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How to Make Alfajor Cake - A Step-by-Step Guide

Alfajor cake is a delicious and indulgent dessert that originates from Latin America. This dessert is a spin-off of the traditional alfajor cookie, which is a popular sweet treat in many countries. The alfajor cake takes the classic flavors of the alfajor cookie and turns them into a show-stopping layered cake that is perfect for special occasions or as a special treat for your loved ones.

The alfajor cake is made with layers of soft, buttery cake filled with dulce de leche, a sweet c...

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Ingredients

  • 6 tablespoons unsalted butter, softened
  • ⅓ cup white sugar
  • 2 large eggs
  • 2 ½ cups all-purpose flour, plus more for dusting
  • ½ cup cornstarch
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • ½ cup whole milk
  • 1 (13.4 ounce) can dulce de leche
  • ½ cup heavy whipping cream
  • ¼ cup powdered sugar, or as needed

Information

  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Additional Time: 2 hrs 30 mins
  • Total Time: 3 hrs 15 mins
  • Servings: 8
  • Yield: 1 layer cake

  • Gather all ingredients.
  • Beat butter with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 2 minutes. Add sugar and beat until light and fluffy, scraping down the sides of bowl as needed, about 2 minutes.
  • Add eggs, 1 at a time, beating until incorporated after each addition, about 30 seconds.
  • Whisk together flour, cornstarch, baking powder, and salt in a medium bowl until combined.
  • Add flour mixture to butter mixture in 3 additions, alternating alternately with the milk, starting and ending with the flour mixture, and beat until combined after each addition.
  • Turn dough out onto a floured work surface and turn to coat dough. Knead dough 2 or 3 times.
  • Divide dough into 5 equal pieces and shape each piece into a ball.
  • Working with 1 ball at a time, roll dough into a 7-inch circle. Place dough circles on 2 large rimmed baking sheets lined with parchment paper (I fit 3 circles on 1 sheet and 2 on the other). Chill dough circles, uncovered, for 1 hour.
  • Preheat oven to 375 degrees F (190 degrees C). Prick each dough circle lightly with a fork.
  • Bake in the preheated oven until browned on bottom and light browned around the edges, 15 to 18 minutes. (If baking in 2 batches, keep second batch refrigerated while first batch bakes.) Cool cake layers completely on a wire rack, about 30 minutes.
  • Spoon dulce de leche into a medium bowl. Beat cream with an electric mixer on medium-high speed until stiff peaks form, about 6 minutes.
  • Gently stir half of cream mixture into dulce de leche until combined. Gently fold remaining cream into dulce de leche mixture until combined.
  • Spread 1/3 cup of the dulce de leche mixture onto 1 cake layer, spreading to edges. Place onto a serving platter with dulce de leche mixture facing up. Repeat process with the next 3 cake layers (this is easier to spread on cake layers before placing on platter). Spread remaining 2/3 cup dulce de leche mixture onto fifth cake layer and place on top.
  • Let stand 1 hour. Dust top of cake with powdered sugar and serve. Cover any leftovers with plastic wrap and store in refrigerator up to 1 day.

    • Nutrition

    506 cal.

    • Total Fat: 19g
    • Saturated Fat: 10g
    • Cholesterol: 97mg
    • Sodium: 310mg
    • Total Carbohydrate: 76g
    • Dietary Fiber: 1g
    • Protein: 9g
    • Potassium: 95mg

    Categories

    Dulce de leche recipes
    Powdered sugar recipes
    Chocolate recipes