The Ultimate Dulce de Leche Cake (Rich, moist, and easier than it looks!)
If there is one flavor that screams “comfort” and “indulgence” all at once, it’s Dulce de Leche. This isn’t just your average caramel cake. We are talking about layers of tender, buttery vanilla sponge cake sandwiched together with a luscious, milky, golden dulce de leche buttercream that melts in your mouth.
Whether you are celebrating a birthday, a holiday, or just the fact that you made it through the week, this cake is the showstopper you need. The best part? It looks like it came straight from a high-end bakery, but it is surprisingly straightforward to make at home.
What Exactly is Dulce de Leche?
If you’ve never had it, think of dulce de leche as caramel’s creamier, milkier Latin American cousin. While traditional caramel is made by heating sugar and water, dulce de leche is made by slowly heating sweetened milk until it caramelizes. The result is a thick, jam-like spread with a nutty, complex sweetness that pairs perfectly with the light crumb of a vanilla cake.
3 Tips for the Perfect Dulce de Leche Cake
1. Room Temperature Ingredients are Key
I can’t stress this enough! Ensure your butter, eggs, and milk are all at room temperature before you start mixing. This creates an emulsion that traps air, giving your cake that light, fluffy texture we all dream of.
2. Don’t Skimp on the Beat Time
When the recipe says to cream the butter and sugar for 3-5 minutes, set a timer! This process aerates the batter. If you rush this step, your cake might end up dense or heavy.
3. Control the Sweetness
Dulce de leche is naturally very sweet. To balance this, I like to use a pinch of sea salt in the frosting. It cuts through the richness and highlights the toasted notes of the caramel.
Common Questions
Can I use store-bought Dulce de Leche?
Absolutely! Canned dulce de leche (like Nestlé La Lechera) works wonderfully. If you’re feeling adventurous, you can make your own by simmering a can of sweetened condensed milk in water for 3 hours, but the store-bought version is a fantastic time-saver.
Can I make the cake layers ahead of time?
Yes. In fact, cake layers are often easier to frost when they’ve been chilled. You can bake the layers, wrap them tightly in plastic wrap, and freeze them for up to a month. Thaw them in the fridge before assembling.
The Ultimate Dulce de Leche Cake (Rich, moist, and easier than it looks!)
Course: DessertCuisine: Latin American, AmericanDifficulty: Intermediate16
servings45
minutes35
minutes850
kcalIngredients
- For the Vanilla Cake Layers
1 ½ cups (340g) Unsalted butter, room temperature
2 ½ cups (500g) Granulated sugar
5 large Eggs, room temperature
1 tbsp Vanilla extract
3 cups (375g) All-purpose flour
1 tsp Baking powder
½ tsp Baking soda
½ tsp Salt
1 cup (240ml) Whole milk, room temperature
½ cup (120g) Sour cream, room temperature
- For the Dulce de Leche Frosting
2 cups (450g) Unsalted butter, softened
1 can (13.4 oz) Dulce de Leche
4 cups (500g) Powdered sugar, sifted
2 tbsp Heavy cream (optional, for consistency)
1 tsp Vanilla extract
½ tsp Sea salt
- For Garnish (Optional)
Chopped pecans or walnuts
Extra dulce de leche for drizzling
Directions
- Step 1: Prep the Oven and Pans
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper for easy release.
- Step 2: Cream Butter and Sugar
- In a large bowl or stand mixer, beat the 1 ½ cups butter and granulated sugar on medium-high speed for about 4-5 minutes until light and fluffy.
- Step 3: Add Wet Ingredients
- Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl. Stir in the vanilla extract and sour cream.
- Step 4: Combine Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Step 5: Make the Batter
- With the mixer on low speed, add the dry ingredients to the wet mixture in three parts, alternating with the milk. Begin and end with the flour mixture. Mix just until combined—do not overmix!
- Step 6: Bake
- Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- Step 7: Make the Frosting
- Beat the 2 cups of softened butter until creamy (about 3 minutes). Add the can of dulce de leche and vanilla; beat until smooth. Gradually add the powdered sugar, one cup at a time, beating on low. Once incorporated, increase speed to high and whip for 2 minutes. Add salt. If frosting is too stiff, add 1 tablespoon of heavy cream at a time until desired consistency is reached.
- Step 8: Assemble
- Place one cake layer on your serving plate. Spread a generous layer of frosting on top. Repeat with the second and third layers. Frost the outside of the cake with the remaining frosting. Drizzle with extra warm dulce de leche if desired.
Recipe Video
Notes
- Storage: Store leftover cake in the refrigerator for up to 4 days. Bring to room temperature 30 minutes before serving for the best texture.
Salt: Don’t skip the salt in the frosting! It cuts the extreme sweetness of the condensed milk caramel.
Decorating: For a bakery look, use a piping bag to pipe swirls of frosting on top and sprinkle with crushed toasted pecans.
