Dulce De Leche Cake

Name: Dulce de leche cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 10
Ingredients: 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; 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)

Last updated on January 28, 2019 by John K. 40 Comments Originally Published: May 8, 2018

This delicious dulce de leche cake has moist and fluffy brown butter layers covered in silky dulce del leche buttercream and crowned with a beautiful braid of vanilla frosting.

A photo of a piece being removed from a Dulce De Leche Cake.

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!

If you find cake decorating to be a bit intimidating then check out my How to Decorate a Cake post, it has lots of helpful tips and a full how to video.

What is the difference between caramel sauce and dulce de leche?

Caramel is MUCH sweeter than dulce de leche, which is a caramelized sweetened condensed milk. Dulce de leche is thicker and creamier than caramel, and is also lighter in color.

What is dulce de leche cake?

Dulce de leche cake is usually a vanilla cake with a frosting and or filling that incorporates dulce de leche. This cake has a browned butter batter and the layers are enrobed in a dulce de leche frosting. My other dulce de leche cake has vanilla layers and Italian meringue buttercream with a pure dulce de leche filling.

What is dulce de leche served with?

Dulce de leche is used to flavor all sorts of desserts and sweet baked goods from churros to cakes to cookies. It is also spread and drizzled onto pancakes, waffles and used as a flavor for ice cream.

Steps to Make a Dulce de Leche Cake

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 cake 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!