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
Scale
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
