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. For another delicious dessert recipe, check out my homemade churros recipe!
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.
Frequently Asked Questions
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.
How 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!
Dulce de leche cake
A decadent cake with brown butter cake layers and rich dulce de leche buttercream!
Print Recipe
Servings 10
Calories 310kcal
Video
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.
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.
Nutrition
Serving: 1slice | Calories: 310kcal | Carbohydrates: 38g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Monounsaturated Fat: 3g | Cholesterol: 45mg | Sodium: 120mg | Potassium: 54mg | Sugar: 31g | Vitamin A: 50IU | Calcium: 40mg | Iron: 0.4mg
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Nancy says
Just made this cake, and it was a HUGE hit at the office! I also learned a few new things as I had never worked with dulce de leche, vanilla paste or cake strips — all good additions 🙂
I followed the recipe exactly except I used dulce de leche that was brought back from Uruguay, and I think may be similar to Argentinian dulce de leche. I mention this because the consistency is more like a spread and not pourable, and it incorporated into the buttercream perfectly without making the buttercream unstable. You can find this on Amazon if you want to try it.
I will be making this again SOON because it was so good, I want some more please! 🙂
Thank you for sharing!!
Armida Calvillo says
lOOKS AMAZING! Why dont you use cake flour?
John K. says
Hey Armida,
I don’t use cake flour because most people don’t have access to it, but you can always use cake flower when making a cake!
Are you thinking of making this cake??
Best,
John
Maryam says
Hi John,
I’m Maryam homebaker from Malaysia. I always follow you recipes through youtube. I wanna know whether i can use whole egg instead of only egg white? I think it will be a waste if not using it.
John K. says
Hi Maryam,
I use only egg whites so the yolks don’t alter the color of the cake. You can always save the egg yolks to make other things such as a yummy custard!
Best,
John
Doreen says
I am unable to find vanilla bean paste, is there a substitution?
John K. says
Hi Doreen,
You can use vanilla extract!
Best,
John
Doreen says
Am I able to to omit or substitute the vanilla bean paste?
John K. says
Hi Doreen,
You can use vanilla extract instead of vanilla bean paste.
Best,
John
Nimmy says
Hi, I tried baking this cake last week and it came out so yummy. I baked it in convection oven and made using cake strip… but it turned out a little sticky… could you please advice me as to what cud have gone wrong. Thanks a lot…
John K. says
Hi Nimmy,
I’m glad it tasted good! When you say sticky, do you mean it was sticking to the pan? Did you prep your pans before pouring in the batter?
Best,
John
Nimmy says
Hi John, thanks for your reply. Actually the top was sticky… it came out of the cake pan without any problems… but loved the taste and planning to make it again for a birthday…
Rai says
I only have one 6 inch pan, will the cake mixture be okay to sit out while I bake each layer individually?
jkanell says
Not ideal but I think so.
Kadi says
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?
John K. says
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
Kadi says
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.
jkanell says
I’m so happy you liked the cake!!! Thank you!
Dan says
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?
John K. says
Hi Dan,
I think you can get away with doubling the recipe. Ideally, you could triple it and use the extra for cupcakes!
Elizabeth says
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.
John K. says
Elizabeth,
I’m so happy you liked the frosting on from this cake! Keep up the good work!
John