Layered Dulce De Leche Cake
This layered dulce de leche cake is the perfect dessert that looks just as good as it tastes. Fluffy cake layers, frosted with a delicious dulce de leche cream.
Ingredients
layers:
- 3/4 cup granulated sugar
- 5 large eggs
- 1/2 cup honey
- 1 cup sour cream
- 1 tsp baking soda
- 2 cups all-purpose flour measured
- 2 tsp baking powder
soaking:
- 3/4 cup milk
- ½ can dulce de leche
frosting:
- 8 oz cream cheese room temp
- 1 ½ stick unsalted butter room temp
- 1 (14 oz) can + remaining 1/2 can dulce de leche
- 2 cups heavy whipping cream cold
Instructions
prepare layers:
- Preheat the oven to 350°F. Line two 13x18-inch rimmed baking sheets with parchment paper.
- Add sugar and eggs to a mixing bowl and beat at high speed until the mixture doubles, about 8 minutes.
- In a separate bowl, combine the honey, sour cream, and baking soda.
- Pour into the egg mixture and beat on low until combined; don’t overbeat.
- Mix together the flour and baking powder. Add half of the flour to the egg mixture and beat on low speed. Add the remaining flour and beat until incorporated; don’t overbeat, or the eggs will deflate.
- Pour the batter between the two baking sheets.
- Bake for 15-18 minutes until the toothpick comes out clean when inserted into the center of the cake.
- Remove from the oven and completely cool. Then, cut each layer into 3 rectangle parts (this will give us six layers).
prepare soaking:
- Meanwhile, whisk together the milk and dulce de leche.
prepare frosting:
- In a bowl, beat the cream cheese and butter.
- Add the dulce de leche and beat on low speed until combined.
- In a separate bowl, beat heavy cream until soft peaks form. Add to the cream.
- Gently fold in with a spatula.
assemble:
- Add a layer to the bottom of a cake platter, and pour some of the soaking over the layer.
- Add a generous portion of the cream and spread.
- Repeat with the remaining layers.
- Cover the tops and sides of the cake with the frosting
- Decorate as desired.
Notes
- Use the right ingredients. Make sure all the ingredients you use are at room temperature.
- Mix the cake batter properly. In order to get the eggs light and fluffy, it is best to use an electric stand mixer. When incorporating the dry ingredients into the eggs, it is important to beat until just combined. You don’t want to beat the air out of the eggs.
- Cut the cakes with ease. If you’re worried about cutting each cake layer into 3, then fear not! To get the cakes perfectly cut, refrigerate each layer for 1 hour or freeze for 30 minutes. This will make the cake so much easier to cut!