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How to Make Dulce de Leche Cake - A Step-by-Step Guide

Are you a fan of all things sweet and indulgent? If so, then you're in for a real treat with this delectable Dulce de Leche Cake recipe. This mouthwatering dessert is perfect for any special occasion or just for satisfying your sweet tooth cravings. With its rich, creamy caramel flavor and light, fluffy cake layers, this dessert is guaranteed to be a hit with everyone who tries it.

The star of this dessert is the dulce de leche, a thick and luscious caramel sauce made from sweetened c...

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Ingredients

  • baking spray
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup white sugar
  • ¾ cup unsalted butter, softened
  • ⅓ cup dulce de leche
  • 1 teaspoon vanilla extract
  • 3 large eggs, at room temperature
  • ¾ cup whole milk
  • ¾ cup chopped toasted hazelnuts
  • ¼ cup dulce de leche
  • 2 tablespoons whole milk
  • 1 cup unsalted butter, softened
  • 3 cups unsifted powdered sugar
  • ½ teaspoon salt
  • ½ cup dulce de leche
  • ¼ fluid ounce dark rum (such as Myers's®) (Optional)

Information

  • Prep Time: 30 mins
  • Cook Time: 25 mins
  • Additional Time: 40 mins
  • Total Time: 1 hr 35 mins
  • Servings: 12
  • Yield: 1 8-inch layer cake

  • Preheat the oven to 350 degrees F (175 degrees C). Spray two 8-inch round cake pans with baking spray; set aside.
  • Whisk the flour with the baking powder and salt in a medium bowl until combined; set aside.
  • Add white sugar and butter to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high until light and fluffy, 2 to 3 minutes. Add 1/3 cup dulce de leche and vanilla; beat until well combined, 30 seconds, scraping down sides of bowl as needed. Reduce speed to low and add eggs one at a time, beating until just blended after each addition, 45 seconds.
  • Add flour mixture alternately with 3/4 cup milk, beginning and ending with flour mixture and beating on low just until combined after each addition.
  • Evenly divide cake batter between prepared pans.
  • Bake in the preheated oven until golden and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool cakes in pans for 10 minutes.
  • Prepare the glaze: Whisk together 1/4 cup dulce de leche and 2 tablespoons milk until mixture is smooth.
  • Invert cakes from pans onto a wire cooling rack; set rack on a baking sheet. Using a wooden skewer or fork, gently poke holes all over flat sides (bottoms) of cakes. Pour dulce de leche glaze mixture over cakes and smooth with an offset spatula to coax mixture into holes. Let cool completely, about 30 minutes.
  • Prepare frosting: Beat butter in a stand mixer fitted with the paddle attachment on medium speed until smooth, about 1 minute. With mixer running on low speed, gradually add powdered sugar, beating until smooth, about 1 minute, stopping to scrape down sides of bowl as needed. Beat in salt. Increase speed to medium, and beat until fluffy, about 2 minutes. Scrape down sides of bowl, and beat in 1/2 cup dulce de leche and rum (if using) on low speed until just incorporated, 45 seconds.
  • Assemble the cake: Set a cake layer on a plate with the flat side (bottom) facing up. Evenly spread 1 cup of the frosting over the cake to the edge. Sprinkle with 1/4 cup of hazelnuts. Top with the second cake layer, rounded (top) side up. Spread the remaining frosting over the top and side of the cake. Sprinkle with remaining 1/2 cup of hazelnuts on top.

    • Nutrition

    669 cal.

    • Total Fat: 36g
    • Saturated Fat: 18g
    • Cholesterol: 123mg
    • Sodium: 411mg
    • Total Carbohydrate: 84g
    • Dietary Fiber: 1g
    • Protein: 7g
    • Potassium: 132mg

    Categories

    Cake recipes
    Dessert recipes
    Sweet treat recipes
    Baking recipes
    Latin american recipes