Best 7 Dulce De Leche Cream Cake Recipes

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Indulge in the rich and creamy delight of the Dulce de Leche Cream Cake, a culinary masterpiece that tantalizes taste buds with its layers of fluffy sponge cake, velvety dulce de leche, and luscious whipped cream. This decadent dessert is a symphony of flavors and textures, featuring a moist and airy vanilla sponge cake base that provides the perfect foundation for the luscious fillings. The dulce de leche, a caramel-like spread made from slowly simmered milk and sugar, adds a luscious sweetness and a hint of smokiness to the cake. The whipped cream, light and fluffy, provides a delicate balance to the richness of the dulce de leche, creating an irresistible combination that will leave you craving more.

This recipe includes variations to cater to different preferences and dietary restrictions. For those who prefer a gluten-free option, a gluten-free flour blend can be used to create a light and airy gluten-free sponge cake. For a vegan version, plant-based milk and butter can be substituted to create a creamy and decadent vegan dulce de leche. Additionally, the recipe provides instructions for a chocolate sponge cake variation, adding a rich and indulgent chocolate flavor to the already delectable cake.

Whether you're a seasoned baker or a novice in the kitchen, this recipe is designed to guide you through the process of creating this delightful dessert with ease. Detailed instructions, helpful tips, and a comprehensive ingredient list ensure that you have everything you need to achieve baking success. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will result in a truly unforgettable cake experience.

Let's cook with our recipes!

DULCE DE LECHE CAKE



Dulce de Leche Cake image

Dulce de Leche Cake is one of the best caramel cakes out there. It has dulce de leche in the cake, soaking syrup and the cream, and the hazelnuts add a very pleasant crunch.

Provided by Marina | Let the Baking Begin

Categories     Dessert

Time 5h25m

Number Of Ingredients 15

4 eggs (, large)
½ tsp salt
1 cup sugar, granulated
1 cup sour cream
14 oz dulce de leche (14 oz = 1 can)
1 tsp baking soda
2 cups flour
2 tsp baking powder
8 oz evaporated milk
14 oz dulce de leche (14 oz = 1 can)
2 cup whole hazelnuts
8 oz butter, unsalted, room temperate
8 oz cream cheese, room temperature
14 oz dulce de leche (14 oz = 1 can)
16 oz whipped topping or heavy whipping cream

Steps:

  • Preheat oven to 350 degrees with the baking rack in the middle. For a rectangular cake: Line 2 large 12" x 18" or 15" x 21" baking sheet pans lined with parchment or silicone mats & set aside (alternatively butter and flour the sheet pans). For a round cake - butter and flour three 8-inch round cake pans*
  • Mixture 1: In a bowl of a stand mixer whip together 4 eggs, 1 cup sugar, and ½ tsp salt for ~10 minutes. Eggs should be whipped until the mixture flows off the beater in a ribbon that takes 2-3 seconds to disappear.
  • Mixture 2: When the eggs are almost done whipping, in a medium bowl whisk together 1 cup sour cream, 1 can dulce de leche and 1 tsp of baking soda until no lumps of dulce de leche are seen. The mixture will increase in volume from the baking soda, so make sure to use big enough bowl.
  • Combine: Fold the two mixtures together, being careful not to overmix and deflate the batter.
  • Add the dry: Sift in 2 cups of flour and 2 teaspoons of baking powder, then fold the batter until fully incorporated. Do not overmix or the cake will be tough.
  • Pour & Bake: Divide the batter between the 2 prepared baking sheet pans (or 3 rounds ones for a round cake) into an even layer. Bake for ~9 minutes for the rectangular pans or ~12 min for round cake pans, or until the top is lightly golden and springs back when touched, or when the toothpick inserted into the middle comes out clean. Remove from the oven, allow to cool for 5 minutes, then invert onto a cooling rack to cool completely.
  • Roast: Preheat oven to 325F° with the baking rack in the center.Place the hazelnuts onto a rimmed baking sheet and bake for about 15 minutes, tossing the nuts about every 4 minutes and tasting to see if they're roasted to your liking. Remove from the oven and allow to cool completely.
  • Skin the hazelnuts: Add the nuts to a ziplock bag and keep shaking and rubbing the hazelnuts between the palms of your hands until the skin is removed. Next, shake the bag so that hazelnut skins sink to the bottom of the bag, and remove the nuts to a separate bowl, discarding the skins. Leave 20 or so hazelnuts whole, chop the rest of the nuts with a sharp knife to a medium size, or pulse a few times in the food processor, or add to a ziplock bag and crush with a rolling pin.
  • Combine the evaporated milk and the dulce de leche with a whisk or an immersion blender until smooth. Pour into a squirt bottle if available.
  • If using heavy whipping cream instead of whipped topping, whip the cream with a mixer until medium peaks and refrigerate.
  • Whip 8 oz of cubed room temperature butter and 8 oz cubed cream cheese for about 4-5 minutes or until the mixture is very fluffy. Scrape down the bowl several times throughout. Add the dulce de leche in 2 additions and whip after each until just incorporated.
  • Fold in the refrigerated whipped cream (or whipped topping) into the caramel cream in two additions.
  • Flip each cake upside down and peel off the parchment paper or the silicone mat from the back. Cut the rectangular cakes widthwise into two equal pieces (you will have 4 cake layers now). For the round cakes use a long serrated knife to split each cake layer in half, horizontally (giving you 6 total layers).
  • Reserve about 2 cups of cream and set aside (1 1/2 cups for a round cake)Place a dab of frosting onto the serving plate. Now top with the fist cake layer and press to adhere. Layer the cake by soaking each layer with the soaking syrup, then spreading some caramel cream and sprinkling some chopped hazelnuts. Repeat the process with the rest of the layers.
  • Add the final layer, then use 1 1/2 cups of the reserved caramel cream (1 1/4 cups for round) to cover the top and sides of the cake.
  • Cover the cream with chocolate flakes by sprinkling the top and pressing it against the sides. OR prepare chocolate ganache and pour it over the top of the cake.
  • Use the remaining cream ( 1/2 cup for rectangular or 1/4 cup for round) to pipe on cake top and decorate with whole roasted hazelnuts (use chopped hazelnuts for round version).
  • Refrigerate the cake for about 2-3 hours before serving. Serve cold or room temperature.

