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Dulce de Leche Cake with Creamy Frosting and Caramel Topping Recipe

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4 from 8 reviews

This Dulce de Leche Cake is a rich, moist dessert layered with luscious dulce de leche buttercream frosting. Featuring a tender cake infused with sweet caramelized milk and a smooth, fluffy dulce de leche buttercream, this cake is perfect for special occasions or indulgent treats. The subtle hint of flake salt balances the sweetness, creating a harmonious and irresistible flavor profile.

Ingredients

Cake Batter

  • 2/3 cup unsalted butter (151g), room temperature
  • 1 cup granulated sugar (200g)
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour (250g)
  • 2 teaspoons baking powder
  • 2/3 teaspoon salt
  • ¾ cup whole milk (187g), at room temperature
  • 1 14 oz can dulce de leche (half used in cake batter)
  • 2 tablespoons sour cream

Buttercream Frosting

  • 1 14 oz can dulce de leche (divided: half in frosting, half reserved as topping)
  • 1 1/2 cups unsalted butter (340g), slightly cold
  • 4 cups powdered sugar (480g)
  • Optional: flake salt for garnish

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Line the bottom of two 8-inch cake pans with parchment paper rounds and spray with nonstick spray. Set aside to ensure an easy release after baking.
  2. Cream Butter and Sugar: In a large mixing bowl, using electric beaters or a stand mixer with paddle attachment, combine the butter and sugar. Cream them together for about 3 minutes until the mixture is light and fluffy, which helps to incorporate air for a tender cake.
  3. Add Eggs and Vanilla: Add vanilla extract to the creamed mixture. Then, add eggs one at a time, mixing thoroughly after each addition to ensure proper incorporation and smooth batter.
  4. Incorporate Sour Cream and Dulce de Leche: With the mixer running, add the sour cream. Slowly add half a can of dulce de leche, continuing to mix until the batter lightens in color, signaling a well-blended caramel flavor.
  5. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of leavening and seasoning.
  6. Add Dry and Wet Ingredients Alternately: With the mixer on low speed, add the dry mixture and milk alternately to the batter, beginning and ending with the dry ingredients. This method creates a smooth, well-mixed batter without overworking the flour.
  7. Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake for 23-25 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Remove from oven and allow to cool in pans for a few minutes before inverting onto wire racks to cool completely to room temperature.
  8. Prepare Dulce de Leche Buttercream Frosting: In a stand mixer fitted with a paddle attachment, beat the slightly cold butter, powdered sugar, and remaining half of the dulce de leche can for several minutes. Beat until the frosting is very fluffy and smooth. Add a splash of milk if needed to achieve desired spreading consistency.
  9. Assemble the Cake: Place one cake layer on a serving plate and spread a thin layer of frosting over the top. Microwave half of the second can of dulce de leche briefly to soften it, then spread it on top, leaving a 1-inch border. Place the second cake layer on top. Pipe a line of frosting between the layers to seal. Apply a thin crumb coat of frosting over the entire cake. Refrigerate for 20 minutes or freeze for 10 minutes to set.
  10. Final Frosting and Topping: After chilling, apply a final layer of frosting evenly over the cake. Warm the remaining dulce de leche in the microwave briefly until spreadable, then smooth it over the top of the cake, leaving a 1-inch border. Pipe decorative frosting swirls around the edge. Optionally, sprinkle a pinch of flake salt over the top to balance the sweetness.

Notes

  • Ensure all refrigerated ingredients like eggs, milk, and butter are at room temperature for best mixing results.
  • Do not overbake the cake to maintain moisture and tenderness.
  • Microwaving dulce de leche briefly softens it for easier spreading; avoid overheating to prevent it from becoming too runny.
  • Flake salt is optional but highly recommended for a delightful sweet-salty contrast.
  • You can substitute light brown sugar for granulated sugar in the batter for a deeper caramel flavor.

Find it online: https://dishcooks.com/dulce-de-leche-cake-with-creamy-frosting-and-caramel-topping-recipe/