Dulce De Leche Cake
- 2 cups + 2 tablespoons all-purpose flour*
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup any type of vegetable oil, including non-virgin olive oil or avocado
- 2 large eggs
- 1 1/2 cups Dixie Crystals Extra Fine Granulated Sugar
- 1/2 cup Dixie Crystals Light Brown Sugar or Dixie Crystals Dark Brown Sugar, well packed
- 1 cup buttermilk
- 1 tablespoon vanilla extract
- 1/2 cup hot water
- 2 teaspoons white distilled vinegar
Dulce de Leche Buttercream Frosting
- 2 cups (4 sticks) unsalted butter, soft
- 1 1/2 cans (14 oz each) dulce de leche
- 2 tablespoons Dixie Crystals Confectioners Powdered Sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 cup toasted almond slices
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Preheat oven to 325°F. Butter and flour three, 8 or 9-inch cake pans and fit a round sheet of parchment on bottom to make removal from pans flawless.
- Sift together flour, baking powder, baking soda, and salt. Set aside.
- Using a stand or handheld mixer or a sturdy hand whisk, mix oil and eggs until well blended. Add both sugars and whisk until completely smooth.
- Add buttermilk and vanilla.
- Add sifted ingredients in one step and mix until batter is smooth. Do not mix more than necessary.
- Add hot water and vinegar. Mix until combined.
- Divide batter evenly into pans and place in oven. Bake until center of cakes bounces back when lightly pressed with a finger and until you see cake retracting from sides in a few areas. About 30 minutes.
- Allow to cool for about 5-10 minutes before turning upside down onto plastic food film, a kitchen towel, or parchment paper. Do not remove parchment paper from cakes yet. Turn baked cake upside down onto plastic food film.
- Prepare frosting by mixing butter until smooth and creamy. Add dulce de leche in 6 increments beating well in between and once well combined add powdered sugar. Add vanilla and mix until creamy. If cream is heavy and dense, heat sides of mixing bowl with hair dryer while mixing. Buttercream that is too cold will always be dense.
- Once cakes have cooled remove parchment paper from one cake layer and place on a serving platter.
- Spread cake layer with 1/4 of dulce de leche buttercream and cover with another cake layer. Remove parchment.
- Cover with 1/4 of butter cream and cover with remaining cake layer. Remove parchment.
- Frost sides and top of cake. Press toasted almond slices on sides and surface of cake.
- Place remaining cream in a piping bag fitted with a large star tip and decorate surface of cake.
For a smooth and creamy buttercream frosting, all ingredients should be at the same temperature. If your liquid was not at room temperature the mixture cannot homogenize and will take on a curdled appearance (become soupy looking). This is a sign that the mixture is still too cold. Rapidly stirring and gentle warming will emulsify the buttercream to a smooth and creamy consistency. Continue to mix while using a hair dryer on the outside of mixing bowl until the perfect consistency is reached. For additional tips on how to make the perfect buttercream, watch our How to Fix a Broken Buttercream video.