Dulce De Leche Cake

I still remember the first time I made a Dulce de Leche Cake. I didn’t plan anything fancy—just wanted something sweet that felt a little extra.

I had a few pantry staples, a can of thick caramel, and a free afternoon. What came out of the oven that day didn’t just taste good. It felt like a win.

Each bite was soft, creamy, and just the right kind of sweet—not overwhelming, just comforting in the truest, simplest way.

This cake is made with real butter, real eggs, and that golden, slow-cooked caramel that sticks to your spoon just long enough to remind you it’s special. The kind of cake that makes people pause after the first forkful and say, “Wow.”

No tricks here. No complicated instructions or fancy chef talk. Just straight-up ingredients, a bit of patience, and the kind of result that makes your kitchen smell like happiness.

Let me show you how to make it, exactly the way I do—step by step, with every detail spelled out. You deserve to enjoy this just as much as I did. Want to jump into the full recipe now?

Table of Contents

Dulce De Leche Cake Recipe

Ingredients

For the Cake Layers:

2 ½ cups all-purpose flour (sifted)
2 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup unsalted butter (softened)
1 ¼ cups granulated sugar
4 large eggs (room temperature)
1 tbsp vanilla extract
1 cup whole milk (room temperature)
1 tbsp white vinegar (mixed into milk to create buttermilk substitute)

For the Filling and Coating:

2 ½ cups dulce de leche (thick and spreadable consistency)
1 tsp sea salt flakes (for finishing touch)

For the Frosting Rosettes:

½ cup unsalted butter (softened)
¼ cup dulce de leche
1 cup powdered sugar (sifted)
1 tsp vanilla extract

For the Decorative Base Crumble:

1 cup digestive biscuits or graham crackers (crushed into crumbs)
2 tbsp unsalted butter (melted)

Instructions

Preheat the oven to 350°F (175°C). Grease and line the bottoms of three 8-inch round cake pans with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl, beat the softened butter with the sugar until light and fluffy, about 3–4 minutes on medium-high speed.
Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Reduce the speed to low. Alternately add the dry ingredients and milk mixture (with vinegar) in three additions, beginning and ending with the dry ingredients. Mix just until combined—do not overmix.
Divide the batter evenly between the three prepared pans and smooth the tops.
Bake for 23–25 minutes, or until a toothpick inserted in the center comes out clean.
Let cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely. Once cooled, carefully slice each cake in half horizontally to create six thin layers.
If your dulce de leche is too thick, microwave it in 10-second bursts until spreadable but not runny.
Place one cake layer on a serving plate or turntable. Spread a thin, even layer of dulce de leche (about ⅓ cup) across the surface, going right to the edges.
Repeat with the remaining layers, stacking them carefully. Do not spread dulce de leche on the top yet.
Spread a generous amount of dulce de leche around the sides and top to coat the entire cake smoothly. Use an offset spatula for an even finish.
In a bowl, mix crushed biscuits with melted butter until combined and sandy in texture.
Press the crumb mixture around the base of the cake to form a neat edge.
Beat softened butter until light and creamy.
Add dulce de leche and vanilla extract, and beat until combined.
Gradually add powdered sugar and whip until smooth and pipeable.
Transfer the frosting into a piping bag fitted with a large star tip. Pipe rosettes evenly around the top edge of the cake.
Sprinkle sea salt flakes lightly across the top surface of the cake for contrast and flavor balance.
Refrigerate the finished cake for at least 1 hour before serving to allow layers to set.
Slice with a warm knife for clean cuts.

How Do You Make Dulce De Leche From Scratch?

Making it at home is easy and only needs one main ingredient.

Use sweetened condensed milk: It’s the best base for homemade dulce de leche.
Bake it in the oven: Pour it into a dish, cover with foil, and place in a water bath.
Cook low and slow: Bake at 425°F (220°C) for about 90 minutes until golden and thick.
Stir after baking: Whisk well after baking to smooth out lumps.
Cool completely: Let it chill before using in a cake to get the right texture.

Is Dulce De Leche The Same As Caramel?

They look similar, but they’re not made the same way.

Dulce de leche: Made by slowly heating sweetened milk.
Caramel: Made by melting sugar until it browns, sometimes with butter or cream.
Texture and taste: Dulce de leche is creamier and has a milky flavor, while caramel is more intense and sugary.

Can I Use Store-Bought Dulce De Leche For Cake?

Yes, store-bought works great and saves time.

Choose thick versions: Go for ones labeled “spread” or “pastry filling.”
Soften if needed: If it’s too stiff, warm slightly to make spreading easier.
Check the sweetness: Some brands are very sweet—balance it with a mild cake or frosting.

How Do I Keep Dulce De Leche From Leaking Out Of Cake Layers?

This can happen if the filling is too runny or the cake is too warm. Try these tips:

Pipe a buttercream dam: Add a thick ring of frosting around the edge to hold the filling in.
Don’t overfill: Use a thin, even layer of dulce de leche inside the cake.
Chill before serving: Cold cake helps the filling stay in place and makes slicing easier.
Use a thick filling: Make sure your dulce de leche is not too runny.

Can Dulce De Leche Cake Be Made Ahead Of Time?

Yes, this cake is a great make-ahead dessert.

Bake layers in advance: Store wrapped cake layers at room temp for 1–2 days.
Chill assembled cake: Keep the full cake in the fridge for up to 3 days.
Let flavors settle: It often tastes better after sitting for a few hours or overnight.

How Should I Store Dulce De Leche Cake?

Storing it right keeps it fresh and tasty longer.

Short-term: Keep in the fridge, covered, for 3 to 5 days.
Wrap tightly: Use plastic wrap or a cake box to prevent it from drying out.
Room temp tip: Leave it out for 20–30 minutes before serving to soften.

Is Dulce De Leche Cake Too Sweet?

It can be sweet, but there are easy ways to balance it.

Choose a mild sponge: Use a simple, low-sugar cake base.
Add a pinch of salt: Salt in the batter or frosting helps cut through the sweetness.
Pair with plain frosting: Use whipped cream or lightly sweetened buttercream instead of more dulce de leche.

Can I Use Condensed Milk Instead Of Dulce De Leche?

Yes—but it has to be cooked first.

Don’t use raw condensed milk: It’s not the same as dulce de leche.
Boil or bake the can: Simmer unopened cans in water for 2–3 hours, or bake in a water bath as mentioned earlier.
Let it cool: Never open the can while hot. Always wait until it’s cooled completely.

How Do I Make Dulce De Leche Thicker For Cake Filling?

If your filling is too soft, these methods can help.

Cook it longer: Heat it gently in a pan to evaporate moisture and make it thicker.
Use cornstarch: Mix 1 teaspoon of cornstarch with 1 tablespoon of milk, then stir into warm dulce de leche and cook until thickened.
Chill before using: Cold dulce de leche naturally thickens and becomes easier to spread.

Can Dulce De Leche Cake Be Frozen?

Yes, freezing works well if done properly.

Freeze slices individually: Wrap each one in plastic wrap, then foil, and freeze for up to 2 months.
Thaw in fridge: Let it defrost overnight in the refrigerator for best texture.
Avoid frosting-based decorations: Add fresh toppings after thawing if needed.