If you have been searching for that perfect fall treat to wrap your senses in warmth and comfort, the Autumn Embrace Dulce de Leche Cake Recipe is going to be your new best friend. This luscious layer cake brings together the rich, creamy sweetness of dulce de leche with cozy autumn spices like cinnamon and nutmeg, all wrapped in tender, moist cake layers. Each bite offers a delightful blend of buttery cake and caramel-infused frosting that feels like a cozy hug on a cool crisp day. Whether you’re baking for family, friends, or just because you deserve a special treat, this recipe captures the essence of the season in the most delicious way possible.
Ingredients You’ll Need
The magic of this Autumn Embrace Dulce de Leche Cake Recipe lies in its beautifully balanced, everyday ingredients that come together to create extraordinary flavor and texture. Each element plays a part in the harmony of the cake, from the warming spices in the batter to the velvety dulce de leche frosting that crowns it.
- All-purpose flour: Provides the perfect structure for tender, fluffy cake layers.
- Baking powder and baking soda: Work in tandem to give the cake its lovely rise and softness.
- Salt and spices (cinnamon, nutmeg): Add depth and the signature cozy aroma of fall.
- Unsalted butter (softened): Ensures a rich, creamy texture in both cake and frosting.
- Brown and granulated sugar: Brown sugar adds moisture and a caramel tone while granulated sugar balances the sweetness.
- Eggs: Bind and lift the batter for a luscious crumb.
- Vanilla extract: Enhances all the natural flavors with warm, sweet notes.
- Sour cream and whole milk: Keep the cake moist and tender, with a slight tang to balance the sweetness.
- Dulce de leche: The star ingredient that brings creamy caramel goodness to filling and frosting.
- Powdered sugar: Sweetens and stabilizes the frosting for that perfect spreadable consistency.
- Sea salt: Cuts through sweetness and intensifies the caramel flavors.
- Optional garnishes: Chopped pecans, extra dulce de leche, cinnamon dusting, or caramel drizzle add beautiful finishing touches.
How to Make Autumn Embrace Dulce de Leche Cake Recipe
Step 1: Prepare Your Pans and Preheat the Oven
Start by setting your oven to 350°F (175°C). This ensures it will be perfectly hot once your batter is ready. Grease and flour three 8-inch round cake pans, or line them with parchment paper for easy removal — a little prep goes a long way in achieving those flawless layers.
Step 2: Mix the Dry Ingredients
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. This combo makes sure every bite bursts with the warm, cozy vibe of autumn spices without overwhelming the delicate cake.
Step 3: Cream the Butter and Sugars
Using a large bowl and an electric mixer, cream the softened unsalted butter with brown sugar and granulated sugar until the mixture turns light and fluffy. This step incorporates air, which is key to a tender crumb and rich flavor.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the vanilla extract to deepen the flavor, making the cake absolutely irresistible.
Step 5: Combine Wet and Dry Ingredients
Alternate adding the dry ingredients with the sour cream and whole milk into the butter mixture. Starting and ending with the dry mixture, gently fold everything together just until combined. Overmixing can make the cake tough, so take it easy here.
Step 6: Bake the Cakes
Divide the batter evenly among the three prepared pans and smooth the tops with a spatula. Pop them into the oven and bake for 25 to 30 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. Let them cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Step 7: Prepare the Dulce de Leche Frosting
While the cakes cool, beat the softened butter until creamy. Add the dulce de leche and continue beating until smooth and luxuriously caramel-like. Gradually mix in the powdered sugar, sea salt, and vanilla extract. Once fluffy and spreadable, your frosting is ready to create layers of deliciousness.
Step 8: Assemble Your Autumn Embrace Dulce de Leche Cake Recipe
Place one cooled cake layer on your serving plate. Spread a generous layer of dulce de leche frosting evenly over the top. Repeat with the remaining layers. Finally, coat the top and sides of the cake with frosting. For a little extra pizzazz, drizzle some additional dulce de leche, sprinkle chopped pecans, and dust a touch of cinnamon. Chill for 30 minutes so everything sets perfectly before slicing.
How to Serve Autumn Embrace Dulce de Leche Cake Recipe
Garnishes
A simple dusting of cinnamon or a handful of toasted pecans takes your cake to the next level by adding a bit of crunch and that extra warmth to each bite. Drizzling caramel sauce or extra dulce de leche over the top creates a glossy, mouthwatering finish that’s impossible to resist.
Side Dishes
Pair this dessert with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream. These cool accompaniments create a delicious temperature contrast and balance the cake’s richness while keeping the flavors focused on autumn’s sweet embrace.
Creative Ways to Present
Consider serving individual slices on elegant dessert plates with a sprig of fresh mint or cinnamon stick for garnish. For a rustic touch, display the cake on a wooden board surrounded by fall elements like tiny pumpkins and cinnamon sticks, making your presentation as cozy as the cake itself.
