Dulce De Leche Layer Cake Recipes

TRES LECHES CAKE WITH DULCE DE LECHE GLAZE

Steps:

• Preheat the oven to 325°F and set a rack in the middle position.
• In a medium bowl, whisk together the egg yolks, oil, water and vanilla.
• In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the flour, ¾ cup of the sugar, and the baking powder; mix on low speed for 20 seconds to combine. Add the egg mixture to the flour mixture and beat (start slow to combine then increase to medium for stand mixer/medium-high for hand mixer) for one minute to aerate it slightly. Scrape down the sides of the bowl with a rubber spatula and beat for just a few seconds more. Set aside.
• In a clean, dry mixing bowl, combine the egg whites and salt. Using the whisk attachment or beaters, whip the egg whites (on medium speed for a stand mixer/medium-high speed for a hand mixer) until they are white, foamy, and beginning to hold a very soft peak, 40 to 60 seconds. Increase the speed (medium-high for stand mixer/high for hand mixer) and gradually add the remaining ¼ cup of sugar in a slow stream. Continue whipping the mixture until it is shiny and holds stiff peaks, 2 to 3 minutes.
• Using a large rubber spatula, add ¼ of the egg white mixture into the batter and mix thoroughly. Add the remaining egg whites to the lightened batter and gently fold until the batter is uniform. Do not over-mix. Scrape the batter into an ungreased 9x13-in glass or ceramic baking dish (do not use metal) and smooth the top (note that it's very important NOT to grease the pan). Bake the cake for 45 to 50 minutes, or until it is set and golden.
• Let the cake sit on the stovetop for 1 to 2 minutes, until the cake settles (you want it to deflate just slightly, so that the top of the cake is level with rim of the pan), then invert four glasses onto the countertop and invert the cake pan onto them, positioning one in each corner of the pan. (A chiffon cake needs to hang upside down to cool or it will collapse and fall.) Let cool for 1 hour.
• Once the cake has cooled, flip it over and run a sharp, thin-bladed knife around the edge of the pan to loosen the cake from the sides. Poke holes in the cake with a skewer or point of a small, sharp knife at ½-in intervals.
• Prepare the soaking liquid: in a large bowl, whisk together the evaporated milk, sweetened condensed milk, heavy cream and rum. Slowly pour or spoon the soaking liquid over the cake, tilting the pan every so often to help it absorb evenly. Be patient: this process takes about 10 minutes. If the cake is slow to absorb, run a knife around the edges of the cake again and poke a few more holes. Don't worry if it looks like a mess; it all gets covered with the glaze anyway. Place the cake in the refrigerator, uncovered, to chill for at least 8 hours or overnight.
• Once the cake has chilled, make the glaze: in a medium microwave-safe bowl, combine the dulce de leche, rum and water. (Note: If you want a really boozy cake, change the proportions in the glaze to 3 tablespoons water and 2 tablespoons rum). Heat for 30 to 60 seconds in the microwave to soften the dulce de leche, then whisk until completely smooth. Let the mixture cool to room temperature, then spread over the cake, swirling artistically with an offset spatula or butter knife. Place the cake back in the refrigerator until ready to serve. Serve with fresh fruit, if desired.

TRES LECHES CAKE WITH DULCE DE LECHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan and dust with flour.
• Beat egg whites in a glass, metal, or ceramic bowl until foamy. Add 1/4 cup sugar gradually, continuing to beat until stiff peaks form and sugar is completely dissolved.
• Beat egg yolks in a separate bowl until creamy. Add remaining 1/4 cup sugar and continue beating until pale yellow and creamy. Fold into egg whites.
• Mix flour and baking powder in a bowl. Fold in egg mixture; add lime zest. Pour mixture into the prepared baking pan.
• Bake in the preheated oven until lightly golden, about 30 minutes. Turn off oven and keep the cake in the oven for another 15 minutes.
• Mix condensed milk, evaporated milk, and heavy cream in a bowl until well combined.
• Poke cake several times across the top with a fork. Pour three-milks mixture over cake. Refrigerate for 1 hour to allow milk mixture to soak in. Spread dulce de leche on top.

