Ingredients:
For the Cake:
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, room temperature
1 1/2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup whole milk
1/2 cup dulce de leche
For the Frosting:
1 cup unsalted butter, room temperature
8 oz cream cheese, room temperature
1/2 cup dulce de leche
4 cups powdered sugar
1 teaspoon vanilla extract
For Garnish:
Dulce de leche drizzle
Caramel candies (optional)
Directions:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
Gently fold in the 1/2 cup of dulce de leche.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
For the frosting, beat the butter and cream cheese together in a large bowl until creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the 1/2 cup of dulce de leche and vanilla extract, and beat until the frosting is smooth and fluffy.
Once the cakes are completely cool, spread a layer of frosting on top of one cake layer. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
Drizzle extra dulce de leche over the top of the cake and garnish with caramel candies if desired.
Prep Time: 30 minutes | Cooking Time: 30 minutes | Total Time: 1 hour
Kcal: 450 kcal | Servings: 12 servings
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