Friday, May 2, 2014

dulce de leche cake...


If you've been searching for a dessert to make for Cinco de Mayo (how are we already in May??), look no further. Seriously. Stop. Stop it. I've got you covered, I promise. Go get yourself a jar of dulce de leche and make this cake assoonasyoupossiblycan. 

What is dulce de leche, you ask? WELL! 

Literally translated, it means "milk candy" or "milk jam" and seriously- I totally agree. It's an incredibly rich and creamy South American milk based caramel, usually made with goat's milk. I love this stuff. Whereas we would cook sugar till caramelized and then add our cream, this is done almost reverse-like: sugar and milk are mixed together and then cooked down  s l o w l y. The slow cooking process is what makes this caramel what it is; flavors change and caramelization happens. It's delicious.

The cake is your traditional yellow version, which results in a slightly sweet flavor and remarkably light texture. Filled with egg yolks and butter (aka FAT), it's also a super moist cake! The slight amount of nutmeg added also really compliments the flavors of the caramel topping. Then we top the entire cake with that sticky, creamy, buttery layer of warm gooey dulce de leche. Holy cow. 

This is not for the faint of heart, people. 


Using a jarred version makes baking and assembling this cake a lot faster. Faster assembly = shorter time I have to wait to eat. If you're opposed to using a jarred dulce, feel free to make your own and make your cake THAT much better!

DULCE DE LECHE CAKE
Makes one 8x8" square baking dish (9-12 servings depending on how large you cut squares)
For printable recipe, click here.

  • 1 stick (4oz) unsalted butter, room temperature
  • 1 cup vanilla sugar
  • 4 large egg yolks, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all purpose flour
  • 1/2 cup cake flour
  • 1 3/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly grated nutmeg
  • 2/3 cup buttermilk, room temperature
  • 1 (15oz) jar of Dulce de Leche

1. Preheat oven to 350°F and spray an 8x8" square baking dish with cooking spray. Set aside.

2. Into the bowl of your stand mixer, with a paddle attachment, beat together your butter and sugar until light, fluffy and creamy. Stop mixer and scrape down sides and bottom of bowl. Add egg yolks, one at a time, and beat in fully. Stop mixer and scrape down after each egg yolk. Next add vanilla extract. Mix again.

3. While that is beating together, into a large bowl, whisk together your ap flour, cake flour, baking powder, baking soda, sea salt and nutmeg.

4. With mixer on low, alternate adding in your flour mixture with your buttermilk into the egg/sugar. Add in 1/3 increments. Start with flour mix. Be careful not to over mix once flour is added. Stop mixer and scrape down sides and bottom of bowl, and mix quickly again.

5. Pour into your prepared baking dish and spread out evenly. Bake in the center of your oven for 35-40 minutes or until a toothpick inserted in the center comes out with a few crumbs and cake is golden brown and puffed. Turn your dish around 1/2 way through baking time to ensure even cooking and browning.


6. While the cake is baking, set up a double boiler. Melt entire jar of dulce de leche in your double boiler until it is pourable and spreadable. Stir occasionally. Once dulce de leche is melted, turn off heat and allow to sit until your cake is done.

7. Once cake is baked perfectly, take out of oven and set entire dish on a heat resistant surface. Pour melted dulce de leche over entire cake surface and spread out evenly. Carefully pat dish on counter to eliminate any air bubbles, help dulce to spread out completely, and fill in any nooks and crannies. 


8. Allow cake to cool 15 minutes on counter and then place in fridge to set up for an hour before serving. When ready to serve, warm up a knife with hot water, wipe dry and proceed to make slices. Rewarm and wipe dry as necessary. 

Cake is best served day made and at room temperature. Make sure to cut cake cold before allowing to come to room temperature.

Cake adapted from this recipe.


This baby would be so delicious with a heaping spoonful of whipped coconut cream next to it!


I would literally like 1,000 jars of dulce de leche so I can shmear it on every single thing I see. Thanks a lot, cake. 

By the way friends, my friend Meg of Rivers and Roads is having a super fun giveaway today! One reader will win an 8x10" print from Naptime Diaries (LOVE HER!!)


Fun right?! Head on over here to enter!

11 comments:

  1. I wish I could eat this right now. I'm serious! Can you teleport some to my house? Maybe give Spock a call. I think he could totally help out.

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  2. Hi! I'm from Argentina and I always enjoy your posts. It so happens that dulce de leche has its origins in Arg. I'd like to explain that it is always made from regular milk, and what it is made from goat milk is called "dulce de cajeta", wich I think has its origins and is most popular in mexico. Xx!

    ReplyDelete
    Replies
    1. Thank you for clarifying! I had done some research on the stuff, but I guess it wasn't 100% correct ;) Thanks for clearing it up!

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    2. I was just going to clarify that! I'm from Argentina as well :)

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  3. Could this be made as a bundt cake and drizzle the Dulce de leche over? It looks yum..

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    Replies
    1. I don't see why not! Just make sure you REALLY grease and flour your bundt pan before adding the batter to it. Baking time will of course vary, because of the difference in baking pan. So watch that as well. Sounds great! Tag me in a pic when you do it!

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  4. Appear twice in the recipe butter, the two are placed in the dough? 1 stick and 2/3

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    Replies
    1. Hi there, they are actually two different ingredients: 1stick of BUTTER and 2/3 cup of BUTTERMILK. Hope that helps! And yes, both go into the batter. :)

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