CHOCOLATE DULCE DE LECHE TRIPLE LAYER CAKE

Steps:

• Preheat the oven to 350°F. Lightly grease and flour three 8" round pans. You can also line the pans with parchment paper rounds.
• Measure the flour, sugar, baking powder, baking soda, and salt into a large mixing bowl. Place a fine-mesh strainer over the mixing bowl. Sift/shake the cocoa through the strainer into the mixing bowl, to eliminate any lumps. Stir to combine.
• Add the butter and mix at low speed for 1 minute. With the mixer running, add the oil and continue mixing until the mixture looks like sand, about 1 minute.
• Combine the vanilla with the milk and coffee or water, and add all at once. Mix for 1 minute at low speed, stop and scrape the sides and bottom of the bowl, then mix for 30 seconds more.
• Add the eggs one at a time, beating well at medium-high speed between additions.
• Scrape the sides and bottom of the mixing bowl, and mix for 1 minute more.
• Transfer the batter to the prepared pans, dividing the batter equally among the pans. Smooth out the tops of the layers with a spatula.
• Bake for 20 to 25 minutes. The cake is done when the top springs back when very lightly touched in the center, and the edges just begin to pull away from the edge of the pan. A toothpick inserted in the center will come out clean.
• Remove the cakes from the oven and place on a rack to cool for 5 minutes before removing them from the pan. Cool completely before filling.
• Dulce de Leche Filling To make the filling, in a bowl, whisk together the dulce de leche and cream until smooth.Chocolate Ganache Place chocolate in a glass bowl. Heat heavy cream on medium high heat just until it comes to a boil. Remove from heat and immediately pour cream over chocolate. Wait two minutes and then stir until chocolate is completely melted and smooth (if necessary, you can microwave on 50% briefly). Cool until ganache is thickened but still spreadable.Place one cake layer onto a cake stand or serving plate. Spread half the dulce de leche filling in an even layer on the first layer. Top with the second cake layer. Spread remaining dulce de leche filling in an even layer on the second layer. Top with the third cake layer and spread ganache on the top and sides of the cake. Decorate top with remaining dulce de leche if desired.

DOUBLE LAYER CHOCOLATE DULCE DE LECHE CAKE WITH MAYONNAISE

Steps:

• Butter and flour the cake pan. Pre-heat the oven to 170C°/350F. Sift the flour, the baking powder, the baking soda and the salt. Set aside. Whisk the eggs and the sugar until the mixture is thick and pale yellow. About 10 minutes. Add the mayonnaise and whisk to combine. Fold in half the dry ingredients followed by half the water, until incorporated to the batter. Fold in the second half of the dry ingredients and the water. Transfer the batter to the springform cake pan and bake until set. About 35 minutes. Insert a skewer or a clean knife at the centre of the cake. If it comes out dry and clean your cake is ready to remove from the oven. Remove from the pan and let if cool down on a wire rack.
• Line the springform pan where you baked the cake with plastic wrap. Once the cake has completely cooled off, cut in half. Make sure the cake rounds are of the same height. Cut off the top curved part of the cake. Place the bottom round inside the pan and cover with dulce de leche. Spread evenly using an offset spatula or the back of a spoon. Place the second round on top of the dulce de leche layer. Cover in plastic wrap and refrigerate for 1 hour.

DULCE DE LECHE CAKE

Steps:

