Dulce de Leche Layer Cake with Caramel Layers: The Ultimate Sweet Indulgence
Why You’ll Love This Dulce de Leche Layer Cake with Caramel Layers
Ever dreamed of a dessert that’s pure caramel bliss from top to bottom? This Dulce de Leche Layer Cake with Caramel Layers is everything you’ve been craving and more! Imagine tender, buttery vanilla cake layers soaked in caramel goodness, filled with creamy dulce de leche, and crowned with silky caramel buttercream. It’s like taking a bite of heaven—rich, decadent, and utterly irresistible.
What makes this cake truly special is how it celebrates caramel in every possible way. The homemade dulce de leche creates that perfect sweet-salty balance, while the caramel layers add moisture and depth. Despite looking incredibly sophisticated, this recipe breaks down into manageable steps that any home baker can master. Plus, many components can be made ahead, so you can create this showstopper without the stress.
Whether you’re celebrating a birthday, anniversary, or just want to treat someone special (including yourself!), this cake delivers that “wow factor” that makes any occasion memorable.
Quick Info Table
| Prep Time | Cook Time | Total Time | Servings | Difficulty |
|---|---|---|---|---|
| 1 hour | 45 mins | 4 hours* | 12 | Moderate |
*Includes cooling and assembly time
What You’ll Need
For the Vanilla Cake Layers
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 2½ cups | Sifted for light texture |
| Baking powder | 2½ teaspoons | Fresh for proper rise |
| Salt | ½ teaspoon | Fine sea salt |
| Unsalted butter | ¾ cup | Room temperature |
| Granulated sugar | 1½ cups | Regular white sugar |
| Large eggs | 4 | Room temperature |
| Vanilla extract | 2 teaspoons | Pure vanilla preferred |
| Whole milk | 1¼ cups | Room temperature |
For the Dulce de Leche Filling
| Ingredient | Amount | Notes |
|---|---|---|
| Sweetened condensed milk | 2 cans (14 oz each) | Full-fat for richness |
| Heavy cream | ¼ cup | For smooth consistency |
| Vanilla extract | 1 teaspoon | Enhances caramel flavor |
| Sea salt | ¼ teaspoon | Balances sweetness |
For the Caramel Layers
| Ingredient | Amount | Notes |
|---|---|---|
| Granulated sugar | 1 cup | For caramelization |
| Heavy cream | ½ cup | Warmed to prevent seizing |
| Unsalted butter | 4 tablespoons | Room temperature |
| Vanilla extract | 1 teaspoon | Adds depth |
| Salt | ½ teaspoon | Enhances caramel flavor |
For the Caramel Buttercream
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted butter | 1 cup | Room temperature |
| Powdered sugar | 4 cups | Sifted to avoid lumps |
| Dulce de leche | ½ cup | From filling batch |
| Heavy cream | 2-3 tablespoons | For consistency |
| Vanilla extract | 1 teaspoon | Complements caramel |
Step-by-Step Directions
Making the Dulce de Leche (Start First – Takes 2-3 Hours)
- Prepare for slow cooking. Remove labels from condensed milk cans. Place unopened cans in a slow cooker and cover completely with water. Cook on high for 4-6 hours, checking every 2 hours to ensure cans remain covered with water.
- Cool safely. Let cans cool completely in the water before opening—this prevents dangerous pressure buildup. Never open hot cans!
- Finish the dulce de leche. Once cooled, open cans and transfer dulce de leche to a bowl. Whisk in cream, vanilla, and salt until smooth. Set aside ½ cup for buttercream; use remainder for filling.
Safety Tip: Always let canned dulce de leche cool completely before opening. Hot cans can explode when opened due to pressure buildup.
Preparing the Vanilla Cake Layers
- Preheat and prep pans. Heat oven to 350°F (175°C). Grease three 8-inch round cake pans with butter, dust with flour, and line bottoms with parchment paper.
- Mix dry ingredients. In a medium bowl, whisk together flour, baking powder, and salt. Set aside for even distribution later.
- Cream butter and sugar. In a large bowl, beat butter and sugar until light and fluffy, about 4-5 minutes. This creates the cake’s tender texture.
- Add eggs and vanilla. Beat in eggs one at a time, then vanilla, mixing well after each addition. Scrape bowl sides as needed.
- Alternate wet and dry ingredients. Add flour mixture in three additions, alternating with milk in two additions. Begin and end with flour mixture, mixing just until combined after each addition.
Pro Tip: Room temperature ingredients mix more easily and create a more even cake texture. Take eggs and milk out 1-2 hours before baking.
- Bake the layers. Divide batter evenly among prepared pans. Bake 22-26 minutes, until a toothpick inserted in center comes out clean. Don’t overbake—these layers should be moist and tender.
- Cool completely. Cool in pans 10 minutes, then turn out onto wire racks. Cool completely before assembly, about 1 hour.
Making the Caramel Layers
- Prepare your mise en place. Warm the cream in a small saucepan and keep nearby. Have butter, vanilla, and salt measured and ready—caramel moves quickly once it starts!
- Caramelize the sugar. In a heavy-bottomed saucepan, heat sugar over medium heat, stirring constantly until it melts and turns deep amber—about 8-10 minutes. Don’t rush this step; even color development takes time.
