Description
A rich and moist layer cake filled and frosted with creamy dulce de leche and caramel flavors, perfect for special occasions.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsalted butter, softened
- 4 large eggs
- 1 cup whole milk
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1 can (14 oz) dulce de leche
- 1/2 cup caramel sauce
- 1 cup heavy cream
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- In another bowl, sift together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with dry ingredients.
- Divide the batter evenly among the prepared pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Once cooled, spread dulce de leche between the layers and frost the outside with whipped cream and caramel sauce.
- Refrigerate the cake for at least 1 hour before serving to set the frosting.
Notes
Ensure the dulce de leche is at room temperature for easier spreading. For a richer flavor, use homemade caramel sauce.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Method: Dessert
- Cuisine: Latin American
Nutrition
- Calories: 450
- Sugar: 45g
- Fat: 18g
- Carbohydrates: 65g
- Protein: 6g