Nutrition Facts : Calories 287 kcal, Carbohydrate 26 g, Protein 5 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 63 mg, Sodium 174 mg, Sugar 20 g, ServingSize 1 serving

DULCE DE LECHE CAKE



Dulce de Leche Cake image

The cake is tender and moist, and it's not too sweet to help balance out with the frosting. The frosting is delightful, it has that caramel flavor from the dulce de leche, and the optional rum complements the caramel's vanilla notes wonderfully. The hazelnuts added a great crunch factor and adds a subtly nutty flavor.

Provided by Jasmine

Categories     Cake Recipes

Time 1h35m

Yield 12

Number Of Ingredients 18

baking spray
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup white sugar
¾ cup unsalted butter, softened
⅓ cup dulce de leche
1 teaspoon vanilla extract
3 large eggs, at room temperature
¾ cup whole milk
¾ cup chopped toasted hazelnuts
¼ cup dulce de leche
2 tablespoons whole milk
1 cup unsalted butter, softened
3 cups unsifted powdered sugar
½ teaspoon salt
½ cup dulce de leche
¼ fluid ounce dark rum (such as Myers's®)

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray two 8-inch round cake pans with baking spray; set aside.
  • Whisk the flour with the baking powder and salt in a medium bowl until combined; set aside.
  • Add white sugar and butter to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high until light and fluffy, 2 to 3 minutes. Add 1/3 cup dulce de leche and vanilla; beat until well combined, 30 seconds, scraping down sides of bowl as needed. Reduce speed to low and add eggs one at a time, beating until just blended after each addition, 45 seconds. Add flour mixture alternately with 3/4 cup milk, beginning and ending with flour mixture and beating on low just until combined after each addition. Evenly divide cake batter between prepared pans.
  • Bake in the preheated oven until golden and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool cakes in pans for 10 minutes.
  • Prepare the glaze: Whisk together 1/4 cup dulce de leche and 2 tablespoons milk until mixture is smooth.
  • Invert cakes from pans onto a wire cooling rack; set rack on a baking sheet. Using a wooden skewer or fork, gently poke holes all over flat sides (bottoms) of cakes. Pour dulce de leche glaze mixture over cakes and smooth with an offset spatula to coax mixture into holes. Let cool completely, about 30 minutes.
  • Prepare frosting: Beat butter in a stand mixer fitted with the paddle attachment on medium speed until smooth, about 1 minute. With mixer running on low speed, gradually add powdered sugar, beating until smooth, about 1 minute, stopping to scrape down sides of bowl as needed. Beat in salt. Increase speed to medium, and beat until fluffy, about 2 minutes. Scrape down sides of bowl, and beat in 1/2 cup dulce de leche and rum (if using) on low speed until just incorporated, 45 seconds.
  • Assemble the cake: Set a cake layer on a plate with the flat side (bottom) facing up. Evenly spread 1 cup of the frosting over the cake to the edge. Sprinkle with 1/4 cup of hazelnuts. Top with the second cake layer, rounded (top) side up. Spread the remaining frosting over the top and side of the cake. Sprinkle with remaining 1/2 cup of hazelnuts on top.

