A caramel lover's dream, this dulce de leche cake is sure to satisfy your sweet tooth. It's a beautifully sweet cake with a dreamy caramel drip icing.
Would you like a piece of cake? No, I'm afraid it's not a healthy cake. No, it's not recommended for dieters. It's just cake. Sometimes a good piece of cake is all you need to make you happy. That's what this cake is like. It's soft, moist and fairly dense with a lovely caramel flavour from both the brown sugar and the dulce de leche. I'd love to say it's light but I'm afraid it's not. Even so, you could just have a small slice. Why deprive yourself?
The dulce de leche icing
The icing is rich, sweet and caramelly from the dulce de leche. It was a little runny and I did lose some that ran off the sides and onto the plate. Don't worry though. I wasn't shy of scooping it up and gobbling it down. In fact, I could have happily eaten it off the spoon for a dessert on its own. Maybe next time I'll add just a little bit more icing sugar so it would be a bit thicker. I wouldn't want to dilute any of the lovely caramel flavour though.
The inspiration for this caramel cake
Like the cake balls I made last month, the recipe was from Cake: 200 fabulous foolproof baking recipes by Rachel Allen. I hadn't made any of her recipes or read any of her books until recently and I am most definitely a convert now. Well, at least to her sweet recipes, but I'm sure it won't be long before I investigate something savoury.
Can you adapt this dulce de leche cake?
I am quite happy with this delicious caramel cake just as it is. However, if you want even more caramel flavour then why not slice the cake into three layers so you can have an extra layer of dulce de leche? My husband is a huge fan of anything with caramel and he would love an even stronger hit!
Can you freeze this cake?
Yes, if you want to make the cake in advance then you can store it in the freezer for at least 6 months. Make sure you wrap it up well in two layers of cling film. Then just defrost at room temperature before decorating.
Recipe for dulce de leche cake
Dulce de Leche Cake
- 175 g butter at room temperature
- 100 g soft brown sugar
- 1 teaspoon vanilla extract
- 200 g dulce de leche
- 2 eggs
- 100 g ground almonds
- 175 g self-raising flour
Ingredients for the Icing
- 50 g butter at room tempterature
- 175 g dulce de leche
- 1 teaspoon vanilla extract
- 150 g icing sugar
- Line and grease a 20cm cake tin. Preheat the oven to 160C.
- Beat the butter and the sugar together and then add the vanilla and dulce de leche. Beat together then add the eggs and beat again.
- Fold in the ground almonds and the flour. Pour into the cake tin.
- Bake in the oven for about 50 minutes. Test if it's ready by inserting a skewer. If it comes out clean it is ready.
- Let the cake cool in the tin for about 10 minutes then turn it out onto a wire rack to cool completely.
- Make the icing by beating the butter and dulce de leche together followed by the vanilla. Sift in the icing sugar and then beat until smooth.
- Slice the cake in half horizontally. Spread about a third of the icing over the bottom layer and then pour the rest of the icing onto the top of the cake and let it dribble down the sides.
More Cake Recipes
If you like this cake then do check out some of my other cake recipes.
KEEP IN TOUCH
Do let me know if you make this dulce de leche cake. Or any of the my other recipes.
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Places I'm sharing this dulce de leche cake
I am linking this to Bake of the Week at Casa Costello.