Dulce de Leche Cake

A sweet and lush cake I couldn’t stop eating it. The smooth texture and heady scents of milk captivated my mouth and senses. This cake may take time to make, but it was worth the wait for it.

Here are the ingredients needed for this recipe:

  • 2 tsp. butter
  • 1 tbsp. plus 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1 1⁄2 tsp. fine salt
  • 6 eggs, at room temperature, separated
  • 1 1⁄4 cups sugar
  • 1⁄2 cup whole milk
  • 1 1⁄2 tbsp. dark rum (optional)
  • 1 tbsp. vanilla extract
  • 1  14-oz. can sweetened condensed milk
  • 1  12-oz. can evaporated milk
  • 1 cup heavy cream
  • 1  16-oz. jar dulce de leche (milk caramel)

Step 1: . Heat the oven to 350°.

Step 2: Grease a 9″ × 13″ baking pan with the butter and dust with 1 tbsp. of the flour. Invert the dish, tap out the excess flour, and set aside. (I recommend using a tin foil pan, because the ridges will keep the cake from floating)

Step 3: Sift the remaining flour, baking powder, and salt into a bowl and set aside.

Step 4: Put the egg whites into a large bowl and beat with a hand-held electric mixer on medium speed until soft peaks form, about 3 minutes.

Step 5: While the mixer is still running, add the sugar in a gradual stream and continue beating again to soft peaks.

Step 6: Add the egg yolks one at a time, beating well after each addition.

Step 7: Alternately add the reserved flour mixture and the whole milk in 3 parts, beating until smooth after each addition.

Step 8: Add the rum and vanilla and beat again briefly until smooth.

Step 9: Pour batter into reserved baking pan and bake until golden brown, about 30 minutes.

Step 10: Set the cake aside and let cool slightly for 30 minutes.

Step 11: While cake is cooling, in a medium bowl whisk together the sweetened condensed milk, evaporated milk, and heavy cream.

Step 12: Using a knife, poke the cake with holes all over, penetrating to the bottom of the pan.

Step 13: Pour the milk mixture over the warm cake and set aside to let cool completely.

Step 14: Cover the cake with plastic wrap and refrigerate until well chilled and liquid is absorbed, at least 4 hours. (If the cake floats, place some weights on top of the plastic that’s over the cake, to keep most of the cake in the milk mixture)

Step 15: Spread the dulce de leche across the top of the cake and serve. (warm the dulce de leche for 1 minute in the microwave to spread easier)

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