Dulce de leche cake


dulce de leche2


This cake is heaven on a plate.  I made it for the first time at the weekend after discovering it in Rachel Allen’s ‘Cake’ and it was absolutely delicious.  It’s very sweet and quite filling, so a little will go a long way.

For those of you who asked for the recipe after I posted pictures on Facebook and Twitter, here it is:

Ingredients (sponge)

175g (6oz) butter, softened

100g (3.5oz) soft light brown sugar

1 tsp vanilla extract

200g (7oz) dulce de leche/caramel

2 eggs

100g (3.5oz) ground almonds

175g (6oz) self raising flour


Ingredients (icing/filling)

50g (2oz) butter, softened

175g (6oz) dulce de leche

1 tsp vanilla extract

150g (6oz) icing sugar sifted



2 x 7in (18cm) diameter cake tins



  1. Preheat the oven to 180° (350°F), Gas Mark 4
  2. Butter the sides of the cake tins and line the bases with baking parchment
  3. Cream the butter and add the sugar, vanilla extract and dulce de leche. Beat until smooth and soft
  4. Whisk the eggs together in a bowl until just mixed and gradually add to the creamed mixture, continuously beating.
  5. Add the ground almonds, then sift in the flour, gently folding until combined.
  6. Divide the mixture between the tins and bake for about 25 minutes or until a skewer inserted into the middle comes out almost clean
  7. Remove from the oven, allow to cool for 10 minutes in the tins, then remove and leave on a wire rack to cool completely.

dulce de leche

  1. To make the filling and icing beat the butter with the dulce de leche and vanilla extract until very soft, then gradually add the icing sugar and beat till smooth
  2. Place one cake upside down and smooth about a third of the Dulce de leche icing over it. Place the other cake, right side up, on top and spread the remainder of the icing on top.


Deelish!! 🙂


One thought on “Dulce de leche cake

  1. Thank you for that recipe it looks so yummy. Anything using duce due leche is a winner. I eat spoonfulls of it from the tin lol.

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