As I sifted through the ingredients on a rainy afternoon, I felt a spark of inspiration—a decadent Chocolate Dulce de Leche Cake was calling my name. Combining rich chocolate and creamy caramel, this cake is the answer when you want to impress guests or simply indulge yourself. What I love most about this recipe is its delightful balance of flavors and the fact that it comes together quicker than you might think! Plus, it’s a treat that both novice and experienced bakers can master with ease. Whether you’re celebrating a special occasion or craving a sweet pick-me-up, this cake is sure to be a hit. Ready to get those heavenly layers into the oven? Let’s get baking!

Why is this cake a crowd favorite?

Decadent Layers: The Chocolate Dulce de Leche Cake features rich, cocoa-infused layers that melt in your mouth, making it a showstopper at any gathering.

Irresistible Frosting: Topped with a luscious dulce de leche frosting, this cake elevates the classic chocolate experience to new heights of flavor.

Simple Process: With straightforward steps, even beginner bakers can create this impressive dessert without stress.

Versatile Appeal: Whether served at birthdays, holidays, or just because, it’s guaranteed to please chocolate lovers and caramel aficionados alike.

Make-Ahead Magic: Prepare it in advance and enjoy its flavors for days! Plus, check out our Baked Summer Cake for another delightful dessert option.

Chocolate Dulce de Leche Cake Ingredients

For the Cake
• All-purpose flour – Provides structure and softness; substitute with a gluten-free blend if needed.
• Granulated sugar – Sweetens the cake; no substitutions necessary.
• Cocoa powder – Adds a rich chocolate flavor; use Dutch-processed for a smoother taste.
• Baking soda – Acts as a leavening agent; ensure it is fresh for best results.
• Baking powder – Necessary for a light texture; don’t skip it!
• Salt – Enhances flavor; it’s vital for balancing sweetness.
• Vegetable oil – Keeps the cake moist; can be substituted with melted butter for a richer taste.
• Buttermilk – Adds moisture and tang; may replace with regular milk mixed with vinegar.
• Hot water – Activates cocoa powder, enhancing flavor; use boiling water for best outcomes.
• Eggs – Provide moisture and structure; ensure they are at room temperature for proper mixing.
• Vanilla extract – Adds depth of flavor; opt for pure extract for the best results.

For the Frosting
• Egg whites – Contribute to frosting volume and stability; can substitute with whipped aquafaba for a vegan option.
• Dark brown sugar – Provides sweetness and moisture in the frosting; light brown sugar can work as a substitute.
• Butter – Smoothes out the frosting; use unsalted for better control over salt content.
• Dulce de leche – Infuses rich caramel flavor into the frosting; homemade adds a personal touch.

For the Ganache
• Heavy cream – Used in the ganache; substitute with coconut cream for a dairy-free option.
• Dark chocolate – Creates a glossy finish for the ganache; adjust with milk chocolate for a sweeter taste.

Prepare to indulge in a slice of Chocolate Dulce de Leche Cake that’s not just a dessert, but a celebration of flavors!

Step‑by‑Step Instructions for Chocolate Dulce de Leche Cake

Step 1: Preheat and Prepare the Pans
Begin by preheating your oven to 350°F (175°C). While it heats up, grab two 9-inch round cake pans and generously grease them with butter or non-stick spray, then lightly dust them with flour to prevent sticking. This will help your decadent Chocolate Dulce de Leche Cake come out effortlessly after baking.

Step 2: Whisk Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt. Whisk these dry ingredients together thoroughly until well-blended; this step takes about 2-3 minutes. You’ll know they’re ready when the mixture is uniform in color and free of lumps, ensuring a smooth texture for your cake layers.

Step 3: Mix Wet Ingredients
In another bowl, mix together the vegetable oil, buttermilk, hot water, eggs, and vanilla extract until smooth and combined, which should take about 1-2 minutes. The hot water is key; it helps activate the cocoa powder and enhances the richness of your Chocolate Dulce de Leche Cake. Make sure everything is well-incorporated but avoid over-mixing.

