This is a vanilla layer cake filled with gooey dulce de leche and covered in an easy chocolate frosting. If you haven't tried the magic that is a cake filled with dulce de leche, you're in for a treat!
Growing up, all birthday cakes had dulce de leche in the middle.
Though the layers usually came from a box, having this wonderful milk jam so readily available solved the eternal what-should-I-fill-the-cake-with question.
However, it made all cakes pretty much the same.
The thing is that it is such a fantastic combination, both with chocolate and vanilla. If you're new to dulce de leche, you're in for a sweet surprise of the best kind.
It can even be made in stages since the layers can be wrapped up for a few days, and the frosting kept in the fridge.
Dulce de leche filling
Dulce de leche is a sweet milk jam, a cousin to caramel, made with milk, sugar, and baking soda, the latter being accountable for its dark color.
If used as a filling, you need to use what we call pastry dulce de leche.
It's much thicker than the regular kind. Look for the word Repostero on the label.
The best one available online (that we also use here!) is Vacalin Dulce de Leche Repostero. Another good one is Veronica dulce de leche repostero.
Chocolate frosting
Type of chocolate: you can use the two types of chocolate specified in the recipe, or just one.
Cream cheese: it adds richness and smoothness. The frosting is unctuous.
It's the combination of flavors that make the cake.
Tender vanilla buttermilk layers with a hefty dose of dulce de leche and an even heftier dose of double chocolate cream cheese frosting.
I sometimes add hazelnut praline in the filling and decoration, but the cake doesn't need it to shine.
It's a really good cake, for a birthday or just because.
Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
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Dulce de Leche Birthday Cake
This is a vanilla layer cake filled with gooey dulce de leche and covered in an easy chocolate frosting. If you haven't tried the magic that is a cake filled with dulce de leche, you're in for a treat! The components can be made in advance.
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
Ingredients
For the vanilla cake:
- 1 ¾ cups (200g) all-purpose or cake flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ⅔ cup well-shaken buttermilk
- 1 teaspoon vanilla extract
- 5.5 oz (155g) unsalted butter, room temperature
- 1 ⅓ cups (260g) sugar
- 3 large eggs, at room temperature
- 1 ½ cups dulce de leche
For the chocolate frosting:
- 5 oz milk chocolate
- 9 oz bittersweet chocolate
- Pinch of salt
- ¼ teaspoon vanilla extract
- 1 cup cream cheese, at room temperature
Instructions
For the buttermilk cake:
- Preheat oven to 350ºF / 180ºC. Butter and flour or spray a 9inch (24cm) round springform cake pan.
- Sift flour, baking powder and soda, and salt. Reserve. Mix buttermilk and vanilla in a small bowl or glass cup.
- In a large bowl beat butter until creamy, about 1 minute. Gradually add sugar, and beat for 4 or 5 minutes, until very light. Scrape down the sides of the bowl with a spatula as needed.
- Add eggs, one at a time, and beat until smooth between additions. Beat for 1 minute after adding the third egg.
- Add dry ingredients in three additions, alternating with liquids in two additions. Don't beat this too much, it should only be mixed until well blended. Over beating will make the cake tough.
- Pour into prepared pan and bake for for 40 to 45 minutes, until a tester inserted in center comes out clean.
- Let cool on wire rack for 15 minutes and inverto onto a rack and let cool completely before filling and frosting.
- Cut the cake in half, trying to cut it as even as possible. To achieve this, start by using a large thin knife, and cut while rotating the cake. With each turn, the knife should go deeper, until you reach the center. At that point the cake will be completely cut in half.
- Spread dulce de leche on top of one half, spreading evenly but without touching half an inch from the edge. (That way, when you press the second layer on top, the dulce de leche will reach the edges but not spill).
- Top with the other cake layer, press lightly and frost with chocolate frosting.
- The best way to frost is to take about half the frosting and make one layer covering the whole cake. Then take the rest of the frosting, and even it out as best as you can.
- Sprinkle chopped toffee or praline on top if you want to, or decorate any way you want. Serve.
For the chocolate frosting:
- Melt both chocolates on top of a double boiler or in the microwave. Be careful not to burn it.
- Let cool until lukewarm, then add to the room temperature cream cheese.
- Add the salt and beat with an electric mixer until smooth and shiny.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Cakes
- Method: Baking
- Cuisine: International
Frosting adapted from Cakes, by Maida Heatter
Lora CakeDuchess says
I'm so glad that you are safe and I'm so sorry you had the horrible flooding. How horrible to have to go through. It happens here every year in hurricane season (i don't want to think about it). Your cake is stunning!I would love a slice now. That filling is incredible.
Susan Lindquist says
Wow ... rich rich rich! Yum x 3 !
Bam's Kitchen says
I am so glad you are safe and my heart that goes out to those that have suffered more. This cake is out of this world. Oh my goodness it has so many surprises. I would have to give it away as I would eat the whole thing in a day.
juliana says
q delicia esta torta Pau! me encnata la combinacion, y con el crocante del praline! q manjar!
Carla says
You had me at Nutella and dulce de leche 😀
Erika says
This is a totally stunning cake! I love that it's not just chocolate, or vanilla, or caramel, but ALL THREE. Possibly the best combo ever. I am pinning this to make possibly for my boyfriend's birthday next year?! Very excited.
Eftychia DreamofCakes says
Simply delicious!
Yii-Huei Phang says
Yum this looks amazing! I love dulce de leche and the pralines.. Oh my!
Dina says
so sorry to hear about the floods. my thoughts are with you.
dulce de leche in every birthday cake would be wonderful! hazelnut praline sounds divine.
Karen (Back Road Journal) says
So sorry to hear of the terrible floods that hit your community. It has to be a very stressful time for you and all the others who have suffered. Anyone that got to enjoy a slice of the cake must have thought it to be heavenly.
Chef Di says
That cake looks incredible! And I'm so sorry to hear about the flooding. Glad you are ok, but sending prayers to you and those affected by it.
Katie Mar says
wow! what a decadent cake. yum!
Whitney @ The Newlywed Chefs says
Glad that you are alright! This recipe looks simply fabulous, Paula!
Alice @ Hip Foodie Mom says
Paula,
I am so glad to hear you are feeling better. . my heart is still sad for those who are still recovering there in Buenos Aires and especially for those mourning. . your cake - as always- is delicious and beautiful. Hoping things only get better for you and that the time to replace and repair is swift and easy for you my friend!
Cathleen says
I am really sorry to hear about the flood. That sounds dreadful, but I'm glad you're ok.
Now this cake is making my mouth water. What a delicious treat!
Guru Uru says
I'm so sorry bout the floods my friend, I hope it is getting better now 🙁
On a nicer note lovely cake!
Hugs
Uru
The Ninja Baker says
Amazing photos, Paula. Makes me want to dive in and grab a slice!
The recipe ingredients are inspiring me to replicate your cake and frosting.
Many thanks, Paula.....Again, sorry you had to experience the flood but so grateful you are all right =)
Deb says
My goodness! I hope the rain stops soon! We are glad to hear your are OK! I have both Baking for all Occasions and Cakes. They have been waiting for my attention while languishing on the bookshelf. After seeing your outstanding Buttermilk Cake with Dulce de Leche I must revisit those classic cookbooks!
Rosie @ Blueberry Kitchen says
Your cake looks absolutely divine. I'm so sorry you've been going through such a hard time, I really hope things get better soon.
Marissa | Pinch and Swirl says
Paula, I'm so sorry for the trouble and sorrow that the floods have caused. So happy to hear that you are safe.
Your cake looks so delicious. I love nuts in any kind of sweet, be it cookie, brownie, or cake!