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dulce de leche cake



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Prep Time: 15 minutes

Cook Time: 35 minutes

Total: 50 minutes

Servings: 10

Cost: $6.00 /serving


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Step 1

Preheat oven to 345 degrees F. Butter and three four 6-inch pans. I use damp cake strips on my pans for even baking.

Step 2

In a saucepan over medium heat, melt the butter and stir. Cook until the butter has browned and turns into a golden color. Pour the butter into a bowl and transfer to the fridge to bring it to room temperature. Keep an eye on the consistency while it’s in the fridge and stir frequently. Take it out when it congeals.

Step 3

Sift the dry ingredients together in a large bowl, including sugar.

Step 4

Beat the wet ingredients together in a medium bowl.

Step 5

Add the wet to the dry and mix until just combined.

Step 6

Divide the mixture evenly into the buttered cake pans. Add damp baking strips.

Step 7

Bake for about 30-35 minutes or until the centers are springy to the touch.

Step 8

Let the layers cool in the cake pans for about 4 min, then dump them out onto a wire cooling rack.

Step 9

How to Make Dulce De Leche:

Step 10

To make your own dulce de leche, remove the wrapper from a can of sweetened condensed milk.

Step 11

Place the can upside down in a large pot and submerge with water until about 2 inches above the lid.

Step 12

Watch the water level to make sure it doesn’t drop past the lid. The can must be fully submerged throughout the entire process.

Step 13

Bring it to a boil, then turn down to a very low heat.

Step 14

Simmer for 1 hour.

Step 15

Flip the can in the water and simmer for another hour.

Step 16

In a stand mixer fitted with a paddle attachment, beat butter on low speed until fluffy.

Step 17

Sift the confectioners sugar.

Step 18

Add a few cups of sugar and beat. Add the remaining.

Step 19

Reserve about 1-2 cup of the white buttercream for the piped rope.

Step 20

Add the dulce de leche and mix until you get the right consistency. If it’s softer than you want it to be, add more confectioners sugar. Add salt.

Step 21

To pipe the rope pattern, transfer the reserved white buttercream to a piping bag fitted with an 869 tip or an open star tip.

Step 22

Transfer the rest of the dulce de leche buttercream to a piping bag.

Step 23

Pipe buttercream and a drizzle of pure dulce de leche between each layer.

Step 24

Pipe a layer to the sides. Smooth with a bench scraper and offset spatula until completely smooth.

Step 25

Chill the cake for about 25-35 minutes or until the buttercream is stiff. Add another layer of buttercream. Smooth with a bench scraper and offset spatula.

Step 26

With the white buttercream, pipe up and pull out diagonally. Repeat the process with a small overlap to create a rope look.

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