If you’re a fan of rich, sweet desserts, then Dulce de Leche Cake is a must-try recipe that will elevate your baking game. This moist, caramel-infused cake is perfect for any occasion, whether it’s a birthday celebration, a family gathering, or simply a treat for yourself.

What is Dulce de Leche?

Dulce de Leche is a traditional Latin American confection made by slowly heating sweetened milk until it transforms into a thick, caramel-like sauce. It’s rich flavour and creamy texture make it a favourite ingredient in a variety of desserts.

Ingredients:

For the cake:

2 cups (250g) all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 cup (200g) granulated sugar
10 oz (280g) dulce de leche
4 large eggs
1/2 teaspoon salt
1 1/4 cups (285g) sour cream

For the syrup:

1/4 cup (60ml) water
1/4 cup (60ml) milk
1 teaspoon instant coffee
1/4 cup (50g) sugar
1 tablespoon liquor (optional)

For the cream:

1 cup (2 sticks) unsalted butter, softened
8 oz cream cheese, softened
14 oz dulce de leche
1 cup heavy cream

Instructions:

Prepare the cake:

Preheat oven to 350°F (175°C)—grease and flour three 8-inch round cake pans.
In a bowl, whisk eggs and sugar until doubled in volume.
In another bowl, stir sour cream with baking soda, then add to the egg mixture and beat until incorporated.
Add dulce de leche and beat until incorporated.
Sift flour, baking powder, and salt. Stir into the batter until just combined.
Divide batter among pans. Bake for 16-18 minutes, or until a toothpick comes out clean.
Let cool for 10 minutes before inverting onto wire racks to cool completely.

Make the syrup:

In a saucepan, heat water, milk, sugar, coffee, and liquor (if using). Simmer until sugar is dissolved.

Make the cream:

Beat butter and cream cheese until smooth.
Add dulce de leche and beat until incorporated and smooth.
In a separate bowl, whip heavy cream to medium peaks.

Assemble the cake:

Place one cake layer on a platter, cut side up. Soak with syrup.
Spread a layer of cream, and sprinkle with hazelnuts.
Repeat with the second layer.
Place the third layer, cut side down, and soak with syrup.
Frost the entire cake with the remaining cream.
Decorate with extra hazelnuts.

Tips and Variations:

For a richer caramel flavour, use homemade dulce de leche or add caramel sauce to the cream.
Toast the hazelnuts for a nuttier flavour.
Add a layer of caramel sauce or chopped nuts between the cake layers.

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