DULCE DE LECHE CAKE
The cake is tender and moist, and it's not too sweet to help balance out with the frosting. The frosting is delightful, it has that caramel flavor from the dulce de leche, and the optional rum complements the caramel's vanilla notes wonderfully. The hazelnuts added a great crunch factor and adds a subtly nutty flavor.
Provided by Jasmine
Categories Cake Recipes
Time 1h35m
Yield 12
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray two 8-inch round cake pans with baking spray; set aside.
- Whisk the flour with the baking powder and salt in a medium bowl until combined; set aside.
- Add white sugar and butter to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high until light and fluffy, 2 to 3 minutes. Add 1/3 cup dulce de leche and vanilla; beat until well combined, 30 seconds, scraping down sides of bowl as needed. Reduce speed to low and add eggs one at a time, beating until just blended after each addition, 45 seconds. Add flour mixture alternately with 3/4 cup milk, beginning and ending with flour mixture and beating on low just until combined after each addition. Evenly divide cake batter between prepared pans.
- Bake in the preheated oven until golden and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool cakes in pans for 10 minutes.
- Prepare the glaze: Whisk together 1/4 cup dulce de leche and 2 tablespoons milk until mixture is smooth.
- Invert cakes from pans onto a wire cooling rack; set rack on a baking sheet. Using a wooden skewer or fork, gently poke holes all over flat sides (bottoms) of cakes. Pour dulce de leche glaze mixture over cakes and smooth with an offset spatula to coax mixture into holes. Let cool completely, about 30 minutes.
- Prepare frosting: Beat butter in a stand mixer fitted with the paddle attachment on medium speed until smooth, about 1 minute. With mixer running on low speed, gradually add powdered sugar, beating until smooth, about 1 minute, stopping to scrape down sides of bowl as needed. Beat in salt. Increase speed to medium, and beat until fluffy, about 2 minutes. Scrape down sides of bowl, and beat in 1/2 cup dulce de leche and rum (if using) on low speed until just incorporated, 45 seconds.
- Assemble the cake: Set a cake layer on a plate with the flat side (bottom) facing up. Evenly spread 1 cup of the frosting over the cake to the edge. Sprinkle with 1/4 cup of hazelnuts. Top with the second cake layer, rounded (top) side up. Spread the remaining frosting over the top and side of the cake. Sprinkle with remaining 1/2 cup of hazelnuts on top.
Nutrition Facts : Calories 669 calories, Carbohydrate 83.7 g, Cholesterol 123.1 mg, Fat 35.5 g, Fiber 1.4 g, Protein 7.3 g, SaturatedFat 18.1 g, Sodium 411.1 mg
DULCE DE LECHE CAKE
This is an easier version of this cake. It is made with ice cream. It is SO SO GOOD. Hurts my teeth just thinking about it!!
Provided by babygirl65
Categories Frozen Desserts
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Slice pound cake into two layers. Soften ice cream until spreadable. (not melting, just soft).
- Place bottom layer of pound cake in a foil-lined pan the same size as the cake.
- Place two cups of Dulce de Leche ice cream over the layer and spread evenly.
- Top with remaining pound cake layer and press gently over the ice cream.
- Cover the cake with foil and freeze for 30 minutes or more.
- Remove frozen ice cream cake from foil lined pan and place on a cake platter. Ice cake with thawed whipped topping.
- Sprinkle cake with chopped pecans and shredded coconut.
- Keep in freezer until ready to serve.
- Can use Angel Food cake if you prefer. I have use both and prefer pound cake because of the density of the cake.
Nutrition Facts : Calories 211.9, Fat 20.1, SaturatedFat 12.2, Cholesterol 22.8, Sodium 43.9, Carbohydrate 7.8, Fiber 2.8, Sugar 3.6, Protein 2.5
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