Step 4: Combine Wet and Dry Mixtures
Gradually pour the wet mixture into the bowl with your dry ingredients, folding gently until just combined, about 1-2 minutes. Don’t worry if there are a few small lumps; it’s better to under-mix than over-mix. The batter should be thick but smooth, ready to create those moist layers of chocolate goodness.

Step 5: Bake the Cake Layers
Divide the batter evenly between your prepared cake pans. Place them in the preheated oven and bake for 30-35 minutes. To check for doneness, insert a toothpick into the center of the cakes; it should come out clean or with a few moist crumbs. This indicates your delectable Chocolate Dulce de Leche Cake layers are baked to perfection.

Step 6: Cool the Cakes
Once baked, remove the cake layers from the oven and allow them to cool in the pans for about 10 minutes. Then, carefully transfer the cakes to a wire rack to cool completely. This prevents moisture build-up and ensures your layers remain fluffy and light, ready for frosting.

Step 7: Prepare the Frosting
For the frosting, combine egg whites and dark brown sugar in a heatproof saucepan. Whisk this mixture over medium heat until the sugar has completely dissolved, about 3-4 minutes. Remove from heat and then transfer to a stand mixer, beating on high speed until stiff peaks form, which will take roughly 5-7 minutes, giving you a light and airy frosting.

Step 8: Add Butter and Dulce de Leche
Gradually incorporate softened unsalted butter into the whipped egg white mixture while mixing on medium speed. Once the butter is fully incorporated, add the dulce de leche and continue mixing until the frosting is silky smooth. This creamy frosting is the perfect complement to your layered Chocolate Dulce de Leche Cake.

Step 9: Frost the Cake
Start by frosting the top of the first cooled cake layer with a generous amount of the dulce de leche frosting. Place the second layer on top and spread frosting over the entire cake, ensuring it’s evenly coated. With a little love and care, your cake will begin to look irresistibly decadent and ready for the final touch.

Step 10: Make the Ganache
To prepare the ganache, heat the heavy cream in a saucepan until it just begins to simmer, then pour it over the chopped dark chocolate in a bowl. Stir gently until the chocolate is fully melted and the mixture is glossy and smooth. This rich ganache will add a luxurious finish to your Chocolate Dulce de Leche Cake.

Step 11: Drizzle and Serve
Carefully drizzle the ganache over the frosted cake, allowing it to cascade down the sides for an elegant touch. Once decorated, let it set for a few minutes before slicing. Whether for a special occasion or a delightful indulgence, each slice of your Chocolate Dulce de Leche Cake promises a melt-in-your-mouth experience that everyone will adore.

What to Serve with Chocolate Dulce de Leche Cake

Pairing this delightful dessert with the right accompaniments can truly elevate the entire experience.

  • Fresh Berries: The tartness of strawberries or raspberries complements the sweetness of the cake, adding freshness and a pop of color.

  • Vanilla Ice Cream: Creamy ice cream paired with warm cake creates a heavenly contrast, enhancing every delicious bite.

  • Espresso or Coffee: Rich coffee offers a delightful balance to the sweetness, making it perfect for dessert after a meal.

  • Whipped Cream: Light and airy, a dollop of whipped cream adds a soft texture, enhancing the cake’s decadence without overpowering it.

  • Chocolate Ganache Drizzle: For the ultimate indulgence, a warm drizzle of extra ganache over each slice intensifies the chocolate flavor!

  • Nutty Cookies: Serve alongside buttery, nut-filled cookies for a delightful contrast, providing crunch and a complementary flavor profile.

  • Chocolate-Covered Strawberries: These elegant treats not only elevate the visual appeal but also bring together the rich chocolate and fruity sweetness perfectly.

  • Chilled Milk: Simple yet classic, a glass of cold milk pairs beautifully, satisfying the sweet tooth and enhancing the cake’s richness.

  • Mint Tea: The refreshing notes of mint tea cleanse the palate after each rich bite, making it a sophisticated pairing choice.

Chocolate Dulce de Leche Cake Variations

Feel free to play around with these ideas and let your creativity shine while baking this scrumptious cake!

  • Milk Chocolate: Swap dark chocolate for milk chocolate for a sweeter and creamier flavor. This twist makes the cake more kid-friendly.

