Dulce de Leche (Caramel) Cake
Satisfy your sweet tooth with our Dulce de Leche Cake! A luscious blend of caramel and cake that promises to delight every bite.
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.