• Pre-heat oven to 350 F.
• Grease 4 6-inch round cake pans, or 2 8-inch round pans. Line with parchment paper. Or butter and flour the pans.
• Sift the flour, baking powder, baking soda, salt together. Set aside.
• Cream butter and oil together in the bowl of an electric mixer for about 1 minute.
• Add sugar. Cream for another 2 minutes.
• Add eggs one at a time, waiting for one egg to be incorporated before adding the next one.
• Add vanilla extract.
• Pour half of the milk in. Mix until combined.
• Add half of the flour mixture in the bowl. Stir until combined.
• Add the rest of the milk in.
• Finally, add the other half of the flour mixture.
• Stir just until combined. You don't want to over mix cake batter, because that might make your cake dry and tough, since the more you mix, the batter starts to develop gluten.
• Divide cake batter between the two cake pans.
• Bake in pre-heated oven for about 15-20 minutes, rotating in between.
• Cakes are ready when they are golden on the outside and cooked on the inside. Insert a toothpick in the cake and if it comes out clean, that means the cake is baked. Or gently touch the top of the cake, if it springs right back, it means the cake is ready.
• Remove from the oven. Let cakes cool down for 10 minutes, remove them from the pans. Let them cool down completely before frosting.
• You can use pre-made dulce de leche, or make it at home. To make dulce de leche at home, you take many different approaches. Check the post above to read 3 different approaches on how to make dulce de leche from a can of condensed milk.
• My favorite way to make dulce de leche starts with an unopened can of condensed milk. Place sealed can in a pressure cooker with enough water to cover it plus at least 2 inches.
• Then, bring the water to a boil and cook under pressure for 30 minutes.
• Let pressure release naturally and let can and water cool down all the way before removing and opening the can. You can cook 2 cans at the same time.
• When you open the can, it will be a thick darkened caramel inside.
• Place contents in a container and put it in the fridge until cold and firm.
• Place cream cheese and butter in the bowl of an electric mixer.
• Cream at medium-high speed for 2 minutes.
• Add dulce de leche. Cream for another 30 seconds, scrape the bowl to incorporate.
• With the mixer off, add sifted powdered sugar.
• Mix on low until combined.
• Raise speed to medium-high and cream for another minute.
• Add vanilla and mix.
• If frosting seems too runny, add a bit more powdered sugar, or make sure your kitchen isn't too hot, because it could just be that the butter and cream cheese are too soft. If that's the case, pop the bowl of frosting in the fridge for 5 minutes, remove and whip again.
• If the frosting seems too stiff, add 1 teaspoon of milk at a time until you achieve the desired consistency.
• Place one layer of cake on a cake plate.
• Pipe a ring of frosting around the edges of the cake.
• Spread about 1/3 cup of dulce de Leche in the middle of the cake (depends on what size cake you've baked. I like a very thick layer, and I used about 1/3 cup on my 6 inch cake)
• Top with another cake.
• Pipe a ring of frosting around the edges of the cake, fill it with dulce de leche. Keep doing this until you reach the last cake layer.
• Frost with the Dulce de Leche cream cheese frosting.
• I topped my cake with these Dulce de Leche donuts.
• Cake will store nicely in the fridge for up to 4 days.

DULCE DE LECHE LAYER CAKE

Steps:

