Dulce de Leche Cake
Indulge in the rich, caramel goodness of a Dulce de Leche cake. This decadent dessert features moist cake layers infused with creamy dulce de leche, topped with a luscious dulce de leche frosting. Perfect for any special occasion or for those who love a sweet, caramel treat!
Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
- 1 cup dulce de leche
Dulce de Leche Frosting:
- 1 1/2 cups unsalted butter softened
- 4 cups powdered sugar
- 1 cup dulce de leche plus extra for drizzling
- 2-3 tablespoons heavy cream
- A pinch of sea salt optional
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in the dulce de leche gently until fully incorporated.
- Divide the batter evenly among the prepared cake pans. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before removing them from the pans. Transfer to a wire rack to cool completely.
- For the frosting, beat the butter until creamy. Gradually add the powdered sugar, then the dulce de leche and heavy cream. Beat until light and fluffy. Add a pinch of sea salt if desired.
- Frost the cooled cake layers, stacking them as you go, and cover the entire cake with a generous layer of frosting. Drizzle extra dulce de leche over the top for a finishing touch.