The ultimate combo of chocolate and caramel come together in this delicious Chocolate Dulce de Leche Cake.
This post has been sponsored by Fat Daddio’s. Thank you for supporting the brands I love – they help make Liv for Cake possible! All opinions expressed here are my own.
First off, sorry for the lack of a post last week. I have no excuse other than I’m having a hard time getting back into the swing of things after being away for 3 weeks, and the weather here has been cloudy and rainy so I haven’t been able to take pictures. I guess that’s kind of an excuse? Never mind the fact that we literally came back to SNOW. From a sunny Sydney summer, to snow. In Vancouver. In MARCH.
It literally almost never snows here, but this winter has been crazy. It’s officially spring now, and my winter coat should be put away and I should be staring out at a garden full of flowers. Unfortunately, neither of those is a reality, so it’s a good thing I have copious amounts of this Chocolate Dulce de Leche Cake in my fridge right now.
I’m so excited to bring you this post today because it’s in collaboration with one of my favorite brands in the baking world — Fat Daddio’s.
Fat Daddio’s is renowned for manufacturing high quality, professional bakeware. They have a seemingly endless variety of cake pans and baking tools. Literally anything you could ever need or want. This family owned company has been around for decades and they are the go-to brand for professional pastry chefs and bakeries.
I’ve been using Fat Daddio’s products for as long as I can remember and they are my favorite brand when it comes to bakeware. I specifically love their cake pans over any others I’ve tried, as they are sturdier and bake more evenly. Just look at those perfect, even layers!
Cleanup is a breeze too! The most used Fat Daddio’s products in my kitchen are the 6″ cake pans (shown below) and the cake lifter (which makes transferring cakes from the turntable to a cake stand a much less stressful endeavor).
Fat Daddio’s doesn’t sell directly to consumers, but you can easily find their products online on Amazon or Golda’s Kitchen. If you happen to live in Vancouver, my favorite place to get them is at the Gourmet Warehouse.
This Chocolate Dulce de Leche Cake is a new fave. I used my standard chocolate cake recipe (why mess with a good thing, right?) and paired it with a silky Dulce de Leche brown sugar buttercream. I used dark brown sugar instead of regular granulated sugar in the buttercream, because I wanted to enhance both the color and flavor.
I wanted a rich caramel color to the buttercream, and I knew that 1/4 cup of Dulce de Leche wouldn’t be enough to do that. The brown sugar also adds to the caramel flavor. It’s truly delicious.
Now, I went the easy route and used store-bought Dulce de Leche sauce. Partly because I had some in my fridge from this Dark Chocolate Ganache Tart, and partly because I’m lazy. It’s actually really easy to make Dulce de Leche at home. All you need is a can of sweetened condensed milk, a pot, some water, and time. I went with the leftover stuff I had, but you can make your own if you prefer!
The rich chocolate cake and silky caramel buttercream go so well together. Who doesn’t love a good chocolate and caramel combo, right?? I amped up the flavor even more by drizzling Dulce de Leche over each slice. Pure heaven right there!
Looking for more Caramel recipes?
- Caramel Gingerbread Cake
- Caramel Cake (Salted Caramel Cake)
- Caramel Apple Cake
- Maple Caramel Carrot Cake
- Caramel Cookie Cups
Notes & tips for this Chocolate Dulce de Leche Cake:
- You can make your own Dulce de Leche at home rather than using store-bought if you prefer.
- To enhance the chocolate flavor of the cake, you can use strong hot coffee instead of hot water.
- For the ganache, I let mine set overnight (with plastic wrap placed directly on the surface). It will be too thick at this point, so I microwave it for 10 secs and stir it until it’s the right consistency.
- The drip technique works best on a chilled cake so that the drips set quickly.
- Be sure to check my Swiss Meringue Buttercream post for tips and troubleshooting.
- Learn how to keep your cakes moist using Simple Syrup.
- To help ensure your cake layers bake up nice and flat, see my Flat Top Cakes post.
Chocolate Dulce de Leche Cake
Ingredients
Chocolate Cake:
- 1 1/2 cup all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup Dutch-processed cocoa powder sifted
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1/4 cup vegetable oil
- 3/4 cup buttermilk room temperature
- 3/4 cup hot water
- 2 large eggs
- 2 tsp vanilla extract
Dulce de Leche Buttercream:
- 3 large egg whites
- 1 cup dark brown sugar lightly packed
- 1 1/2 cups unsalted butter cubed, room temperature
- 1/4 cup Dulce de Leche storebought or homemade
Ganache:
- 2 oz dark chocolate finely chopped
- 2 oz heavy whipping cream
Instructions
Chocolate Cake:
- Preheat oven to 350F, grease three 6″ round baking pans and dust with cocoa powder. Line bottoms with parchment.
- Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
- In a medium bowl whisk all wet ingredients (pour water in slowly as not to cook the eggs if very hot).
- Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin.
- Pour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly distributed.
- Bake until a cake tester comes out mostly clean. A total of 30-35mins.
- Cool 10 minutes in the pans then turn out onto a wire rack to cool completely.
Dulce de Leche Buttercream:
- Place egg whites and dark brown sugar into the bowl of a stand mixer, whisk until combined.*
- Place bowl over a pot with 1-2" of simmering water and stir constantly with a whisk until the mixture is hot and no longer grainy to the touch or reads 160F on a candy thermometer (approx. 3mins)
- Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
- Switch to paddle attachment. Slowly add cubed butter and mix until smooth.**
- Add dulce de leche and whip until smooth.
Ganache:
- Place chopped chocolate and cream into a microwave safe bowl. Stir to combine. Microwave for 20 seconds, stir. Microwave in 10 second intervals, stirring in between, until ganache is smooth and silky. Set aside to cool completely and thicken slightly before using on cake.
Assembly:
- Place one layer of cake on a cake stand or serving dish. Top with about 2/3 cup buttercream. Repeat with remaining layers. Frost and smooth the outside with a thin crumb coat. Chill for 20mins.
- Using a small spoon, place dollops of ganache around the top edges of the cooled cake, allowing some to drip down. Fill in the top of the cake with more ganache and spread evenly with an offset spatula.***
- Top with decorative dollops of frosting (I used Ateco tip 825). Drizzle slices with dulce de leche if desired.
Notes
** The buttercream may look like it’s curdled at some point. Keep mixing until it is completely smooth.
*** You may have some ganache left over.
Laura says
So I love this cake and have made it twice now! I have a question and sorry if its been asked already. I am making it for a dinner party on Monday night. Can the cakes be made the night before? And the buttercream should be make the same day? Also the ganache? Trying to figure out how to work 9-5 on Monday and churn out the perfect cake!! Thank you
Olivia says
Hi Laura! Everything can be made the night before and assembled day of. You can actually assemble the day before too!
Gabriela Hernandez says
What a great recipe! I made this for a going away party for two chocolate lover at my work, and this was an absolute hit. I only had round 9-inch cake pans, so I made a two layer cake – they were a little thin, so I would suggest using 8-inch for two-tiered if you want to try that route.
This is the best chocolate cake I have ever had and will definitely be my go-to from now on. I highly recommend using coffee instead of water.
Olivia says
Hi Gabriela! So glad to hear that it was a hit and thanks for the tips!
Anastasia says
If we use light brown sugar, will it turn out good? I don’t really know the difference between dark brown and light brown sugar. When you say dark brown sugar, you mean the one that is soft and has molasses in it ?
Olivia says
Hi Anastasia! Light brown sugar should work just fine!
Anastasia says
It’s not soft…it’s crystal light brown sugar.Will that still be ok to use ?
Olivia says
I’m not totally sure but it should? Just make sure the crystals totally dissolve when cooking the egg whites.
mes délices says
il est magnifique votre gâteau svp.pouvez-vous me donner les mesures en gram
Olivia says
Hi there! At the bottom of the list of ingredients you can switch to Metric to get the grams.
Lauren says
Sorry never mind I see it now. I must add it. Sorry
Olivia says
No problem! I hope you like it 🙂
Lauren says
This cake looks great. Gona attempt to make it for my hubby’s bday. My question is about the buttercream and dulce de leche….
do you only use the dulce to drizzle on top or do you add it to the buttercream? Not clear to me in the recipe?
Terri Lynn says
Hey! Does the Meringue need to peak or just be stiff? Mine is pretty stiff but it won’t hold a peak.
Olivia says
Hi Terri! Yes, it needs to hold a peak.
Aastha Gupta says
Hi,
I would like to make this cake for my daughter 3rd birthday party. Since we have lot of kids at the party , I was thinking to do the same cake as 9 inch 3 tierrr . Would the baking time change for the cake? How long do I bake the cake for?
Thank you!
Olivia says
Hi Aastha! For a 9″ 3 layer cake I would double the recipe. Baking time may need to be adjusted (reduced slightly).
Jorge Septien says
This was perfect. I made it with 2 9 inch pans instead of the 6vinch pans and it still came out excellent. I followed your instructions carefully and the consistency of the cream was perfect. I started a new tradition of making my own birthday cake and I started with your recipe and I can’t be happier. Thank you for sharing. I posted it on my Instagram. #jorgelovescooking.
Olivia says
So happy to hear that Jorge! Happy belated birthday!
