The Best Dulce de Leche Cake (video)
If you’re a caramel lover, you’re going to love this stunning Dulce de Leche cake! This caramel cake is all about that caramel! Three cans of dulce de leche are used in this recipe: one for the cake layers, one as a filling and one for the salted caramel buttercream! The salted caramel buttercream is my favorite part – it rounds off all the sweetness of the cake layers. This epic cake is finished with crystalized sugar garnishes, which are so fun to make! It’s the perfect caramel cake for a special occasion!
My Dulce de Leche Cake Video Tutorial
Watch my YouTube video recipe for step-by-step instructions for making this stunning dulce de leche cake. Plus, learn how to make the caramelized sugar garnish! Want to receive new recipe emails in your inbox? Make sure to subscribe to my website emailing list and my YouTube channel and turn on notifications!
Ingredients for Dulce de Leche Caramel Cake
You’ll love all the incredible flavors of this dulce de leche cake! It’s so rich and caramel-y and perfect for any occasion! Here are the main ingredients you’ll need:
- Unsalted Butter: I recommend using unsalted butter for both the cake layers and for the buttercream frosting. Soften the butter at room temperature for 30 to 45 minutes.
- Whole Milk: using whole milk will give you a richer tasting cake. Use warm milk to keep the butter from clumping together.
- Eggs: have the eggs at room temperature for best results.
- Sugar: use regular, white granulated sugar for the cake and for making the caramelized sugar garnish.
- Flour, Baking Powder, Salt: the dry ingredients you’ll need for the cake layers.
- Dulce de Leche: this thick caramel sauce is actually slow-cooked sweetened condensed milk. It’s typically sold in stores next to Mexican/Latin American products.
What Type of Caramel to Use
For this recipe, I used three cans of dulce de leche! This thick caramel sauce is made by cooking sweetened condensed milk in the can over low heat for several hours. You can by the caramel premade and ready to use. Making this caramel yourself can be a bit dangerous as the cans do have a tendency to explode!
- If you can’t find dulce de leche for this recipe, I recommend using my ‘Homemade Caramel Sauce’ recipe instead.
How to Make Dulce de Leche Cake
I love this incredible caramel cake! Not only is it a show-stopping cake, it’s always easy to put together! Here’s how I make this dessert:
- Preheat the oven to 350F. Line three, 8-inch cake rounds with parchment paper; or, two, 9-inch cake rounds. Set aside.
- Prepare the cake layers. In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs, vanilla and dulce de leche. Microwave the caramel for 30 seconds to soften it. Mix all ingredients together until creamy, then pour in the milk. In a separate bowl, combine the dry ingredients: flour, baking powder and salt. Add the flour into the batter in small amounts and whisk after each addition. Whisk only until flour is incorporated.
- Divide the cake batter evenly between the prepared pans. Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Remove cakes from pans and allow them to cool completely. Once cooled, use a long, serrated knife to level the cake layers.
- While the cake layers are cooling, prepare a batch of my Salted Caramel Buttercream. Refrigerate the frosting until you’re ready to use it.
- Also, prepare the caramelized sugar for using as a garnish.
- To assemble the cake, first level the cake layers with a sharp serrated knife. Spread each layer first with a generous amount of dulce de leche, then add the caramel buttercream over the top.
- Frost the top and sides of cake and smooth over with a flat spatula. Transfer the remaining frosting into a pastry bag tipped with tip #4FT. Watch my video for decorating the top. Decorate the sides with the broken sugar.
- Keep cake refrigerated and remove from fridge about 1 to 2 hours prior to serving to allow the cake to soften.
Making the Salted Caramel Buttercream
I frost this caramel cake with my all-time favorite frosting – salted caramel buttercream frosting! It’s super easy to make, too! If you don’t have dulce de leche, I recommend making a batch of my homemade caramel sauce and let it chill in the refrigerator overnight. Make sure your butter is just soften, not melted! Otherwise, the buttercream will stay flat.
- Place the softened, unsalted butter into mixing bowl. Whisk on high speed for about 5 to 7 minutes, until butter is light and fluffy. Scrape down sides of mixing bowl often to get all the butter mixed well.
