If you are on the lookout for a decadent dessert that perfectly balances rich chocolate with the luscious sweetness of caramel, this Chocolate Dulce de Leche Cake Recipe will absolutely steal your heart. Imagine moist, tender chocolate layers infused with a hint of tangy buttermilk, all enveloped in a glossy, irresistible dulce de leche frosting. It’s a celebration on every forkful, bringing together familiar flavors with a decadent twist that makes it ideal for special occasions or whenever you want to treat yourself to something extraordinary.
Ingredients You’ll Need
The magic behind this Chocolate Dulce de Leche Cake Recipe lies in its simple but carefully chosen ingredients. Each one plays a crucial role: from the deep richness of Dutch-processed cocoa powder to the creamy goodness of unsalted butter, and of course, the star ingredient, dulce de leche, which adds that unforgettable caramel note. Here’s what you need to gather to create this mouthwatering cake:
- All-purpose flour: The foundation of the cake, providing structure and lightness.
- Granulated sugar: Sweetens the batter and contributes to a tender crumb.
- Dutch-processed cocoa powder: Offers a smooth, intense chocolate flavor and a dark color.
- Buttermilk: Adds moisture and a subtle tang to balance the sweetness.
- Vegetable oil: Keeps the cake moist and tender without overpowering flavor.
- Large eggs and egg whites: Provide richness and help with the cake’s light texture.
- Dark brown sugar: Infuses a deep, caramel-like sweetness, perfect for the frosting.
- Unsalted butter (room temperature): Creates a creamy, smooth frosting base.
- Dulce de leche: The treasure that melds everything together with irresistible caramel bliss.
How to Make Chocolate Dulce de Leche Cake Recipe
Step 1: Prepare Your Pans and Preheat the Oven
Start by heating your oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans to ensure your cake layers release effortlessly once baked. This small prep step makes a big difference in the presentation and texture.
Step 2: Combine the Dry Ingredients
In a large mixing bowl, sift together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and a pinch of salt. Sifting not only helps mix the ingredients thoroughly but also aerates the mixture, giving your cake a light and fluffy texture.
Step 3: Mix the Wet Ingredients
In a separate bowl, whisk together the vegetable oil, buttermilk, hot water, eggs, and vanilla extract. The combination of warm water and buttermilk creates a moist batter that enhances the chocolate’s depth, and whisking them together ensures a silky smooth mixture.
Step 4: Combine Wet and Dry Ingredients
Gradually pour the wet ingredients into the dry ingredients while mixing on low speed. Be careful not to overmix—just combine everything until smooth. This is key to achieving a tender crumb without making the cake dense.
Step 5: Whip the Egg Whites with Brown Sugar
In a clean bowl, beat the egg whites until soft peaks form. Gently fold in the dark brown sugar; this step adds lightness and a subtle caramel essence that beautifully complements the dulce de leche frosting.
Step 6: Incorporate the Egg White Mixture
Carefully fold the egg white and brown sugar mixture into the main batter. Folding ensures you maintain all that lovely air whipped into the egg whites, which will keep your cake wonderfully light and fluffy.
Step 7: Bake the Cake
Divide the batter evenly between the two prepared pans and place them in the oven. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Once done, allow the cakes to cool in their pans for about 10 minutes before turning them onto a wire rack to cool completely.
Step 8: Prepare the Dulce de Leche Frosting
Gently melt heavy cream with chopped dark chocolate over low heat, stirring until the mixture is silky smooth. Let it cool slightly, then stir in the dulce de leche to create a glossy, caramel-infused frosting that is the crowning glory of the cake.
How to Serve Chocolate Dulce de Leche Cake Recipe
Garnishes
To elevate your presentation, sprinkle the top with flaky sea salt. This contrast enhances the sweetness and makes every bite pop. You might also add a few chocolate shavings or toasted pecans for an elegant crunch.
Side Dishes
Serve slices of this cake alongside fresh berries or a dollop of whipped cream. The bright acidity of the berries cuts through the richness wonderfully, creating a well-rounded dessert experience.
Creative Ways to Present
For a truly impressive display, layer the cake with alternating layers of dulce de leche and whipped cream. Serve mini portions in clear dessert cups for parties, finishing each with a drizzle of caramel and a sprinkle of cocoa powder.
