
- Preheat and Prepare Cake Pans:
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, and line the bottoms with parchment paper.
- Mix Dry Ingredients:
- In a bowl, whisk together the flour, baking powder, and salt.
- Cream Butter and Sugar:
- In a separate large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla:
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Alternate Adding Dry Ingredients and Milk:
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
- Bake the Cakes:
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- Make the Dulce de Leche Frosting:
- In a large mixing bowl, beat the softened butter until smooth. Add the dulce de leche and vanilla extract and mix until fully combined.
- Gradually add powdered sugar, 1 cup at a time, and continue to beat until the frosting is light and fluffy. Add heavy cream as needed to reach the desired consistency.
- Assemble the Cake:
- Place one cake layer on a serving plate or cake stand. Spread a thick layer of dulce de leche frosting on top.
- Place the second cake layer on top and frost the top and sides of the cake with the remaining dulce de leche frosting. Use an offset spatula to smooth the frosting.
- Decorate and Serve:
- Optionally, drizzle extra dulce de leche on top of the cake for added decoration. Serve immediately or refrigerate until ready to enjoy.
Notes
For added flavor, you can fill the cake with a layer of dulce de leche between the layers before frosting.
To make homemade dulce de leche, simmer sweetened condensed milk until it turns a rich caramel color.
Store the cake in the refrigerator for up to 3 days. Bring it to room temperature before serving.
To make homemade dulce de leche, simmer sweetened condensed milk until it turns a rich caramel color.
Store the cake in the refrigerator for up to 3 days. Bring it to room temperature before serving.
Nutrition
Serving: 1sliceCalories: 500kcalCarbohydrates: 60gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0gCholesterol: 100mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 50gVitamin A: 700IUVitamin C: 0mgCalcium: 100mgIron: 1.5mg
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