If you’ve never tasted dulce de leche cake, you’re missing out on one of the most luxurious desserts out there. This velvety, caramel-infused treat combines a tender sponge with layers of creamy dulce de leche and is topped with a silky frosting that melts in your mouth. Whether you’re celebrating a birthday, anniversary, or just treating yourself, this cake delivers pure indulgence with every bite.
Key Takeaways
- Rich caramel flavor: Dulce de leche cake is known for its deep, buttery caramel taste that comes from slowly cooked sweetened condensed milk.
- <>Moist and tender crumb: The cake base is designed to stay soft and spongy, perfectly balancing the thick, creamy filling.
- Easy to customize: Add chocolate shavings, toasted nuts, or fresh berries to make it your own.
- Great for special occasions: Its elegant appearance and rich flavor make it ideal for birthdays, holidays, or dinner parties.
- Can be made ahead: Assemble the cake a day in advance and refrigerate—it actually tastes better after the flavors meld.
- Uses simple ingredients: Most components are pantry staples like flour, eggs, butter, and sweetened condensed milk.
- Frosting options: Pair with whipped cream, buttercream, or even a mirror glaze for a stunning finish.
📑 Table of Contents
What Is Dulce de Leche Cake?
Dulce de leche cake is a luxurious dessert that blends the comforting texture of a classic sponge cake with the rich, caramel-like flavor of dulce de leche. Originating from Latin America—particularly Argentina, Uruguay, and Mexico—dulce de leche is made by slowly heating sweetened condensed milk until it thickens and develops a deep golden-brown color and a silky, almost fudge-like consistency. When used in cake, it transforms an ordinary dessert into something truly extraordinary.
This cake isn’t just about flavor—it’s an experience. Imagine slicing into a soft, golden cake and finding layers of creamy, golden dulce de leche oozing between each tier. The contrast between the light cake and the dense, sweet filling creates a balance that’s both satisfying and elegant. Whether served at a family gathering or a fancy dinner party, dulce de leche cake never fails to impress.
Why You’ll Fall in Love with This Cake
There’s something magical about the way dulce de leche enhances every component of a cake. It’s not overly sweet like some frostings—instead, it offers a deep, buttery richness that lingers on the palate. The cake itself is typically light and airy, allowing the dulce de leche to shine without overwhelming it. Together, they create a harmony of textures and flavors that’s hard to resist.
Another reason this cake is so beloved? It’s incredibly versatile. You can serve it plain, dust it with powdered sugar, or go all out with a glossy dulce de leche buttercream and decorative swirls. It pairs beautifully with coffee, tea, or even a glass of dessert wine. Plus, it’s surprisingly easy to make at home—no fancy equipment or hard-to-find ingredients required.
A Dessert That Tells a Story
In many Latin American households, dulce de leche is more than just a spread—it’s a tradition. Families often make it from scratch during holidays, stirring the pot for hours while the sweet aroma fills the kitchen. Baking a dulce de leche cake brings that same sense of warmth and nostalgia to your table. It’s a dessert that invites conversation, connection, and second slices.
Ingredients You’ll Need
One of the best things about this dulce de leche cake recipe is that it uses simple, accessible ingredients. You likely already have most of them in your pantry. Here’s what you’ll need to get started:
- All-purpose flour: Provides structure and a tender crumb.
- Baking powder and baking soda: Help the cake rise and stay light.
- Salt: Enhances the overall flavor and balances the sweetness.
- Unsalted butter: Adds richness and moisture. Make sure it’s softened for easy mixing.
- Granulated sugar: Sweetens the cake and helps create a soft texture.
- Eggs: Bind the ingredients and add structure.
- Vanilla extract: Adds warmth and depth to the flavor.
- Whole milk or buttermilk: Keeps the cake moist and tender.
- Dulce de leche: The star of the show! You can use store-bought or make your own by simmering a can of sweetened condensed milk.
- Powdered sugar and heavy cream (optional): For a dulce de leche buttercream or whipped topping.
Homemade vs. Store-Bought Dulce de Leche
While store-bought dulce de leche is convenient and delicious, making your own allows you to control the consistency and flavor. To make it at home, simply place an unopened can of sweetened condensed milk in a pot of water, cover it completely, and simmer for 2–3 hours. The slow cooking process caramelizes the sugars, creating that signature rich flavor. Just be sure to keep the can submerged and check the water level regularly to avoid burning.
Step-by-Step Baking Instructions
Baking a dulce de leche cake is simpler than it looks. With a little patience and attention to detail, you’ll have a show-stopping dessert in no time. Here’s how to do it:
1. Prepare the Cake Layers
Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans. Line the bottoms with parchment paper for easy removal. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter and sugar together until light and fluffy—about 3–4 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients. Mix just until combined—overmixing can lead to a dense cake. Divide the batter evenly between the prepared pans and smooth the tops.
