This Dulce de Leche Layer Cake is a decadent dessert perfect for any celebration. With layers of moist cake soaked in a coffee syrup, and topped with a rich caramel cream, this cake is sure to impress your guests. The combination of the sweet caramel flavor with the creamy texture creates a delightful experience that will leave everyone craving more. Whether it’s a birthday, holiday, or just a special treat, this cake is a wonderful way to celebrate.
Preparation Time:
- Prep Time: 30 minutes
- Cook Time: 28 minutes (plus an additional 10 minutes for toasting crumbs)
- Total Time: 1 hour 8 minutes (plus 3 hours refrigeration)
Ingredients (Yields 14 servings):
For the Cake:
- 2 cups (250g) flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup (200g) sugar
- 10 oz (280g) dulce de leche/caramel sauce
- 4 large eggs
- 1/2 teaspoon salt
- 1¼ cups (285g) sour cream
For the Syrup:
- 1/4 cup (60ml) water
- 1/4 cup (60ml) milk
- 1 teaspoon instant coffee
- 1/4 cup (50g) sugar
- 1 tablespoon liquor/rum (optional)
For the Cream:
Advertisement
- 12 oz (340g) dulce de leche/caramel sauce
- 1 cup (230g) butter, softened
- 1 cup (240ml) heavy cream, cold
- 1 cup (225g) cream cheese
- 40g hazelnuts, crushed
Directions:
- Make the Cake:
- Preheat the oven to 350°F (175°C). Line three 8-inch round cake pans with parchment paper, grease with butter, and dust with flour. Set aside.
- In a large bowl, whisk the eggs and sugar until doubled in volume, about 5-6 minutes.
- In a separate bowl, stir the sour cream with baking soda, then add to the egg mixture and beat until incorporated.
- Add the dulce de leche or caramel sauce and beat until smooth.
- Sift together the flour, baking powder, and salt. Gently fold into the wet ingredients until just combined. Do not overmix.
- Divide the batter evenly between the prepared pans. Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool for 5-10 minutes. Release from the pans and let cool completely.
- Cut the tops of the cakes, cut them into small cubes, and bake at 400°F (200°C) for 10 minutes, until golden brown. Set aside for later.
- Make the Syrup:
- In a small saucepan, heat the water, milk, sugar, coffee, and liquor (if using). Bring to a simmer until the sugar is dissolved. Set aside.
- Make the Cream:
- In a large bowl, beat the butter and cream cheese until smooth.
- Add the dulce de leche or caramel sauce and beat until incorporated and smooth.
- In a separate bowl, whip the heavy cream to medium peaks. Fold the whipped cream into the butter mixture. Transfer to a piping bag (optional).
- Assembly:
- Place the first cake layer (cut side up) in the middle of the platter and soak with the syrup. Spread or pipe a layer of the cream, then sprinkle 1-2 tablespoons of crushed hazelnuts.
- Repeat with the second layer of cake, soaking with syrup, spreading another layer of cream, and sprinkling hazelnuts.
- Place the third layer of cake (cut side down), soak with syrup. Spread the remaining cream over the top and sides of the cake.
- Using caramel sauce or dulce de leche, create a design on top of the cake.
- Place the baked leftover cake pieces in a food processor and process into small crumbs. Decorate the cake with the crumbs.
- Refrigerate for at least 3 hours before serving.
Additional Information:
- Serving Suggestions:
- Serve chilled, decorated with additional hazelnuts or caramel drizzle if desired.
- Cooking Tips:
- Ensure the cream cheese and butter are softened to blend smoothly.
- For a richer flavor, let the cake soak in the syrup longer.
- Nutritional Benefits:
- Contains protein from the eggs and dairy, and healthy fats from the nuts.
- Dietary Information:
- Contains gluten, dairy, and nuts.
- Nutritional Facts (per serving):
- Calories: ~450 kcal
- Protein: 6g
- Carbohydrates: 40g
- Fat: 30g
- Fiber: 1g
- Storage Tips:
- Store in the refrigerator for up to 5 days.
- Best served chilled.
- Why You’ll Love This Recipe:
- The combination of moist cake, rich dulce de leche, and crunchy hazelnuts is irresistible.
- Perfect for special occasions and celebrations.
Conclusion:
Enjoy this luxurious Dulce de Leche Layer Cake, a perfect balance of sweetness and richness. With its soft, moist layers and creamy caramel filling, it’s sure to be a hit at any gathering. Whether you’re celebrating a birthday, holiday, or simply want to treat yourself, this cake will make any occasion special. Bon appétit!
Frequently Asked Questions (FAQs):
- Can I use store-bought dulce de leche?
- Yes, store-bought dulce de leche works perfectly for this recipe.
- Can I make the cake layers ahead of time?
- Yes, you can bake the cake layers a day in advance and store them in an airtight container.
- Is the rum in the syrup necessary?
- The rum adds a depth of flavor, but you can omit it if you prefer.
- Can I freeze this cake?
- Yes, you can freeze the assembled cake. Thaw it in the refrigerator before serving.
- How can I prevent the cake from being too sweet?
- Adjust the amount of dulce de leche or use unsweetened cream cheese to balance the sweetness.
- Can I use a different type of nut?
- Yes, you can substitute hazelnuts with almonds, pecans, or walnuts.
- What can I use instead of sour cream?
- You can use plain Greek yogurt as a substitute for sour cream.
- Can I use a different cake pan size?
- Yes, you can use different pan sizes, but you’ll need to adjust the baking time accordingly.
- How do I know when the cake is done baking?
- The cake is done when a toothpick inserted into the center comes out clean.
- Can I make this cake without a mixer?
- Yes, but it will require more manual effort to achieve the right consistency for the batter and cream.
Ingredients
Method
Preparation
- Prep Time: 30 minutes
- Cook Time: 28 minutes (plus an additional 10 minutes for toasting crumbs)
- Total Time: 1 hour 8 minutes (plus 3 hours refrigeration)