The First Bite That Stole My Heart
The first time I tasted dulce de leche cake, it was love at first bite. The caramel-like sweetness melted on my tongue. The fluffy buttercream balanced the rich, gooey layers. I closed my eyes and savored every crumb. Ever wondered how you could turn a simple cake into something unforgettable? This recipe does just that. I still remember the bakery where I tried it. The smell of warm sugar filled the air. The cake was so moist it barely needed a fork. That moment sparked my obsession with baking it at home. Now, I want you to feel that joy too.My Cake Disaster Turned Win
My first attempt at this cake was messy. I forgot to divide the dulce de leche and dumped it all in the batter. The cake turned out dense but oddly delicious. My family still ate every slice. Sometimes mistakes lead to happy surprises—just like in life. Home cooking isn’t about perfection. It’s about sharing love through food. Even my “failed” cake brought smiles. Now, I laugh at my early blunders. What’s your funniest kitchen mishap? Share yours below!Why This Cake Stands Out
– The dulce de leche adds a creamy, caramel depth without being too sweet. – The sour cream keeps the cake tender, while the buttercream adds lightness. Which flavor combo surprises you most—the tangy sour cream or the salty-sweet flake salt topping? Try both and decide. I bet you’ll love the contrast. This cake is a texture dream: soft, fluffy, and slightly gooey.A Slice of History
Dulce de leche cake roots trace back to Latin America. It’s a twist on classic milk-based sweets from Argentina and Uruguay. *Did you know dulce de leche means “sweet of milk” in Spanish?* This cake blends old traditions with modern baking tricks. It’s now a global favorite, loved for its rich flavor. Have you tried other dulce de leche treats? Tell me your favorite! This cake is a delicious way to explore food history.
Ingredients:
| Ingredient | Amount | Note |
|---|---|---|
| Unsalted butter | 2/3 cup (151g) | room temperature |
| Granulated sugar | 1 cup (200g) | |
| Large eggs | 3 | room temperature |
| Vanilla extract | 1 teaspoon | |
| All-purpose flour | 2 cups (250g) | |
| Baking powder | 2 teaspoons | |
| Salt | 2/3 teaspoon | |
| Whole milk | ¾ cup (187g) | room temperature |
| Dulce de leche | 1 14 oz can | divided (half in cake, half in frosting) |
| Sour cream | 2 Tablespoons | |
| Unsalted butter | 1 1/2 cups (340g) | slightly cold |
| Powdered sugar | 4 cups (480g) | |
| Dulce de leche | 1 14 oz can | divided (half in frosting, half as topping) |
| Flake salt | Optional | for garnish |
How to Make the Perfect Dulce de Leche Cake
Step 1 Preheat your oven to 350°F. Line two 8-inch cake pans with parchment paper. Spray them with nonstick spray. This keeps the cake from sticking. (Hard-learned tip: Room-temperature butter creams better—plan ahead!) Step 2 Cream butter and sugar until fluffy, about 3 minutes. Add vanilla and eggs one at a time. Mix until smooth. The batter should look light and airy. Step 3 Add sour cream and half the dulce de leche. Mix until the batter lightens. In another bowl, whisk flour, baking powder, and salt. Alternate adding dry mix and milk to the batter. What’s the secret to a moist cake? Share below! Step 4 Pour batter into pans and bake 23–25 minutes. Check with a toothpick—it should come out clean. Cool cakes on wire racks. Don’t skip this step! Step 5 Make frosting by beating butter, powdered sugar, and dulce de leche. Frost the cake layers with a crumb coat first. Chill before adding the final layer. Cook Time: 25 minutes Total Time: 1 hour Yield: 16 servings Category: Dessert, Cake3 Fun Twists to Try
Spiced Version Add 1 tsp cinnamon to the batter. Dust the frosted cake with cocoa powder. Warm and cozy! Nutty Crunch Sprinkle chopped toasted pecans between layers. Adds a nice texture contrast. Chocolate Swirl Fold 1/2 cup melted chocolate into half the batter. Swirl it before baking. Which twist would you pick? Vote in the comments!Serving Ideas & Pairings
Serve with fresh berries or whipped cream. A sprinkle of sea salt balances the sweetness. Pair with coffee or a glass of cold milk. For a grown-up treat, try a sweet dessert wine. Which would you choose tonight?
Keep It Fresh or Freeze It
This cake stays moist for 3 days if covered in the fridge. Want it longer? Freeze slices wrapped in foil for up to 2 months. Thaw overnight on the counter. *Fun fact*: Cold cake tastes sweeter—perfect for midnight snacks! Need to reheat? Microwave a slice for 10 seconds. Batch-cooking tip: Double the batter and freeze one unfrosted layer. Why this matters: Fresh-baked flavor without the work later. Ever tried freezing frosted cake? Share your tricks below!Oops-Proof Your Cake
Cake too dense? Check your baking powder—it might be old. Frosting too thick? Add milk, 1 teaspoon at a time. Layers sliding? Chill the cake for 20 minutes before frosting. Why this matters: Small tweaks save time and stress. My neighbor once forgot the sugar—don’t be like her! Cakes can be tricky. What’s your biggest baking fail? Let’s laugh together.Your Questions, Answered
Q: Can I make this gluten-free?
A: Swap flour for a 1:1 gluten-free blend. Add 1/4 teaspoon xanthan gum.
Q: How far ahead can I bake the layers?
A: Wrap cooled layers tightly. They keep for 2 days at room temp.
Q: What’s a good dulce de leche swap?
A: Use caramel sauce, but reduce sugar in the batter by 1/4 cup.
Q: Can I halve the recipe?
A: Yes! Use one egg plus one yolk. Bake in a 6-inch pan.
Q: Why room-temperature ingredients?
A: They mix evenly, avoiding lumps or curdling. Cold butter makes dense cake.
Slice, Share, and Shine
This cake is a hug on a plate. Perfect for birthdays or just because.Tag @SpoonSway on Pinterest with your creations—I’d love to see them! Happy cooking! —Sarah Cooper.
Moist Dulce de Leche Cake with Buttercream Frosting
Description
Indulge in this rich and moist dulce de leche cake layered with creamy buttercream frosting for a decadent dessert.
Ingredients
Instructions
- Preheat oven to 350 degrees F. Line the bottom of two 8-inch cake pans with parchment paper rounds and spray with nonstick spray. Set aside.
- In a large mixing bowl with electric beaters, or bowl of a stand mixer fitted with the paddle attachment, combine the butter and the sugar. Cream together for about 3 minutes, until 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.
- 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.
- Pour the batter into prepared cake pans and bake for about 23-25 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 or the cake will be dry. Allow to cool for a few minutes before inverting onto wire cooling racks to cool completely.
- In a stand mixer fitted with the paddle attachment, combine the butter, powdered sugar and ½ can of dulce de leche and beat for several minutes, until very fluffy and smooth. Add a little milk, if needed, to thin the frosting.
- Place one cake round on serving plate. Spread a thin layer of frosting over the top. Add ½ of the second can of dulce de leche to a small bowl and 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. Refrigerate for 20 minutes, or freezer for 10 minutes. Remove and then add another layer of frosting over the crumb coat.
- Warm the 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 of the cake.
- Sprinkle a pinch of flake salt on top of the cake, if desired.
Notes
- For best results, ensure all ingredients are at room temperature before mixing. Store leftovers in an airtight container in the refrigerator.
Dulce de Leche, Cake, Buttercream, Dessert