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.
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
- 10oz (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:
- 12oz (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 Oven:
- Preheat 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.
- Prepare Cake Batter:
- 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.
- Bake:
- 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:
- Prepare 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:
- Prepare 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:
- Assemble the Cake:
- 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 as shown in the video.
- 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.
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.
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. It’s sure to be a hit at any gathering! Bon appétit!