  • Nutty Crunch: Add chopped walnuts or pecans to the batter for a delightful crunch. The added texture will elevate each bite and add depth to the chocolate experience.

  • Flavorful Extracts: Experiment with almond or hazelnut extract in the frosting for a delightful twist. Subtle flavors will take this cake to new heights.

  • Spicy Touch: Sprinkle in a pinch of cayenne or cinnamon to the batter for a warm, subtle spice that beautifully contrasts the sweetness of the dulce de leche.

  • Gluten-Free Delight: Use a gluten-free blend instead of all-purpose flour for a gluten-free version. Your gluten-sensitive friends will appreciate this inclusion!

  • Caramel Drizzle: Enhance the topping with extra dulce de leche drizzle over the frosting. It adds an extra layer of lusciousness that’s truly irresistible.

  • Yummy Layering: Turn it into a layered dessert by slicing the cakes into thinner layers and alternating with whipped cream. It gives a cake-pavlova vibe that’s visually stunning.

  • Coconut Cream: Substitute heavy cream with coconut cream for a tropical twist. This is a fantastic dairy-free option that provides a unique flair!

As you bring your Chocolate Dulce de Leche Cake to life, consider pairing it with a scoop of vanilla ice cream, or perhaps a slice of our delightful No-Bake Oreo Cheesecake for an exciting dessert spread that will have everyone coming back for more!

Make Ahead Options

These decadent Chocolate Dulce de Leche Cake layers are perfect for busy home cooks looking to save time! You can prepare the cake layers up to 24 hours in advance. Simply bake and cool the layers completely, then wrap them tightly in plastic wrap and refrigerate. The dulce de leche frosting can also be made ahead and stored in the fridge for up to 3 days—just bring it back to room temperature and re-whip before frosting. When ready to serve, frost the cake and drizzle with ganache to maintain quality and freshness. This way, you can enjoy your delicious creation with minimal effort on busy occasions, ensuring it’s just as delicious!

How to Store and Freeze Chocolate Dulce de Leche Cake

Fridge: Store your Chocolate Dulce de Leche Cake in an airtight container in the fridge for up to 5 days to keep it moist and tasty.

Freezer: If you’d like to preserve it longer, wrap individual slices tightly in plastic wrap and then in foil, freezing for up to 3 months.

Thawing: When ready to enjoy, thaw the cake overnight in the fridge. Allow it to come to room temperature before serving for the best flavor and texture.

Reheating: If you prefer, gently warm slices in the microwave for 10-20 seconds to enhance the decadence of the cake.

Expert Tips for Chocolate Dulce de Leche Cake

Accurate Measurements: Always measure ingredients precisely for consistent and delicious results. A kitchen scale can be a baker’s best friend!

Sift for Lightness: Sift flour and cocoa powder to avoid lumps. This not only creates a smoother texture but also contributes to a light, airy cake.

Room Temperature Ingredients: Use room-temperature ingredients to achieve better mixing. Cold eggs and buttermilk can lead to a dense Chocolate Dulce de Leche Cake.

Avoid Overmixing: Mix the batter just until combined. Overmixing can cause the cake to be tough instead of tender.

Experiment with Flavors: Feel free to add nuts or flavored extracts to elevate your cake’s taste, making each bite uniquely delightful!

Chocolate Dulce de Leche Cake Recipe FAQs

How can I choose the best cocoa powder for this cake?
I recommend using Dutch-processed cocoa powder for a smoother taste and deeper chocolate flavor. It has a richer color and less acidity compared to natural cocoa powder, enhancing the overall indulgence of the Chocolate Dulce de Leche Cake.

What’s the best way to store leftover cake?
To keep your Chocolate Dulce de Leche Cake fresh, store it in an airtight container in the fridge for up to 5 days. This helps maintain its moistness and flavor. If you want to keep it longer, you can wrap individual slices tightly in plastic wrap and then foil and freeze them for up to 3 months.

Can I freeze this cake? How?
Absolutely! You can freeze your Chocolate Dulce de Leche Cake by wrapping each slice tightly in plastic wrap, then in aluminum foil. For the best results, freeze the cake as soon as it has cooled completely. This prevents freezer burn and keeps it delicious for up to 3 months. When you’re ready to enjoy it, simply thaw it overnight in the fridge and bring it to room temperature before serving.

