DULCE DE LECHE CAKE
Browned butter creates the "wow" in a caramel-frosted cake jump-started with a cake mix.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
- In 1-quart saucepan, heat butter over medium heat 4 to 6 minutes, stirring frequently, just until golden brown. Remove from heat. Cool 15 minutes.
- In large bowl, beat cake mix, browned butter, water, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes (brown flecks from butter will appear in batter). Pour into pan.
- Bake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
- Meanwhile, in large bowl, beat dulce de leche and cream cheese with electric mixer on high speed about 2 minutes or until blended and smooth. Beat in whipping cream until stiff peaks form. Spread frosting over cooled cake. Serve immediately, or refrigerate until serving. Store loosely covered in refrigerator.
Nutrition Facts : Calories 400, Carbohydrate 51 g, Cholesterol 110 mg, Fat 4, Fiber 0 g, Protein 5 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 37 g, TransFat 1/2 g
DULCE DE LECHE FRIED ICE CREAM CAKE
Take fried ice cream to the next level and serve it at your next fiesta, cake-style! Make it your own and swap in your favorite ice cream flavor.
Provided by By Heather Baird
Categories Dessert
Time 5h30m
Yield 12
Number Of Ingredients 14
Steps:
- In 2-quart bowl, place softened ice cream. Add ground cinnamon beat with electric hand mixer until well blended. Place 1/2 can of dulce de leche in dollops on top of ice cream; use spoon to swirl into ice cream. Freeze until solid in bowl, about 4 hours.
- Grease 2 (9-inch) round cake pans with shortening or spray with cooking spray. Make cake mix batter as directed on box. Add remaining half can of dulce de leche to batter; beat with mixer on low speed until blended. Divide batter evenly into pans. Bake as directed on box for 9-inch round pans. Cool cake completely.
- While cake is cooling, make topping. In 10-inch nonstick skillet, cook butter and brown sugar over medium heat until butter is melted and sugar is well incorporated. Heat mixture until bubbly. Remove from heat. Stir in salt and cereal until cereal is coated. Pour cereal mixture into large cookie sheet with sides. Cool completely. When cool, break cereal topping apart with fingers.
- Place vanilla frosting in medium bowl. Add half of the second can of dulce de leche; stir until well combined. Fill cooled cakes with frosting. Frost edge of cake; roll in cereal topping. Transfer cake to cake stand or serving plate.
- Remove ice cream layer from freezer; turn out onto top of cake. Frost ice cream dome with frosting-dulce de leche mixture. Press cereal topping all over top. Around top edge of cake, add 10 mounds of whipped cream; place 1 cherry on top of each mound. Drizzle honey over entire cake. Sprinkle rainbow decors over top. Store cake in freezer.
Nutrition Facts : ServingSize 1 Serving
DULCE DE LECHE
The name of this caramel-like confection, from Argentina and Uruguay, loosely translates to "milk candy." In a traditional process, sugar and milk are cooked over low heat for hours, until the mixture becomes thick and golden, but you can make your own in under an hour. Use it to make our Pumpkin Bread Pudding.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 cups
Number Of Ingredients 4
Steps:
- In a medium saucepan, bring milk, sugar, and salt to a simmer over medium. Remove from heat and whisk in baking soda (mixture will foam). Return to a simmer and cook over low, stirring occasionally and skimming off any foam, until sauce is deep golden brown and lightly coats a spoon, 45 minutes to 1 hour. Pour through a fine-mesh sieve into a heatproof bowl. To store, let cool and refrigerate in an airtight container, up to 2 weeks.
Nutrition Facts : Calories 127 g, Fat 3 g, Protein 3 g
DULCE DE LECHE CAKE
Dulce de Leche Cake is one of the best caramel cakes out there. It has dulce de leche in the cake, soaking syrup and the cream, and the hazelnuts add a very pleasant crunch.
Provided by Marina | Let the Baking Begin
Categories Dessert
Time 5h25m
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees with the baking rack in the middle. For a rectangular cake: Line 2 large 12" x 18" or 15" x 21" baking sheet pans lined with parchment or silicone mats & set aside (alternatively butter and flour the sheet pans). For a round cake - butter and flour three 8-inch round cake pans*
- Mixture 1: In a bowl of a stand mixer whip together 4 eggs, 1 cup sugar, and ½ tsp salt for ~10 minutes. Eggs should be whipped until the mixture flows off the beater in a ribbon that takes 2-3 seconds to disappear.
- Mixture 2: When the eggs are almost done whipping, in a medium bowl whisk together 1 cup sour cream, 1 can dulce de leche and 1 tsp of baking soda until no lumps of dulce de leche are seen. The mixture will increase in volume from the baking soda, so make sure to use big enough bowl.
