Dulce De Leche Cake Tastes Better From Scratch

Our other favorite “birthday party” worthy cakes include German Chocolate Cake, Coconut Cake, Carrot Cake and Flourless Chocolate Cake.

How to make Dulce de Leche Cake:

Make Cake Batter: Cream together butter and sugar for about 3 minutes, until mixture is light and fluffy. Add vanilla and then eggs, mixing in one at a time, until combined. With the mixer on, add sour cream and slowly add ½ of the can of dulce de leche, mixing until batter becomes lighter in color. Be careful not to over bake the cake layers, or they will be dry. And take care to whip the buttercream until light and fluffy. In a separate bowl, combine the flour, baking powder, and salt. With the mixer on low speed, alternately add the dry mixture and the milk, starting and ending with the dry mixture. Bake: Pour batter into prepared cake pans then bake for about 22-25 minutes, or until a toothpick inserted in the center of the cake comes out clean (or with a few moist crumbs). Do NOT over bake the cake, or it will be dry. Remove cake and cool in the pan for a few minutes before inverting onto a wire cooling rack to cool completely. Make Frosting: In a stand mixer fitted with the paddle attachment, combine butter, powdered sugar and ½ can of dulce de leche. Mix for several minutes, tunil lightened in color, and very fluffy and smooth. Add a little milk, if needed, to thin the frosting. Assemble: Place one cake round on serving platter or cardboard cake round and spread a thin layer of frosting on top. Add ½ of the second can of dulce de leche to a small bowl then microwave for a just a few seconds, to soften it a little. Spread it on top of the cake, leaving a 1 inch border. Place the second cake round on top. Pipe a line of frosting into the crack between the two layers of cake. Frost cake completely with a very thin layer of frosting—the crumb coat. Stick in the fridge for 20 minutes, or freezer for 10 minutes. Remove and add another layer of frosting over the crumb coat. Decorate Cake: Warm remaining ½ can of dulce de leche in a small bowl in the microwave for a just a few seconds to soften. Smooth dulce de leche over the top of the cake, leaving a 1-inch board. Pipe decorative frosting swirls around the outer top edge, if desired. (I use my reusable ateco piping bag and wilton 1M piping tip). Sprinkle a pinch of flake salt on top of the cake, if desired.

Make Ahead and Freezing Instructions:

To Make Ahead: The dulce de leche frosting can be stored in an airtight container in the fridge for up to a week. Bring to room temperature before remixing into soft and fluffy. To Freeze: The cakes and frosting can be frozen. Allow the cakes to cool completely, then wrap in plastic wrap and store in a freezer bag for up to one month. Frost cakes when they are still frozen. Freeze frosting in an airtight container for up to three months.