If you’re looking for a showstopping dessert that’s the true embodiment of cozy sweater weather, let me introduce you to the Autumn Embrace Dulce de Leche Cake. This beautiful layered cake is all about lush warmth and sweet comfort, swirling together fragrant spices, creamy dulce de leche, and just the right touch of nostalgia. With a moist crumb, velvety frosting, and playful garnishes, it’s the sort of treat you want to serve at every fall gathering—or make just for yourself as a well-deserved indulgence.
Ingredients You’ll Need
The beauty of the Autumn Embrace Dulce de Leche Cake is its carefully chosen mix of everyday baking ingredients and a few luxurious touches. Each one plays an essential role in building layers of flavor, tenderness, and aroma you’ll remember long after the last slice is gone.
- All-Purpose Flour: Provides the structure for each fluffy layer, ensuring the cake holds together beautifully.
- Baking Powder & Baking Soda: Help the cake rise, giving it a light, tender crumb that’s never dense.
- Salt: Balances the sweetness and brings depth to all the warm flavors.
- Cinnamon & Nutmeg: Add that signature autumnal spice that makes every bite taste like a cozy hug.
- Unsalted Butter (for cake & frosting): Gives richness and a decadent, creamy finish both inside and out.
- Granulated Sugar & Light Brown Sugar: The duo adds sweetness and a gentle caramel note, enhancing every layer.
- Eggs: Bind the ingredients together and add moisture, resulting in a satisfyingly soft cake.
- Vanilla Extract: Lifts everything with a subtle aromatic note that ties the flavors together.
- Sour Cream: Makes the cake extra moist and adds a delicate tang that balances the dulcet tones of the filling.
- Whole Milk: Lightens the batter for a perfectly tender crumb.
- Dulce de Leche: The star of the show, giving the cake its unmistakable caramel flavor and silky texture.
- Powdered Sugar: Sweetens and stabilizes the frosting for easy spreading and swirling.
- Heavy Cream: Loosens the frosting just enough to make it cloud-like and spreadable.
- Pinch of Salt: Heightens all the sweet and savory flavors in the creamy frosting.
- Optional Garnishes: Toasted pecans, thin apple slices, cinnamon sugar, or edible flowers to make your cake a true centerpiece.
How to Make Autumn Embrace Dulce de Leche Cake
Step 1: Prepare the Cake Pans and Oven
Begin by preheating your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, then line their bottoms with parchment paper. This simple prep not only prevents sticking but also ensures that your cake layers release cleanly with every lovely golden edge intact.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg. These dry ingredients will give structure and that irresistible warm spice profile—think of this as the foundation for every autumnal bite!
Step 3: Cream the Butters and Sugars
In a large mixing bowl, beat the softened butter with the granulated and brown sugars until the mixture looks light and fluffy. This aeration step is key: Your cake will bake up tender and soft, with every grain of sugar melted into buttery bliss.
Step 4: Add Eggs and Vanilla
Beat the eggs in one at a time, letting each fully incorporate before adding the next. This results in a smoother batter and a richer overall texture. Finally, blend in the vanilla extract to round out all the deep flavors.
Step 5: Combine the Wet and Dry Mixtures
Now alternate adding the flour mixture and a blend of sour cream and whole milk, starting and finishing with the flour. Mix gently until just combined—this gentle touch keeps your cake layers light, never tough.
Step 6: Bake the Cake Layers
Divide the batter evenly among your prepared pans and pop them into the oven. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely before moving on; patience is your secret weapon for flawless frosting later.
Step 7: Prepare the Dulce de Leche Frosting
Beat the softened butter until creamy, then blend in 1 cup of dulce de leche until smooth. Gradually add powdered sugar, using the heavy cream a tablespoon at a time to reach your desired frosting consistency. A pinch of salt balances all the sweetness, making this frosting utterly swoon-worthy.
Step 8: Assemble the Autumn Embrace Dulce de Leche Cake
It’s time for the most satisfying part: assembly! Place the first cake layer on your serving plate, spread on a generous layer of frosting, repeat with the remaining layers, and finish by frosting the top and sides. Drizzle with extra dulce de leche if you like, and finish with any garnishes your heart desires. The result? A cake almost too gorgeous to cut into—almost.
How to Serve Autumn Embrace Dulce de Leche Cake
Garnishes
A final flourish of toasted pecans, thin apple slices, or a sprinkle of cinnamon sugar is all it takes to transform this cake from delicious to unforgettable. Edible flowers, if you have them, lend a festive, whimsical touch that suits any seasonal celebration.