- Combine: Fold the two mixtures together, being careful not to overmix and deflate the batter.
- Add the dry: Sift in 2 cups of flour and 2 teaspoons of baking powder, then fold the batter until fully incorporated. Do not overmix or the cake will be tough.
- Pour & Bake: Divide the batter between the 2 prepared baking sheet pans (or 3 rounds ones for a round cake) into an even layer. Bake for ~9 minutes for the rectangular pans or ~12 min for round cake pans, or until the top is lightly golden and springs back when touched, or when the toothpick inserted into the middle comes out clean. Remove from the oven, allow to cool for 5 minutes, then invert onto a cooling rack to cool completely.
- Roast: Preheat oven to 325F° with the baking rack in the center.Place the hazelnuts onto a rimmed baking sheet and bake for about 15 minutes, tossing the nuts about every 4 minutes and tasting to see if they're roasted to your liking. Remove from the oven and allow to cool completely.
- Skin the hazelnuts: Add the nuts to a ziplock bag and keep shaking and rubbing the hazelnuts between the palms of your hands until the skin is removed. Next, shake the bag so that hazelnut skins sink to the bottom of the bag, and remove the nuts to a separate bowl, discarding the skins. Leave 20 or so hazelnuts whole, chop the rest of the nuts with a sharp knife to a medium size, or pulse a few times in the food processor, or add to a ziplock bag and crush with a rolling pin.
- Combine the evaporated milk and the dulce de leche with a whisk or an immersion blender until smooth. Pour into a squirt bottle if available.
- If using heavy whipping cream instead of whipped topping, whip the cream with a mixer until medium peaks and refrigerate.
- Whip 8 oz of cubed room temperature butter and 8 oz cubed cream cheese for about 4-5 minutes or until the mixture is very fluffy. Scrape down the bowl several times throughout. Add the dulce de leche in 2 additions and whip after each until just incorporated.
- Fold in the refrigerated whipped cream (or whipped topping) into the caramel cream in two additions.
- Flip each cake upside down and peel off the parchment paper or the silicone mat from the back. Cut the rectangular cakes widthwise into two equal pieces (you will have 4 cake layers now). For the round cakes use a long serrated knife to split each cake layer in half, horizontally (giving you 6 total layers).
- Reserve about 2 cups of cream and set aside (1 1/2 cups for a round cake)Place a dab of frosting onto the serving plate. Now top with the fist cake layer and press to adhere. Layer the cake by soaking each layer with the soaking syrup, then spreading some caramel cream and sprinkling some chopped hazelnuts. Repeat the process with the rest of the layers.
- Add the final layer, then use 1 1/2 cups of the reserved caramel cream (1 1/4 cups for round) to cover the top and sides of the cake.
- Cover the cream with chocolate flakes by sprinkling the top and pressing it against the sides. OR prepare chocolate ganache and pour it over the top of the cake.
- Use the remaining cream ( 1/2 cup for rectangular or 1/4 cup for round) to pipe on cake top and decorate with whole roasted hazelnuts (use chopped hazelnuts for round version).
- Refrigerate the cake for about 2-3 hours before serving. Serve cold or room temperature.
Nutrition Facts : Calories 287 kcal, Carbohydrate 26 g, Protein 5 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 63 mg, Sodium 174 mg, Sugar 20 g, ServingSize 1 serving
DULCE DE LECHE ICEBOX CAKE
Icebox cake, so named because it sets in the fridge or freezer, comes together with a little mixing and stacking. All it needs after that is time to chill, making it ideal for hot days. This version combines store-bought sandwich cookies with dulce de leche whipped cream for a cookies-and-cream meets salted caramel flavor. If you'd like, garnish with crumbled cookies.
Provided by Laurie Ellen Pellicano
Categories cakes, dessert
Time 6h30m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Line a 9-by-5-inch loaf pan with a double layer of plastic wrap, pressing it into the corners and leaving several inches of overhang on each side.
- In a large bowl and with an electric mixer, beat together the heavy cream, crème fraîche and salt on medium-high until stiff peaks form, 3 to 5 minutes. Transfer 2 cups of the whipped cream to a medium bowl and stir in the sugar. Add the dulce de leche to the remaining whipped cream in the large bowl and beat on medium-high for 1 to 2 minutes until stiff peaks form. Season to taste with more salt.
- Using a spoon, flick small dollops of both cream mixtures across the bottom and sides of your lined pan. Using a spatula, smooth it into a ¼-inch layer along the edges and bottom.
