Dulce de Leche Vanilla Cake

November 11, 2011

First time I made this cake, it was for my boss’ birthday (say it, i’m the best employee ever!)! But seriously, this cake was amazing!!!! It’s all I want it to be! A moist vanilla cake, with layers of dulce de leche caramel and an amazing buttery icing!WOW!!!!! I know the original recipe calls for homemade dulce de leche but I have recently decided to put a limit to what I make ”homemade” (because I am crazy and I make everything myself) so I decided to just buy the dulce de leche already made. But EH!, it’s up to you! If you have time to make it, go ahead! Homemade is always betterrrr!!

This cake is amazing, just do it and everyone will love you! No kidding… I’m telling you!

Recipe from: http://www.yumsugar.com/Glorious-Dulce-De-Leche-Cake-774890

  • Course: Dessert
  • Servings: 12
  • Prep. time: 20 min
  • Cook time: 30 min

Ingredients:

  • 1 bottle of dulce de leche (or check out the original recipe for the dulce de leche recipe)
  • 2 Cup of all-purpose flour
  • 1 Tablespoon of baking powder
  • 1/2 Teaspoon of salt
  • 3/4 Cup of unsalted butter, at room temperature
  • 1 1/2 Cup of white sugar
  • 5 large egg whites, room temperature
  • 2 Teaspoon of vanilla extract
  • 1 Cup of milk
  • 3/4 Cup of unsalted butter,room temperature
  • 16 Ounce of icing sugar
  • 1/2 Cup of heavy cream
  • 1/2 Teaspoon of salt
  • 1 Tablespoon of vanilla extract

Cooking instructions:

  1. For the cake: Position a rack in the middle of an oven and preheat to 350ºF. Butter and flour two round cake pans each 9 inches in diameter and 1-1/2 inches deep.
  2. In a medium bowl, sift together the flour, baking powder, and salt.
  3. In a large bowl, using an electric mixer set on medium-high speed, beat the butter until light.
  4. Gradually add the sugar, beating until well blended. Beat in the vanilla.
  5. Reduce the speed to low and, dividing the flour mixture into three batches, beat the flour mixture into the butter mixture alternately with the milk just until combined.
  6. In a large bowl, using an electric mixer fitted with clean, dry beaters and set on high speed, beat the egg whites until stiff peaks form.
  7. Using a rubber spatula, gently fold the beaten whites into the batter just until incorporated. Divide the batter between the prepared pans; smooth with the spatula.
  8. Bake until a toothpick inserted into the centers comes out clean, about 30 minutes. Transfer to racks and let cool in the pans for 10 minutes. Run a sharp knife around the pan sides to loosen the cakes. Invert onto racks and let cool completely.
  9. For the Frosting: In a small saucepan, melt butter over medium-high heat until nut-brown in color, about 8 minutes. Remove pan from heat and pour butter into a bowl, leaving any burned sediment behind; let cool.
  10. In the bowl of an electric mixer fitted with the paddle attachment, add confectioners sugar, vanilla, salt, and butter. With the mixer on low, slowly add cream; beat until smooth. If frosting seems too thick, stir another tablespoon cream into the mixture.
  11. To assemble the cake: Carefully slice each of the two cooled cakes in half to make four layers. Set one layer on the cake plate. Generously spread about 1/3 cup of the dulce de leche on top. Top with another cake layer and spread with another 1/3 cup of the dulce de leche. Repeat with another cake layer and top with the final forth cake layer. Set dulce de leche aside.
  12. Frost the top and sides of the cake with the frosting. Drizzle with remaining dulce de leche. Refrigerate until serving.
  • Arwa Al-Turkait

    Hi. Would like to try this recipe….looks lovely. But somethings are missing. Do you use just egg whites or all the egg? The recipe says 5 eggs, however the instructions mention egg whites only. Also, the instructions mention almond extract, however it’s not in the ingredients. 

  • http://latina.bbakeca.com/ Bakeca Incontri Latina

    It look delicious! I can’t wait to try it!

  • http://iadorefood.com/ Alex – I Adore Food!

    You are right:) the 5 eggs are egg whites! I didn’t add almond extract because I am intolerant to almonds but if you choose to add some, it would be 1 tsp in the cake batter. You add it at the same time as the vanilla extract! Thanks:)

  • Arwa Al-Turkait

    Thanks for getting back to me. Will try tomorrow. I was planning on leaving out the almond extract also. I’m going to cook condensed milk in a double boiler for the dulce de leche…but I’m afraid it might be difficult to spread as too thick. Should I warm it up you think before spreading?

