Why You’ll Adore This Caramel Sweet Milk Layer Cake
This Caramel Sweet Milk Layer Cake is a treat that every dessert lover should try. It combines rich layers of soft cake with smooth dulce de leche filling and creamy caramel buttercream. It’s perfect for birthdays, celebrations, or just a sweet indulgence on a regular day. Not only does it taste delicious, but it also looks stunning on the table, making it a great choice for impressing guests or enjoying a cozy dessert at home.
A Step-by-Step Guide to Making Caramel Sweet Milk Layer Cake
Ingredients
- 1 1/2 cups (190 g) flour
- 1 cup (200 g) granulated sugar
- 1/2 cup (115 g) butter (softened)
- 3 large eggs
- 1/2 cup (120 ml) milk
- 1 1/2 teaspoons baking powder
- 1 teaspoon vanilla extract
- A pinch of salt
- 1 1/2 cups (400 g) dulce de leche
- 1/2 cup (120 ml) cream
- 1 cup (230 g) butter (softened)
- 2 cups (240 g) powdered sugar
- 1/2 cup (150 g) dulce de leche
- 2 tablespoons milk or cream
- 1/2 cup (150 g) caramel sauce
- 1–2 tablespoons warm cream (as needed)
Directions
- Preheat your oven to 350°F (175°C). Grease two round cake pans (8–9 inches) and line them with parchment paper.
- In a mixing bowl, beat the softened butter and granulated sugar together for about 3-4 minutes until the mixture becomes fluffy.
- Add the eggs one by one, mixing well after each egg, then pour in the vanilla extract.
- In another bowl, combine the flour, baking powder, and a pinch of salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, until you achieve a silky smooth batter.
- Divide the batter evenly between the prepared cake pans and bake for 20-25 minutes. Check with a toothpick to ensure it comes out clean.
- Once baked, let the cakes cool completely on a wire rack.
- For the filling, mix the dulce de leche and warm cream until smooth and set aside.
- To make the caramel buttercream, beat the softened butter in a bowl for 3-5 minutes. Add the powdered sugar and the reserved dulce de leche, adjusting the consistency with a little milk or cream if necessary.
- Start assembling the cake: place one cake layer on a serving plate, spread the dulce de leche filling on top, then add the second layer. Cover the whole cake with the caramel buttercream.
- For a professional finish, refrigerate the cake for a little while.
- If desired, warm the caramel sauce until it’s pourable. Drizzle it over the top of the cake and pipe some rosettes of buttercream for decoration.
Serving Your Caramel Sweet Milk Layer Cake
Slice your cake into generous portions to serve. This dessert pairs wonderfully with a hot cup of coffee or a glass of cold milk, making it a delightful treat for any time of day.
Storing Leftover Cake
If you have any leftover cake, place it in an airtight container or cover it tightly with plastic wrap. Store it in the refrigerator where it will stay fresh for up to 3-4 days.
Helpful Tips for Perfecting Your Cake
- Ensure that your butter is at room temperature to achieve the best texture in your batter.
- Don’t rush the cooling process; letting the cakes cool completely is crucial to prevent them from crumbling when you assemble.
- If you’re looking for a more intense flavor, consider adding a pinch of sea salt to the caramel sauce for that sweet and salty balance.
Fun Variations to Try
You can experiment with different flavors by adding cocoa powder to your cake batter for a chocolate version, or substitute vanilla with almond extract for a unique twist. You could also try different sauces like chocolate or berry sauce for a fun topping.
Nutritional Information
Note: Nutritional information may vary based on specific ingredients and serving sizes.
- Calories: Approximately 500-600 calories per slice
- Fat: 28g
- Carbohydrates: 70g
- Protein: 6g
- Sugar: 40g
Great Occasions to Enjoy with Family
This cake is perfect for family gatherings, birthday parties, or holiday celebrations. It’s a sweet centerpiece that everyone will enjoy and remember fondly.
Perfect Pairings for This Treat
- A cup of freshly brewed coffee
- A cold glass of milk
- Vanilla ice cream for added creaminess
Frequently Asked Questions
Can I make this cake in advance?
Yes! You can bake the cake layers a day ahead, wrap them well, and keep them in the fridge. Assemble the cake on the day you intend to serve it.
Can I freeze the cake?
Absolutely! You can freeze the baked cake layers wrapped in cling film. Just remember to let them thaw completely before frosting and serving.
What can I use instead of dulce de leche?
If you’re looking for an alternative, you can use caramel sauce or even make a homemade version using sweetened condensed milk.
Caramel Sweet Milk Layer Cake
Ingredients
For the Cake
- 1.5 cups 1 1/2 cups (190 g) flour
- 1 cup 1 cup (200 g) granulated sugar
- 0.5 cups 1/2 cup (115 g) butter (softened) Room temperature
- 3 large 3 large eggs
- 0.5 cups 1/2 cup (120 ml) milk
- 1.5 teaspoons 1 1/2 teaspoons baking powder
- 1 teaspoon 1 teaspoon vanilla extract
- 1 pinch A pinch of salt
For the Filling and Frosting
- 1.5 cups 1 1/2 cups (400 g) dulce de leche
- 0.5 cups 1/2 cup (120 ml) cream Warm, as needed
- 1 cup 1 cup (230 g) butter (softened) Room temperature
- 2 cups 2 cups (240 g) powdered sugar
- 0.5 cups 1/2 cup (150 g) dulce de leche Reserved from filling
- 2 tablespoons 2 tablespoons milk or cream Adjust for consistency
- 0.5 cups 1/2 cup (150 g) caramel sauce For drizzling
- 1-2 tablespoons 1–2 tablespoons warm cream As needed for caramel
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease two round cake pans (8–9 inches) before lining them with parchment paper.
- In a mixing bowl, beat the softened butter and granulated sugar together for about 3-4 minutes until fluffy.
- Add the eggs one by one, mixing well after each addition, then pour in the vanilla extract.
- In another bowl, combine the flour, baking powder, and a pinch of salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, until you achieve a silky smooth batter.
Baking
- Divide the batter evenly between the prepared cake pans and bake for 20-25 minutes, checking with a toothpick for doneness.
- Once baked, let the cakes cool completely on a wire rack.
Filling & Assembling
- For the filling, mix the dulce de leche and warm cream until smooth and set aside.
- To make the caramel buttercream, beat the softened butter in a bowl for 3-5 minutes, then add the powdered sugar and reserved dulce de leche, adjusting the consistency with a little milk or cream if necessary.
- To assemble, place one cake layer on a serving plate, spread the dulce de leche filling on top, then add the second layer. Cover the whole cake with caramel buttercream.
Finishing Touches
- For a professional finish, refrigerate the cake for a little while.
- If desired, warm the caramel sauce until it's pourable. Drizzle it over the top and pipe some rosettes of buttercream for decoration.
