A Dulce de Leche Layer Cake is a decadent, rich cake filled with sweet caramel-like dulce de leche and frosted with a creamy layer of frosting. It’s perfect for special occasions or anytime you want to indulge in a truly delicious dessert. Here’s a recipe to make this indulgent, sweet, and creamy cake at home!
Dulce de Leche Layer Cake Recipe
Ingredients:
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs, at room temperature
- 1 tsp vanilla extract
- 1 cup buttermilk, at room temperature
- 1/2 cup dulce de leche (for mixing into the batter)
For the Dulce de Leche Filling:
- 1 1/2 cups dulce de leche (store-bought or homemade)
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/2 cup dulce de leche (for the frosting)
- 2-3 tbsp heavy cream (to adjust the consistency)
- 1 tsp vanilla extract
- Pinch of salt
Instructions:
1. Make the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or line them with parchment paper).
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the butter and sugar using an electric mixer on medium speed until light and fluffy, about 3-5 minutes.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Alternate adding the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the dulce de leche until fully incorporated, creating a smooth batter.
- 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 of the cakes comes out clean.
- Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer the cakes to a wire rack to cool completely.
2. Prepare the Dulce de Leche Filling:
- Once the cakes are completely cool, take the dulce de leche and spread a thin layer of it between the cake layers (this will act as the filling). You can heat the dulce de leche slightly to make it easier to spread.
3. Make the Frosting:
- In a large bowl, beat the butter with an electric mixer on medium-high speed until smooth and creamy.
- Gradually add the powdered sugar, about 1/2 cup at a time, mixing well after each addition.
- Add the dulce de leche, vanilla extract, and a pinch of salt. Continue to beat on high for 3-4 minutes, or until the frosting is fluffy and light. If the frosting is too thick, add 1 tablespoon of heavy cream at a time until you reach your desired consistency.
4. Assemble the Cake:
- Place one cake layer on a serving platter or cake stand. Spread a generous layer of dulce de leche filling over the top, smoothing it out with a spatula.
- Place the second cake layer on top and gently press down.
- Use the dulce de leche frosting to frost the top and sides of the cake. Smooth it with a spatula for a clean finish, or you can swirl it for a more rustic look.
5. Decorate (Optional):
- If desired, you can drizzle some additional dulce de leche on top of the cake for extra sweetness and a beautiful appearance.
- Garnish with toasted coconut, chopped pecans, or chocolate shavings for added texture and flavor.
6. Serve and Enjoy:
- Slice and serve your rich, indulgent Dulce de Leche Layer Cake! It pairs wonderfully with a cup of coffee or tea.
Tips:
- Homemade Dulce de Leche: If you want to make your own dulce de leche, you can cook a can of sweetened condensed milk in a double boiler or simmer it gently in a saucepan until it thickens and turns golden brown. This can take up to 1-2 hours, so plan ahead!
- Cake Variations: You can flavor the cake itself by adding a teaspoon of cinnamon, coffee powder, or even cocoa powder if you’d like to add a different dimension to the flavor.
- Storing: The cake can be stored in an airtight container at room temperature for 2-3 days. If you want it to last longer, refrigerate it, but make sure to bring it to room temperature before serving for the best texture.
