Get the Recipe:
Dulce de Leche Cake
Rich, creamy, and bursting with flavor – this dulce de leche cake is the ultimate treat!
Ingredients
For the cake:
- 2 1/2 cups (300 g) all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 tsp salt
- 1 cup (226 g) unsalted butter, softened
- 1 1/2 cups (300 g) granulated sugar
- 4 large eggs
- 1 1/4 cups (375 g) dulce de leche
- 1 teaspoon vanilla extract
- 1 cup (240 ml) buttermilk
For the frosting:
- 1 1/2 cups (339 g) unsalted butter, softened
- 3/4 cup (225 g) dulce de leche
- 1 teaspoon vanilla extract
- 4 cups (440 g) confectioners’ sugar
- 2-4 tablespoons (30-60 ml) heavy cream or milk
- chopped toasted nuts, for optional garnish
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Instructions
To make the cake layers:
- Preheat the oven to 350°F (175°C) 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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