Dulce de Leche Cake-The Best Cake I Ever Ate!

May 1, 2011

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This week we will be celebrating both Cinco de Mayo and Teacher Appreciation Week.  Needless to say, I am going to be spending lots of time in the kitchen. Baking for the teacher’s give me lots of joy. Last year, for the teachers, I made Cake in a Jar and in prior year I have made dozens of cookies and pounds of candy.  This year I am using seasonal fruits to inspire my gift giving.

But, before I get to my baking adventures for the teachers, I am planning my Cinco de Mayo menu.  Along with my traditional guacamole, shredded beef tacos with pickled onions, red rice, and mojitos(more on these recipes later), I made a Chili Rellano Tart and this Dulce de Leche Cake. One very small bite of this cake and I couldn’t believe how wonderful it tasted.  If there was a show for “The Best Thing I Ever Baked”, this would be the winner.  If I could submit this to the show, The Best Thing I Ever Ate, they would agree that this is hands down, one of the best cakes, ever!

It is so moist and so light.  It is a very basic white cake (with booze), but what makes it so rich and delicious is, while warm, a mixture of heavy cream, sweetened condensed milk, and evaporated milk is poured directly over the cake(my thighs are growing as I write this).  Then it sits in the pan, soaking up all this goodness, while the cake cools. As it was cooling, I made some homemade dulce de leche.  Right before serving, I sliced the cake and drizzled the caramel over the top.  This is not something one could keep in the house, it is simply a special occasion kind of treat!

Dulce de Leche Cake – Pure Heaven
adapted from Saveur Magazine
yield: 1 9 x 13″ cake

ingredients:
2 tsp. unsalted butter
1 Tbsp. plus 2 cups flour
2 tsp. baking powder
1 1⁄2 tsp. fine salt
6 eggs, at room temperature, separated
1 1⁄4 cups sugar
1⁄2 cup whole milk
1 1⁄2 tbsp. dark rum
1 Tbsp. vanilla extract
1  14-oz. can sweetened condensed milk
1  12-oz. can evaporated milk
1 cup heavy cream
2 cups homemade dulce de leche

instructions:
• preheat oven to 350°. grease a 9″ × 13″ baking pan with the butter and then dust with 1 tablespoon. of the flour. tap out the excess flour, and set aside.
• sift the remaining flour, baking powder, and salt into a bowl and set aside.
• put the egg whites into the bowl of your electric mixer, fitted with the whisk attachment and beat on medium speed until soft peaks form. while the mixer is still running, add the sugar in a gradually and continue beating again to soft peaks.
• switch from the whisk attachment to the paddle and add the egg yolks one at a time, beating well after each addition.
• alternately add the reserved flour mixture and the whole milk, starting and ending with the flour. add the rum and vanilla and beat again briefly until smooth.
•. pour batter into reserved baking pan. tap the pan on the counter to get the batter level. bake until golden brown, about 30 minutes. Set the cake aside and let cool slightly for 30 minutes.
• whisk together the sweetened condensed milk, evaporated milk, and heavy cream in a large glass measuring cup.
• using a knife, poke the cake with holes all over, penetrating to the bottom of the pan. pour the milk mixture over the warm cake and set aside to let cool completely.
• cover the cake with plastic wrap and refrigerate until well chilled and liquid is absorbed, at least 4 hours. spread the dulce de leche across the top of the cake and serve.

More Cakes Like This:

Dulce de Leche Cake – Technicolor Kitchen
Tres Leches Cake – The Pioneer Woman
Dulce de Leche Bundt Cake - The Food Librarian
Dulce de Leche Cheesecake Bars – Becky Bakes
Tres Leches Cake – Life in Recipes
Tres Leches – Lottie + Doof

 

{ 19 comments… read them below or add one }

1 Kim May 2, 2011 at 4:37 am

Definitly you’re not going with the back of a spoon with this cake. These best you’ve ever ate??? Nothing less! I think I would be a fool not trying it! Yummy!

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2 Susan May 2, 2011 at 5:57 am

If you make this, let me know how you like it. It’s best eaten the first day it is made – and it makes a lot. Perfect for feeding a crowd!

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3 Becky @ Becky Bakes May 2, 2011 at 5:11 am

Looks fantastic! Thanks for including me in your list:-)

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4 Amanda May 2, 2011 at 6:01 am

This really does sound like pure Heaven… I cant believe I have never tried it!! I am dying for some now!

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5 Susan May 2, 2011 at 8:54 am

amanda – you will lick the plate!

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6 kitchenarian May 2, 2011 at 6:22 am

I love, love, love dulce de leche. It looks the perfect dessert to make on Mother’s Day. (I don’t count calories on Mother’s Day!) Thanks for the inspiration.

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7 Allison [Haute Box] May 2, 2011 at 6:26 am

I need to score one of these on Thursday! Happy early Cinco de Mayo. :)

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8 marla {family fresh cooking} May 2, 2011 at 6:34 am

Fabulous Susan, Tres Leches can not be beat in gooey, sweet satisfaction. Go you with the Cinco de Mayo planning :)

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9 Maria May 2, 2011 at 7:01 am

Looks fantastic!

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10 Kathy - Panini Happy May 2, 2011 at 8:14 am

I can just taste all those caramel flavors now – what a treat!

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11 Kristen May 2, 2011 at 8:33 am

Girl – you have my attention simply with the post title! YUM!

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12 Susan May 2, 2011 at 8:54 am

make it – you can thank me later…

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13 Nancy@acommunaltable May 2, 2011 at 12:38 pm

The absolutely perfect dessert for Cinco de Mayo!!! Also sounds like a perfect cake for hungry teenagers who don’t watch their calories!!!

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14 yummychunklet May 2, 2011 at 8:00 pm

I’m always piqued by recipes dubbed “the best”. I’m excited to make this. Thanks for sharing the recipe!

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15 nisha May 5, 2011 at 2:13 pm

im gonna have to completely agree with you on this one..it was indeed one of the best cakes ive ever had :)

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16 Sylvie @ Gourmande in the Kitchen May 6, 2011 at 5:57 am

Oh my, that does sound like pure heaven! I love anything dulce de leche .

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17 Sally May 7, 2011 at 4:58 am

The first time I ever ate this was on a boat in the Galapagos and I was hooked. It is truly a luscious cake, and I can’t wait to try your recipe!

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18 gloria May 10, 2011 at 11:45 am

I love, really love dulce de leche I have to make this, tahnks for sharing, gloria

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19 Leticia July 5, 2012 at 11:30 am

Sorry to hear that you baked something purely argentinian out of date.
Dulce de leche is the best thing you can use on anything baked. And i mean ANYTHING. We argentinians dont know buttercream (really, we do, but we can´t even swallow it another thing than a soft, creamy, sweet dulce de leche!)

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