Dulce de Leche Dream Cake
Introduction
The Dulce de Leche Dream Cake is a rich, indulgent dessert that combines the velvety sweetness of dulce de leche with the airy softness of a perfectly baked sponge cake. This cake is a dream come true for anyone with a sweet tooth, blending traditional Latin American flavors with classic cake-making techniques. Whether you’re celebrating a birthday, an anniversary, or just want to impress your guests, this cake is sure to steal the spotlight.
The History
Dulce de leche has deep roots in South American cuisine, particularly in Argentina, Uruguay, and Peru, where it’s a beloved ingredient in desserts. Its creamy texture and deep caramel flavor have made it a favorite for drizzling over pancakes, spreading on toast, and incorporating into desserts. The idea of combining it with cake came from the desire to elevate traditional recipes into something more luxurious and celebratory. The Dulce de Leche Dream Cake is a modern twist on this tradition, perfect for those who appreciate the harmony of textures and flavors.
Ingredients Breakdown
This cake is made up of three main components: the sponge cake layers, the dulce de leche filling, and the creamy frosting. Each part is carefully crafted to balance sweetness and texture. The sponge is light and airy, allowing the rich dulce de leche to shine. The frosting is a silky blend of buttercream and dulce de leche, giving the cake a luscious finish.
Step-by-Step Recipe
Ingredients:
- For the Sponge Cake:
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup whole milk
- For the Dulce de Leche Filling:
- 1 cup store-bought or homemade dulce de leche
- 2 tbsp heavy cream (optional, for thinning)
- For the Dulce de Leche Frosting:
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/3 cup dulce de leche
- 1 tsp vanilla extract
- 2–3 tbsp heavy cream or milk (for consistency)
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper.
- In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the butter and sugar together until light and fluffy (about 3–4 minutes).
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients in three parts, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- While the cakes are cooling, prepare the dulce de leche filling by gently warming the dulce de leche and stirring in the cream if needed to reach a spreadable consistency.
- For the frosting, beat the butter until creamy. Gradually add the powdered sugar, then stir in the dulce de leche and vanilla. Add cream as needed to achieve a smooth, spreadable texture.
- Once the cakes are completely cool, level the tops if necessary. Place one layer on a serving plate and spread a generous layer of dulce de leche filling on top.
- Place the second layer on top and frost the entire cake with the dulce de leche frosting, smoothing the top and sides with a spatula.
- For a finishing touch, you can drizzle extra dulce de leche over the top or around the sides for a cascading effect.
- Refrigerate the cake for at least 30 minutes before serving to allow the flavors to meld and the frosting to set.
Tips
- Make sure your butter and eggs are at room temperature for a smoother batter.
- If you’re making homemade dulce de leche, simmer a can of sweetened condensed milk in water for 3 hours, or make it from scratch on the stovetop.
- To avoid a gritty frosting, warm the dulce de leche slightly before mixing it into the buttercream.
- For a moist cake, brush each layer lightly with a simple syrup made from 2 tbsp water and 1 tbsp sugar.
- Store the cake in the refrigerator for up to 3 days, bringing it to room temperature before serving for best flavor.
Variations and Customizations
- Chocolate Dulce de Leche Dream Cake: Add 1/4 cup cocoa powder to the cake batter and use chocolate ganache between the layers.
- Espresso Infusion: Add 1 tsp of instant espresso powder to the cake batter for a mocha twist.
- Nutty Crunch: Fold 1/2 cup chopped toasted pecans or walnuts into the batter for added texture.
- Layered Luxury: Add a layer of whipped cream and fresh bananas between cake layers for a dulce de leche banana split version.
- Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
Health Considerations and Nutritional Value
While the Dulce de Leche Dream Cake is undeniably decadent, it’s best enjoyed in moderation. Each slice contains a significant amount of sugar and saturated fat, primarily from the dulce de leche and butter. However, you can make healthier substitutions:
- Use whole wheat flour or almond flour for a nutrient-rich alternative.
- Replace half the sugar in the cake with applesauce or mashed bananas.
- Opt for a reduced-fat butter or coconut oil-based frosting.
- Use low-fat milk instead of whole milk.
Despite these adjustments, this cake remains a special treat. It’s rich in calories and carbohydrates, making it a good energy source, but not suitable for low-sugar or diabetic diets without major modifications.
Ingredients
Full List:
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup whole milk
- 1 cup dulce de leche (store-bought or homemade)
- 2 tbsp heavy cream (optional)
- 1/2 cup unsalted butter, softened (for frosting)
- 3 cups powdered sugar
- 1/3 cup dulce de leche (for frosting)
- 1 tsp vanilla extract (