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
Scale
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.