Make Ahead and Storage
Storing Leftovers
This cake keeps wonderfully in an airtight container in the refrigerator for up to 4 days. Keeping it chilled preserves the frosting’s texture and allows the flavors to meld even further, making leftovers perhaps even more delicious than the day it was baked.
Freezing
Want to save some for later? You can freeze the fully assembled cake or individual slices by wrapping tightly in plastic wrap and storing in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before serving to enjoy that luscious texture and flavor.
Reheating
Since this is a delicate, frosted cake, reheating isn’t recommended. Instead, serving it slightly chilled or at room temperature showcases the wonderful balance of creamy dulce de leche and spice.
FAQs
Can I use homemade dulce de leche for this recipe?
Absolutely! Homemade dulce de leche adds a wonderful depth and freshness to the frosting. Just make sure it’s thick and creamy to achieve the perfect consistency when combined with butter and powdered sugar.
Is this cake suitable for freezing before assembling?
You can freeze the baked cake layers separately before frosting. Wrap each layer tightly in plastic wrap and foil. When ready, thaw, then assemble and frost to enjoy the freshest flavor.
Can I substitute sour cream with Greek yogurt?
Yes, plain Greek yogurt works well as a substitute and will maintain the moisture and slight tang in the cake, though it might produce a slightly denser texture.
What can I do if my frosting is too runny?
Add a bit more powdered sugar and chill the frosting. Sometimes refrigeration helps thicken it up for easier spreading without sacrificing creaminess.
How do I make sure my cake layers are even?
Use a kitchen scale to divide the batter evenly among pans or spoon the batter carefully and level the tops with a spatula. This will help create uniform layers perfect for stacking and frosting.
Final Thoughts
The Autumn Embrace Dulce de Leche Cake Recipe is truly a celebration of fall’s best flavors wrapped in a luscious, caramel-infused treat that’s perfect for gatherings or cozy nights at home. Its perfect balance of spice, sweetness, and creamy frosting guarantees smiles every time. I can’t wait for you to try it and see how this cake becomes your go-to recipe when you want a delicious comfort dessert with a touch of autumn magic.
Print
Autumn Embrace Dulce de Leche Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour plus cooling and assembling
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Autumn Embrace Dulce de Leche Cake is a luscious layered dessert perfect for fall gatherings. Featuring warm spices like cinnamon and nutmeg in a moist cake, complemented by a rich dulce de leche frosting with a hint of sea salt, this cake captures the essence of cozy autumn flavors. Finished with optional pecan garnish and caramel drizzle, it’s a decadent treat that melds caramel sweetness with comforting spices.
Ingredients
For the cake:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup sour cream
- ½ cup whole milk
For the filling and frosting:
- 1 can (13.4 oz) dulce de leche
- 1 cup unsalted butter, softened
- 2 cups powdered sugar
- ½ teaspoon sea salt
- 1 teaspoon vanilla extract
For garnish (optional):
- Extra dulce de leche
- Chopped pecans
- Light dusting of cinnamon
- Caramel drizzle
Instructions
- Prepare the pans and dry ingredients: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined to build the dry base of the cake.
- Cream butter and sugars: In a large mixing bowl, beat the softened butter together with the brown sugar and granulated sugar until the mixture is light and fluffy, incorporating air for a tender crumb.
- Add eggs and vanilla: Add the eggs one at a time into the creamed mixture, beating well after each addition to ensure they are fully incorporated. Then stir in the vanilla extract for flavor depth.
- Combine wet and dry ingredients: Alternately add the dry ingredient mixture and the sour cream with milk to the butter mixture, starting and ending with dry ingredients. Mix just until everything is combined, being careful not to overmix to keep the cake tender.
- Fill pans and bake: Divide the batter evenly among the prepared cake pans, smoothing the tops for even baking. Place in the preheated oven and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes: Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely before frosting to prevent melting.
- Prepare the frosting: Using a mixer, beat the softened butter until creamy. Add the dulce de leche and beat until smooth. Gradually mix in powdered sugar, sea salt, and vanilla extract. Continue beating until the frosting is light, fluffy, and spreadable.
- Assemble the cake: Place one cake layer on a serving plate. Spread a generous portion of frosting over it. Repeat layering with remaining cake and frosting, covering the top and sides of the entire cake evenly.
- Garnish and chill: Drizzle additional dulce de leche over the top and garnish with chopped pecans and a light dusting of cinnamon if desired. Chill the assembled cake in the refrigerator for 30 minutes to set the frosting before slicing and serving.
Notes
- For deeper flavor, prepare the cake a day ahead and refrigerate to allow the flavors to meld beautifully overnight.
- Bring the cake to room temperature before serving for best texture and flavor.
- You can substitute pecans with walnuts or omit nuts for nut-free preferences.
- Ensure cakes are completely cool before frosting to avoid melting the frosting.
- Use full-fat sour cream and whole milk for the richest flavor and texture.
