So dulce de leche is one of my favorite flavors to work with! The rich and creamy caramel textures work perfectly with my everyday buttercream.
Cake Notes!
- I do want to be real with you and let you know that you can’t add too much of the dulce de leche to the buttercream as it is gooey by nature and will cause your icing to become runny, delicious but unstable. So follow the recipe and if your buttercream begins to run add a skewer through the cake layers and pop it into the fridge to chill. Once it’s set continue icing the cake.
- You can substitute whole milk yogurt for the sour cream if desired, I do it all the time and can’t really tell the difference.
- To get FLAT layers that are moist inside and out try using cake strips! You can buy a set on the shop page or make your own from foil and paper towels at home. I made a whole blog post on it so check it out if you’re interested!
- You can make this recipe as a sheet cake and add as much dulce de leche to the buttercream as you’d like.
I love the simple design scheme for this cake! Smooth caramel-colored buttercream topped with a rope of vanilla buttercream. I used an 869 tip for the detail and just swirled the piping bag as I rotated the cake. Very easy but it gives a beautiful finished look. At least in my opinion!
- Preheat oven to 345 degrees F. Butter and flour four 6-inch pans. I use damp cake strips on my pans for even baking. In a saucepan over medium heat, melt the butter and stir. Cook until the butter has browned and turns into a golden color. Pour the butter into a bowl and transfer to the fridge to bring it to room temperature. Keep an eye on the consistency while it’s in the fridge and stir frequently. Take it out when it congeals. Sift the dry ingredients together in a large bowl, including sugar.
- Beat the wet ingredients together in a medium bowl.
- Add the wet to the dry and mix until just combined. Divide the mixture evenly into the buttered cake pans. Add damp baking strips. Bake for about 30-35 minutes or until the centers are springy to the touch. Let the layers cool in the cake pans for about 4 min, then dump them out onto a wire cooling rack.
- In a stand mixer fitted with a paddle attachment, beat butter on low speed until fluffy. Sift the confectioners sugar. Add a few cups of sugar and beat. Add the remaining. Reserve about 1-2 cup of the white buttercream for the piped rope.
- Add the dulce de leche and mix until you get the right consistency.
- Add a few more cups of sifted confectioners sugar until the consistency is right for piping. Add salt.
- Transfer the rest of the dulce de leche buttercream to a piping bag.
- Pipe buttercream between each layer.
- Drizzle on some pure dulce de leche.
- Pipe a layer to the sides. Smooth with a bench scraper and offset spatula until completely smooth. Chill the cake for about 25-35 minutes or until the buttercream is stiff.
- Add another layer of buttercream. Smooth with a bench scraper and offset spatula.
- With the white buttercream, pipe up and pull out diagonally. Repeat the process with a small overlap to create a rope look.
If you’ve tried this recipe then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Dulce de leche cake
A decadent cake with brown butter cake layers and rich dulce de leche buttercream!
Ingredients
INGREDIENTS
For the Cake:
- 1 2/3 cup all-purpose flour 213g
- 1 1/3 cup granulated sugar 303g
- 1/4 tsp baking soda heaping
- 1 tsp baking powder heaping
- 1/4 tsp kosher salt
- 3/4 cup brown butter 170g, unsalted, room temperature
- 1/2 cup sour cream 120ml, room temperature
- 1/2 cup whole milk 120ml, room temperature or warm
- 3 egg whites room temperature
- 1 tbsp vanilla extract nice
- 1 tbsp vanilla bean paste
For the Dulce de Leche Buttercream:
- 1.5 cans dulce de leche 14 oz can (see instructions to make your own from sweetened condensed milk)
- 1 lb unsalted butter room temperature
- 9 cups confectioners sugar sifted
- 3/4 tsp kosher salt heaping
Instructions
INSTRUCTIONS
For the Cake:
Preheat oven to 345 degrees F. Butter and three four 6-inch pans. I use damp cake strips on my pans for even baking.
In a saucepan over medium heat, melt the butter and stir. Cook until the butter has browned and turns into a golden color. Pour the butter into a bowl and transfer to the fridge to bring it to room temperature. Keep an eye on the consistency while it’s in the fridge and stir frequently. Take it out when it congeals.
Sift the dry ingredients together in a large bowl, including sugar.
Beat the wet ingredients together in a medium bowl.
Add the wet to the dry and mix until just combined.
Divide the mixture evenly into the buttered cake pans. Add damp baking strips.
Bake for about 30-35 minutes or until the centers are springy to the touch.
Let the layers cool in the cake pans for about 4 min, then dump them out onto a wire cooling rack.
For the Dulce de Leche Buttercream:
- How to Make Dulce De Leche:
- To make your own dulce de leche, remove the wrapper from a can of sweetened condensed milk.
- Place the can upside down in a large pot and submerge with water until about 2 inches above the lid.
- Watch the water level to make sure it doesn’t drop past the lid. The can must be fully submerged throughout the entire process.
- Bring it to a boil, then turn down to a very low heat.
- Simmer for 1 hour.
- Flip the can in the water and simmer for another hour.
In a stand mixer fitted with a paddle attachment, beat butter on low speed until fluffy.
Sift the confectioners sugar.
Add a few cups of sugar and beat. Add the remaining.
Reserve about 1-2 cup of the white buttercream for the piped rope.
Add the dulce de leche and mix until you get the right consistency. If it’s softer than you want it to be, add more confectioners sugar. Add salt.
