Dulce De Leche Cake

Indulge in the ultimate Dulce De Leche Cake with our irresistible recipe. Layer upon layer of rich, creamy caramel goodness awaits you.

This indulgent Dulce De Leche Cake is a dessert that is inspired by the rich culinary traditions of Latin America.

Dulce de leche, which translates to ‘sweet milk’, is a luscious caramel-like sauce that is created by slowly simmering milk and sugar until it achieves a heavenly thick consistency and a deep golden colour. It’s a staple in many Hispanic households and serves as the soulful centrepiece of this cake recipe.

This cake is a celebration of simplicity and flavour, featuring the creamy, toasty notes of dulce de leche in every layer.

Whether you’re commemorating a special occasion or simply satisfying a sweet craving, this Dulce De Leche Cake promises to transport your palate to new heights of dessert euphoria.

Tips for Making the Best Cake

• Make sure NOT to over-mix the batter if you want a light, fluffy cake.
• For best results, use ingredients that are at room temperature when making the batter.
• Do NOT open the oven door while baking until it is time to test it.
• The cake is done when a toothpick inserted into it comes out clean.
• Allow your cake to completely cool before removing from the pans and frosting.

How to Store Leftover Cake

Leftover cake should be wrapped tightly in cling wrap and left on your kitchen counter.

If you wish to refrigerate the leftover cake, make sure to place it in an airtight container. Cake can be stored on the counter or in the fridge for up to five days.

Equipment Needed for Dulce De Leche Cake

• Electric mixer
• 3 – 9in round cake pans
• 3 – 10 in round cake board
• 1 disposable piping bag
• 1 large piping bag fitted with star tip
• Offset spatula

About the Ingredients for Dulce de Leche Cake

Cake mix – You can definitely use made from scratch cake batter here if you have a vanilla cake recipe that you love.

Eggs – Room temperature eggs are best as they combine to make the batter better than cold eggs.

Milk – Whole milk will give the best texture and flavour. Make sure you also use room temperature milk.

Fat – For this cake I used half butter and half oil. This gives you the best of both – flavour and moisture!

Frosting – You will need unsalted butter, powdered sugar, cream (or milk) and vanilla extract for the vanilla buttercream frosting.

Dulce De Leche – I used canned dulce de leche, you can make homemade and use that if you prefer.

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How to Make a Dulce De Leche Cake

Yields: 9 inch round 3 layer cake | Prep time: 45 Minutes | Cook time : 25-30 minutes

Ingredients:

For the Vanilla Cake:

2 – 13.25 oz (375 g) boxes vanilla cake mix
6 large eggs, room temperature
2 cups whole milk, room temperature
1/2 cup unsalted butter, softened
1/2 cup vegetable oil

For the Vanilla Frosting:

2 cups unsalted butter, softened
5 cups powdered sugar
6 tablespoons heavy whipping cream
2 tablespoons pure vanilla extract
2 – 8 oz cans Dulce De Leche

Directions:

Preheat oven to 350 degrees Fahrenheit, and grease three 9-inch round cake pans with butter or oil.

Using an electric mixer, beat the cake mix, milk, eggs, butter, and oil, until combined.

Divide the batter between the 3 pans, and bake in the oven for 25-30 minutes, or until a toothpick
comes out clean.

Allow the cakes to cool completely in the pans.

Use an electric mixer with whisk attachment to beat the butter, powdered sugar, heavy whipping
cream, and vanilla until combined, smooth and stiff.

Scoop about 2 cups of the frosting into a large piping bag fitted with a large piping tip.

Carefully remove the cakes from the cake pans, and place onto cake boards.

Level the tops of all three cakes using a cake leveler. (Image 1)

Pipe two thick rings of frosting around the top of one of the cake layers. (Image 2)

Spoon about ¾ cups of dulce de leche into the middle of the frosting rings and smooth into an even layer. (Image 3)

Carefully place another cake layer on top, then pipe two more rings of frosting around the
edge. (Image 4)

Spoon another ¾ C of frosting into the center of the frosting rings and smooth out.

Place the last cake layer on top, and using the frosting, frost entire cake and smooth out with an offset spatula.

Scoop the remaining dulce de leche into a bowl, and place into the microwave for 30 seconds to soften to a pourable consistency.

Pour the dulce de leche into another piping bag, then cut the tip off the piping bag. Pipe drips along the edge of the cake.

Using leftover frosting, pipe dollops around the top of the cake.

Enjoy