Description
Dulce de Leche Cake
A decadent cake with layers of vanilla sponge, rich dulce de leche filling, and a smooth cream cheese frosting. Perfect for a special treat or celebration!
Yield: 12 servings
Ingredients
For the Vanilla Cake:
2 cups all-purpose flour (255 grams)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature (113 grams)
1 1/2 cups granulated sugar (300 grams)
3 tablespoons vegetable oil (44 ml)
3 large eggs
2 teaspoons vanilla extract
1 cup milk (236 ml)
For the Dulce de Leche Filling:
2 (14 oz) cans condensed milk (to make dulce de leche, some used in frosting)
For the Dulce de Leche Cream Cheese Frosting:
1/2 cup cream cheese, softened (113 grams)
3/4 cup unsalted butter, softened (170 grams)
4 cups powdered sugar (510 grams)
1/2 cup dulce de leche (225 grams)
1/2 teaspoon vanilla extract
Instructions
1. Prepare the Vanilla Cake:
Preheat Oven: Preheat oven to 350°F (175°C). Grease and line 4 (6-inch) round cake pans or 2 (8-inch) round pans with parchment paper. Butter and flour the pans.
Mix Dry Ingredients: Sift together flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar: In a mixer bowl, cream together butter and oil until light and fluffy, about 1 minute. Add sugar and cream for another 2 minutes.
Add Eggs and Vanilla: Add eggs one at a time, waiting for each to incorporate before adding the next. Mix in vanilla extract.
Combine Wet and Dry Ingredients: Add half of the milk, mixing until combined. Add half of the flour mixture, then the remaining milk, and finally the rest of the flour mixture. Mix just until combined to avoid overmixing.
Bake: Divide batter between prepared pans. Bake for 15-20 minutes, rotating pans halfway through. Cakes are done when golden and a toothpick inserted in the center comes out clean. Let cakes cool for 10 minutes before transferring to a wire rack to cool completely.
2. Prepare Dulce de Leche:
Make Dulce de Leche: For homemade dulce de leche, place sealed cans of condensed milk in a pressure cooker with enough water to cover them by at least 2 inches. Cook under pressure for 30 minutes, then let cool before opening. Store in the fridge until cold and firm.
3. Prepare Dulce de Leche Cream Cheese Frosting:
Cream Ingredients: Beat together cream cheese and butter until smooth. Add dulce de leche and mix well.
Add Powdered Sugar: With the mixer off, add sifted powdered sugar. Mix on low until combined, then increase speed and beat until smooth.
Adjust Consistency: If the frosting is too runny, refrigerate for 5 minutes and rewhip. If too stiff, add milk 1 teaspoon at a time until the desired consistency is reached.
4. Assemble the Cake:
Layer and Fill: Place one cake layer on a cake plate. Pipe a ring of frosting around the edges and spread about 1/3 cup of dulce de leche in the center. Top with another cake layer and repeat the frosting and filling process until the final layer.
Frost: Frost the entire cake with dulce de leche cream cheese frosting. Decorate as desired (e.g., with dulce de leche donuts).
5. Storage:
Refrigerate: Store cake in the fridge for up to 4 days.
Enjoy this indulgent and creamy cake, perfect for any celebration!
Step-by-Step Guide
For a perfect cake, follow these detailed steps. First, ensure all ingredients, especially butter, cream cheese, and eggs, are at true room temperature (about 1-2 hours out). This is crucial for a smooth batter and frosting. When making the cake batter, alternate the dry ingredients and milk as instructed, beginning and ending with the dry. Mix only until the last streak of flour disappears. Overmixing develops gluten, leading to a tough cake. For the dulce de leche, you can also simmer the unopened cans in a large pot of water for 3 hours, ensuring they are always fully submerged. Cool completely before opening.
Serving Suggestions
This rich cake is best served slightly chilled. Let it sit at room temperature for 15-20 minutes before slicing to soften the frosting. Pair each slice with a strong cup of coffee or a glass of cold milk to balance the sweetness. For an elegant presentation, garnish individual plates with a drizzle of extra dulce de leche, a sprinkle of sea salt, or a few fresh berries like raspberries to add a touch of acidity.
How-to Summary
This Dulce de Leche Cake involves four key stages: 1) Bake vanilla cake layers and cool completely. 2) Prepare or have ready thick, chilled dulce de leche. 3) Make cream cheese frosting by beating softened cream cheese, butter, dulce de leche, and powdered sugar until smooth. 4) Assemble by layering cake, a dam of frosting, and dulce de leche filling; frost the exterior and chill before serving.
Frequently Asked Questions
Can I make the cake layers ahead of time? Yes. Once completely cooled, wrap the layers tightly in plastic wrap and freeze for up to a month. Thaw in the refrigerator before assembling.
Can I use store-bought dulce de leche? Absolutely. Using a high-quality canned or jarred dulce de leche is a great time-saver. Ensure it is a thick, spreadable consistency.
Why did my frosting turn out runny? This is usually due to ingredients being too warm or overbeating. Immediately refrigerate the bowl for 15-20 minutes, then re-whip. Using full-fat, brick-style cream cheese is also essential.
Can I use a different pan size? Yes. For two 8-inch pans, bake for 25-30 minutes. For a 9×13 sheet cake, bake for 30-35 minutes. Always check for doneness with a toothpick.
How do I get clean slices? Dip a sharp knife in hot water, wipe it dry, and then slice. Repeat for each cut. This creates beautiful, clean layers.
Common Mistakes to Avoid
- Using cold dairy ingredients for the frosting, which leads to lumps and a curdled appearance.
- Overmixing the cake batter after adding flour, resulting in a dense, gummy texture.
- Opening the warm dulce de leche cans immediately, which can cause a dangerous hot caramel eruption.
- Attempting to assemble and frost the cake with warm layers, as this will melt the frosting and cause sliding.
- Adding all the powdered sugar to the frosting at once, which creates a sugary cloud and inconsistent texture.
Conclusion
This Dulce de Leche Cake is a show-stopping dessert that masterfully balances sweet, creamy, and tangy flavors. While it requires careful preparation, particularly regarding ingredient temperatures and patient assembly, the result is profoundly rewarding. By following the detailed steps and avoiding common pitfalls, you can create a professional-quality celebration cake that is sure to impress any guest. Its decadent layers offer the ultimate indulgence for a truly special occasion.