2. Bake and Cool
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely. This step is crucial—warm cake will melt the dulce de leche and make assembly messy.
3. Assemble the Cake
Once the cakes are completely cool, place one layer on a serving plate or cake stand. Spread a generous layer of dulce de leche over the top—about ¾ to 1 cup, depending on how rich you like it. If you’re using homemade dulce de leche, make sure it’s thick enough to stay in place but still spreadable.
Top with the second cake layer and press down gently. You can frost the entire cake with dulce de leche, or make a simple buttercream by beating together softened butter, powdered sugar, a splash of milk, and ½ cup of dulce de leche. Spread it over the top and sides, then use a spatula to create swirls or smooth it out for a polished look.
4. Chill and Serve
For the best texture and flavor, refrigerate the cake for at least 1 hour before serving. This allows the layers to set and the dulce de leche to firm up slightly, making each slice clean and satisfying. Let it sit at room temperature for 10–15 minutes before slicing to enhance the creaminess.
Tips for the Perfect Dulce de Leche Cake
Even the best bakers can run into small issues. Here are some pro tips to ensure your cake turns out flawless every time:
- Use room-temperature ingredients: This helps the batter mix evenly and creates a smoother texture.
- Don’t overbake: A slightly underbaked cake will be more moist and tender. It’s better to err on the side of caution.
- Let the cake cool completely: Warm cake will cause the dulce de leche to slide off or melt into the layers.
- Thicken store-bought dulce de leche: If it’s too runny, heat it gently in a saucepan until it reaches a spreadable consistency.
- Add a splash of rum or coffee: A teaspoon of dark rum or strong coffee can deepen the caramel flavor without overpowering it.
- Decorate creatively: Top with toasted coconut, crushed pecans, or fresh berries for a pop of color and texture.
Serving Suggestions
This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a festive touch, drizzle extra dulce de leche over each slice or dust with cocoa powder. It’s also delicious with a cup of espresso or a glass of chilled milk.
Variations and Customizations
Once you’ve mastered the basic recipe, feel free to get creative! Here are a few fun ways to switch things up:
- Chocolate dulce de leche cake: Add cocoa powder to the batter or layer with chocolate ganache.
- Almond dulce de leche cake: Add almond extract to the batter and top with sliced almonds.
- Layered trifle: Crumble the cake and layer it with dulce de leche, whipped cream, and fruit in a glass bowl.
- Cupcakes: Bake the batter in cupcake tins and fill each with a spoonful of dulce de leche before frosting.
- Gluten-free version: Use a 1:1 gluten-free flour blend and ensure all other ingredients are certified gluten-free.
Make-Ahead and Storage Tips
This cake actually tastes better the next day, as the flavors have time to meld. You can bake the layers up to 2 days in advance and store them wrapped in plastic wrap at room temperature. Assemble and frost the cake 1–2 hours before serving, or refrigerate it overnight. Store any leftovers in an airtight container in the fridge for up to 5 days.
Final Thoughts
Dulce de leche cake is more than just a dessert—it’s a celebration of flavor, tradition, and homemade goodness. With its rich caramel layers, tender crumb, and endless customization options, it’s a recipe you’ll want to keep in your rotation for years to come. Whether you’re baking for a special occasion or simply treating yourself, this cake delivers pure joy in every slice.
So go ahead—preheat that oven, grab a can of sweetened condensed milk, and get baking. Once you take that first bite, you’ll understand why this decadent dulce de leche cake recipe is one you’ll love and return to again and again.
Frequently Asked Questions
Can I use store-bought dulce de leche?
Absolutely! Store-bought dulce de leche is convenient and tastes great. Just make sure it’s thick enough to spread—if it’s too runny, heat it gently on the stove until it reaches the right consistency.
How do I prevent the cake from becoming soggy?
Let the cake layers cool completely before assembling. Warm cake will melt the dulce de leche and create a soggy texture. Also, avoid overfilling the layers—use about ¾ to 1 cup per layer.
Can I freeze dulce de leche cake?
Yes! Wrap unfrosted cake layers in plastic wrap and freeze for up to 3 months. Thaw in the fridge overnight before assembling and frosting. Frosted cake can also be frozen, but the texture may change slightly.
What’s the difference between dulce de leche and caramel?
Dulce de leche is made by slowly cooking sweetened condensed milk, resulting in a thicker, creamier texture with a deeper flavor. Caramel is typically made by heating sugar and cream, and it’s often thinner and more liquid.
Can I make this cake without eggs?
Yes, you can substitute each egg with ¼ cup of unsweetened applesauce or a commercial egg replacer. The cake may be slightly denser, but still delicious.
How long does dulce de leche cake last?
Store the cake in an airtight container in the refrigerator for up to 5 days. For best flavor and texture, let it come to room temperature for 10–15 minutes before serving.