Dulce de Leche Cake

Luxuriously rich and sweet, dulce de leche turns an ordinary layer cake (or any dessert) into a dream. Tender yellow cake becomes dulce de leche cake when it’s coated in a frosting made with cream cheese and caramelized sweetened condensed milk. The caramel notes from the dulce de leche add so much flavor to this cake that you’ll want to drizzle even more on top of each slice. Make this dulce de leche cake recipe when you want something unique for the dessert table, a birthday celebration or your next brunch.

What is dulce de leche?

Dulce de leche is like creamy caramel but much easier to make. Traditional homemade caramel sauce requires boiling water and sugar at high heat until it’s caramelized, and then you add heavy cream. Dulce de leche is made by slowly heating a can of sweetened condensed milk until it has a golden, rich texture. It isn’t as sticky as caramel, and is an excellent addition to cheesecakes, pies, cookies and cakes. You can even buy premade dulce de leche.

Dulce de Leche Cake Ingredients

• Butter: Unsalted butter provides a rich base of flavor and texture for the cake layers and frosting. If you forget to remove it from the fridge, you can soften butter quickly by cubing it, rolling it or grating it.
• Canola oil: A small amount of a neutral oil like canola oil adds a lot of moisture to this dulce de leche cake. If you don’t have canola oil, use vegetable oil.
• Sugar: Granulated sugar is key to providing balanced sweetness for this cake.
• Eggs: Always bake with room-temperature eggs, so they easily mix into the batter.
• Flour: All-purpose flour provides structure for the cake layers.
• Baking soda and baking powder: Baking soda and baking powder work together to help the cake layers rise while baking. If you’ve had containers stashed in the pantry for a while, test them to ensure they’re still fresh.
• Salt: Salt balances the sweetness and flavor in the cake layers and frosting.
• Milk: Milk provides moisture for the cake layers. This cake recipe calls for whole milk, but you can use 2% milk.
• Cream cheese: Cream cheese provides a tasty base for the luscious dulce de leche cake topping. Start with softened cream cheese for the smoothest frosting.
• Confectioners’ sugar: Confectioners’ sugar adds a sweet and smooth texture to the frosting.
• Dulce de leche: The secret ingredient for the frosting is a can or jar of dulce de leche. You can generally find it in most large chain grocery stores or order it online. If you make your own, double the batch for this recipe (it will never go to waste, trust me).
• Vanilla extract: Use a quality vanilla extract for the frosting; imitation vanilla doesn’t taste the same.

Directions

Step 1: Prep the cake pans and oven

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Preheat the oven to 350°F. Grease three 8-inch round baking pans and line them with parchment paper.

Editor’s Tip: Lining a cake pan with parchment paper makes it easy to remove the baked and cooled cake layers. For the simplest option, cut a circular piece the size of the bottom of the cake pan and place it inside. Then, grease the whole pan with cooking spray.

Step 2: Make the batter

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In a small bowl, cream the butter, oil and sugar until well blended. Add the eggs and beat well. In a separate bowl, combine the flour, baking powder, baking soda and salt. Gradually add the flour mixture to the creamed mixture alternating with the milk. Evenly divide the batter into the prepared baking pans.

Step 3: Bake the cake layers

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Bake the cakes until a toothpick inserted in the center comes out clean, about 20 to 25 minutes. Cool the cakes for 10 minutes before removing them from the pans and transferring them to wire racks to cool completely.

Step 4: Make the frosting

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Beat the cream cheese and butter on medium speed until smooth, for three to four minutes. Reduce the mixer speed to medium-low and add the confectioners’ sugar, dulce de leche, vanilla extract and salt. Beat until the frosting is creamy, about two to three minutes.

Step 6: Assemble and frost the cake

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Place one cake layer on a serving plate. Spread frosting on top and add the next cake layer. Add more frosting, and top the cake with the last cake layer. (You should use about half of the frosting between the layers). Spread the remaining frosting over the top and sides of the cake.

Editor’s Tip: An offset spatula is one of the best frosting tools. Add a dab of frosting to the plate before the first cake layer to ensure the cake doesn’t move around while you frost it.

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Dulce de Leche Cake Variations

• Cover it with coconut: Shredded coconut makes an excellent garnish on this cake. Consider covering the top and sides with toasted coconut or lightly sprinkle the top of the cake with shredded flaked coconut.
• Add spices: Cinnamon wonderfully complements dulce de leche. Mix 1 teaspoon of cinnamon into the dry ingredients when prepping the cake batter.
• Try cupcakes: Need a single-serve option? Divvy up the cake batter and make two dozen cupcakes instead. Once the cupcakes are baked and have cooled, add a swirl of dulce de leche frosting on top.

How to Store Dulce de Leche Cake

Because the frosting on this dulce de leche cake contains cream cheese, leftovers should be stored in the refrigerator. Carefully wrap or cover the cake and keep it in the fridge for up to 10 days.

Can you freeze dulce de leche cake?

You can generally freeze any cake, frosted or unfrosted. To store unfrosted cakes, allow them to cool, wrap them in plastic and aluminum foil, and store them in the freezer for up to eight months. Allow the cakes to thaw in the refrigerator before assembling them.

Although the frosting contains cream cheese, the texture doesn’t change much if you freeze an assembled dulce de leche cake. If freezing a whole frosted cake, place it on a lined baking pan or plate and transfer it to the freezer to firm up, then wrap it in storage wrap and aluminum foil. It will last in the freezer for two to three months. Let the cake thaw in the refrigerator overnight before serving it.

Can you make dulce de leche cake ahead of time?

Dulce de leche cake is an excellent dessert to make ahead of time. Bake the cake layers and store them wrapped in the refrigerator for up to three days or in the freezer for up to two months. Assemble and frost the cake and store it covered in the refrigerator up to one day ahead of serving for best quality.

Dulce de Leche Cake Tips

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What happens if my dulce de leche frosting is too runny?

Confectioners’ sugar helps thicken most frosting, and it can save the day if the dulce de leche frosting is too runny. Add a small amount of confectioners’ sugar to adjust the thickness. If the frosting tastes too sweet, add a pinch of salt to balance it out.

Can you make dulce de leche cake in a 13×9-inch pan?

You can easily make dulce de leche cake in another pan. Bake the cake batter in a greased 13×9-inch pan (you may need to adjust the baking time). Once it’s baked and has cooled, spread the dulce de leche frosting on top.

How do you get a clean slice of cake?

A clean slice of cake makes for a beautiful presentation. Chill dulce de leche cake in the refrigerator for 20 minutes before slicing it. Use a serrated knife or a very sharp chef’s knife for slicing, and wipe the blade off with a damp cloth between each cut.

What should you serve with dulce de leche cake?

Balance out the caramel notes of this dulce de leche cake recipe with chocolate ice cream or cinnamon ice cream, or try pairing it with coconut or vanilla gelato for a lighter option. Fresh fruit makes for another great pairing, especially using a garnish of sliced strawberries or raspberries on the side of the plate while serving.