  • http://iadorefood.com/ Alex – I Adore Food!

    Yes, I warm it up a tiny bit to make sure it spreads well but isn’t too liquid either :) let me know how it goes!!

  • http://mycup-o-tea.com Ariffa

    So extremely decadent. I want in!

  • http://iadorefood.com/ Alex – I Adore Food!

    Ariffa, this cake is so amazing!! You have to try it!!!

  • http://iadorefood.com/ Alex – I Adore Food!

    :) let me know if you like it:)

  • Tara

    This cake looks beautiful!! I wish I had a piece right now!

  • http://iadorefood.com/ Alex – I Adore Food!

    Thank you:) it is quite amazing! I always go for seconds!!:)

  • Cborders4

    I am making this for Christmas, do you think it is fancy enough?

  • http://iadorefood.com/ Alex – I Adore Food!

    Your guests will LOVE it!!! Make sure you cut your 2 cakes in two, to make 4 layers!! if you want to save a bit of time, get the “already made” dulce de leche caramel. I easily use 2 of them so be safe a grab a little more :). At the end, heat up a bit of dulce de leche and drizzle it on top of your cake. Don’t heat it up too much because it will melt your icing. Happy Holidays!! :)

  • sam

    WOW LOOKS AMAZING! I might try this for my food day in spanish!!!

  • http://iadorefood.com/ Alex – I Adore Food!

    Believe me, everyone will love it!!! Enjoy :):)

  • Mslucymcdermott

    Hi! My boss has brought back a jar of real dulche de leche from Argentina, so I’m making him a cake with it – this looks perfect!! What sort of nuts did you use for the top? And do u think it would be ok in a cold room over night rather than the fridge?

  • http://iadorefood.com/ Alex – I Adore Food!

    Yum!! That sounds delicious! I used hazelnuts :) and yes a cool room should be fine, yes:) good luck and let me know how it turns out:)

  • Amber

    I made this cake a couple of weeks ago and it was delicious! My dad and boyfriend have been begging me to bake it again! However, the icing turned out a lot darker than yours did. It still had a good caramel flavor but it didn’t look the greatest. Does this mean I browned the butter too long? Also, do you have any other suggestions for drizzling the dulce de leche on top? I heated mine up but it wouldn’t spread and when I heated it more, it melted the icing :(

  • http://iadorefood.com/ Alex – I Adore Food!

    Hi Amber! I’m glad your family liked it :) It’s a favorite in my family too! The Browned Butter is quite tricky to make. If you say that it still had a good caramel taste, I don’t think you over cooked it. When you make it next time, make sure to whisk it during the whole time, making sure it does not burn. Once you are done, put your butter through a fine sieve. This should help take out most of the burnt pieces. Let it sit for a while and the rest of the burnt pieces will settle at the bottom of your bowl. At that point , you can slowly pour the butter in your stand mixer, making sure to leave the burnt pieces behind. Your butter should have a nice caramel color. As for the dulce de leche, it is also tricky :). When I heat it up, I do it slowly so it becomes spreadable but not hot. It really depends on the dulce de leche that you are using. I usually do it in the microwave, 5 seconds at a time, mixing it after to test the consistency. When you put the caramel between the layers, make sure to let the cake rest a bit before putting the icing on, that way the caramel hardens a bit, which makes it easier for you to ice your cake. To drizzle on top of your cake. Heat your caramel a bit more, and let it cool a bit, until it is a bit warmer than luke warm and drizzle it on top. You can put your cake in the fridge right after for it to settle and not melt the icing. 10 to 15 minutes should be more than enough. Hope this helps! :) Alex

  • http://twitter.com/sarahnats Sarah Natsumi Moore

    This looks INCREDIBLE. 

  • http://iadorefood.com/ Alex – I Adore Food!

    Thanks Sarah!!

  • Mslucymcdermott

    This went down a treat, thanks for getting back to me, gave me just a little more confidence with something I knew would be quite hard!! Can I post the picture anywhere on here for you? It didn’t look quite as good as yours – I couldn’t get the dulche de leche to drip down the sides either – I think I was too scared of melting the icing! Thanks again, this is such a great recipe. x

  • http://iadorefood.com/ Alex – I Adore Food!

    Yay! Great to hear! Send me the pics at alex at iadorefood dot com :):) I d love to see them!!