For the Assembly:
To pipe the rope pattern, transfer the reserved white buttercream to a piping bag fitted with an 869 tip or an open star tip.
Transfer the rest of the dulce de leche buttercream to a piping bag.
Pipe buttercream and a drizzle of pure dulce de leche between each layer.
Pipe a layer to the sides. Smooth with a bench scraper and offset spatula until completely smooth.
Chill the cake for about 25-35 minutes or until the buttercream is stiff. Add another layer of buttercream. Smooth with a bench scraper and offset spatula.
With the white buttercream, pipe up and pull out diagonally. Repeat the process with a small overlap to create a rope look.
Recipe Video
Recipe Notes
- You can't add too much of the dulce de leche to the buttercream as it is gooey by nature and will cause your icing to become runny, delicious but unstable. So follow the recipe and if your buttercream begins to run add a skewer through the cake layers and pop it into the fridge to chill. Once it's set continue icing the cake.
- To get FLAT layers that are moist inside and out try using cake strips! You can buy a set online or make your own from foil and paper towels at home. I made a whole blog post on it so check it out if you’re interested!
- You can make this recipe as a sheet cake and add as much dulce de leche to the buttercream as you'd like.
IF YOU LOVE THIS RECIPE TRY THESE OUT!
Lemon Lavender Poppy Seed Pound Cake
How to a Make Dulce De Leche Cake
Full how to video above!
This cake looks phenomenal! I can’t wait to try it next month for a birthday cake. Thank you for sharing 🙂
Is it possible to use two 8″ rounds instead of four 6″ ones? I don’t have 6″ pans, but I do have 9 and 8″ ones. I would assume the time would be the same or a bit longer.
Mae,
This recipe is already doubled because it makes two smash cakes! If you want to make 2 cakes like me, double the recipe for 8-inch pans or triple for 9-inch! Hope you enjoy!
John
Regarding assembly, in photo number 9 you put on pure dulce De leche on the cake and in recipe this is not stated can u please clarify?
Maria,
Drizzle some pure dulce de leche between each layer! If this sounds too rich, skip it! Hope you enjoy!
John
Hello! The cake is amazing. I made it for my father birthday – he loves dulce de leche and was very happy. But I had a little problem: I have been beating buttercream for a 20 minutes in KitchenAid on 10 level, but sugar didnt want to melt and it was skueaking in cake. I was made buttercream for a first time – may be it`s ok to skueak? Or I made smthg wrong?
Anastasiya,
If the buttercream is runny, add more confectioners sugar until it stiffens up! Hope that helps!
John
Hello there! I was just wondering if this cake will be okay to cover with fondant?
Ellie,
If you’re making the dulce de leche buttercream, make sure it’s thick! Use as much confectioners sugar as needed! Hope you enjoy!
John
Hi, love your cakes, wanted to know couple of things
What is match powder
What are damp strips ?
Sumera,
Matcha is a finely ground green tea powder. I like to use it to dye buttercream green without using food coloring! I use damp baking strips on my cake pans so they bake with even sides! Hope you enjoy this cake!
I totally dig the idea of brown butter in the cake! Will definitely you try this. Is it possible to use the pasteurized egg whites for this recipe?
Sebastian,
I haven’t tried it with pasteurized eggs, but I’m sure that would be fine! Let me know how it is and enjoy the cake!
John
Hi John,
Your cakes are beautiful! I made the brown butter cake and I LOVE it! It was so moist and the brown butter is amazing.
What other fillings or buttercream frosting would you recommend with this cake?
I thought the dulce de leche buttercream was to sweet for me. My problem with buttercream is that I don’t like them to be overly sweet.
Thanks again for all the great recipes!
Viv,
Take a look at the orchid cake and make either the regular Italian buttercream or the browned butter Italian buttercream (which I’m obsessed with)! Use either and the cake will be great!
John
Hi John,
What is while milk yoghurt? Can I use the regular milk?
Thanks
Jia
Jia,
Use regular milk and sour cream in this cake!
John
Any particular reason you use only egg whites and not a whole egg in the recipe?
Julie,
I use egg whites to keep the cake more white after baking!
John
John,
I love your recipes. I have not try this cake, yet, however have made the frosting. This frosting has worked great on my banana cake as well as my death by chocolate. You are inspiring me to step up my baking game thank you.
Elizabeth,
I’m so happy you liked the frosting on from this cake! Keep up the good work!
John
Hi and thanks for the recipe!
Will the cake recipe for this dulce de leche cake be enough to fill two 9-inch pans in order to make a single two-layer cake rather than a 4-layer 6-inch cake as specified in the recipe?
Hi Dan,
I think you can get away with doubling the recipe. Ideally, you could triple it and use the extra for cupcakes!
I am planning to bake this for a surprise birthday party Friday evening; can’t wait! Would you recommend baking the cakes the night before or morning of and icing before the dinner, or do you have any storing recommendations?
Hi Kadi,
I’m happy you’re baking it! I think a cake is always best when it’s as fresh as possible. 🙂 Of course, you can bake the cake layers the night before and store them in the refrigerator if you want to get that out of the way. Just make sure after you put icing on, to let the cake sit for a bit before serving.
Enjoy!
John
Hi John,
I ended up having time to make the cake day of my dad 60th, and it was a HUGE hit at the surprise party. My coworkers loved the leftovers as well 🙂 This is definitely a 5-star keeper recipe in my book – many thanks!! I cannot wait to try more of your recipes for every occasion.
I’m so happy you liked the cake!!! Thank you!