Side Dishes
This cake shines alongside a steaming mug of apple cider, a cup of chai tea, or even a dollop of whipped cream on the side. If you’re hosting a gathering, consider pairing each slice with poached pears or a cool scoop of vanilla bean ice cream for an elegant finish.
Creative Ways to Present
Don’t be afraid to have fun! You can slice the Autumn Embrace Dulce de Leche Cake into mini cubes for a bite-sized dessert buffet, or serve it in mason jars with alternating layers of cake and frosting for rustic charm. A dramatic drizzle of caramel at the table is always guaranteed to draw gasps and second helpings.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, simply cover the cake or place slices in an airtight container. It will stay moist and delicious for up to three days in the refrigerator, and some say the flavors get even more harmonious overnight.
Freezing
This cake freezes beautifully! Wrap the unfrosted cake layers tightly in plastic wrap and place them in a freezer-safe bag. When you’re ready to serve, thaw at room temperature and frost as usual. Even leftover frosted slices can be frozen—just separate them with parchment for easy serving later.
Reheating
To bring chilled slices back to perfect serving temperature, let them sit at room temp for about 30 minutes. If you like, a quick 5-10 seconds in the microwave softens the frosting and intensifies the caramel aroma for an irresistible treat.
FAQs
Can I make the Autumn Embrace Dulce de Leche Cake in advance?
Absolutely! In fact, making it a day ahead allows the flavors to deepen and the cake to slice more cleanly. Just store it covered in the fridge and add any fresh garnishes before serving.
Can I use store-bought dulce de leche?
Yes, store-bought dulce de leche works perfectly and saves time. If you’re feeling adventurous, you can also simmer a can of sweetened condensed milk for a homemade version with incredible depth.
Is there a gluten-free adaptation for this recipe?
Certainly—swap the all-purpose flour for your favorite measure-for-measure gluten-free baking blend. Just make sure it’s designed for cakes, and you’ll get similar soft, lovely layers.
Can I bake this as a sheet cake instead of layers?
Definitely! Pour the batter into a 9×13-inch pan and bake at the same temperature, increasing the baking time as needed. The result is a simpler, more casual version that’s just as delicious.
What’s the best way to slice and serve the Autumn Embrace Dulce de Leche Cake neatly?
Chill the assembled cake in the fridge for about 30 minutes before slicing. Use a sharp, thin knife wiped clean between each cut for tidy, bakery-worthy slices every time.
Final Thoughts
I can’t wait for you to cozy up with a slice of Autumn Embrace Dulce de Leche Cake—this recipe truly captures all the best flavors and feelings of the season. Whether you share it at a holiday table or savor it with a good book and warm beverage, you’re in for a sweet, spiced delight that will quickly become a fall tradition.
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Autumn Embrace Dulce de Leche Cake Recipe
- Total Time: 1 hour (plus cooling and assembling time)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the warm flavors of autumn with this decadent Dulce de Leche Cake, featuring layers of spiced cake filled and frosted with velvety dulce de leche buttercream. A delightful treat perfect for fall gatherings.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1/2 cup whole milk
For the Filling and Frosting:
- 1 ½ cups dulce de leche (store-bought or homemade)
- 1 cup unsalted butter, softened
- 3–4 cups powdered sugar
- 2–3 tablespoons heavy cream
- Pinch of salt
Optional Garnishes:
- Toasted pecans
- Thin apple slices
- Cinnamon sugar
- Edible flowers
Instructions
- Preheat the oven: Preheat to 350°F (175°C). Grease and flour three 8-inch round cake pans, lining with parchment.
- Mix dry ingredients: Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl.
- Prepare batter: Beat butter and sugars, add eggs and vanilla. Alternate dry ingredients and sour cream/milk into batter.
- Bake: Divide batter into pans, bake 25–30 minutes. Cool cakes.
- Make frosting: Beat butter, add dulce de leche, then powdered sugar and cream until smooth. Add salt.
- Assemble: Layer cakes with frosting, top with remaining frosting. Drizzle with dulce de leche, garnish.
Notes
- Make the cake a day ahead for deeper flavor and easier assembly.
- Chill briefly before slicing for cleaner cuts.
- This cake pairs well with apple cider or chai tea.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 45 g
- Sodium: 260 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 63 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 115 mg
