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Dulce de Leche Cake

Author Vianney Rodriguez


  • Cake:
  • 8 eggs
  • 1 1/3 cups 233g packed light brown sugar
  • 1 2/3 cups 233g cake flour*
  • 1 teaspoon ground cinnamon
  • 3 tablespoons 42g unsalted butter, melted and cooled to lukewarm
  • Syrup:
  • ¼ cup 50g vanilla scented caster sugar
  • ½ cup 120ml water
  • ¼ teaspoon vanilla extract
  • Dulce de leche cream:
  • 2 cups 480ml heavy cream
  • 1 cup dulce de leche


  1. Make the cake: preheat the oven to 175ºC/350ºF. Line the bottoms of three 20cm (8-inch) round cake pans with rounds of parchment or waxed paper, but do not grease the pans.
  2. In a large heatproof bowl, beat the eggs lightly. Gradually whisk in the brown sugar. Set over a pot of barely simmering water and whisk constantly until the brown sugar dissolves and the mixture warms to body temperature. Remove from the heat and, with an electric mixer, beat on medium speed until the mixture holds slowly dissolving ribbons when the beaters are lifted.
  3. Put the flour and cinnamon in a sifter and sift about 1/3 over the top of the eggs. Gently fold in with a large metal spoon. Repeat 2 more times with the remaining flour, folding only until mixed, with no trace of flour.
  4. Drizzle the melted butter over the batter and fold in, now with a rubber spatula, taking care not to deflate the batter or to leave pockets of butter not folded in. Divide the batter among the 3 prepared cake pans.
  5. Bake for about 15 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean – mine took 25 minutes. Let cool completely in the pans. Run a blunt knife around the edge of each cake to release it from the pan. Turn out onto a wire rack and carefully peel off the paper.
  6. Now, the syrup: boil the sugar and water over medium heat until the mixture reduces to ½ cup. Remove from heat, add the vanilla extract and allow to cool before using.
  7. Prepare the dulce de leche cream: Place the cream in the freezer for 4 minutes.
  8. In a large chilled mixer bowl with chilled beaters, combine the cream with the dulce de leche. Beat on low speed to combine and dissolve the dulce de leche. Raise the mixer to medium-high and whip until stiff peaks form.
  9. Assemble the cake: place one cake layer, flat side up, on a cake stand or serving plate. Brush it with the rum syrup to moisten evenly. Cover the layer with about 2/3 cup of the dulce de leche cream, spreading it evenly to the edges. Repeat with the next layer, moistening it with the syrup as well.
  10. Top with the third layer. Moisten it with the syrup. Frost the top and sides of the cake completely with the remaining dulce de leche cream (there was about ¼ cup left in the end).

Recipe Notes

1 cup cake flour = 7/8 cup (123g) all purpose flour + 2 tablespoons corn starch

Dulce de Leche Cake from