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–+ servings

Dulce de Leche Cake

This delightful Dulce de Leche Cake features soft and moist butter cake layers filled and iced with heavenly sweet caramelized condensed milk frosting. You cannot resist the deep flavor of the luscious caramel sauce that is dulce de leche.
Course Dessert
Cuisine American
Keyword caramel cake, dulce de leche cake
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 16 servings
Calories 558 kcal
Author sanna


For the Cake

  • 1 cup unsalted butter softened
  • 2 cups sugar
  • 4 large eggs
  • 2 tsp vanilla
  • 3 cups cake flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 and 2/3 cups milk

Dulce de Leche Buttercream

  • 3 sticks unsalted butter softened
  • 250 ml dulce de leche plus 1/4 cup reserved canned
  • 1 tsp vanilla
  • 3-4 cups icing sugar


Make the Cake

  1. Preheat oven to 350 F. Grease two 9-inch round pans and line the bottom with parchment papers. In a bowl, whisk together cake flour, salt and baking powder.

  2. In the bowl of a stand mixer, beat together butter and sugar until fluffy and creamy, about 5 minutes. Beat in the eggs one at a time, incorporating well after each addition. Scrape the sides of the bowl as needed. Beat in vanilla.

  3. Add the flour mixture and milk alternately, starting and ending with the flour mixture. You should have added the flour 3 times, and the milk 2 times. Pour the batter evenly between the two prepared pans. Bake at 350 F for 30-35 minutes, or until a toothpick inserted at the center of the cakes come out clean. Remove from pans by turning it over on a wire rack. Peel off the parchment paper and let cool completely.

Make the Dulce de Leche Buttercream

  1. Beat butter for 5 minutes until fluffy. Gradually add the dulce de leche and then the vanilla while beating continuously. The buttercream will be grainy at first. Add the powdered sugar 1 cup at a  time while beating the mixture until the buttercream turns from grainy to smooth and the consistency is spreadable.

Assemble the Cake

  1. Lay the first layer of cake in a rimmed serving plate. Spread the buttercream on the surface and top it with the second layer of cake. Frost the top and sides of the cake. Use an angled spatula to smoothen the buttercream on the cake. Pipe some decorations on the cake using a star piping tip, if desired. Pour the reserved dulce de leche on top of the cake, letting some drip on the sides.

Recipe Notes

Nutrition Facts
Dulce de Leche Cake
Amount Per Serving (1 serving)
Calories 558 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 19g119%
Cholesterol 125mg42%
Sodium 107mg5%
Potassium 158mg5%
Carbohydrates 66g22%
Sugar 48g53%
Protein 5g10%
Vitamin A 995IU20%
Calcium 80mg8%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.