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Autumn Embrace Dulce de Leche Cake Recipe

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  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Autumn Embrace Dulce de Leche Cake is a moist and flavorful layered dessert perfect for cozy gatherings. Featuring a tender vanilla cake filled with rich dulce de leche, it is topped with a light whipped cream infused with vanilla and drizzled with more dulce de leche for a decadent finish. Serving 12, this cake combines creamy sweetness with soft texture, making it an irresistible treat during the fall season.

Ingredients

Scale

Cake

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup whole milk

Filling & Topping

  • 1 cup dulce de leche (for filling)
  • 1 cup heavy cream
  • 2 tablespoons confectioners’ sugar
  • 1 teaspoon vanilla extract (for whipped cream)
  • Additional dulce de leche (for drizzling)

Instructions

  1. Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cake releases easily after baking.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  3. Cream butter and sugar: In a large mixing bowl, beat the unsalted butter and granulated sugar together with an electric mixer until light and fluffy, about 3-5 minutes. This step is crucial for a tender crumb.
  4. Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
  5. Combine wet and dry ingredients: Alternately add the flour mixture and whole milk to the butter mixture, starting and ending with the flour mixture. Mix just until combined to avoid overmixing which can make the cake tough.
  6. Bake the cake: Divide the batter evenly between the two prepared pans. Bake for approximately 30-35 minutes, or until a toothpick inserted near the center comes out clean.
  7. Cool the layers: Let the cakes cool in their pans for 10 minutes, then turn them out onto wire racks to cool completely before assembling.
  8. Prepare the whipped cream topping: In a chilled bowl, whip the heavy cream with confectioners’ sugar and vanilla extract until soft peaks form. Be careful not to overwhip.
  9. Assemble the cake: Place one cake layer on your serving plate. Spread the 1 cup of dulce de leche evenly over the top. Place the second cake layer on top, then spread the whipped cream over the entire cake.
  10. Drizzle dulce de leche: Warm some additional dulce de leche slightly if needed, then drizzle in a decorative pattern over the whipped cream topping.
  11. Chill and serve: Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld and the whipped cream to set.

Notes

  • Ensure all ingredients, especially butter and eggs, are at room temperature for best mixing results.
  • You can substitute whole milk with a milk alternative if needed, but this may slightly alter texture.
  • The whipped cream topping is delicate; serve the cake the same day or store chilled and covered to maintain freshness.
  • For easier drizzling, warm the dulce de leche gently in the microwave or on the stovetop until slightly runny.
  • Leftover cake can be refrigerated for up to 3 days, but the whipped cream topping is best fresh.

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Find it online: https://flavorfuldailymeals.com/autumn-embrace-dulce-de-leche-cake-recipe/