Rich Dulce de Leche Cake
The Dulce de Leche Cake combines the luxurious caramel-like richness of dulce de leche with the light, airy perfection of vanilla sponge cake. This irresistible dessert is the ultimate treat for those who crave indulgence. Its tender texture and luscious frosting make it an ideal choice for celebrations or simply as a decadent reward at the end of a busy day.
The velvety dulce de leche frosting paired with the soft vanilla sponge makes this Dulce de Leche Cake stand out. Its flavor profile, with the creamy sweetness of caramel and a hint of vanilla, offers a balance of richness and lightness. This Dulce de Leche Cake is not only visually stunning but also utterly delicious, making it a centerpiece for any special occasion. From birthdays to anniversaries, it delivers indulgence in every bite.
Ingredients Breakdown
Achieving a cake of this caliber starts with understanding the role of its ingredients. High-quality, fresh eggs create a strong meringue that supports the sponge’s fluffiness, while all-purpose flour ensures structure. The heavy cream lends moisture and richness, elevating the texture to sublime levels. For the frosting, the cream cheese provides a tangy counterpoint to the sweetness of the dulce de leche, creating a harmonious balance.
Substitutions and variations can make this Dulce de Leche Cake recipe even more versatile. Homemade dulce de leche is an excellent alternative, providing a more personal touch. Those seeking a gluten-free option can use a 1:1 gluten-free baking flour blend without compromising texture or flavor. Adding a pinch of cinnamon to the frosting offers a warm, spiced twist that complements the caramel notes beautifully.
Step-by-Step Instructions for Flawless Baking
Creating this masterpiece involves a few critical steps.
To prepare the vanilla sponge, start by whipping the egg whites with granulated sugar until they form stiff, glossy peaks. This step is crucial for achieving the light, cloud-like texture that defines this cake. Incorporating the yolks and vanilla extract should be done gently to avoid deflating the meringue. When sifting the dry ingredients, ensure they are evenly distributed to prevent lumps in the batter.
The frosting is straightforward yet transformative. Beat the cream cheese and dulce de leche until smooth and creamy, ensuring there are no lumps. Scrape the sides and bottom of the bowl frequently to incorporate all ingredients evenly. Refrigerating the frosting for a short period can help it firm up, making it easier to spread.
Assembly is where artistry meets practicality. Spread an even layer of frosting on the first cake layer, then gently place the second layer on top. Cover the entire cake with the remaining frosting, using a spatula to create a polished finish or decorative swirls. For added flair, garnish with a drizzle of dulce de leche or a sprinkle of sea salt.
Recipe Tips & Frequently Asked Questions
- Baking Like a Pro
- Use room-temperature eggs to achieve maximum volume in the meringue.
- Rotate your pans halfway through baking for even browning.
- Frosting Perfection
- If the frosting is too soft, chill it for a few minutes and stir periodically until it reaches the desired consistency.
- Add a teaspoon of cornstarch if the frosting remains runny after refrigeration.
- Make-Ahead and Storage Suggestions
- Bake the sponge layers a day ahead, wrap them tightly in plastic wrap, and store them at room temperature.
- Refrigerate the assembled cake in an airtight container for up to three days.
- Can I Make This Cake Without a Stand Mixer?
- Absolutely! A handheld mixer or a whisk will suffice, though it may require more effort.
- What if I Don’t Have Dulce de Leche?
- Create your own by simmering a can of sweetened condensed milk in a water bath until caramelized.
- How Do I Prevent My Sponge From Deflating?
- Fold the batter gently to maintain the air incorporated during whipping, and avoid overmixing.
What to Serve With This Dulce de Leche Cake Recipe
Pair this decadent cake with beverages that complement its rich flavors. A strong cup of espresso or a creamy cappuccino enhances the caramel notes, while a glass of chilled dessert wine like Moscato provides a delightful contrast. For lighter fare, fresh berries or a zesty lemon sorbet offer a refreshing counterbalance to the cake’s richness.
Troubleshooting Common Issues
A dry or dense cake may result from overmixing or baking for too long. Ensure the batter is mixed only until combined, and test for doneness by gently pressing the cake’s center. If the frosting turns out runny, a brief stint in the refrigerator will help it firm up. Uneven layers can be avoided by leveling the cakes with a serrated knife before frosting.
Closing Thoughts
This Dulce de Leche Cake is a labor of love, and the result is a stunningly rich dessert that captivates both the eyes and the palate. It’s a true celebration of flavors, textures, and indulgence. Once you’ve mastered this Dulce de Leche Cake recipe, feel free to experiment with flavors, such as incorporating a layer of fresh fruit or sprinkling toasted nuts over the top for added crunch. This cake isn’t just a treat; it’s an experience.
Dulce de Leche Cake
Ingredients
Vanilla Sponge
- 1 1/2 cups 180g all-purpose flour, spooned and leveled
- 4 large eggs separated, at room temperature
- 2 tsp baking powder
- 1 1/2 cups 300g granulated sugar
- 1 cup 9oz heavy whipping cream, cold (weighed, not fluid ounces)
- 1/4 tsp fine sea salt
- 1 tsp vanilla extract
Dulce de Leche Frosting
- 16 oz 2 blocks cream cheese, softened to room temperature
- 14 oz 1 can dulce de leche
- 1/8 tsp fine sea salt
- 1 tsp vanilla extract
Instructions
Vanilla Sponge
- Preheat your oven to 350°F (177°C) for convection baking or 325°F (163°C) for conventional baking. Prepare two 8-inch (20 cm) round cake pans by greasing them lightly and lining the bottoms with parchment paper.
- In the bowl of a stand mixer or a large mixing bowl, combine the egg whites and granulated sugar. Using a whisk attachment, whip the mixture on high speed until it forms a glossy meringue with stiff peaks.
- Incorporate the egg yolks and vanilla extract into the meringue. Blend gently on medium speed for a few seconds, just until everything is evenly mixed.
- Sift together the flour, baking powder, and salt. Gradually add the dry ingredients into the batter, mixing on medium speed until fully combined. Avoid overmixing to preserve the batter’s lightness.
- In a separate bowl, whip the cold heavy whipping cream with an electric mixer until stiff peaks form. Be careful not to overwhip, as this can result in curdling.
- Gently fold the whipped cream into the batter using a spatula. Work carefully to maintain the airiness of the mixture, ensuring it is fully incorporated.
- Divide the batter evenly between the prepared pans, filling each with approximately 15-16 ounces. Smooth the tops, and bake for 25 minutes, or until the tops turn golden brown and spring back when lightly pressed in the center.
- Remove the pans from the oven and run a knife around the edges to loosen the cakes. Let them cool in the pans for about 15 minutes before transferring to a cooling rack or clean kitchen towel. Allow the cakes to cool completely. If desired, slice each layer in half horizontally with a serrated knife to create four layers.
Dulce de Leche Frosting
- Using a stand mixer or hand mixer with a whisk attachment, beat the cream cheese and dulce de leche together at medium speed for 1-2 minutes until they are smooth and evenly blended.
- Add the vanilla extract and fine sea salt. Scrape down the sides and bottom of the bowl as needed, and continue mixing until the frosting achieves a silky, creamy consistency. If the frosting feels too soft to spread, refrigerate it for 20-30 minutes, stirring occasionally to ensure even chilling.
- Assemble the cake by spreading a generous layer of frosting over the first cooled cake layer. Add the second layer on top and cover the entire cake with the remaining frosting. Smooth the frosting for a polished finish or create decorative swirls with a spatula.
- If the cake feels too soft to handle, refrigerate for 15-30 minutes to set the frosting before serving.