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    Yield: 12 servings    Prep Time: 20 mins    Cook Time: 30 mins  


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

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.

RELATED POSTS

  • 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. 

    • 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?

        • 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!!

  • 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. 

    • 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?

        • 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!!

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

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

  • So extremely decadent. I want in!

  • So extremely decadent. I want in!

  • Tara

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

  • Tara

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

  • Cborders4

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

    • 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!! 🙂

  • Cborders4

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

    • 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!!!

  • sam

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

  • 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?

    • 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:)

      • 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

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

  • 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?

    • 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:)

      • 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

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

  • 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 🙁

    • 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

  • 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 🙁

    • 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

  • This looks INCREDIBLE. 

  • This looks INCREDIBLE. 

  • 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…

    • 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.

  • 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…

    • 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.

    • 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 🙂

  • 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.

    • 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?

  • Synlevac

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

  • Sally

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

    • 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!!!

  • Sally

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

    • 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!!

  • tami

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

  • Brenda

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

    • 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!

      • 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?

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

  • Brenda

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

    • 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!

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

      • 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?

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

  • Jamie

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

    • 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?

        • 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 :).

  • Jamie

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

    • 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 🙂

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

      • 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?

        • 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 :).


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

  • 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?

    • 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)

  • 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?

    • 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.. 🙁

    • 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 🙂

  • 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.. 🙁

    • 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 🙂

  • Kcamp

    Do I sift the sugar for the cake and frosting

  • 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?

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

  • 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.

    • 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 🙂

      • Maria

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

        • 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 🙂

          • Maria

            when you say dense, you mean tougher like harder?

          • 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!

          • Anytime:)

  • 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.

    • 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 🙂

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

      • Maria

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

        • 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 🙂

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

          • Maria

            when you say dense, you mean tougher like harder?

          • 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!

          • Anytime:)

  • Yvonne

    What kind of sugar? White, brown?

    • White:)

      • Yvonne

        The white granulated sugar that I put on my coffee?

        • 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!

          • Yvonne

            what is cane sugar?

  • Yvonne

    What kind of sugar? White, brown?

    • White:)

      • Yvonne

        The white granulated sugar that I put on my coffee?

        • 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!

          • Yvonne

            what is cane sugar?

  • sousou

    How much is 1 bottle?

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

      Alex

  • sousou

    How much is 1 bottle?

    • 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.

  • Blair2

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

  • 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?

  • 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?

  • XincontriAdulti.It

    Looks delicious

  • 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!!

  • 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!!

  • 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/

  • 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.

    • 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. 🙂

  • 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.

    • 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?

  • fabher

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

  • mmmm… I like it!

  • mmmm… I like it!

  • Christina

    Hi there!
    How can I divide the batter quantities as I have only a pan for baking?
    Thank you!

    • Yes Christina 🙂 Just make sure that you test your cake earlier to ensure that it doesn’t over bake 🙂

  • Christina

    Hi there!
    How can I divide the batter quantities as I have only a pan for baking?
    Thank you!

    • Yes Christina 🙂 Just make sure that you test your cake earlier to ensure that it doesn’t over bake 🙂

  • Romie Antony

    Your cake looks DELICIOUS!!! i am planning on baking this cake for my anniversary but i have a question , Can i make the frosting with plain granulated sugar instead of confectioners sugar?

  • Leya

    I made this cake for my own birthday today 🙂 and I can’t thank you enough, Alexandra..it was a taste sensation! This has also now become my all time favorite frosting! I roasted some cashewnuts in a dab of salted butter and broke them into smaller pieces. I then sprinkled them in two of the layers. That was the only difference I made to the recipe. The cashews added a pleasant nutty crunchiness that I loved.
    Thank you, once again!

    • Hi Leya! What a great idea with the Cashews! I will make sure to try it next time I make this cake 🙂

      Happy Birthday to you! 🙂

  • Leya

    I made this cake for my own birthday today 🙂 and I can’t thank you enough, Alexandra..it was a taste sensation! This has also now become my all time favorite frosting! I roasted some cashewnuts in a dab of salted butter and broke them into smaller pieces. I then sprinkled them in two of the layers. That was the only difference I made to the recipe. The cashews added a pleasant nutty crunchiness that I loved.
    Thank you, once again!

    • Hi Leya! What a great idea with the Cashews! I will make sure to try it next time I make this cake 🙂

      Happy Birthday to you! 🙂

  • AZMom

    I am making this today! Can’t wait to try it! What type of milk? Skim? 2%? Whole? Does it make a difference?

    • Hi! I’ve only made it with 2% but I wouldn’t see it making that much of a difference 🙂 Enjoy!!!

  • AZMom

    I am making this today! Can’t wait to try it! What type of milk? Skim? 2%? Whole? Does it make a difference?

    • Hi! I’ve only made it with 2% but I wouldn’t see it making that much of a difference 🙂 Enjoy!!!

  • Pinky Felix

    Hi… Do u have any video for the above recipe. I could not understand why we heat butter for 8 minutes for the frosting.

  • Pinky Felix

    Hi… Do u have any video for the above recipe. I could not understand why we heat butter for 8 minutes for the frosting.

  • Caryn

    the recipe call for 3/4 cup of butter but doesn’t mention how much is for the cake and how much is for the frosting. is it 1 stick for the cake and 1/2 stick for the frosting

  • Joanna Smętek

    Hey, can you say how I should convert oz of icing sugar? Into milliliters or into grams? Can you say how many cups it is? I am in the baking process

    • So Sorry Joanna! I usually just google the conversion when I use a recipe from a country that uses different metrics. I hope it went well 🙂

      • Joanna Smętek

        Thanks for your reply 🙂 I usually do too but with ounces there is a thing because you have to choose whether to convert them into grams (weight) or milliliters (volume). I checked and these two results were pretty far from equal. 16 oz into mililiters gives 473.0 ml which gives 227 grams (1,9 cup) of icing sugar. 16 oz into grams gives 453 g (3,7 cups).
        I used around 2 cups and it was sweet but people liked it because they like theirs desserts sweet 🙂

        • oh! glad to hear! Your question got lost in my sea of emails. Glad it all worked out Joanna 🙂 Have a wonderful day!

          • Joanna Smętek

            Thanks 🙂 Tomorrow I am baking again and I have one more question: last time icing sugar didnt fully incorporate into butter and I could feel it while eating the topping. Do you have any idea how to avoid that? Was it because butter was too cold or because I didnt mix it long enough? Nice day to you as well Alex 🙂

          • Hi Joanna!

            Did you beat the butter until it was light and fluffy? It’s bit hard to explain but there might be a video ont he internet that show how to whip the butter prior to adding the powdered sugar. Then make sure you be a it well after beating the butter 🙂

            Hope this helps! 🙂