What should I do if my cake layers dome during baking?
If your cake layers dome in the oven, this can be due to the oven temperature being too high or overmixing the batter. To remedy this, ensure your oven is properly calibrated and consider reducing the temperature by 25°F (about 15°C). If you’ve already baked the cake, you can level the tops with a serrated knife once they have completely cooled, creating a flat base for icing.

Is there a gluten-free option for the cake?
Yes! You can easily modify the Chocolate Dulce de Leche Cake to be gluten-free by using a high-quality gluten-free flour blend in place of the all-purpose flour. Just make sure to check that all your other ingredients, including baking powder and cocoa powder, are also gluten-free for best results.

Can I make this cake ahead of time and freeze it?
Definitely! You can prepare the cake layers ahead of time and freeze them. Bake the cakes, let them cool completely, and then wrap each layer tightly in plastic wrap, followed by aluminum foil. They can be frozen for up to 3 months. When you’re ready to assemble the cake, just thaw the layers in the fridge overnight before frosting.

Chocolate Dulce de Leche Cake

Indulge in Rich Chocolate Dulce de Leche Cake Bliss

This Chocolate Dulce de Leche Cake offers rich chocolate and creamy caramel flavors, perfect for impressing guests or indulging yourself.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup All-purpose flour Substitute with a gluten-free blend if needed.
  • 1 cup Granulated sugar No substitutions necessary.
  • 3/4 cup Cocoa powder Use Dutch-processed for smoother taste.
  • 1 tsp Baking soda Ensure it is fresh for best results.
  • 1 tsp Baking powder Necessary for a light texture.
  • 1/2 tsp Salt Vital for balancing sweetness.
  • 1/2 cup Vegetable oil Can be substituted with melted butter.
  • 1 cup Buttermilk May replace with regular milk mixed with vinegar.
  • 1 cup Hot water Use boiling water for best outcomes.
  • 2 Eggs Ensure they are at room temperature.
  • 1 tsp Vanilla extract Opt for pure extract for better results.
For the Frosting
  • 3 Egg whites Can substitute with whipped aquafaba for a vegan option.
  • 1 cup Dark brown sugar Light brown sugar can work as a substitute.
  • 1/2 cup Butter Use unsalted for better control over salt.
  • 1/2 cup Dulce de leche Homemade adds a personal touch.
For the Ganache
  • 1 cup Heavy cream Substitute with coconut cream for a dairy-free option.
  • 8 oz Dark chocolate Adjust with milk chocolate for a sweeter taste.

Equipment

  • Oven
  • Mixing bowls
  • Whisk
  • stand mixer
  • Cake pans
  • Saucepan

Method
 

Cake Preparation
  1. Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing them with butter or non-stick spray then dusting with flour.
  2. In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt until smooth.
  3. In another bowl, mix the vegetable oil, buttermilk, hot water, eggs, and vanilla extract until smooth and combined.
  4. Gradually pour the wet mixture into the dry ingredients, folding gently until just combined.
  5. Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes.
  6. Cool the cakes in the pans for about 10 minutes before transferring to a wire rack to cool completely.
Frosting Preparation
  1. Combine egg whites and dark brown sugar in a heatproof saucepan; whisk over medium heat until the sugar dissolves.
  2. Transfer the mixture to a stand mixer and beat on high speed until stiff peaks form, about 5-7 minutes.
  3. Gradually add softened unsalted butter and dulce de leche, mixing until smooth.
Assembly
  1. Frost the top of the first cooled cake layer with a generous amount of frosting, then add the second layer on top and frost the entire cake.
  2. For the ganache, heat heavy cream until steaming, then pour over chopped dark chocolate and stir until smooth.
  3. Drizzle ganache over the frosted cake and allow it to set before slicing and serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 48gProtein: 4gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 28gVitamin A: 400IUCalcium: 50mgIron: 2mg

Notes

This cake is perfect for special occasions or as a delightful indulgence. Ensure all ingredients are at room temperature for the best results.

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