Description
This Autumn Embrace Dulce de Leche Cake is a decadent, moist cake featuring layers of tender vanilla sponge filled with luscious dulce de leche and topped with a fluffy whipped cream. Perfect for cozy gatherings, the sweet caramelized flavor of dulce de leche paired with creamy textures makes it an irresistible autumn dessert.
Ingredients
Scale
Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
Filling
- 1 cup dulce de leche
Whipped Cream Topping
- 1 cup heavy cream
- 2 tablespoons confectioners’ sugar
- 1 teaspoon vanilla extract
Additional
- Additional dulce de leche for drizzling
Instructions
- Prepare Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and salt to ensure even distribution and remove any lumps.
- Cream Butter and Sugar: In a large mixing bowl, beat the room temperature unsalted butter and granulated sugar together until light and fluffy, which will help create a tender cake texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Alternately add the flour mixture and whole milk to the butter mixture, starting and ending with the flour mixture. Mix each addition just until combined to keep the batter light.
- Bake the Cake: Preheat the oven to 350°F (175°C). Pour the batter into a greased and floured cake pan. Bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan before removing.
- Prepare Whipped Cream: In a chilled bowl, whip the heavy cream with the confectioners’ sugar and vanilla extract until stiff peaks form. This will be used to top the cake and add richness.
- Assemble the Cake: Once the cake is cooled, slice it horizontally into two layers. Spread a generous layer of dulce de leche between the layers as filling.
- Top with Whipped Cream: Spread the prepared whipped cream evenly over the top layer of the cake.
- Drizzle Dulce de Leche: Drizzle additional dulce de leche over the whipped cream topping for an attractive finish and extra caramel flavor.
- Serve: Slice the cake into 12 portions and serve. Store any leftovers refrigerated, covered tightly, for up to 3 days for best freshness.
Notes
- For a richer flavor, use homemade dulce de leche or caramel sauce.
- Make sure the cake is completely cooled before assembling to prevent the whipped cream from melting.
- You can toast some nuts like pecans to sprinkle on top for added texture and flavor.
- This cake pairs wonderfully with a cup of coffee or spiced tea.
