How To Make Dulce De Leche Cake
Indulge yourself with a moist and fluffy slice of this 4-tier dulce de leche cake that has creamy and rich buttercream between each layer.
Ingredients
For Cake:
- 1⅔ cups all-purpose flour
- 1⅓ cups granulated sugar
- ¼ tsp baking soda, heaping
- 1 tsp baking powder, heaping
- ¼ tsp kosher salt
- ¾ cup brown butter , unsalted, room temperature
- ½ cup sour cream , room temperature
- ½ cup whole milk , room temperature or warm
- 3 egg whites , room temperature
- 1 tbsp vanilla extract
- 1 tbsp vanilla bean paste
For Dulce de Leche Buttercream:
- 14 oz dulce de leche, (1½ cans)
- 1 lb unsalted butter , room temperature
- 9 cups confectioners sugar , sifted
- ¾ tsp kosher salt , heaping
Instructions
Cake:
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Preheat oven to 345 degrees F. Butter four 6-inch pans. In a saucepan over medium heat, melt the butter and stir.
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Cook until the butter has browned and turns into a golden color. Pour the butter into a bowl and transfer it to the fridge to bring it to room temperature.
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Keep an eye on the consistency while it’s in the fridge and stir frequently. Take it out when it congeals.
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Sift the dry ingredients together in a large bowl, including sugar. Beat the wet ingredients together in a medium bowl. Add the wet to the dry and mix until just combined. Divide the mixture evenly into the buttered cake pans.
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Add damp baking strips. Bake for about 30 to 35 minutes or until the centers are springy to the touch.
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Let the layers cool in the cake pans for about 4 minutes, then dump them out onto a wire cooling rack.
Dulce de Leche Buttercream:
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In a stand mixer fitted with a paddle attachment, beat butter on low speed until fluffy. Sift the confectioners sugar.
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Add a few cups of sugar and beat. Add the remaining. Reserve about 1 to 2 cups of the white buttercream for the piped rope.
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Add the dulce de leche and mix until it reaches the right consistency. If it’s softer, add more confectioners sugar. Add salt.
To Assemble:
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To pipe the rope pattern, transfer the reserved white buttercream to a piping bag fitted with an 869 tip or an open star tip. Transfer the rest of the dulce de leche buttercream to a piping bag.
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Pipe buttercream and a drizzle of pure dulce de leche between each layer. Pipe a layer to the sides. Smooth with a bench scraper and offset spatula until completely smooth.
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Chill the cake for about 25 to 35 minutes or until the buttercream is stiff. Add another layer of buttercream.
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Smooth with a bench scraper and offset spatula. With the white buttercream, pipe up and pull out diagonally.
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Repeat the process with a small overlap to create a rope look.
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Serve and enjoy.
Nutrition
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