Dulce de Leche Birthday Cake
A rich and indulgent birthday cake featuring the irresistible flavor of dulce de leche, perfect for celebrations.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 cup homemade dulce de leche
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare your cake pans by greasing and flouring them.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, incorporating well after each addition, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined.
- Gently fold in the dulce de leche, creating swirls throughout the batter.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes. Check doneness with a toothpick.
- Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Spread a layer of dulce de leche between the cooled cake layers, ensuring even distribution.
- Apply a crumb coat and refrigerate. Once set, add a final layer of frosting and decorate as desired.
- Slice the cake and serve with vanilla ice cream or whipped cream for added indulgence.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
Notes
Pro Tips: Ensure all ingredients are at room temperature for better mixing. Ingredient Substitutions: Swap buttermilk with yogurt if needed. How to Serve: Pair with vanilla ice cream. Storage & Freshness: Store in an airtight container. Make-Ahead Tips: Bake the cake a day before and frost on the day of serving.