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.
Josie says
WOW THIS CAKE! My step-dad (who never eats cake) had three slices…! I’d like to bake it again for my partner’s 30th but it needs to be a little bigger so will use 8” pans. What would the cooking time be if divided into two 8”? Or would you recommend 3x 8”? Thanks!
Olivia says
Hi Josie! That is amazing, I’m so happy you both loved it! I would make three 8″ layers for a larger cake. 1.5x the recipe to do that by changing the Servings to 18. Baking time should be similar.
Honeylex2015 says
This is the best cake ever!!! I made it for my daughter’s birthday! I didn’t have 6 inch pans so I used a 9 in x 13 in pan cut the cake in half 9×6.5 and still made a two layer rectangular cake. Also, just made half the ganache recipe for this one. Love the buttercream – easy to make and so yummy! Thank you so much for sharing this recipe.
Olivia says
So happy to hear you loved it 🙂 Thanks for all your tips!
Trisha says
Is it possible to use cake flour instead of AP? Or would it not be as good? Thanks!
Olivia says
Hi Trisha! I haven’t tried it with cake flour myself. It would make the cake lighter. Normally it’s fine I just haven’t tried it with chocolate cake batter.
Annie Kapraelian says
Hi Olivia,
I’ve already tried a few of your cake recipes and everyone loves them. I want to make the dolce De leche cake. Do you have a recipe for the homemade dolce De leche?
Olivia says
Hi Annie! I haven’t made is myself, but here’s an easy tutorial from a friend of mine 🙂 https://bakingamoment.com/easy-dulce-de-leche-recipe/
Rosalyn says
Hi Liv,
I absolutely love your recipes! My boyfriend has requested a chocolate orange cake for his birthday this year, and I’m hoping to use your chocolate cake recipe but to add some orange extract. Would it work if I replaced the same quantity of vanilla extract with orange in this recipe? Thanks very much:)
Olivia says
Hi Rosalyn! Yes, that would work perfectly fine! Let me know how you like it 🙂
Danielle says
Hi
I have made the coconut cake recently and it was so lovely. No want to try this chocolate recipe for my birthday. If I want slightly smaller / thiner layers would you recommend I use 2/3 of your recipe?
Thanks for any tips.
Olivia says
Hi Danielle! You could 2/3 the recipe and just bake in two 6″ pans though. You could also cut the layers in half horizontally for thinner layers. If you 2/3 the recipe and still bake in three pans you’ll need to reduce the baking time.
Anood Ali says
Hi! This cake looks delicious! I was hoping to make it for Eid, but I’d planned on doing some fondant decorations on the cake. How necessary is the ganache to the flavour? Would i be missing out if I skipped it in favour of the fondant?
Olivia says
Hi Anood! You can totally skip the ganache. It’s more for presentation than flavour 🙂
Kiki says
This was unbelievably delicious. I actually baked this as a COVID birthday cake for myself….. and my family loved it. I accidentally left out the vanilla and was worried about that but the chocolate was just richer. I made my own Dulce de Leche and I am not sure it really came out right…..still tastes awesome but lacks the color above. Didn’t matter though. Buttercream was a bit tricky. I am not sure if I had a bit of yolk in it….and it was taking forever to come together. I googled tips and ended up using a blow dryer to warm the mixing bowl. That was pure magic. The frosting was perfect. Thanks so much for a beautiful and delicious cake!
Olivia says
Hi Kiki! So happy you loved it. Happy belated birthday to you!
Girlynn says
My daughter’s birthday is coming up soon and she wished for a chocolate birthday cake. I saw this cake recipe of yours and I want to try to bake it for her. One question though, can I use caramel cream instead of the dulce de leche for the buttercream?
Olivia says
Hi Girlynn! What is caramel cream? Do you have a link to it so I can see? If if a similar consistency to caramel or DDL it should be fine 🙂
Girlynn says
Oh sorry! I only meant caramel (not caramel cream) 🙂 sorry for the typo error.
Thanks a lot! Now I can start baking the cake 🙂
Olivia says
Np! Let me know how you like it 🙂
Kyra leininger says
Hi! I only have regular cocoa powder (not Dutch processed) and was wondering how to alter the recipe so that I could use it instead?
Olivia says
Hi Kyra! You can use regular instead.