- Add the dulce de leche (cooked sweetened condensed milk) or caramel sauce. If necessary, increase the amount of confectioner’s sugar to thicken the frosting. Mix for about a minute until the caramel is well combined with the butter.
- Add the vanilla and salt. Start by adding 1/4 teaspoon salt, then add more if needed. Begin adding the confectioner’s sugar 1 cup at a time, scraping down sides of mixing bowl often to get everything incorporated. Make sure to sift confectioner’s sugar before adding to avoid any clumps. After adding all sugar, whisk on high speed for 2 to 3 minutes to get frosting very fluffy.
How to Make Crystalized Sugar
And let’s talk about the spectacular garnish! I had this crazy idea to add broken pieces of crystallized sugar on the sides and the idea turned out even better than I imagined! It takes this dulce de leche cake to a whole new level, making this cake simply epic! To make the sugar garnishes, you’ll need just 2 ingredients: sugar and water. The sugar is cooked over medium heat until it reaches a deep amber color, then it’s poured over a baking sheet and allowed to cool. It’s super easy and fun to make! Here are a few more tips:
- Do not stir the sugar and water! Just pour both into a small saucepan and let the heat do the trick. Stirring the sugar will cause the crystals to form.
- Caramelized sugar will be VERY HOT! Handle the syrup with extreme care! Allow the sugar to cool completely before breaking it into smaller pieces.
- Add the crystallized sugar garnishes to the cake when you’re ready to show it off! Don’t leave them on overnight, otherwise they will start to melt.
More Recipes!
Love all things caramel and looking for more? Check out these delicious caramel recipes you’re sure to enjoy!
- Golden Key Caramel Cake – the most delicious caramel pecan cake with caramel whipped cream frosting and crunchy pecans!
- Caramel Coffee Macaron Cake – essentially a huge macaron in cake form! This caramel cookie cake is impressive!
- Almond Roca Cake – I love everything about this stunning caramel and toffee almond cake, also with salted caramel buttercream and crunchy almonds!
- Apple Pie Caramel Cheesecake – caramel cheesecake topped with the best apple pie filling!
- Raspberry Caramel Mousse Cake – stunning caramel mousse cake with a raspberry center and chocolate garnishes.
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The Best Dulce de Leche Cake Recipe (video)
Ingredients
For Caramel Cake Layers:
- 3/4 cup butter, softened at room temperature
- 1 1/2 cups white granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 14 ounce can dulce de leche
- 1 1/3 cups milk
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoons salt
For Salted Caramel Buttercream:
- 2 cups butter, softened at room temperature
- 14 ounce can dulce de leche
- 1 tsp vanilla extract
- 1/4 teaspoon salt
- 2 to 3 cups confectioner's sugar
For Caramelized Sugar Garnish:
- 1 cup white granulated sugar
- 1/2 cup water
For Filling:
- 14 ounce can dulce de leche, for filling
Instructions
For the Caramel Cake Layers:
- Preheat the oven to 350F. Line three, 8-inch cake rounds with parchment paper; or, two, 9-inch cake rounds. Set aside.
- Prepare the cake layers first. In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs, vanilla and dulce de leche. Microwave the caramel for 30 seconds to soften it. Mix all ingredients together until creamy, then pour in the milk.
- In a separate bowl, combine the dry ingredients: flour, baking powder and salt. Add the flour into the batter in small amounts and whisk after each addition. Whisk only until flour is incorporated.
- Divide the cake batter evenly between the prepared pans. Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Remove cakes from pans and allow them to cool completely. Once cooled, use a long, serrated knife to level the cake layers.
For Caramelized Sugar Garnish:
- While cakes are baking, prepare the crystallized sugar garnish. Combine the sugar and water in a small saucepan and cook over medium heat, not stirring, until sugar caramelized into deep amber color. Pour the sugar syrup over a baking sheet lined with parchment paper. Use a spatula to spread the syrup as it cools. Allow the syrup to cool completely and harden before handling. Break the candy into shards of different sizes.
