Looking for a show-stopping dessert? This dulce de leche cake has it all: tender layers, rich flavor, and a silky frosting!
This dulce de leche cake might just become your new favorite dessert! It’s packed with rich dulce de leche in both the cake and the frosting, creating a beautifully sweet, caramelized flavor that’s truly irresistible. With its soft, tender crumb and creamy dulce de leche frosting, this cake is a showstopper for any occasion. Get ready to fall in love with every sweet, decadent bite!
Why You’ll Love This Dulce de Leche Cake Recipe
- Rich flavor. The dulce de leche in both the cake and frosting adds a deep, caramelized sweetness that’s truly irresistible.
- Moist and tender texture. Buttermilk keeps the cake soft and moist with a tender crumb.
- Great for any occasion. This cake is elegant enough for celebrations but simple enough to make for a weekend treat.
What You’ll Need
See the recipe card below for the full recipe with ingredient quantities.
- All-purpose flour – Measure by weight or use the spoon and sweep method. Learn more: How to Measure Flour
- Baking powder
- Baking soda
- Salt
- Unsalted butter – Let this soften at room temperature so it will cream properly. Learn more: How to Soften Butter
- Granulated sugar
- Eggs – Let these come to room temperature for easier mixing and a fluffier cake texture.
- Dulce de leche – You’ll need this for both the cake and the frosting. Look for it alongside the condensed milk or in the international foods section.
- Vanilla extract
- Buttermilk – Set this out with the eggs so it can come to room temperature as well.
- Confectioners’ sugar – Also labeled as powdered sugar, icing sugar, or 10X sugar. For the smoothest frosting, sift the sugar.
- Heavy cream – Either heavy cream or heavy whipping cream will work here. Cream is my preference, but milk will also work.
How to Make Dulce de Leche Cake
- Prepare for baking. Heat the oven to 350°F. Grease two 9-inch round cake pans. If you like, line the pans with parchment paper and grease the paper.
- Mix the dry ingredients. Whisk together the flour, baking powder, baking soda, and salt.
- Mix the wet ingredients. Beat the butter and sugar until light and fluffy. Mix in the eggs one at a time, followed by the dulce de leche and vanilla.
- Add the dry ingredients to the wet ingredients. Gradually add the flour mixture in three portions, alternating with two portions of buttermilk. Mix just until combined.
- Bake. Divide the batter between the two pans, and bake for 35-40 minutes.
- Cool. Let the cakes cool in the pans on a wire rack for 10 minutes before turning them out onto wire racks to cool completely.
- Make the frosting. Beat the butter until creamy, then add the dulce de leche and vanilla. Gradually mix in the confectioners’ sugar, and add small amounts of heavy cream as needed to get the desired consistency.
- Frost the cake. Place one cake layer on a cake plate, and frost the top. Place the other layer on top, and frost the top and sides. Garnish with nuts if you like.
Tips for Success
- Temperature matters. Be sure to soften your butter and bring the eggs and buttermilk to room temperature. This helps them mix together smoothly, leading to a tender, even crumb.
- Don’t over-mix the batter. Once you add the flour, mix just until combined. Over-mixing can lead to a tougher texture.
- Divide the batter evenly. I prefer to do this with the help of my kitchen scale. First, weigh your mixing bowl when it’s empty and note the weight. After the batter is prepared, weigh the bowl again to find the total batter weight. Subtract the bowl’s empty weight, then divide the difference in half to determine how much batter goes in each pan. (You won’t likely get every last bit of batter, so subtract a few grams from the amount.) Place each pan on the scale, zero it out, and add the calculated amount of batter for even layers.
- Bake evenly. Depending on how your oven bakes, you may want to rotate the pans halfway through baking to ensure an even bake. Also, check the cakes a few minutes before the suggested time since oven temperatures can vary.
- Cool the cake layers completely. This prevents the frosting from melting or sliding.
Variations
- Nutty crunch. Fold 1/2 cup of chopped pecans or walnuts into the batter for added texture and a nutty flavor.
- Sweet and salty. Sprinkle a pinch of sea salt on top of the frosting for a sweet-salty kick.
- A little extra flavor. A light drizzle of additional dulce de leche on top of the frosted cake adds a beautiful finish and a little extra caramel flavor.
How to Store
- Room temperature: If you plan to enjoy the cake within a day or two, you can store it at room temperature. Just cover it tightly with plastic wrap or store it in an airtight container to keep it moist. If your kitchen stays warm, then go the refrigeration route described below.
- Refrigerator: For longer storage, cover the cake and store it in the refrigerator for up to 4-5 days. Let slices come to room temperature before serving for the best flavor and texture.
- Freezer: You can freeze unfrosted cake layers by wrapping them tightly in plastic wrap and placing them in freezer bags. Freeze for up to 2 months. Thaw in the refrigerator and frost before serving. To freeze the frosted cake, place slices on a rimmed baking sheet and freeze until the frosting is frozen solid (about 2-3 hours). Then wrap the pieces individually and place in an airtight, freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature for serving.
More Dulce de Leche Recipes
Get the Recipe:
Dulce de Leche Cake
Yield
12 to 16 servings
Prep Time
25 minutes
Cook Time
40 minutes
Total Time
1 hour 5 minutes
Rich, creamy, and bursting with flavor – this dulce de leche cake is the ultimate treat!
Ingredients
For the cake:
- 2 & 1/2 (300g) cups all-purpose flour
- 2 & 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 tsp salt
- 1 cup (226g) unsalted butter, softened
- 1 & 1/2 cups (300g) granulated sugar
- 4 large eggs
- 1 & 1/4 cups (375g) dulce de leche
- 1 teaspoon vanilla extract
- 1 cup (236ml) buttermilk
For the frosting:
- 1 & 1/2 cups (339g) unsalted butter, softened
- 3/4 cup (225g) dulce de leche
- 1 teaspoon vanilla extract
- 4 cups (440g) confectioners’ sugar
- 2-4 tablespoons heavy cream or milk
- chopped toasted nuts, for optional garnish
Instructions
To make the cake layers:
- Preheat the oven to 350°F and grease two 9-inch round cake pans. If you like, line the pans with parchment paper and grease the paper as well.
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Mix in the dulce de leche and vanilla extract until fully combined.
- With the mixer on low speed, gradually add the dry ingredients in three portions, alternating with two portions of the buttermilk. Mix until just combined.
- Divide the batter evenly between the pans and bake for 35-40 minutes or until a toothpick comes out clean.
- Cool the cakes in the pans on a wire rack for 10-15 minutes before removing them from the pans to finish cooling on a wire rack.
To make the frosting:
- Using an electric mixer on medium speed, beat the butter until smooth and creamy.
- Mix in the dulce de leche and vanilla extract until well combined.
- Gradually beat in the confectioners' sugar, mixing well. Add heavy cream as needed to achieve your desired frosting consistency.
- Once the cakes are completely cool, place one layer on a cake plate and frost the top. Place the other layer on top, and frost the top and sides. If you like, garnish with toasted nuts.
Notes
Store in an airtight container at cool room temperature for up to 2 days or in the refrigerator up to 5 days.
For tips, step-by-step photos, and extra details, be sure to read the full post above before starting. It’s packed with helpful info to answer common questions!
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