  • Alyssa

    I just made this cake today, but it didn’t turn out like the one in the picture.  I don’t know where I went wrong.  I followed all the directions, but the cake tastes kinda flour-y, and the icing separated a  little, and tastes mostly like popcorn instead of caramel, even though I browned the butter.  Also the finished product is sickeningly sweet…but I don’t know if that’s how it’s supposed to be…

  • http://iadorefood.com/ Alex – I Adore Food!

    I am sorry to hear Alyssa but I have made this cake the exact way I explained it and It is always fantastic! The cake doesn’t taste at all like flour and the icing has a great consistency and taste like caramel!! You might have not brown the butter enough for the butter taste to become caramel like.

  • Kwanitamcdaniel

    I made the cake for my mother on Mother’s Day and it was fantastic. People were desperate to get a slice. Now it’s Wednesday and I’m making another one.

  • http://iadorefood.com/ Alex – I Adore Food!

    Great!!! Ya! Since I first made this cake, people want the cake to be present to a party more than me as a person!! It’s so awesome and I’m glad everyone liked it :)

  • Synlevac

    Hi, i’m from Quebec, and i dont know what is Heavy cream. Someone can tell me, what is it?

  • http://iadorefood.com/ Alex – I Adore Food!

    Bonjour! C’est de la Crème 35% :) ( à fouetter)

    Merci,

    Alex

  • Sally

    What is dulce de leche and where do you buy it? I never heard of it!

  • http://iadorefood.com/ Alex – I Adore Food!

    Dulce de leche means sweets with milk, it’s a milk caramel. :) you can make it yourself by baking condensed milk. You can also buy it in some grocery stores. It’s delicious!!!

  • tami

    My daughter made this cake for a birthday celebration.Hands down one of the best cakes I have ever eaten!!

  • http://iadorefood.com/ Alex – I Adore Food!

    Happy belated birthday Tami and thank you for your beautiful comment!!

  • Brenda

    I got confused at number 4. What do you mean when you say divide the flour mixture to 3 batches?

  • http://iadorefood.com/ Alex – I Adore Food!

    Hi Brenda! When mixing your dry and wet ingredients, you always have to divide it in “batches” to mix it in evenly. I basically means that you have to add 1/3 of your dry igrendients,then 1/3 of you milk, 1/3 dry ingredients,etc until your are done mixing your ingredients. :) Enjoy!

  • Jamie

    Do you need to get parchment paper for the cake pans? Or do I just butter & flour the pan?

  • Brenda

    So when it says alternatively with the milk basically means you can’t just mix all the ingredients together all at once? You have to mix little by little?

  • Lulu

    If I don’t have an electrical mixer can I mix the ingredients myself really good or do you suggest buying a mixer? If so, how much is a really cheap mixer?

  • http://iadorefood.com/ Alex – I Adore Food!

    Hi Lulu!

    By mixing the ingredients at a higher speed, the cake mixture gets more air and therefore gets lighter and fluffier. You can try doing it by hand but I would suggest buying a hand mixture. You can probably get a mixer for 29$. It won’t be the best but it will sure do the trick :)

    Alexandra Corriveau
    Sent with Sparrow (http://www.sparrowmailapp.com/?sig)

  • Cara

    My boyfriend’s birthday is soon & I want to make him his birthday cake so it can be more special & I love dulce de leche. Are there any things I need to know before making this cake? I’m nervous to make it.. :(

  • http://iadorefood.com/ Alex – I Adore Food!

    Hi Cara! Take your time :) time is key in baking. Make sure you butter your pans and put parchment at the bottom. The tricky part is the browning of the butter for the icing. Stay close to your pot at all times until it is ready. Strain the butter to remove the burnt bits of butter. I strain it once it is done and once more when it has cooled. Enjoy :)

  • http://iadorefood.com/ Alex – I Adore Food!

    Exactly:) less chances of having clumps of dry ingredients in your final product :)

  • http://iadorefood.com/ Alex – I Adore Food!

    Hi Jamie, It is always best to put parchment paper to make sure the cake does not stick to your pan because there is nothing more frustrating than having a messep up cake! You can try it with butter and flour if you don’t have parchment but if you do, use it for sure :). Hope this helps :)

  • Jamie

    Do I butter & flour the pans then I put the paper on top? Or if I put the paper, is there need to butter & flour the pans? Is it one or the other or both?

  • Kcamp

    Do I sift the sugar for the cake and frosting

  • Lester

    Could I buy my own frosting instead of making it or will that ruin the cake?

  • Maria

    Do I add the yolks of the eggs or just the whites? I read in another recipe that he added both the yolks & the whites but separately. He added first the yolks then the whites after beating them first.