Nutrition Facts : Calories 669 calories, Carbohydrate 83.7 g, Cholesterol 123.1 mg, Fat 35.5 g, Fiber 1.4 g, Protein 7.3 g, SaturatedFat 18.1 g, Sodium 411.1 mg

TRES LECHES CAKE WITH DULCE DE LECHE



Tres Leches Cake with Dulce de Leche image

This classic moist Mexican cake is soaked in 3 different milks, but this one comes with a twist: it is has an extra layer of dulce de leche!

Provided by Fioa

Categories     World Cuisine Recipes     Latin American     Mexican

Time 2h5m

Yield 12

Number Of Ingredients 10

cooking spray
6 eggs, separated
½ cup white sugar, divided
½ cup all-purpose flour, sifted
1 teaspoon baking powder
1 lime, zested
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 cup heavy whipping cream
½ cup dulce de leche

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan and dust with flour.
  • Beat egg whites in a glass, metal, or ceramic bowl until foamy. Add 1/4 cup sugar gradually, continuing to beat until stiff peaks form and sugar is completely dissolved.
  • Beat egg yolks in a separate bowl until creamy. Add remaining 1/4 cup sugar and continue beating until pale yellow and creamy. Fold into egg whites.
  • Mix flour and baking powder in a bowl. Fold in egg mixture; add lime zest. Pour mixture into the prepared baking pan.
  • Bake in the preheated oven until lightly golden, about 30 minutes. Turn off oven and keep the cake in the oven for another 15 minutes.
  • Mix condensed milk, evaporated milk, and heavy cream in a bowl until well combined.
  • Poke cake several times across the top with a fork. Pour three-milks mixture over cake. Refrigerate for 1 hour to allow milk mixture to soak in. Spread dulce de leche on top.

Nutrition Facts : Calories 338.8 calories, Carbohydrate 42.1 g, Cholesterol 130.9 mg, Fat 15.5 g, Fiber 0.2 g, Protein 9.1 g, SaturatedFat 8.5 g, Sodium 180.6 mg, Sugar 35.5 g

DULCE DE LECHE CAKE



Dulce de Leche Cake image

Browned butter creates the "wow" in a caramel-frosted cake jump-started with a cake mix.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 12

Number Of Ingredients 8

1/3 cup butter (do not use margarine)
1 box Betty Crocker™ Super Moist™ butter recipe yellow cake mix
1 cup water
2 teaspoons vanilla
3 eggs
1 can (13.4 oz) dulce de leche (caramelized sweetened condensed milk)
1 package (8 oz) cream cheese, softened
1/2 cup whipping cream

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
  • In 1-quart saucepan, heat butter over medium heat 4 to 6 minutes, stirring frequently, just until golden brown. Remove from heat. Cool 15 minutes.
  • In large bowl, beat cake mix, browned butter, water, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes (brown flecks from butter will appear in batter). Pour into pan.
  • Bake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
  • Meanwhile, in large bowl, beat dulce de leche and cream cheese with electric mixer on high speed about 2 minutes or until blended and smooth. Beat in whipping cream until stiff peaks form. Spread frosting over cooled cake. Serve immediately, or refrigerate until serving. Store loosely covered in refrigerator.

Nutrition Facts : Calories 400, Carbohydrate 51 g, Cholesterol 110 mg, Fat 4, Fiber 0 g, Protein 5 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 37 g, TransFat 1/2 g

DULCE DE LECHE ICEBOX CAKE



Dulce de Leche Icebox Cake image

Icebox cake, so named because it sets in the fridge or freezer, comes together with a little mixing and stacking. All it needs after that is time to chill, making it ideal for hot days. This version combines store-bought sandwich cookies with dulce de leche whipped cream for a cookies-and-cream meets salted caramel flavor. If you'd like, garnish with crumbled cookies.

Provided by Laurie Ellen Pellicano

Categories     cakes, dessert

Time 6h30m

Yield 8 to 10 servings

Number Of Ingredients 6

1 1/2 cups heavy cream
1 cup crème fraîche or sour cream
1/2 teaspoon fine sea salt
2 tablespoons granulated sugar
1/3 cup store-bought or homemade dulce de leche
1 (10-ounce) pack (about 40) thin chocolate sandwich cookies (such as Oreos)

Steps:

