Fudgy Chocolate Dulce de Leche Cake

This Fudgy Chocolate Dulce de Leche Cake features two cake layers filled with smooth dulce de leche.

This Fudgy Chocolate Dulce de Leche Cake features two cake layers filled with smooth dulce de leche.

This 2 layer Fudgy Chocolate Dulce de Leche Cake has to be my favorite cake EVER! It is decadent and soft, super moist and easy to make. It’s great on its own but I like to layer dulce de leche for an extra oomph. Seriously, drool-worthy!

Why You’ll Love this Cake

  • It’s absolutely delicious and easy to make.
  • Makes for the perfect dessert for any gathering, year round.
  • The chocolate cake base pairs well with any frosting.
This Fudgy Chocolate Dulce de Leche Cake features two cake layers filled with smooth dulce de leche.

What is Dulce de Leche?

Dulce de Leche is a popular confection from Latin America made from milk and sugar, or sweetened condensed milk. It’s similar to caramel and used in many hispanic desserts, especially ones from Argentina. It has a sweet golden-brown color with deeply decadent flavor.

You can find it at most grocery stores or on Amazon.

To make Dulce de Leche from scratch, check out this post.

For more Chocolate recipes, check out my:

Loved this recipe? Leave a comment below! Share your creations with me on Instagram using #yogaofcooking. It always makes my day!

Happy Baking! 

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chocolate dulce de leche cake

Fudgy Chocolate Dulce de Leche Cake


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Description

This Fudgy Chocolate Dulce de Leche Cake features two cake layers filled with smooth dulce de leche.


Ingredients

  • 1 3/4 cup all purpose flour
  • 3/4 cup dutch processed cocoa powder, sifted
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp kosher salt
  • 6 tbsp unsalted butter, softened
  • 3 tbsp vegetable oil
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 tbsp vanilla extract
  • 2 eggs
  • 1 cup buttermilk
  • 3/4 cup hot water
  • 1 tbsp espresso powder
  • 2 cans dulce de leche

Instructions

For the Chocolate Cake

  1. Preheat oven to 350ºF. Grease and line 2 8-inch round cake pans, dust with cocoa powder and set aside.
  2. In a large bowl, add the dry ingredients; all purpose flour, sifted cocoa powder, baking powder, baking soda and salt. Whisk to combine and set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter, oil, sugar and brown sugar. Whisk on medium speed until creamy.
  4. Add the vanilla extract and eggs, one at a time. Continue beating until fully incorporated.
  5. Add the dry ingredients, one cup at a time, alternating with 1/3 cup of buttermilk.
  6. Pour the hot water and 1 tablespoon of espresso and continue beating for another minute.
  7. Scrape the sides of the bowl and divide batter evenly among 2 cake pans. For exact measurements use a kitchen scale.
  8. Bake for 25-28 minutes, until toothpick inserted in the center comes out mostly clean (some crumbs is OK).
  9. Cool cakes for 15 minutes before transferring to a cooling rack.
  10. Spread Dulce de Leche, straight out of the can, in between layers and on top. Use the back of a spoon or an angled spatula to make swirls. Enjoy!
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Cuisine: American, Hispanic

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