For Caramel Frosting:
- Prepare the buttercream once layers have cooled. Place the softened butter into a stand mixer bowl and whisk it on high speed for 5 to 7 minutes, until light and fluffy. Scrap down the sides of the mixing bowl a few times. Next, add the dulce de leche, vanilla extract and a few pinches of salt. Add less salt first, then taste and add more to taste. Whisk buttercream until it's light and fluffy.
- Add the confectioner's sugar next. Keep whisking for another 3 to 4 minutes, until the buttercream is light and fluffy. If your butter was too warm, the buttercream will stay flat. Place the frosting into the refrigerator for 1 hour, then whisk again.
Assembling the Cake:
- To assemble the cake, first level the cake layers with a serrated knife. Spread each layer first with a generous amount of dulce de leche, then add the caramel buttercream. Frost the top and sides of cake and smooth over with a flat spatula. Transfer the remaining frosting into a pastry bag tipped with tip #4FT. Watch my video for decorating the top. Decorate the sides with the broken sugar.
- Keep cake refrigerated and remove from fridge about 1 to 2 hours prior to serving to allow the cake to soften.
I cannot have chocolate, so my go-to treat is always caramel. This cake looks absolutely divine. Your video was excellent and you made it look so easy that I don’t believe it will be a problem at all. Cannot hardly wait to prepare this for a special birthday party next week. Thank you.
Hope you enjoy my recipe! 🙂
The cake itself is great. I made the crystallized sugar TWICE, the first time it tasted burnt, the second time not cooked enough, so unless you have made this before, there’s something missing from the instructions. The buttercream was gross. That’s a lot of butter and it tasted like it. Perhaps my butter had been out too long at room temp, but it was thin and I knew just looking at it, that it wouldn’t work. Had my husband taste it out of the bowl and he didn’t like it and suggested i freeze it to use on pancakes or something! So I reverted to a whipped cream/cream cheese frosting with dulche de leche. There were things I liked about the recipe, spreading dulche de leche straight onto the cake layers and the cake recipe itself, but I would caution against using the buttercream recipe, unless you taste it and like it, and the crystallized sugar is very hit and miss. It takes a while and then very rapidly turns.
Tatyana I was planning to make the cake for my son. I wanted to know if I make it Friday morning will the cake be ok Saturday night?
Hi! Yes, it will be completely fine! Just place it into the refrigerator and take it out of the fridge a couple hours before serving to allow the frosting and cake to soften 🙂
Hi Tatyana
I think there must be a typo in the ingredient list for the frosting. How much icing sugar is needed for this recipe? Thanks.
Hi there! There is no icing sugar in this recipe 🙂
Awesome made it two days this week, it was a hit.
Hi! Can someone write the all recipe into grams? It’s difficult to understand how much that cups are. 🙂
I just updated the recipe with gram measurements 🙂
Thanks! 🙂
Ahhh! I want to make this for our anniversary but I only have 9″ pans. Will this recipe work fine?
I recommend using 2, 9-inch pans and it will work great! 🙂
Hi Tatyana,
May I ask where you bought your turning cake stand? That is so so handy! Thank you for your recipes! Ive baked a couple of your cakes and always am checking back for new recipes 🙂
There’s wood one at IKEA
Hi Tatyana!
i made this cake a couple weeks ago and my family loved it!
in my opinion the cream was too thick, im not sure why it turned out like that, do you have any suggestions to lighten it up a little bit?
aslo is it better to buy and use duce de leche or to buy condensed milk and make it yourself?
im making it again for a dinner party but i want to make it even better this time 🙂
thank you so much for all your recipes! i love trying out new things and have never been disappointed with your recipes 🙂
Hi! 🙂 So glad you enjoyed it! For the cream, if it’s too thick, try adding a few tablespoons of heavy cream. If you want to add more flavor, you can also try adding a tablespoon of liqueur, like a Kahlua or hazelnut. I have actually never made the dulce de leche at home, I’m afraid of it blowing up lol! I just by mine, much easier and safer. 🙂
here is how you can make your own dulce de leche: buy condensed milk cans and put them to cook in water for 3 hours or more (the longer the darker it will be). The cans have to be covered with water throughout the cooking (so you will have to add water as it evaporates to keep the cans covered).