Make Ahead and Storage
Storing Leftovers
Store any leftover cake in an airtight container in the refrigerator. The cake and frosting will stay fresh for up to 4 days, and the flavors often deepen with time, making it even more delicious the next day.
Freezing
You can freeze the unfrosted cake layers tightly wrapped in plastic wrap and aluminum foil for up to 3 months. Thaw them in the refrigerator overnight before frosting and serving to maintain the perfect texture.
Reheating
If you prefer your cake slightly warm, gently reheat individual slices in the microwave for about 15 seconds. This softens the frosting and revives the cake’s tender crumb, making it feel fresh and indulgent all over again.
FAQs
Can I use regular cocoa powder instead of Dutch-processed?
Yes, but regular cocoa powder is more acidic and will produce a slightly different flavor and color. The cake might be a bit more bitter and less smooth, but it will still be delicious.
Is there a substitute for buttermilk?
You can easily make a buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 to 10 minutes. This provides the acidity needed for the perfect cake texture.
How thick should the frosting be?
The frosting should be smooth, creamy, and spreadable but not runny. If it’s too thin, refrigerate it for a bit to thicken before frosting your cake.
Can I use store-bought dulce de leche?
Absolutely! Store-bought dulce de leche works perfectly and saves time, but homemade always adds a special touch if you want to make it from scratch.
How do I prevent the cake from drying out?
Be sure not to overbake, and store the cake properly in an airtight container. Additionally, the oil and buttermilk in this recipe help keep the cake moist and tender.
Final Thoughts
I genuinely can’t recommend this Chocolate Dulce de Leche Cake Recipe enough—it’s one of those desserts that makes every celebration sweeter and every ordinary day feel special. Once you try it, I’m sure it will become a treasured favorite in your recipe collection, ready to impress family and friends or simply satisfy a serious chocolate craving with a golden caramel hug.
Print
Chocolate Dulce de Leche Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A rich and moist Chocolate Dulce de Leche Cake featuring layers of deep chocolate flavor combined with a luscious dulce de leche frosting, perfect for chocolate lovers looking for a decadent dessert to impress at any occasion.
Ingredients
Cake
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup Dutch-processed cocoa powder
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup buttermilk
- 1/4 cup vegetable oil
- 2 large eggs
- 3 large egg whites
- 1/2 cup hot water
- 1 tsp vanilla extract
Frosting
- 1 1/2 cups unsalted butter, room temperature
- 1 cup dark brown sugar
- 1/4 cup dulce de leche
- 1/2 cup heavy cream
- 4 oz chopped dark chocolate
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking and ensure easy removal after baking.
- Combine Dry Ingredients: In a large bowl, sift together the all-purpose flour, granulated sugar, Dutch-processed cocoa powder, baking soda, baking powder, and salt. This ensures even distribution of leavening agents and a smooth batter.
- Mix Wet Ingredients: In a separate bowl, whisk together the vegetable oil, buttermilk, hot water, eggs, and vanilla extract until the mixture is smooth and homogenous, helping to incorporate air and moisture.
- Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined to avoid overmixing and keeping the cake tender.
- Beat Egg Whites and Sugar: In another bowl, beat the three egg whites until soft peaks form; then gently fold in the dark brown sugar to stabilize the meringue.
- Incorporate Egg Whites into Batter: Carefully fold the egg white mixture into the main batter to lighten the texture, ensuring a fluffy and airy cake.
- Bake the Cake: Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool for about 10 minutes in the pans before transferring to a wire rack to cool completely.
- Prepare the Frosting: Gently heat the heavy cream with chopped dark chocolate over low heat, stirring constantly until smooth. Allow to cool slightly before mixing in the dulce de leche and softened butter. Beat until creamy and spreadable.
- Assemble the Cake: Once the cakes are fully cooled, frost with the dulce de leche chocolate frosting, layering and covering the top and sides evenly.
Notes
- Ensure all ingredients are at room temperature for the best mixing results and cake texture.
- Do not overmix the batter once wet and dry ingredients are combined to keep the cake tender.
- Cooling the cakes completely before frosting prevents the frosting from melting.
- Use high-quality dark chocolate and authentic dulce de leche for the best flavor in the frosting.