Heidi says
I have just discovered your website and I am amazed with the cakes you bake! Makes me want to bake a new cake every week 🙂
I was actually at one of our local bistros and they had dulce de leche mini cake that looked EXACTLY like this one. I am going to have to ask if she uses your recipe, it looks identical and was very, very delicious.
Olivia says
Hi Heidi! Hah, I wonder, I’d be curious to know! I hope you try this one yourself 🙂
Toni says
This is such a beauty! I’m attempting to make it, but ran into issues with the buttercream, it’s liquidity although I followed your steps. Do you know what may have went wrong or if there is a way I could make it work? Thanks!
Olivia says
Hi Toni! Was the meringue nice and stiff before you added the butter? If so I suspect either the meringue was too warm still or the butter too soft. You can place it in the fridge for 20mins and rewhip and it should come together 🙂
Jennifer says
This cake was absolutely fabulous! Everything went as planned. I doubled the cake batter and made it in three 8” pans. The chocolate cake was so rich and moist. The dulce de leche came out great via the crockpot method. And the Swiss meringue buttercream was heavenly! Highly recommend this recipe!
Olivia says
Hi Jennifer! So glad to hear you liked it and that everything worked well!
Rachel says
Jennifer,
I’m thinking of trying what you did and doubling to bake in 8” pans – did you also double the icing? Or was it enough to cover the extra cake?
Evelina says
Hi there! First of all I love your chocolate cake recipe. Sooo good. I wanted to make this cake as a 10inch. How would you recommended altering the recipe ?
Thank you
Olivia says
Hi Evelina! Converting pan sizes is always tricky. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html
Alec says
Can I use this recipe for three 9 inch cake pans? I do not have 6 inch pans as instructed. Thanks!!
Olivia says
Hi Alec! The layers will be too thin in three 9″ pans. The recipe as is will work for two 8″ pans, or you two 9″ pans with thinner layers.
Natalie says
I made this for my friends birthday and it was amazing. The cake was perfect. I had to do the buttercream twice, but only because I messed up and had never done it before. Thanks!
Olivia says
Hi Natalie! So glad you liked it! Swiss meringue can be a bit tricky to work with, glad it worked the second time around!
Brandi says
Hi! I’m going to make this cake tomorrow, but I was wondering if I could make the entire cake with frosting and ganache and all and store over night In the fridge. Or do I need to add the ganache the next day when it’s ready to be served. If I do it overnight, will it still have the drip effect as on the pics?
Olivia says
Hi Brandi! If you do the ganache before and keep it in the fridge, it will lose its shine. There is also a possibility that it could crack.
Chantelle says
Add a few drops of corn syrup to keep the ganache shiny.
Grace says
Hi,,,i want to get the right pan size pleade ,,6x2inch or 6x3inch ,,,thx
Olivia says
Hi Grace! Either will work. Mine are 6×2″.
Jenet says
I made this cake on Sunday and it was absolutely delicious!
I just have one question – I have 7 inch pans, so I baked 2 layers instead of three, then it kind of fell in a little bit. Should I rather make 3 layers, which would be thinner than yours, or adjust the oven temperature for 2? Hope you can help because this is definitely going to be my go to chocolate cake from now on!
Olivia says
Hi Jenet! At what point did it fall? It might have needed a bit more time in the oven possibly. Or are you at high altitude by chance? I would not adjust the oven temperature, only baking time.
Jenet says
It fell during the last 10 minutes or so. I tested at 35 minutes and the middle was still wet (and by that time already fell in). So I left it in for another 5 – 8 minutes and it was done but didn’t rise any more.
Not really high altitude though.
Olivia says
Ah I think you probably tested it a bit too early which caused it too fall — since the middle was still wet. Maybe bake them a bit longer next time and see?
Jenet says
Made it again in 3 pans and with baking strips and it was so perfect, I wept. My family raved and I thank you!
Julie Ann Ivanov says
How many people would you estimate this would serve? My son asked me to bake a cake for his work party: 18-20 engineers. This looks like something they would love to eat.
Olivia says
Hi Julie! This cake makes 12 generous portions. You could get more out of it, but it would be harder to cut thinner slices. I don’t think it would feed 18-20 though.
Tegan says
Hey Olivia,
Could you turn this recipie in to a vanilla cake, by not adding the cocoa and adjusting the quantity of Vanilla??
I love how moist this cake is but am struggling to find a go to vanilla recipie. Please help
Olivia says
Hi Tegan! I keep meaning to try that, but never have. This recipe/formula is quite different than any vanilla cakes that I’ve tried. You’d need to replace the cocoa powder with something though, maybe more flour? I’d have to experiment with it to see the best ratios. Have you tried my vanilla cake recipe? It’s not *quite* as moist as this one, but the density is similar: https://livforcake.com/vanilla-cake/