Dulce de Leche Cake

I never realized how dependent I was on my computer until my laptop stopped charging a few weeks ago.  Since I am blogger, celebrity gossip whore and a social media addict the last few weeks have been unbearable.  I NEED THE INTERNET!!  Don’t worry I went to eBay and ordered a new cord and that is why I am on here now.  I just got the cord in the mail today and plugged in my computer and went to town. 

I did buy 2 laptops on Thanksgiving, (We were “this” close to camping out at Best Buy, until we realized we could buy it the day before online.) one for me and one for the hubby.  I cannot wait until we receive them.  I was giddy about having my archaic laptop charged up, imagine my excitement for a brand new laptop.

This recipe was meant to be posted a few weeks ago but since I was computerless, that of course did not happen.  I will tell you that this recipe was well worth the wait.  If you like italian meringue and caramel then you will like this cake. 




Dulche de Leche Layer Cake

recipe adapted from: food and wine


One 14-ounce can sweetened condensed milk

2 1/2 cups cake flour

1 tablespoon baking powder

Pinch of salt

2 sticks unsalted butter, softened

1 1/2 cups plus 6 tablespoons sugar

4 large eggs, separated, at room temperature

2 teaspoons pure vanilla extract

1 cup milk


4 large egg whites

1 1/2 cups sugar

1/4 cup water

1 tablespoon fresh lime juice


MAKE THE FILLING: Submerge the unopened can of condensed milk in a large, deep pot of water and bring to a boil. Simmer over moderately low heat for 2 hours, adding water as needed to keep the can completely submerged. Carefully remove the can and let cool slightly. Carefully open the can with tongs and transfer the dulce de leche to a bowl: It should resemble creamy caramel. Whisk until smooth. Let cool completely.

MEANWHILE, MAKE THE CAKE: Preheat the oven to 350° and butter two 9-inch cake pans. Line with parchment paper and butter and flour the pans. In a medium bowl, whisk the flour with the baking powder and salt. In the bowl of a standing electric mixer fitted with the paddle, beat the butter with the 1 1/2 cups of sugar at medium speed until fluffy. Add the egg yolks and vanilla and beat until smooth. Beat in the dry ingredients and the milk in 3 alternating batches, scraping down the side of the bowl occasionally.

In a clean bowl, using clean beaters, beat the egg whites at medium-high speed until soft peaks form. Gradually add the remaining 6 tablespoons of sugar and beat until glossy. Fold the egg whites into the batter.

Scrape the batter into the prepared pans. Bake in the center of the oven for 40 to 45 minutes, until the cakes are golden and a toothpick in the centers comes out clean. Transfer the cakes to a rack to cool slightly. Run the tip of a knife around the edges and invert the cakes onto the rack to cool completely. Using a serrated knife, split each layer horizontally in half.

MAKE THE FROSTING: In a clean bowl, using clean beaters, beat the egg whites at medium-high speed until soft peaks form. In a medium saucepan, bring the sugar and water to a boil over high heat, stirring, until the sugar is dissolved and a candy thermometer in the syrup registers 235° for soft-ball stage. Remove from the heat. With the mixer at medium speed, carefully drizzle the hot sugar syrup into the egg whites. Beat in the lime juice, then beat at high speed until the frosting is light and fluffy and slightly warm to the touch.

Place a cake layer on a large cake plate and top with one-third of the dulce de leche filling. Repeat with the remaining layers and filling, ending with a layer of cake. Spread the frosting all over the cake, swirling decoratively. Let stand at room temperature for at least 2 hours before serving.


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