Dulce de Leche Cake

A caramel lover's dream, this dulce de leche cake is sure to satisfy your sweet tooth. It's a beautifully sweet cake with a dreamy caramel drip icing.

Course cake, Dessert

Cuisine International

Prep Time 30

Cook Time 50

Total Time 1 20

Servings

Calories 326kcal

Author Corina Blum

Ingredients

175 g butter at room temperature
100 g soft brown sugar
1 teaspoon vanilla extract
200 g dulce de leche
2 eggs
100 g ground almonds
175 g self-raising flour

Ingredients for the Icing

50 g butter at room tempterature
175 g dulce de leche
1 teaspoon vanilla extract
150 g icing sugar

Metric - US Customary

Instructions

Line and grease a 20cm cake tin. Preheat the oven to 160C.
Beat the butter and the sugar together and then add the vanilla and dulce de leche. Beat together then add the eggs and beat again.
Fold in the ground almonds and the flour. Pour into the cake tin.
Bake in the oven for about 50 minutes. Test if it's ready by inserting a skewer. If it comes out clean it is ready.
Let the cake cool in the tin for about 10 minutes then turn it out onto a wire rack to cool completely.
Make the icing by beating the butter and dulce de leche together followed by the vanilla. Sift in the icing sugar and then beat until smooth.
Slice the cake in half horizontally. Spread about a third of the icing over the bottom layer and then pour the rest of the icing onto the top of the cake and let it dribble down the sides.

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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