I usually prepare 4 cans at a time and whenever I need dulce de leche i have it ready. I also leave it to cook for 3,5 hours. No need to refrigerate the unopened cans once ready. If you don’t use the entire can put the remaining in a jar and keep it in the fridge.
Best regards. Mouna
I can’t wait to try this recipe! Caramel is my favorite!
Thank you
Hope you enjoy it! 🙂
First try and it came out quite nice. The cake batter did not rise much though. I will keep perfecting it?
Has anyone tried to freeze just the cake part. I would like to make a week in advance of decorating. Thanks
You can freeze the cake, just make sure to wrap it really well so it doesn’t dry out 🙂
Hi, there! Your cake looks gorgeous! I can’t wait to try it out for a birthday celebration next week. Is it ok if I double this recipe and bake it in a 13*16 rectangular pan?
Thanks for posting this recipe. I definitely give i a try!:)
Yes, that will work great, too! 🙂
Hi! You are a fabulous baker! I want to make this in 2 9×13 pans what do I adjust in the recipe and frosting? Thanks!
Thank you! 🙂 If you want thick layers, I would recommend doubling up the recipe
Hello dear chef,
there isn’t any dulce de Leche can in my country what can I use instead,? Thanks for your wonderful recipes.
Hi! You can also use my home-made caramel sauce, I have that recipe on my blog. Just refrigerate it overnight and use in place of the dulce de leche 🙂
Hi Tatyana. I made the cake and it was delicious. I added roasted pecans to the cake batter and it was yum, yum. I made the buttercream as well. At first I was skeptical. I always make swiss buttercream for all my cakes. I decided to try yours and it was so good. It worked and I was able to pipe it as well. I didn’t do the sugar crystallized because I didn’t need it for the decoration I was going for. I am planning on making it again and this time I will do the crystallized sugar as well.
I am glad the cake wasn’t for home … it was so good it would have been gone in a flash. I got rave reviews! thanks.
Wonderful! I’m so glad you enjoyed this recipe! 🙂
If I make your caramel sauce, how much of your Carmel sauce is equal to one can of condensed milk or canned dulce de Leche?
There’s just over 1 cup of condensed milk in one can 🙂
This cake you both are equally beautiful. I can’t wait to try this for my sister’s birthday.
Only the problem is my sister is vegetarian she don’t eat eggs. Could you please tell egg substitute.
Thank You!
Hi! Thank you – you are very kind! I found this article online which offers a few different substitutes! Hope one of them works well for you! 🙂 http://www.sheknows.com/food-and-recipes/articles/955371/baking-without-eggs
Hi Tatiana. We made this recipe and the cake was wonderful. The buttercream however was horrible and ruined the cake as it just tasted of butter. Are you sure it’s not missing icing sugar – I notice a few people have said the same thing. Otherwise a great cake! Thanks you x
Hi Rachel! I’m so sorry that you didn’t enjoy the frosting! Next time, try using my updated version, which does include icing sugar! 🙂
How do you make the can of dulce de leche or can u buy it like that?
Hi! I buy my dulce de leche already made. You can also use my salted caramel sauce recipe for this cake
Hi
Which brand or can of Dulce De Leche do you buy?
Hi! I almost always use the Nestle brand of dulce de leche. Enjoy!
Hello, could you tell me if this cake would work to decorate with fondant? Or is it too moist?
This would be great under fondant! 🙂
Thanks Tatiana. How much icing sugar for the butter cream frosting? I noticed your previous post says it’s been updated but I don’t see it.
Hi! Here’s the updated version: https://tatyanaseverydayfood.com/recipe-items/salted-caramel-frosting/
I’m making a bus cake for my son’s birthday. It would be easier if I bake a rectangular cake.
Would this recipe work if I use a 9 x13 rectangular 3QT pan? Or do I need to adjust the recipe?
In your recipe for the cake layers you say to use caramel sauce. However there is no measurement given. Was it just a typo and you meant just to use the dulce de leche? The cake looks delicious.
So sorry for the confusion. It’s the dulce de leche 🙂
Hi! I love your Dulce de Leche cake recipe and use it quite often. Can this recipe be used for cupcakes as well? Thanks!