Amina says
How would I make this a 2 layer 6 inch cake? Half it, or quater it???
Please let me know asap.
Olivia says
Hi Amina! You would 2/3 the recipe — change the Servings to 8 to get the amounts.
Erika says
Hello! How long would you recommend baking for two 9” pans. Would this recipe still work?!
Olivia says
Hi Erika! The layers would be a bit thin in the 9″ pans (the recipe works fine for two 8″ though). I would start checking it at 20mins.
Patty K says
I have been waiting to make this cake for my birthday. OMG, fabulous! Easy recipe thanks to the instructions and tips. My cake turned out beautiful and tasted absolutely divine! Compliments from everyone. It is such an elegant cake. It looks like you spent all day in the kitchen making, let them think that ; )
Wish I could post a pic along with comment because it is so beautiful you want to share with everyone!
Olivia says
Hi Patty! So happy to hear you loved it and happy belated birthday! I would love to see a pic, you can email it to me at livforcakeblog@gmail.com 🙂
Ruth-Ann says
On my list to try! I’m nervous about separating my eggs perfectly so I bought a carton of egg whites – think these will work fine for the buttercream? Thanks!
Olivia says
I haven’t had success with carton whites myself (I can’t get the meringue to whip up to stiff peaks). I know others have been successful though. Be sure the carton says something like “egg whites only”.
Ruth-Ann says
Thanks. They’re pc brand and I think they said that. I do have “real” eggs for backup if need-be 🙂
Olivia says
Let me know how the carton whites work! I’ve heard the Kirkland ones from Costco work well but haven’t tried them yet.
Ellen says
Wow, you were not kidding when you say “do not let even a tinsy little trace” of yolk in your egg whites when making the meringue frosting. I learned the hard way and had to start all over again. My frosting at one point, even looked curdled, but I remembered you mentioned this, and I kept whipping, and it worked and turned out beautiful! I just love this recipe & technique for the SMBC! And the chocolate sponge recipe always turns out light, most, and delicious. My family and friends think I’m an awesome baker because of your recipes. Thank you so much for sharing them!
Olivia says
Hi Ellen! So happy to hear it worked out for you and that you love the recipe! Your comment totally made my day. Happy Holidays!
Tori says
This looks awesome, going to make for a party next week. Do you think replacing the vegetable oil with olive or canola oil will make any difference?
Olivia says
Hi Tori! I would use canola oil since the olive oil is so flavourful (but that could be delicious too).
Rosie says
Hi I can’t wait to make this for my aunts birthday, but please could you tell me how to adapt the ingredients to make three 8 inch pans as were a greedy bunch! Thank you. 🙂
Olivia says
Hi Rosie! For three 8″ pans you should 1.5x the recipe. You can adjust the Servings to get the proper amounts 🙂
Harriet says
I’m going to make this for my best friends birthday. I think she will love it. Thanks for the recipe.
Olivia says
Hi Harriet! I hope you both love it.
Tara says
Hi. I cant wait to try this. I have a question. I want to make this for a church function but when we have potlucks they do it after service so betwwen driving there and everything the cake will be at room temperature for about 3 to 4 hours. Will the buttercream hold up?
Olivia says
Hi Tara! It should be totally fine provided it’s not too warm. I would chill the cake well before hand and it will be fine!
Tara says
THANKS! Your cakes are all awsome BTW, they always make me look like a rockstar when we have company over! I really liked the nanaimo bar cake. Thanks again from your not to far neighbor in Mission BC
Olivia says
Hi neighbor! Always nice to “meet” a local 🙂 So glad you liked the Nanaimo Bar Cake!
Misao says
My search for an EPIC chocolate cake recipe is now officially over. This is by far the best chocolate cake recipe that I have ever made. Thank you so much for sharing this.
Olivia says
Hi Misao! Thanks for the amazing feedback, I’m so glad you loved it 😀
Jess says
I made this cake for my husband’s birthday last weekend – absolutely the best cake I’ve ever made! And it turned out so pretty with all your tips and instructions. Everyone was so surprised it wasn’t storebought. Thank you for the delicious recipe! (There is a picture on my Instagram – jrigling)
Olivia says
Hi Jess! Amazing compliment to you and your decorating! So glad everyone loved it 🙂