• Make the Dulce de Leche CakePreheat the oven to 177°C / 350°F. Grease a quarter sheet pan, line with parchment and set aside.
• Combine the butter and the sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high until light and fluffy, for about 2-3 minutes . Scrape down the sides of the bowl.
• Add the dulce de leche and beat on high speed, for about 1 minute.
• Add the eggs and egg yolk, one at a time and beat for 1 minute on medium-high after each addition. Scrape down the sides of the bowl and beat on high, for 4 more minutes. Scrape down the sides of the bowl again.
• Combine buttermilk, oil and vanilla and add the mixture slowly on medium speed. This should take about 3 minutes.
• Increase the speed to medium-high and beat for additional 2-3 minutes until the mixture is white, twice the size of the initial mixture and homogeneous. Scrape down the sides of the bowl.
• In a medium bowl whisk together cake flour, baking powder and salt. Add the dry ingredients on very low speed and mix for 45-60 seconds just until the batter comes together. Scrape down the sides of the bowl. Mix again for 45 seconds on low speed.
• Pour the batter evenly into the prepared sheet pan by using a spatula.
• Bake for 30-35 minutes on the center rack. Rotate the pan halfway through baking. The cake will rise and double in size. After 30 minutes, gently poke the edge of the cake. The cake should bounce back slightly and the center should no longer jiggle. Continue baking for additional 3-5 minutes if it´s not yet ready.
• Remove the cake from the oven and let it cool in the pan on a wire rack.
• Make the Vanilla Cake (optional)Preheat the oven to 177°C / 350°F. Line a quarter sheet pan with a silicone baking mat and set aside.
• Mix the butter and both sugars in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high until light and fluffy, for about 2-3 minutes . Scrape down the sides of the bowl.
• Add the eggs, one at a time and beat for 1 minute on medium-high after each addition. Scrape down the sides of the bowl and beat on high, for about 4 minutes. Scrape down the sides of the bowl.
• Combine buttermilk, oil and vanilla and add the mixture slowly with the mixer running on medium speed. This should take about 3 minutes.
• Increase the speed to medium-high and beat for additional 2-3 minutes until the mixture is white, twice the size of the initial mixture and completely homogeneous. Scrape down the sides of the bowl.
• In a medium bowl combine cake flour, baking powder and salt. Add the dry ingredients with the mixer on very low speed and mix for 45-60 seconds until the batter comes together. Scrape down the sides of the bowl. Mix again for 45 seconds on low speed.
• Spread the cake batter evenly into the prepared sheet pan by using a spatula.
• Bake for 30-35 minutes on the center rack. Rotate the pan halfway through baking. The cake will rise and double in size. After 30 minutes, gently tap the edge of the cake. The cake should bounce back slightly and the center should no longer jiggle. Leave the cake in the oven for additional 3-5 minutes if it s not yet ready.
• Remove the cake from the oven and let it cool in the pan on a wire rack.
• Make the Milk CrumbsPreheat the oven to 121°C /250°F. Line a large baking sheet with parchment.
• Mix 40g of milk powder, flour, sugar, cornstarch and salt in a medium bowl. Toss to combine.
• Stir in the melted butter with a silicone spatula, stir until the mixture comes together and forms small clusters.
• Place the clusters on the prepared baking sheet and bake for 20 minutes. At this point the crumbs should be sandy.
• Let the crumbs cool completely.
• Crumble the crumbs that are larger than 1, 3 cm / 0, 5-inch in diameter.
• Place the crumbs into a medium bowl and add 20g of milk powder. Toss, until the powder is evenly distributed throughout the mixture.
• Melt the white chocolate, pour it over the crumbs and toss until they are completely coated. Then continue tossing every 5 minutes until the white chocolate sets and the crumbs are no longer sticky.
• Make the Dulce de Leche FrostingIn the bowl of a stand mixer fitted with the paddle attachment beat dulce de leche, butter and salt on a medium-high speed until smooth and fluffy, for about 6-8 minutes.
• Scrape down the sides of the bowl and use immediately or store it in an airtight container in the fridge.
• Assemble the Cake**Put a piece of parchment paper on your work surface. Place the cake onto it and peel the parchment from the bottom of the cake.
• Use the cake ring to cut out 2 circles from the cake. These are the top 2 cake layers. Use the remaining cake "scrap", put it together to make the bottom layer of the cake.
• Clean the cake ring and place it in the center of a sheet pan lined with parchment. Use the first strip of acetate to line the inside of the cake ring.
• Arrange the cake scraps inside the ring and with the back of your hand, push them together to form a flat, even layer.
• Spoon half of the milk onto the cake layer.
• Using the back of a spoon, spread one half of the dulce de leche in an even layer over the cake.
• Distribute one-third of the milk crumbs evenly over the frosting. Press them lightly into the frosting with the back of your hand.
• Use the back of a spoon to spread one-third of the dulce de leche frosting as evenly as possible over the crumbs.
• Gently insert the second acetate strip with your index finger between the cake ring and the top of the first acetate strip, providing a transparent acetate ring 12-15cm / 5-6-inches high.
• Place a cake round on top of the frosting and repeat the layering, step 5-8.
• Place the remaining cake round into the frosting.
• Spread the rest of the frosting on top of the cake and decorate with the remaining milk crumbs.
• Transfer the baking sheet to the fridge and let it chill for at least 12 hours to allow the cake and filling to set.
• Remove the sheet from the fridge and release the cake from the cake ring. Carefully remove the strips of acetate and place the cake on a plate.
• Slice the cake and serve.
• Notes:*You only need this equipment if you also make the small vanilla cake.**Optional: repeat all steps of assembling with the vanilla cake (small cake). In case you do not bake the small cake, you will have leftovers of the dulce de leche frosting and milk crumbs.