  • Line a 9-by-5-inch loaf pan with a double layer of plastic wrap, pressing it into the corners and leaving several inches of overhang on each side.
  • In a large bowl and with an electric mixer, beat together the heavy cream, crème fraîche and salt on medium-high until stiff peaks form, 3 to 5 minutes. Transfer 2 cups of the whipped cream to a medium bowl and stir in the sugar. Add the dulce de leche to the remaining whipped cream in the large bowl and beat on medium-high for 1 to 2 minutes until stiff peaks form. Season to taste with more salt.
  • Using a spoon, flick small dollops of both cream mixtures across the bottom and sides of your lined pan. Using a spatula, smooth it into a ¼-inch layer along the edges and bottom.
  • Cover the bottom with 8 cookies, gently pressing them into the cream. Flick more small dollops of both cream mixtures across the surface of the cookies, then smooth the surface.
  • Press a row of cookies upright along the long edge of the pan. Generously scoop the whipped creams using the cookies, alternating flavors, and press them upright against the vertical row. Continue forming rows until the pan is full. Tap the pan against the counter to settle the cookies into the cream. Cover the cookies by flicking the remaining cream across the surface, then smooth it out.
  • Enclose the loaf in the plastic overhang and freeze until completely firm, at least 6 hours. The cake will keep frozen for up to 1 month. To serve, unwrap the top of the loaf, invert the loaf onto a platter, remove the pan and plastic and slice with a serrated knife.

DULCE DE LECHE ICE CREAM CAKE



Dulce de Leche Ice Cream Cake image

Categories     Cake     Dairy     Dessert     Bake     Quick & Easy     Frozen Dessert     Strawberry     Summer     Hazelnut     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 16 servings

Number Of Ingredients 9

5 whole graham crackers, broken up
1/3 cup toasted hazelnuts
1 tablespoon plus 1/3 cup sugar
1/8 teaspoon salt
5 tablespoons unsalted butter
4 pints dulce de leche ice cream
2 pints strawberry sorbet
2 1/2 pounds strawberries, sliced
Purchased caramel sauce (optional)

Steps:

  • Preheat oven to 350°F. Combine crackers, nuts, 1 tablespoon sugar, and salt in processor. Blend until nuts are finely chopped. Add butter; blend until mixture is evenly moist. Press mixture over bottom (not sides) of 10-inch-diameter springform pan. Bake crust until golden, about 8 minutes. Cool completely.
  • Slightly soften 1 1/4 pints ice cream; spread over crust. Freeze until firm, about 1 hour. Slightly soften 1 pint sorbet; spread over ice cream. Freeze until firm, about 30 minutes. Slightly soften 1 1/4 pints ice cream; spread over sorbet. Freeze until firm, about 1 hour. Slightly soften 1 pint sorbet; spread over ice cream. Freeze until firm, about 30 minutes. Slightly soften 1 1/2 pints ice cream; spread over sorbet for top layer. Cover; freeze until firm, at least 3 hours and up to 1 week.
  • Stir berries and 1/3 cup sugar in large bowl. Let stand until berries release their juices, about 30 minutes.
  • Cut around cake to loosen. Release pan sides. Cut cake into wedges; arrange on plates. Spoon berries atop wedges; drizzle with caramel sauce, if desired.

DULCE DE LECHE



Dulce de leche image

This rich, creamy caramel sauce is a great way to level up your favourite desserts. It's easy to make and tastes heavenly - try it drizzled over vanilla ice cream

Provided by Charlotte Pike

Categories     Condiment, Dessert

Time 25m

Yield Makes around 450 ml

Number Of Ingredients 4

50g granulated sugar
50g unsalted butter, cubed
75ml whole milk
1 x 397g can condensed milk

Steps:

  • Put the sugar in a large saucepan. Turn the heat to a medium temperature and carefully melt the sugar. Gently tilt the pan as the sugar melts, rather than stirring, as it will adhere to a spoon or spatula.
  • When the sugar is melted, add the butter and stir into the sugar. It will bubble, so take care. Next, add the milk a little at a time, stirring continuously.
  • Finally, add the can of condensed milk and stir well until it is fully incorporated. Keep stirring as the dulce de leche bubbles and thickens over a medium heat. It will need a further 5-10 mins of cooking. It will turn a darker shade of brown and take on a slight orange-red hue as it darkens. It should be thick enough to leave a clear channel in the pan when a spoon is run through and then add a pinch of salt. It will firm up as it cools. The dulce de leche can be stored in a jar in the fridge and will keep for up to a month. If not storing in a jar ensure it's covered so a skin doesn't form.

Nutrition Facts : Calories 52 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Protein 1 grams protein, Sodium 0.05 milligram of sodium

Tips:

  • Use a heavy-bottomed pot: This will help prevent the dulce de leche from burning.
  • Stir the dulce de leche constantly: This will help prevent it from sticking to the pot and burning.
  • Use a candy thermometer: This will help you ensure that the dulce de leche reaches the correct temperature.
  • Let the dulce de leche cool completely before using it: This will help it to thicken and set properly.
  • Store the dulce de leche in an airtight container in the refrigerator: It will keep for up to 2 weeks.

Conclusion:

Dulce de leche cream cake is a delicious and decadent dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. With a few simple tips, you can make a perfect dulce de leche cream cake that will impress your friends and family.

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