Dulce de Leche decadent cake with layers of vanilla sponge, rich dulce de leche filling, and a smooth cream cheese frosting. Perfect for a special treat or celebration!
Yield: 12 servings
Ingredients
For the Vanilla Cake:
2 cups all-purpose flour (255 grams)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature (113 grams)
1 1/2 cups granulated sugar (300 grams)
3 tablespoons vegetable oil (44 ml)
3 large eggs
2 teaspoons vanilla extract
1 cup milk (236 ml)
For the Dulce de Leche Filling:
2 (14 oz) cans condensed milk (to make dulce de leche, some used in frosting)
For the Dulce de Leche Cream Cheese Frosting:
1/2 cup cream cheese, softened (113 grams)
3/4 cup unsalted butter, softened (170 grams)
4 cups powdered sugar (510 grams)
1/2 cup dulce de leche (225 grams)
1/2 teaspoon vanilla extract
Instructions
1. Prepare the Vanilla Cake:
Preheat Oven: Preheat oven to 350°F (175°C). Grease and line 4 (6-inch) round cake pans or 2 (8-inch) round pans with parchment paper. Butter and flour the pans.
Mix Dry Ingredients: Sift together flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar: In a mixer bowl, cream together butter and oil until light and fluffy, about 1 minute. Add sugar and cream for another 2 minutes.
Add Eggs and Vanilla: Add eggs one at a time, waiting for each to incorporate before adding the next. Mix in vanilla extract.
Combine Wet and Dry Ingredients: Add half of the milk, mixing until combined. Add half of the flour mixture, then the remaining milk, and finally the rest of the flour mixture. Mix just until combined to avoid overmixing.
Bake: Divide batter between prepared pans. Bake for 15-20 minutes, rotating pans halfway through. Cakes are done when golden and a toothpick inserted in the center comes out clean. Let cakes cool for 10 minutes before transferring to a wire rack to cool completely.
2. Prepare Dulce de Leche:
Make Dulce de Leche: For homemade dulce de leche, place sealed cans of condensed milk in a pressure cooker with enough water to cover them by at least 2 inches. Cook under pressure for 30 minutes, then let cool before opening. Store in the fridge until cold and firm.
3. Prepare Dulce de Leche Cream Cheese Frosting:
Cream Ingredients: Beat together cream cheese and butter until smooth. Add dulce de leche and mix well.
Add Powdered Sugar: With the mixer off, add sifted powdered sugar. Mix on low until combined, then increase speed and beat until smooth.
Adjust Consistency: If the frosting is too runny, refrigerate for 5 minutes and rewhip. If too stiff, add milk 1 teaspoon at a time until the desired consistency is reached.
4. Assemble the Cake:
Layer and Fill: Place one cake layer on a cake plate. Pipe a ring of frosting around the edges and spread about 1/3 cup of dulce de leche in the center. Top with another cake layer and repeat the frosting and filling process until the final layer.
Frost: Frost the entire cake with dulce de leche cream cheese frosting. Decorate as desired (e.g., with dulce de leche donuts).
5. Storage:
Refrigerate: Store cake in the fridge for up to 4 days.
Enjoy this indulgent and creamy cake, perfect for any celebration.
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