Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) can evaporated milk
- 1 (5-ounce) can evaporated milk
- 1 cup dulce de leche
- 1 cup heavy cream
- ¼ cup granulated sugar
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Whisk
- Spatula
- Knife
- Wire rack
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, beat butter and 1 cup of sugar with an electric mixer until light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Add vanilla extract and mix until combined.
6. Gradually add the flour mixture to the butter mixture, mixing until just combined.
7. Pour batter into prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cake cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
9. In a medium bowl, whisk together the whole milk, sweetened condensed milk, evaporated milk, and dulce de leche.
10. Pour the mixture over the cooled cake, making sure to evenly coat the top and sides.
11. In a large bowl, beat heavy cream and ¼ cup of sugar with an electric mixer until soft peaks form.
12. Spread the whipped cream over the top and sides of the cake.
13. Refrigerate for at least 2 hours before serving.
Time:
Preparation Time: 30 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information: Not available
Substitutions for Ingredients
- Unsalted butter can be substituted for salted butter
- Evaporated milk can be substituted for whole milk
- Heavy cream can be substituted for whipping cream
Variations:
- Add 1 teaspoon of ground cinnamon to the cake batter for a spiced flavor
- Use a different flavor of dulce de leche, such as coconut or strawberry
- Add 1 cup of chopped nuts, such as walnuts or pecans, to the cake batter
Tips and Tricks:
- Make sure to evenly coat the top and sides of the cake with the milk mixture
- For a lighter cake, use half all-purpose flour and half cake flour
- For a richer flavor, use half whole milk and half heavy cream in the milk mixture
Storage Instructions:
Store in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat in the microwave for 30-45 seconds.
Presentation Ideas:
- Serve the cake with fresh fruit, such as strawberries or blueberries
- Drizzle with additional dulce de leche
- Sprinkle with chopped nuts
Garnishes:
- Fresh fruit
- Chopped nuts
- Chocolate shavings
- Coconut flakes
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested Side Dishes:
- Fresh fruit salad
- Ice cream
- Whipped cream
Troubleshooting Advice:
- If the cake is too dry, add more of the milk mixture
- If the cake is too wet, bake for an additional 5-10 minutes
Food Safety Advice:
- Refrigerate any leftovers within two hours of baking
- Do not leave cake out at room temperature for more than two hours
Food History:
Dulce de leche is a traditional Latin American sweet made from slowly simmering sweetened condensed milk. It is often used in desserts, such as this cake.
Flavor Profiles:
This cake has a rich and creamy flavor, with notes of caramel from the dulce de leche.
Serving Suggestions:
Serve with a dollop of whipped cream and a sprinkle of chopped nuts.
Related Categories
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Region: Mexican