Dulce De Leche Cream Cake
Indulge in the rich, velvety decadence of this Dulce De Leche Cream Cake, a showstopping dessert that's perfect for any celebration! Featuring moist, tender layers of vanilla cake made from scratch, this recipe is elevated with a luxurious dulce de leche-infused whipped cream filling. Topped with a cloud of lightly sweetened whipped cream and optional chocolate shavings for a touch of elegance, this cake strikes the perfect balance between creamy sweetness and light, airy textures. With just 30 minutes of prep time and simple baking techniques, this crowd-pleaser is as approachable as it is impressive. Whether you're hosting a dinner party or craving a sophisticated treat, this chilled dulce de leche dessert will leave everyone asking for seconds!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter (softened)
- 4 large Eggs
- 1 cup Whole milk
- 2 teaspoons Vanilla extract
- 1.5 cups Dulce de leche
- 2 cups Heavy whipping cream (chilled)
- 2 tablespoons Powdered sugar
- 0.25 cups Chocolate shavings (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Set aside.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Alternate adding the dry ingredients and milk to the wet mixture in three parts, starting and ending with the dry ingredients. Mix until just combined; be careful not to overmix.
Divide the batter evenly between the prepared pans and smooth the surface with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
In a large chilled mixing bowl, whip the heavy cream with powdered sugar until stiff peaks form. Set aside 1 cup of the whipped cream for decorating the top.
Gently fold 1 cup of dulce de leche into the remaining whipped cream to create the dulce de leche cream filling.
Place one cake layer on a serving plate and spread half of the dulce de leche cream filling evenly over the top.
Place the second cake layer on top and spread the remaining dulce de leche cream filling over the top and sides of the cake.
Decorate the top of the cake with the reserved whipped cream using a piping bag or spatula, and sprinkle with chocolate shavings if desired.
Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld and the cream to set.
Slice and serve chilled. Enjoy your Dulce De Leche Cream Cake!
Nutrition Facts
Calories |
666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 44% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 271 mg | 12% | |
| Total Carbohydrate | 79.6 g | 29% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 57.7 g | ||
| Protein | 10.2 g | 20% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 191 mg | 15% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 277 mg | 6% | |
*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.