So glad you enjoy the recipe! You can definitely make cupcakes with this recipe! 🙂
Hi do you have the appropriate adjustments for high altitude (5000ft) for this recipe?
Hi! I’m so sorry but I don’t have those. Here’s a great article for that: http://dish.allrecipes.com/high-altitude-cake-baking/
Can this recipe be used for mini cupcakes or would it need to be adjusted?
Yes, you can definitely make mini cupcakes. You’ll need to adjust the baking time; probably cut down to 20ish minutes. Check for doneness by inserting a toothpick into the center 🙂
Is the butter in the cake batter salted or unsalted? Also, I want to make cupcakes with this recipe. Any idea how many regular cupcakes this will yield? Thank you for the mouthwatering recipe!
Hi! I always use unsalted butter for my dessert recipes. This way, you have more control over the added salt. This recipe will make 24 cupcakes 🙂
Hi,
Can you let me know how i can make cupcakes with this recipe? my cake turned out soo tasty.. i just want to make it in cupcake form…what temperature and for how many minutes can i cook it?
I’m so glad you enjoyed the recipe! You can definitely use this recipe for cupcakes, too. The recipe will make 24 cupcakes. Bake at the same temperature and check for doneness after 22-23 minutes
Hi Tatyana, I made this cake and absolutely fell in love with the taste. I was concerned it’d be too sweet considering the amount of caramel in it but it was just perfect! My cake though turned out to be quite dense. Is that how it is supposed to be? How can I make it fluffier and softer?
Thanks! Love your YouTube channel!
I’m so glad to hear that you enjoyed the recipe! 🙂 The cake is on the heavier side but it shouldn’t be too dense. When you add the flour, make sure you aren’t over-mixing the batter. Mix for about a minute by hand, just until the flour is incorporated. If you overmix the flour, the cake can become more dense. Hope that helps for next time! 🙂
Hi, I made this cake for my son today and it has turned out yummy. It is looking quite similar. I wish I could send you a snap. Thank you very much and may God bless you and lots of love.
Hi! I’m so glad you enjoyed the recipe! 🙂
This cake was delicious! Moist and flavorful!
Changes I made:
– Made HALF a recipe’s worth and baked in ONE 6-inch x 3-inch tin. Baked for 51 minutes at 325F. Torted into TWO layers. 1.25” tall each.
– Replaced Dulce de Leche with 198 grams homemade Caramel.
I did get an odd area that bubbled up (during baking) out of the top of the cake. I believe it was due to the homemade Caramel I used in the recipe (to replace the Dulce de Leche). The Caramel recipe I use has a higher Butter content than most. But the cake was still delicious!
Hi Jennifer! I’m so glad you enjoyed the recipe! 🙂
Hello,
i wanna try this recipe but just wanted to know if i can add cream cheese to the frosting to make it a bit richer. Do you think it would work? what would you advise. thanks
Hi! This is such a delicious cake! You can absolutely add some cream cheese to the frosting. I recommend doing 8 ounces of softened cream cheese – add it to the butter and whisk until light and fluffy! 🙂
Beautiful cake! Cannot wait to prepare. May I use half and half or whipped cream instead of milk?
It’s so delicious, hope you love it! Yes, you can replace the milk with half and half or cream. It will make the cake even richer! Have fun baking 🙂
So weird this is the exact same cake…..design and all as another baker “Preppy Kitchen”. Very odd. I mean it’s the same cake? Haha
I’ve had this recipe for over 6 years on my site. Perhaps they felt inspired to recreate it for themselves 🙂
We made 16 times the quantity to make a 7 tiered wedding cake for my niece. We used fresh flowers in her color scheme and cascading in a spiral down the cake. It was Beautiful, and the cake was spectacular. The guests were moaning in delight 🎂😋❣️
That was five years ago. Today we are making the original quantity, and decorating it with one large flower on top for her fifth anniversary. It will be such a beautiful surprise.🥰
Hi Catherine! That is simply incredible! I’m so happy the cake was a hit the first time around. 16 portions of the recipe sounds like a ton of work but I’m glad you made it!
That will be such a sweet surprise for the bride! I’m sure she’ll love it!