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Dulce de Leche Cake

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Level: Easy

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Description

The cake is your traditional yellow version, which results in a slightly sweet flavor and remarkably light texture. Filled with egg yolks and butter, it’s also a super moist cake! The slight amount of nutmeg added also really complements the flavors of the caramel topping. Then we top the entire cake with that sticky, creamy, buttery layer of warm gooey dulce de leche. Holy cow. This is not for the faint of heart, people.

Ingredients

  • 1 stick Unsalted Butter, Room Temperature
  • 1 cup Vanilla Sugar
  • 4 whole Large Egg Yolks, Room Temperature
  • 1 teaspoon Vanilla Extract
  • 1-½ cup All-purpose Flour
  • ½ cups Cake Flour
  • 1-¾ teaspoon Baking Powder
  • ¼ teaspoons Baking Soda
  • ½ teaspoons Sea Salt
  • ¼ teaspoons Freshly Grated Nutmeg
  • ⅔ cups Buttermilk, Room Temperature
  • 1 jar (15oz Jar) Of Dulce De Leche

Preparation

1. Preheat oven to 350°F and spray an 8×8″ square baking dish with cooking spray. Set aside.

2. Into the bowl of your stand mixer, with a paddle attachment, beat together your butter and sugar until light, fluffy and creamy. Stop mixer and scrape down sides and bottom of bowl. Add egg yolks, one at a time, and beat in fully. Stop mixer and scrape down the bowl after mixing in each egg yolk. Next add vanilla extract. Mix again.

3. While that is beating together, into a large bowl, whisk together your flours, baking powder, baking soda, sea salt and nutmeg.

4. With mixer on low, alternate adding in portions of your flour mixture with your buttermilk into the egg/sugar. Add in 1/3 increments. Start with flour mix. Be careful not to over mix once flour is added. Stop mixer and scrape down sides and bottom of bowl, and mix quickly again until everything has been added.

5. Pour into your prepared baking dish and spread out evenly. Bake in the center of your oven for 35-40 minutes or until a toothpick inserted in the center comes out with a few crumbs and cake is golden brown and puffed. Turn your dish around halfway through baking time to ensure even cooking and browning.

6. While the cake is baking, set up a double boiler. Melt the entire jar of dulce de leche in your double boiler until it is pourable and spreadable. Stir occasionally. Once the dulce de leche is melted, turn off heat and allow it to sit until your cake is done.

7. Once cake is baked perfectly, take it out of the oven and set entire dish on a heat resistant surface. Pour melted dulce de leche over the entire cake surface and spread it out evenly. Carefully pat dish on counter to eliminate any air bubbles, help the dulce de leche to spread out completely, and fill in any nooks and crannies.

8. Allow cake to cool 15 minutes on the counter and then place in the fridge to set up for an hour before serving. When ready to serve, warm up a knife with hot water, wipe dry and proceed to make slices. Rewarm and wipe knife dry as necessary.

Cake is best served the day it’s made and at room temperature. Make sure to cut cake cold before allowing it to come to room temperature.

Cake adapted from Martha Stewart.

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