  • http://iadorefood.com/ Alex – I Adore Food!

    Hi Jamie!
    What I usually do is butter the whole pan, that way the parchment can easily stick to the bottom of the pan. I then flour the sides. No nned to butter the parchment, it will be easy to peel it off no matter what :).

  • http://iadorefood.com/ Alex – I Adore Food!

    only the icing sugar in the icing:)

  • Maria

    If I put the yolks in them so I won’t waste them, will the cake still be good?

  • http://iadorefood.com/ Alex – I Adore Food!

    Hi Lester! You can buy your own icing if you want but this icing really makes the cake! It is phenomenal!

  • Yvonne

    What kind of sugar? White, brown?

  • http://iadorefood.com/ Alex – I Adore Food!

    White:)

  • http://iadorefood.com/ Alex – I Adore Food!

    Hi Maria! In this case we don’t use the egg yolks. I usually keep the yolks a make a nice vanilla custard with them :)

  • Yvonne

    The white granulated sugar that I put on my coffee?

  • http://iadorefood.com/ Alex – I Adore Food!

    Yes :) when a recipe calls for sugar and doesn’t mention the kind of sugar, it always is granulated white sugar :). Otherwise they will mention if brown, confectioners, etc. enjoy!

  • http://iadorefood.com/ Alex – I Adore Food!

    You can try adding them to your cake mix before folding in the egg whites but I can’t garranty that the texture of the cake will remain the same. It might be a bit more dense, but it should be fine :)

  • Yvonne

    what is cane sugar?

  • Maria

    when you say dense, you mean tougher like harder?

  • http://iadorefood.com/ Alex – I Adore Food!

    No, not necessarily. I mean not as light and fluffy as it would be without them. A pound cake being dense and an angel cake being very light. Hope this helps!

  • Maria

    Thank you very much!

  • http://iadorefood.com/ Alex – I Adore Food!

    Anytime:)

  • sousou

    How much is 1 bottle?

  • http://iadorefood.com/ Alex – I Adore Food!

    The one I use is 450g. Enjoy :) Make sure to give your full attention to the brown butter when you are making it :)

    Alex

  • Blair2

    Can I make this in a larger rectangular pan? I need it to serve 30ish people.

  • http://iadorefood.com/ Alex – I Adore Food!

    Hi there,
    Yes, you can make it in a different cake pan. You just have to make sure to check your cake often to see when it will be ready because the baking time changes when you change your baking pan size. Here’s a useful article on pan size conversion. Hope this helps:) http://allrecipes.com/howto/cake-pan-size-conversions/


    Alex

  • chelsea

    Hey I have a question about altitude… I live in Colorado and it is considered high altitude for baking are there any adjustments that I should make for this cake or will the recipe do fine?

  • http://iadorefood.com/ Alex – I Adore Food!

    Hi Chelsea!
    First of all, lucky you to live in sic a beautiful place!
    Baking in high altitudes is quite the challenge. There’s no perfect science since the difference in height alters the baking reactions but I have 3 great guides for you to read and take notes on what to change in th recipe to make sure your cake rises and doesn’t collapse. http://www.epicurious.com/articlesguides/howtocook/primers/altitudebaking_basics http://allrecipes.com/howto/high-altitude-cake-baking/# http://mobile.canadianliving.com/food/baking_and_desserts/high_altitude_baking.php
    Hope this helps! Let me know how it turns out!

  • XincontriAdulti.It

    Looks delicious

  • Julia

    Hey ! I am from France, and I don’t really get what you meant by “cup” could you be more specific about weight ? Thx!!

  • http://iadorefood.com/ Alex – I Adore Food!

    Hi Julia! I am actually in France as we speak! ( à Tours en Loire). This is the link I usually use when I have to convert from grams and ounces to our good old cup system. I work pretty well usually! Hope this helps! Make sure to stay close to the browning butter since it can burn really easily :) Enjoy! http://allrecipes.com/howto/cup-to-gram-conversions/

  • Tanya

    I just made the cake icing and it does not look anything like the white icing in the picture. Did I do it right? My icing is a light brown colour.

  • http://iadorefood.com/ Alex – I Adore Food!

    Did you make sure that the burnt pieces of butter didn’t go in the icing? This icing is really tricky to make! Next time, try straining the brown butter before adding it to your icing bowl. :)

  • fabher

    I only have a hand mixer will that work for the eggs?

  • http://iadorefood.com/ Alex – I Adore Food!

    yes of course :)

  • http://forumincontri.eu/ ForumIncontri.eu

    mmmm… I like it!