Hey guys! Today I’m bringing you a recipe for Chocolate Dulce de Leche Cake. This cake is moist, decadent and basically orgasmic. It’s the perfect addition to any Easter dinner table.
I made this cake from scratch, so if you’re a box mix cake lover (like I am) don’t worry the recipe is easy to follow. The frosting on this cake is so rich and creamy! You’re going to need a nice cold glass of milk to go along with your slice.
The filling for this cake is Dulce de Leche which is made from condensed milk and sugar. It is very similar to caramel. I know you’re going to enjoy this Chocolate Dulce de Leche Cake, so let’s jump right into it.
The first thing you’re going to do is whisk your dry ingredients together: flour, sugar, unsweetened cocoa powder, baking soda and salt.
Then you’re going to blend in all your wet ingredients: vegetable oil, eggs, water, sour cream, distilled white vinegar, vanilla extract and black coffee.
Your cake batter is going to be very liquidy, but don’t worry, this is a VERY moist cake. Divide your batter into two prepared 8-inch cake pans and bake at 350F for about 35 minutes.
When the cakes are done, allow them to cool in the pan for an additional 20 minutes. Remove them from the pans and allow them to finish cooling on a wire rack. Then pop them in the freezer while you prepare your frosting and filling.
To prepare your frosting you’re going to combine softened butter, unsweetened cocoa powder, powdered sugar, milk and vanilla extract. Mix these ingredients until your frosting is nice and fluffy.
The brand of Dulce de Leche I used is by Nestle. You can find this at Walmart on the Hispanic foods aisle. Remove the Dulce de Leche from the can and heat it in the microwave for about 30 seconds.
Remove your cakes from the freezer, and poke holes with a fork into the top of your bottom layer. This allows the Dulce de Leche to seep into the cake. Spread the Dulce de Leche and then take your second layer and put it on top of the first.
Now begin adding on your frosting. I used a large spoon, as well as a cake spatula to spread the frosting on. Then I used the back of the spoon to add some swirls.
- - Cake -
- 2 cups of all-purpose flour
- 2½ cups of sugar
- ¾ cup of unsweetened cocoa powder (I used Nestle)
- 2 teaspoons of baking soda
- 1 teaspoon of salt
- 1 cup of vegetable oil
- 1 cup of sour cream
- 1½ cups of water
- 2 tablespoons of distilled white vinegar
- 1 teaspoon of vanilla extract
- 2 teaspoons of black coffee
- 2 eggs
- - Frosting/Filling -
- 1 stick of unsalted butter, softened
- ⅔ cup of unsweetened cocoa powder
- 4½ cups of powdered sugar, sifted
- ⅓ cup of milk
- 2 teaspoons of vanilla extract
- 1 can of Dulce de Leche (13 oz)
- Preheat oven to 350F
- Prepare two 8-inch cake pans by misting with vegetable oil spray.
- In a bowl, whisk flour, sugar, cocoa powder, baking soda and salt together.
- Blend in vegetable oil and sour cream.
- Beat in water, vinegar, vanilla and black coffee.
- Add in eggs one at a time and blend well.
- Divide batter between two prepared cake pans.
- Bake for 30-35 minutes at 350F until an inserted toothpick comes out clean.
- Remove cakes from oven and allow them to cool in pan for 20 minutes.
- Run a knife around the edge of each layer and transfer cakes to a wire rack to finish cooling.
- Put cakes in freezer for about 30 minutes in order to assemble easier, as they will be very soft.
- While your cakes are in freezer, prepare the frosting.
- In a bowl beat butter and cocoa powder until soft and well mixed.
- Add in powdered sugar, milk, and vanilla. Beat until frosting is fluffy and set aside.
- Remove dulce de leche from can and warm in microwave for about 30 seconds.
- To begin assembling, transfer one cake layer to a cake plate right side up.
- Poke holes into the top of the layer with a fork.
- Spread dulce de leche across the cake layer.
- Place the second layer on top of the first layer.
- Use a spoon or cake spatula to spread the frosting over both layers.
- Use the back of a spoon to create swirls in the frosting.
- Store in an air tight cake saver in the fridge for up to one week.
I hope you enjoy this recipe. Make sure you subscribe to my newsletter where you can receive updates in your inbox.