- Add cream carefully. Remove from heat and slowly whisk in warm cream—it will bubble vigorously. Whisk until smooth, then stir in butter, vanilla, and salt.
- Cool to spreading consistency. Let caramel cool for 15-20 minutes until thickened but still spreadable. It should coat the back of a spoon.
Caramel Safety: Always remove the pan from heat before adding cream, and pour slowly to prevent violent bubbling. Keep your face away from the pan.
Assembling the Cake
- Level cake layers. Use a serrated knife to level any domed tops, ensuring even stacking.
- Create first layer. Place one cake layer on serving plate. Brush or drizzle with ⅓ of the caramel, allowing it to soak in slightly.
- Add dulce de leche. Spread half of the dulce de leche filling evenly over the caramel layer, leaving a ½-inch border.
- Repeat layering. Add second cake layer, brush with ⅓ of caramel, and spread remaining dulce de leche. Top with final cake layer and remaining caramel.
- Chill before frosting. Refrigerate assembled cake for 45 minutes to set the layers and make frosting easier.
Making the Caramel Buttercream
- Beat butter until fluffy. In a large bowl, beat butter until light and creamy, about 3-4 minutes.
- Add dulce de leche. Beat in the reserved ½ cup dulce de leche until well combined.
- Incorporate powdered sugar. Gradually add powdered sugar, beating well after each addition. Add cream 1 tablespoon at a time until desired consistency is reached.
- Finish with vanilla. Beat in vanilla and mix until buttercream is smooth and pipeable.
- Frost the cake. Apply a thin crumb coat first, then chill 30 minutes. Apply final layer of buttercream, smoothing with an offset spatula.
How to Serve
This Dulce de Leche Layer Cake is a statement dessert that deserves special presentation:
Perfect pairings: Serve with strong coffee or espresso to balance the sweetness. A glass of cold milk also makes an excellent companion, especially for kids. For adult gatherings, try it with a small glass of bourbon or rum.
Garnish ideas: Drizzle extra caramel sauce around the plate, add a sprinkle of flaky sea salt on top, or garnish with toasted pecans or almonds. Caramel shards or tuile cookies make elegant decorative touches.
Presentation tips: Use a sharp knife dipped in warm water between cuts. This cake is rich, so cut generous but not overwhelming slices. A dollop of lightly whipped cream can help balance the richness.
Expert Tips for Success
Storage: This cake keeps beautifully covered in the refrigerator for up to 5 days. The flavors actually develop and improve after the first day as everything melds together. Bring to room temperature 45 minutes before serving for best texture.
Make-ahead strategy: Bake cake layers up to 3 days ahead and wrap tightly. Make dulce de leche up to 1 week in advance and refrigerate. The caramel sauce can be made 3 days ahead and gently rewarmed before use.
Texture perfections: If dulce de leche seems too thick, thin with a tablespoon of cream. If caramel hardens too much while cooling, gently rewarm over low heat, stirring constantly.
Altitude adjustments: Above 3,000 feet, reduce baking powder to 2 teaspoons and increase flour by 2 tablespoons. Increase oven temperature by 15°F and reduce baking time by 2-3 minutes per layer.
Storage Tip: Wrap individual slices and freeze for up to 2 months. The caramel flavors intensify slightly when frozen, making it an excellent make-ahead dessert option.
Common Questions
Can I use store-bought dulce de leche?
Absolutely! You’ll need about 1½ cups total. Look for high-quality brands like La Salamandra or Nestlé’s La Lechera. Just thin it slightly with cream if it’s very thick.
What if my caramel crystallizes while cooking?
Start over—crystallized caramel can’t be saved easily. To prevent this, avoid stirring once the sugar begins to melt, and make sure your pan and utensils are completely clean before starting.
Can I make this cake smaller?
Yes! Use two 6-inch pans instead of three 8-inch pans. Reduce baking time to 18-22 minutes and cut all other ingredients by half except the dulce de leche—you’ll still want plenty for layering.
How do I know when caramel is the right color?
Perfect caramel should be deep amber, like an old penny. It will smell nutty and complex, not just sweet. If it’s too light, it won’t have enough flavor depth; too dark and it becomes bitter.
Can I make this dairy-free?
The cake layers can be made dairy-free using plant-based butter and milk alternatives. However, dulce de leche is inherently dairy-based. You could substitute with thick coconut caramel, though the flavor will be different.
Final Thoughts
This Dulce de Leche Layer Cake with Caramel Layers is the ultimate celebration of everything wonderful about caramel. It’s rich, luxurious, and absolutely unforgettable—the kind of dessert that creates lasting memories and has everyone asking for the recipe.
While it requires some time and attention, especially for the homemade components, every step is achievable for home bakers willing to put in a little extra love. The beauty of this recipe lies in how all the caramel elements work together: the homemade dulce de leche provides creamy richness, the caramel layers add moisture and intensity, and the buttercream ties everything together with silky smoothness.
Don’t let the multiple components intimidate you—break the work into stages over two days, and you’ll find it quite manageable. The make-ahead friendly nature makes it perfect for special celebrations, and the incredible results are absolutely worth every minute spent in the kitchen. Get ready to become legendary for this spectacular Dulce de Leche Layer Cake with Caramel Layers!
