Dulce De Leche Cake


Indulge your taste buds in the divine allure of our Dulce de Leche Cake, where velvety layers meet the rich embrace of caramel. This exquisite dessert is a celebration of sweet sophistication, perfect for those seeking a decadent treat that combines simplicity with irresistible flavor.

Who This Recipe Is For

This Dulce de Leche Cake is a culinary masterpiece designed for those who appreciate the exquisite marriage of buttery cake and luscious caramel. Whether it’s a special occasion or a desire for a sweet escape, this recipe caters to anyone with a penchant for elevated desserts.


For the Cake:

  • 1 and ⅔ cups (200g) all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, melted and cooled
  • 1 cup (200g) firmly packed light brown sugar
  • 1 large egg, room temperature
  • ¾ cup (180mL) whole milk or cream, room temperature
  • ¼ cup (61g) full-fat yogurt or sour cream, room temperature
  • 1 teaspoon vanilla extract

For the Dulce de Leche Syrup:

  • ⅓ cup (114g) dulce de leche
  • 1 to 2 Tablespoons (15-30mL) milk or cream

For the Dulce de Leche Frosting:

  • ¼ cup (57g) vegetable shortening, softened to room temperature
  • 2 cups (240g) powdered sugar
  • ⅓ cup (114g) dulce de leche
  • ½ teaspoon vanilla extract
  • 1 Tablespoon (8mL) milk or cream
  • Pinch of salt


For the Cake:

  1. Preheat the oven to 350ºF (177ºC). Grease and flour an 8″ round cake pan. Set aside.
  2. Whisk together flour, baking powder, baking soda, and salt in a large bowl. Set aside.
  3. In a separate bowl, beat melted butter, brown sugar, egg, milk/cream, yogurt, and vanilla until smooth and creamy.
  4. Slowly add wet ingredients to dry ingredients and fold gently until combined.
  5. Pour the batter into the prepared pan and bake for 26-28 minutes until a toothpick comes out clean. Let the cake cool completely before decorating.

Dulce de Leche Frosting:

  1. Beat shortening until creamy. Add powdered sugar, dulce de leche, and vanilla. Beat until smooth. Add milk/cream if needed to achieve desired consistency. Add a pinch of salt to taste.

Dulce de Leche Syrup:

  1. Mix dulce de leche with cream until it reaches the texture of molasses or caramel.

Assemble the Cake:

  1. Poke holes all over the cake with a skewer.
  2. Slowly pour dulce de leche syrup onto the cake, allowing it to soak in for 5 minutes.
  3. Spread the dulce de leche frosting over the cake, ensuring not to disturb the syrup layer.

Tips for an Elevated Experience

  • Experiment with different types of dulce de leche for nuanced flavors.
  • Toasted nuts or shredded coconut make delightful garnishes.
  • Serve with a scoop of vanilla ice cream for an extra layer of indulgence.


Savor the elegance of Dulce de Leche Cake, where each bite unfolds a symphony of caramel goodness. Whether shared or enjoyed in solitude, this dessert promises a journey of sweet sophistication.


  1. Can I make the cake in advance?
    • Absolutely! The flavors meld beautifully if allowed to rest overnight.
  2. What’s the best way to store leftovers?
    • Refrigerate in an airtight container to maintain freshness.
  3. Can I use caramel sauce instead of dulce de leche?
    • While it alters the flavor slightly, caramel sauce can be a delicious substitute.
  4. How long does the cake stay fresh?
    • Consume within 3-4 days for the best taste and texture.
  5. Can I freeze the cake for later?
    • Yes, tightly wrap individual slices and freeze for up to 2 months.

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