Easy Dulce de Leche Cake
A rich and creamy dulce de leche cake with soft layers, perfect for any occasion.
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
Dulce de Leche Filling
- 1 can sweetened condensed milk
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter with the granulated sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Dulce de Leche Filling
- Place the unopened can of sweetened condensed milk in a pot of boiling water. Boil for 2-3 hours, ensuring it is always submerged in water. Allow to cool before opening.
Assembly
- Place one cake layer on a serving plate. Spread half of the dulce de leche over the top. Place the second layer on top and spread the remaining dulce de leche over the top and sides.
Serving and Storage
- Slice the cake and serve with a dollop of whipped cream or a scoop of vanilla ice cream.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
Pro Tips: Ensure all ingredients are at room temperature before starting. Use a toothpick to test cake doneness.
Ingredient Substitutions: Substitute buttermilk with milk and lemon juice for a homemade version.
How to Serve: Best served with whipped cream or ice cream.
Storage & Freshness: Store in the fridge for up to 4 days.
Make-Ahead Tips: Cake layers can be baked a day in advance and assembled later.
Ingredient Substitutions: Substitute buttermilk with milk and lemon juice for a homemade version.
How to Serve: Best served with whipped cream or ice cream.
Storage & Freshness: Store in the fridge for up to 4 days.
Make-Ahead Tips: Cake layers can be baked a day in advance and assembled later.