Dulce De Leche Cake
Indulge in the heavenly layers of this Dulce de Leche Cake, a show-stopping dessert that combines tender vanilla cake with luscious dulce de leche and a light whipped cream frosting. Perfectly moist and rich, this cake is made from scratch with simple pantry staples like all-purpose flour, butter, and eggs, while its star ingredient—creamy, caramel-like dulce de leche—adds an irresistible flavor. The cake is beautifully assembled with the dulce de leche as both a filling and a striking topping, contrasting elegantly with the fluffy whipped cream sides. Optional pecan or walnut garnishes bring a delightful crunch, making this cake an ideal centerpiece for celebrations or indulgent weekend baking. Easy to prepare with a baking time of just 30 minutes, this crowd-pleasing dessert will have everyone asking for seconds. Tags: dulce de leche recipe, caramel cake, homemade cake dessert, layered cakes, holiday dessert.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.75 cups Unsalted butter, softened
- 1.5 cups Granulated sugar
- 3 units Large eggs
- 2 teaspoons Vanilla extract
- 1 cup Whole milk
- 2 cups Dulce de leche
- 0.5 cups Heavy cream
- 1 cup Powdered sugar
- 0.5 cups Chopped pecans or walnuts (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter and granulated sugar together using an electric mixer until light and fluffy, about 2-3 minutes.
Add the eggs to the butter-sugar mixture one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then carefully remove them from the pans and transfer to a wire rack to cool completely.
Once the cakes are completely cooled, level the tops with a serrated knife if necessary to create flat, even layers.
Spread 3/4 cup of dulce de leche onto the top of one cake layer, then place the second cake layer on top. Spread another 3/4 cup of dulce de leche over the top layer of the cake.
To make the frosting, beat the heavy cream and powdered sugar together in a bowl until stiff peaks form.
Frost the sides of the cake with the whipped cream frosting, leaving the dulce de leche on the top layer visible for a beautiful contrast.
Optional: Sprinkle chopped pecans or walnuts on top of the cake for extra texture and flavor.
Slice and serve the cake at room temperature. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
7051 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 293.9 g | 377% | |
| Saturated Fat | 155.4 g | 777% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 1269 mg | 423% | |
| Sodium | 3267 mg | 142% | |
| Total Carbohydrate | 1008.8 g | 367% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 731.1 g | ||
| Protein | 105.5 g | 211% | |
| Vitamin D | 6.9 mcg | 34% | |
| Calcium | 2011 mg | 155% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 3284 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
