Super moist dulce de leche cake. A soft and fluffy vanilla sponge cake, soaked in a dulce de leche mixture and topped with a creamy and delicious dulce de leche cream cheese frosting. A perfect dessert for any occasion!
Note 1: I recommend using good quality, thick dulce de leche for better results (you can see the recipe for a homemade dulce de leche substitute here)
Note 2: If you are using a glass baking dish, as I did, make sure to place it on a larger baking sheet or pan because as the glass retains too much heat, it may overbake the bottom of the cake.
Active time: 25mins | Cook time: 30mins | Yield: 12-15
Ingredients:
For the Cake:
- 2 + 1/2 cups (300g) All-Purpose Flour
- 2 tsp (8g) Baking Powder
- 1/4 tsp (1g) Salt
- 2/3 cup (160g) Milk
- 1 tsp (5g) Vanilla Extract
- 2 Tbsp (28g) Melted Butter, unsalted
- 6 Large Eggs at room temperature (separate the whites from the yolks)
- 1 cup (200g) Granulated Sugar
Dulce de Leche Mixture:
- 1 cup (300g) Dulce de Leche
- 1 cup (240g) Heavy Cream
- 1 cup (240g) Milk
For the Dulce de Leche Frosting:
- 1 cup (226g) Cream Cheese at room temperature
- 1 cup (300g) Dulce de Leche
Video:
Directions:
For the Cake:
- Grease with butter a 9 x 13in (23 x 33cm) baking pan. If you are using a glass baking dish, as I did, make sure to place it on a larger baking sheet or pan because as the glass retains too much heat, it may overbake the bottom of the cake.
- Preheat the oven to 350°F (180°C) for about 5 minutes before baking the cake.
- Combine the flour, baking powder, and salt. Whisk until well combined and set it aside.
- In a medium bowl, pour the milk, vanilla, and melted butter. Whisk until well combined and set it aside.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium speed, adding the sugar gradually. Continue mixing for a few minutes until soft peaks form.
- With the mixer still on, add the egg yolks, one at a time. Mix on medium speed for a couple of minutes more until well combined. The mixture will be very fluffy and pale yellow.
- Sift the dry ingredients over the mixture in two additions. Do not use the electric mixer! Using a wire whisk or spatula, fold the dry ingredients gently, being careful not to deflate the whipped eggs.
- Add the wet ingredients a bit at a time, folding gently until just combined. Do not overmix the batter. Otherwise, the whipped eggs will deflate, and the cake will turn out dense instead of soft and fluffy.
- Pour the batter into the prepared pan and bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely to room temperature in the pan.
For the Dulce de Leche Mixture:
- In a medium bowl or jug, place the dulce de leche and heavy cream. Whisk until well combined.
- Add the milk and whisk to combine.
- Using a skewer, poke holes all over the cake and slowly pour all the dulce de leche mixture on top. Let the cake sit at room temperature for a few minutes to absorb the liquid.
For the Dulce de Leche Frosting:
- Mix the cream cheese with a spatula until creamy. Add the dulce de leche and mix until well combined and smooth. You can use a wire whisk or even an electric mixer if you prefer.
- Spread the frosting evenly over the cake and, using a skewer or small knife, create dulce de leche swirls on top.
- Refrigerate the cake for at least 2 hours or until serving time.
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