DEVIL'S FOOD CHOCOLATE CAKE WITH DULCE DE LECHE FROSTING

Steps:

• For the cake: Preheat oven to 350 degrees F. Grease 2 9-inch cake pans.
• Sift flour, cocoa powder, baking soda, and salt into a mixing bowl; set aside. In a separate bowl, whisk sugar and eggs until light and aerated. Stir in melted chocolate, vegetable oil, buttermilk, and coffee and whisk until combined.
• In three additions, pour wet mixture into dry mixture, whisking well after each addition. Pour batter into prepared pans and bake 45 minutes to 1 hour, or until a wooden toothpick inserted in the center comes out clean. Let cakes cool.
• For the frosting: Beat cream to soft peaks. Set aside. Beat together dulce de leche, cream cheese, vanilla and salt in a stand mixer fitted with the paddle attachment until well combined. Fold in the whipped cream, cover with plastic wrap and keep room temperature until ready to use.
• To assemble the cake: Once the cake is completely cool, put one layer on a serving plate and put a healthy dollop of frosting on top. Spread the frosting to the edge then place the other cake layer on top and frost.

DULCE DE LECHE HONEY CAKE

Steps:

• In a large pan combine the honey (1/2 cup + 1 tbsp), sugar, and butter. Cook over medium heat whisking until the butter is melted. Once it's melted, do not whisk the mixture (shake the pan occasionally instead). When the mixture starts to slowly boil, you can let it caramelize for 2-4 minutes (for a deeper flavour) or proceed to the next step.
• Add the soda whisking. The mixture will start foaming. It will also change the colour (and even flavour), and will increase in volume.
• Off heat and let cool a few minutes.
• Add the egg yolks constantly whisking with a whisk. Let the mixture stay 10-12 minutes.
• Start adding the sifted flour. You will need between 5 and 6 cups. Add 4 cups at once and then gradually add more. Don't mix it too long The dough will be soft, elastic, but a bit sticky (easy to roll out though). Don't add too much flour even if you feel the dough is sticky - instead dust the surface and rolling pin well.
• Preheat oven to about 170 degrees C.
• Roughly divide the dough into 12-14 pieces.
• On the dusted surface (I also recommend doing it on parchment paper) roll out a piece of dough slightly bigger than the desired diameter (It could slightly shrink in the oven. The approximate diameter I opted is 20 centimetres. The number of layers will vary depending on the size.)
• Pierce the layer with a fork. Transfer onto a baking sheet and bake between 3-5 minutes depending on the thickness and your oven. Don't let the layers get too brown.
• When the layer has baked, remove it from the oven, and while it's still hot, using a dish (of the desirable diameter) and knife, cut out the circle. Be fast - once started to cool, it will be crumbly! Reserve the trimmings in a separate bowl.
• While the first layer is being baked, roll out another layer. Proceed with all dough. If you have small pieces of dough that are not large enough for a layer, roll them out and bake - you can use them for the decor.
• Cool the layers completely.
• To make the frosting, place the butter in a large bowl and beat with a mixer, until fluffy and light, about 2minutes. Add the dulce de leche and salt and continue beating, until smooth and nice, about another 5 minutes.
• To assemble the cake, place the first layer on a flat plate and spread some (2-3 tbsp) of the frosting. Let it stand one minute then place the second layer gently pressing it with your hands, and spread the cream. Repeat all layers letting the cake stand a minute between placing the layers (The layers are fragile, so it's a good idea to let them start absorbing the cream and softening.)
• Optionally, you can sprinkle some of the layers (on the frosting) with the chopped walnuts. Do this with no more than 3-4 layers -if you sprinkle more of them, the cake might be less stable and harder to slice.
• Spread some frosting over the edges as well.
• Let the cake stand about one hour at room temperature to stabilize the cream.
• In a meanwhile, using a processor, finely grind the trimmings and mix them with walnuts (You will need about 4-5 cups total.)
• Generously cover the cake with the crumbles gently pressing them into the cake.
• Refrigerate the cake for at least overnight.
• If you have any of trimmings and frosting left (and you will likely have!), combine them in glass or a bowl - that would be a bonus dessert!
• Enjoy!