Description
A decadent three-layer cake featuring moist vanilla cake layers, a creamy dulce de leche filling, and a luscious dulce de leche frosting. Perfect for special occasions!
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 (13.4 ounce) can dulce de leche
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 (13.4 ounce) can dulce de leche
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- Pinch of salt
- Dulce de leche, for drizzling
- Sea salt flakes
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. You can also line the bottoms with parchment paper rounds.
- Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl (or stand mixer), cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes).
- Add Eggs: Beat in the eggs one at a time, incorporating each fully before adding the next. Stir in the vanilla extract.
- Alternate Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined. Be careful not to overmix!
- Divide and Bake: Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool the Cakes: Let the cakes cool in the pans for about 10 minutes before inverting them onto a wire rack to cool completely.
- Combine Ingredients: In a medium bowl, combine the dulce de leche, heavy cream, powdered sugar, and vanilla extract.
- Whip Until Smooth: Beat with an electric mixer until smooth and light.
- Cream Butter: In a large bowl (or stand mixer), beat the softened butter until smooth and creamy.
- Add Powdered Sugar: Gradually add the sifted powdered sugar, beating on low speed until combined.
- Incorporate Dulce de Leche: Add the dulce de leche, milk, vanilla extract, and salt. Beat until light and fluffy. Scrape down the sides of the bowl as needed.
- Adjust Consistency: If the frosting is too thick, add a little more milk, one tablespoon at a time. If it’s too thin, add a little more powdered sugar.
- Level the Cakes (Optional): If your cake layers are uneven, use a serrated knife to level them.
- Place First Layer: Place one cake layer on a serving plate or cake stand.
- Add Filling: Spread half of the dulce de leche filling evenly over the first layer.
- Add Second Layer: Place the second cake layer on top of the filling.
- Add More Filling: Spread the remaining dulce de leche filling evenly over the second layer.
- Top with Third Layer: Place the third cake layer on top.
- Frost the Cake: Frost the entire cake with the dulce de leche frosting.
- Garnish (Optional): Drizzle with extra dulce de leche and sprinkle with sea salt flakes, if desired.
- Chill (Recommended): Refrigerate the cake for at least 30 minutes before serving.
Notes
- Room Temperature Ingredients: Make sure your butter, eggs, and buttermilk are at room temperature.
- Don’t Overmix: Overmixing the batter develops the gluten in the flour, which can lead to a tough cake. Mix until just combined.
- Cool Completely: Make sure the cakes are completely cool before frosting. Otherwise, the frosting will melt.
- Sift Powdered Sugar: Sifting the powdered sugar prevents lumps in your frosting.
- Adjust Sweetness: If you prefer a less sweet frosting, you can reduce the amount of powdered sugar.
- Make Ahead: The cake layers can be baked ahead of time and stored in the refrigerator for up to 2 days. The frosting can also be made ahead of time and stored in the refrigerator for up to 3 days. Just bring it to room temperature and re-whip before using.
- Dulce de Leche Variations: You can find different types of dulce de leche, some are thicker than others. If your dulce de leche is very thick, you might need to add a little more milk to the frosting to achieve the desired consistency.
- Prep Time: 45 minutes
- Cook Time: 30 minutes