Dulce de Leche Dream Cake
If you’re searching for the ultimate show-stopping dessert that will wow your guests and satisfy every sweet tooth, look no further than the Dulce de Leche Dream Cake. With tender layers of vanilla cake, a rich dulce de leche filling, and a luscious cream cheese frosting, this cake is truly what dreams are made of.
Who Will Love This Recipe and Why It’s a Must-Bake
This cake is perfect for:
Celebrations like birthdays, anniversaries, and holidays
Anyone who loves the creamy, caramel-like flavor of dulce de leche
Home bakers looking for a slightly indulgent project that yields breathtaking results
Rich yet balanced with the slight tang of cream cheese, this cake is decadent without being overwhelming. It’s a celebration of sweet, creamy flavors that meld together beautifully in every bite.
Ingredients for Dulce de Leche Dream Cake
For the Vanilla Cake:
2 cups all-purpose flour (255 grams)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature (113 grams)
1 1/2 cups granulated sugar (300 grams)
3 tablespoons vegetable oil (44 ml)
3 large eggs
2 teaspoons vanilla extract
1 cup milk (236 ml)
For the Dulce de Leche Filling:
2 (14 oz) cans sweetened condensed milk (to make dulce de leche)
For the Dulce de Leche Cream Cheese Frosting:
1/2 cup cream cheese, softened (113 grams)
3/4 cup unsalted butter, softened (170 grams)
4 cups powdered sugar (510 grams)
1/2 cup dulce de leche (225 grams)
1/2 teaspoon vanilla extract
Kitchen Equipment Needed
Stand mixer or hand mixer
Mixing bowls
Sifter
4 (6-inch) round cake pans or 2 (8-inch) pans
Parchment paper
Wire cooling racks
Spatula
Piping bag (optional, for neat layering)
Pressure cooker (for making dulce de leche)
Cake plate or serving platter
Step-by-Step Instructions
1. Prepare the Vanilla Cake
Preheat Oven:
Set your oven to 350°F (175°C). Grease and line your cake pans with parchment paper. Butter and flour the pans to ensure easy release.
Mix Dry Ingredients:
Sift together flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar:
In a large bowl, cream the butter and vegetable oil together until light and fluffy (about 1 minute). Add the granulated sugar and continue beating for another 2 minutes.
Add Eggs and Vanilla:
Beat in the eggs one at a time, ensuring each is fully incorporated. Stir in the vanilla extract.
Combine Wet and Dry Ingredients:
Add half the milk and mix until just combined. Add half the flour mixture. Repeat with the remaining milk and flour, mixing gently to avoid overworking the batter.
Bake the Cakes:
Divide the batter evenly between the prepared pans. Bake for 15-20 minutes, rotating the pans halfway through. Cakes are done when golden and a toothpick inserted into the center comes out clean.
Cool cakes for 10 minutes in the pans before transferring them to a wire rack to cool completely.
2. Prepare the Dulce de Leche
Homemade Dulce de Leche:
Place sealed cans of sweetened condensed milk in a pressure cooker filled with water (covering the cans by at least 2 inches). Cook under pressure for 30 minutes. Allow cans to cool completely before opening. Refrigerate until thick and cold.
Shortcut Tip: You can also buy pre-made dulce de leche at most grocery stores to save time.
3. Make the Dulce de Leche Cream Cheese Frosting
Cream Cheese and Butter:
Beat softened cream cheese and butter together until smooth and fluffy.
Add Dulce de Leche:
Mix in 1/2 cup of dulce de leche and the vanilla extract.
Add Powdered Sugar:
Turn off the mixer and sift in the powdered sugar. Mix on low speed until combined, then beat on high until creamy and smooth.
Adjust Consistency:
If the frosting is too runny, refrigerate for 5 minutes and then re-whip. If too stiff, add a teaspoon of milk at a time until you reach the perfect spreading consistency.
4. Assemble the Cake
Layering:
Place one cake layer on a cake plate. Pipe or spread a ring of frosting around the edge to contain the filling, then spoon about 1/3 cup of dulce de leche into the center. Repeat with each cake layer.
Final Frosting:
Frost the outside and top of the cake with the cream cheese frosting. Smooth it with a spatula or give it rustic swirls for a more casual look.
Decorate:
Optional: Top with mini dulce de leche donuts, caramel shards, or a drizzle of extra dulce de leche for an even more extravagant touch!
Storage Instructions
Refrigerate: Store the Dulce de Leche Dream Cake covered in the refrigerator for up to 4 days.
Serving Tip: Allow the cake to sit at room temperature for 20-30 minutes before serving for the best texture and flavor.
Food and Drink Pairings
Food Pairings:
Serve alongside a rich espresso or a cappuccino for a true café experience.
A fresh berry salad can help cut through the richness of the cake for a refreshing contrast.
Drink Pairings:
A bold, slightly bitter coffee like an Americano
Dessert wines like a late-harvest Riesling or Moscato
A light, slightly acidic tea like Earl Grey
Frequently Asked Questions (FAQ)
Can I use store-bought dulce de leche?
Absolutely! Using pre-made dulce de leche saves time and still results in an incredibly delicious cake.
Can I make the cake layers ahead of time?
Yes. You can bake the cake layers a day in advance. Wrap them tightly in plastic wrap once completely cooled and store at room temperature.
Can I freeze the cake?
The assembled cake does not freeze well due to the cream cheese frosting. However, you can freeze the unfrosted cake layers for up to a month. Thaw completely before assembling.
Can I use a different frosting?
Sure! A traditional buttercream or a whipped cream frosting would also complement this cake beautifully if you prefer a lighter alternative.
Final Thoughts
This Dulce de Leche Dream Cake is every bit as indulgent and luxurious as it sounds. With its moist vanilla cake, decadent dulce de leche filling, and creamy frosting, it’s the perfect centerpiece for your next celebration or simply to treat yourself to a little homemade luxury.
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Happy baking! 🎂✨