Dulce de Leche Cake

TATYANAS EVERYDAY FOOD (1)
Brey: "The caramel cake was moist and tasty. My buttercr…" Read More
18Ingredients
2Hours
Calories

Ingredients

US|METRIC
  • cake (For Caramel, Layers:)
  • 3/4 cup butter (softened at room temperature)
  • 1 1/2 cups white granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 14 ounces dulce de leche (can, 396g, softened)
  • 1 1/3 cups milk
  • 2 cups flour (all-purpose)
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • buttercream (For Salted Caramel)
  • 2 cups butter (; softened at room temperature)
  • 14 ounces dulce de leche (can, 396g)
  • 1/4 teaspoon salt
  • 14 ounces dulce de leche (can, 396, for filling)
  • sugar (Garnish:)
  • 1 cup white granulated sugar
  • 1/2 cup water
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    Reviews(1)

    Brey a year ago
    The caramel cake was moist and tasty. My buttercream was made with medium fat magariene and 1 teaspoon of salt. It came out a bit fatty tasting but the salty-sweet ratio was just right. The 3 cakes baked even because I knocked the baking tin twice to remove the air bubbles from the batter. Baked at 180 degrees Celsius. Next time I would not make it with the buttercream but maybe with fresh cream.