- Cover the bottom with 8 cookies, gently pressing them into the cream. Flick more small dollops of both cream mixtures across the surface of the cookies, then smooth the surface.
- Press a row of cookies upright along the long edge of the pan. Generously scoop the whipped creams using the cookies, alternating flavors, and press them upright against the vertical row. Continue forming rows until the pan is full. Tap the pan against the counter to settle the cookies into the cream. Cover the cookies by flicking the remaining cream across the surface, then smooth it out.
- Enclose the loaf in the plastic overhang and freeze until completely firm, at least 6 hours. The cake will keep frozen for up to 1 month. To serve, unwrap the top of the loaf, invert the loaf onto a platter, remove the pan and plastic and slice with a serrated knife.
DULCE DE LECHE CAKE
The cake is tender and moist, and it's not too sweet to help balance out with the frosting. The frosting is delightful, it has that caramel flavor from the dulce de leche, and the optional rum complements the caramel's vanilla notes wonderfully. The hazelnuts added a great crunch factor and adds a subtly nutty flavor.
Provided by Jasmine
Categories Cake Recipes
Time 1h35m
Yield 12
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray two 8-inch round cake pans with baking spray; set aside.
- Whisk the flour with the baking powder and salt in a medium bowl until combined; set aside.
- Add white sugar and butter to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high until light and fluffy, 2 to 3 minutes. Add 1/3 cup dulce de leche and vanilla; beat until well combined, 30 seconds, scraping down sides of bowl as needed. Reduce speed to low and add eggs one at a time, beating until just blended after each addition, 45 seconds. Add flour mixture alternately with 3/4 cup milk, beginning and ending with flour mixture and beating on low just until combined after each addition. Evenly divide cake batter between prepared pans.
- Bake in the preheated oven until golden and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool cakes in pans for 10 minutes.
- Prepare the glaze: Whisk together 1/4 cup dulce de leche and 2 tablespoons milk until mixture is smooth.
- Invert cakes from pans onto a wire cooling rack; set rack on a baking sheet. Using a wooden skewer or fork, gently poke holes all over flat sides (bottoms) of cakes. Pour dulce de leche glaze mixture over cakes and smooth with an offset spatula to coax mixture into holes. Let cool completely, about 30 minutes.
- Prepare frosting: Beat butter in a stand mixer fitted with the paddle attachment on medium speed until smooth, about 1 minute. With mixer running on low speed, gradually add powdered sugar, beating until smooth, about 1 minute, stopping to scrape down sides of bowl as needed. Beat in salt. Increase speed to medium, and beat until fluffy, about 2 minutes. Scrape down sides of bowl, and beat in 1/2 cup dulce de leche and rum (if using) on low speed until just incorporated, 45 seconds.
- Assemble the cake: Set a cake layer on a plate with the flat side (bottom) facing up. Evenly spread 1 cup of the frosting over the cake to the edge. Sprinkle with 1/4 cup of hazelnuts. Top with the second cake layer, rounded (top) side up. Spread the remaining frosting over the top and side of the cake. Sprinkle with remaining 1/2 cup of hazelnuts on top.
Nutrition Facts : Calories 669 calories, Carbohydrate 83.7 g, Cholesterol 123.1 mg, Fat 35.5 g, Fiber 1.4 g, Protein 7.3 g, SaturatedFat 18.1 g, Sodium 411.1 mg
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DULCE DE LECHE CAKE | BETTER HOMES & GARDENS
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- In a very large bowl beat cake mix, butter, eggs, and the water with an electric mixer on low speed until combined. Beat on medium speed for 2 minutes more (batter will be thick). Stir in orange peel. Spread batter in prepared pan. Bake about 40 minutes or until a wooden skewer inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes (cake may sink slightly during cooling). Loosen cake from side of pan; remove side. Lift cake from pan bottom using a wide metal spatula. Cool cake completely on wire rack.
- Using a long serrated knife, cut the cake in half horizontally to make two layers. Place one layer, cut side up, on a serving platter. Slide pieces of waxed paper underneath the cake layer on all sides to catch drips. Spread 1/2 to 3/4 cup of the Dulce de Leche Cream on top of layer. Top with the second cake layer, cut side up. Press down lightly. Spread 1/2 to 3/4 cup of the Dulce de Leche Cream over cake. Cover and chill overnight. If necessary, cover and chill any remaining Dulce de Leche Cream.
- Spread Whipped Cream Frosting over top and sides of cake. Remove waxed paper pieces from under the cake. Just before serving, if desired, drizzle with Caramelized Sugar Drizzle. Serve with any remaining Dulce de Leche Cream.
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