Dulce De Leche Vanilla Cake Recipe 415

DULCE DE LECHE CAKE

Dulce de Leche Cake image

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

Ingredients

1/3 cup butter (do not use margarine)
1 box Betty Crocker™ Super Moist™ butter recipe yellow cake mix
1 cup water
2 teaspoons vanilla
3 eggs
1 can (13.4 oz) dulce de leche (caramelized sweetened condensed milk)
1 package (8 oz) cream cheese, softened
1/2 cup whipping cream

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 VANILLA CAKE RECIPE - (4.1/5)

Dulce de Leche Vanilla Cake Recipe - (4.1/5) image

Provided by kayjayjohnson

Number Of Ingredients 14

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

Steps:

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. In a medium bowl, sift together the flour, baking powder, and salt. In a large bowl, using an electric mixer set on medium-high speed, beat the butter until light. Gradually add the sugar, beating until well blended. Beat in the vanilla. 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. 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. 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. 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. 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. 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. 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. Frost the top and sides of the cake with the frosting. Drizzle with remaining dulce de leche. Refrigerate until serving.

NO-BAKE DULCE DE LECHE CHEESECAKE RECIPE BY TASTY

No-Bake Dulce De Leche Cheesecake Recipe by Tasty image

Here's what you need: chocolate cream cookies, butter, dulce de leche, cream cheese, vanilla extract, heavy cream, strawberries

Provided by Tasty

Categories Desserts

Yield 6 servings

Number Of Ingredients 7

Ingredients

24 chocolate cream cookies
⅓ cup butter, melted
15 oz dulce de leche
8 oz cream cheese
1 tablespoon vanilla extract
1 cup heavy cream, whipped
8 strawberries, halved, to garnish

Steps:

Crush cookies and mix with butter.
Spread mixture over pie pan, pressing down to make a compact crust. Refrigerate crust while making filling.
Mix filling ingredients, (dulce de leche, cream cheese, and vanilla extract) until smooth. In a separate bowl whip the heavy milk. Mix whipped cream into filling ingredients.
Spread mixture over pie crust.
Refrigerate the pie for at least 4 hours or overnight. (If you're in a hurry, you could also freeze the pie for 1-2 hours.)
Top with strawberries, cut, and serve.
Enjoy!

Nutrition Facts : Calories 647 calories, Carbohydrate 52 grams, Fat 47 grams, Fiber 1 gram, Protein 9 grams, Sugar 44 grams

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