Dulce de Leche Cake

Why You’ll Love This Recipe

Dulce de Leche Cake is a rich, indulgent dessert featuring tender layers of sponge cake soaked with sweet milk and generously filled and frosted with luscious dulce de leche. This Latin American-inspired cake is a dream come true for caramel lovers, offering a melt-in-your-mouth texture and deep, toasty sweetness. Perfect for birthdays, holidays, or any celebration that calls for something truly special.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
baking powder
salt
unsalted butter
granulated sugar
eggs
vanilla extract
whole milk
sweetened condensed milk
evaporated milk
dulce de leche (store-bought or homemade)
heavy cream (optional for frosting)

directions

Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.

In a bowl, whisk together the flour, baking powder, and salt.

In a separate bowl, cream the butter and sugar until light and fluffy.

Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.

Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with dry ingredients.

Divide the batter evenly between the prepared pans and 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 transfer to wire racks to cool completely.

In a small bowl, mix sweetened condensed milk and evaporated milk.

Poke holes in the cooled cakes and slowly pour the milk mixture over each layer, allowing it to soak in.

Spread a generous layer of dulce de leche between the two cakes and over the top and sides.

(Optional) Whip heavy cream and gently fold in some dulce de leche to create a fluffy frosting for the top.

Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld.

Servings and timing

This recipe yields 10-12 slices.
Preparation time: 25 minutes
Baking time: 25-30 minutes
Cooling and assembly time: 2 hours
Total time: 3 hours

Variations

Add chopped nuts like pecans or walnuts between the layers for texture.
Sprinkle sea salt on top of the cake for a salted caramel twist.
Use chocolate cake layers for a richer flavor contrast.
Top with sliced bananas or strawberries for a fruity finish.

storage/reheating

Store Dulce de Leche Cake in an airtight container in the refrigerator for up to 5 days.
Bring to room temperature before serving for best flavor.
Freeze unfrosted cake layers for up to 2 months; thaw in the fridge before assembling.

FAQs

What is dulce de leche?
It’s a thick, creamy caramel-like sauce made by slowly heating sweetened milk.

Can I use store-bought dulce de leche?
Yes, it’s convenient and works perfectly in this recipe.

Can I make my own dulce de leche?
Absolutely—simmer sweetened condensed milk for 2–3 hours until golden and thick.

Is this cake very sweet?
It’s sweet, but the sponge and milk soak help balance the rich dulce de leche.

Do I have to poke holes in the cake?
Yes, it helps the milk mixture absorb evenly and keeps the cake moist.

Can I make this as a sheet cake?
Yes, use a 9×13-inch pan and adjust the bake time as needed.

Can I add flavorings to the cake batter?
Vanilla is classic, but almond or rum extract can be a nice touch.

Does it need frosting?
No, but a light whipped topping adds a nice contrast to the dense layers.

Can I use a boxed cake mix?
Yes, though homemade provides a richer, more authentic flavor.

Is it best served cold?
Yes, chilling helps the flavors meld and makes it easier to slice.

Conclusion

Dulce de Leche Cake is a show-stopping dessert with irresistible caramel flavor and moist, tender layers that make every bite unforgettable. Whether for a festive gathering or a cozy treat, this cake delivers elegance, comfort, and pure indulgence in one delicious package.

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