Did you catch my Mexican inspired meal? It was for my son’s birthday, and we ended our time with dulce de leche cake. It was my first time making it! I’ll tell you how, what my family thought and the changes I will surely make next time around.
Dulce de leche cake recipe
- 1 cup flour (all purpose)
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup sugar (divided) + 3 tbsp sugar
- 5 eggs, separated
- 1 1/2 tsp vanilla extract (divided)
- 1/4 cup whole milk
- 14 oz can sweetened condensed milk
- 12 oz can evaporated milk
- 2 cups heavy whipping cream
- Preheat your oven to 350 F.
- Grease and flour a 9×13 pan.
- In a bowl, combine flour, baking powder, and salt.
- Separate the eggs into 2 different bowls (whites in one, yolk in another).
- To the bowl with the yolks, add in 3/4 cup sugar. Mix together in a mixer on high speed. Once mixed, add in 1/3 cup milk and 1 tsp vanilla extract and combine.
- Pour the above mixture in with the flour mixture and combine. Do not overstir. Pour batter into your greased/floured 9×13 pan, and smooth into an even layer.
- Bake for 40 minutes.
- Remove and let cool. I actually have two of the same pan, so I removed the cake and let it cool on a cooling rack to speed up the process.
- Once cooled, I transferred the cake into another pan and poked holes with a fork all over the surface of the cake.
- Combine the evaporated milk, sweetened condensed milk, and the whole milk together, and pour over the entire surface of the cake.
- Let the cake sit in the fridge for an hour or overnight to soak in the milk mixture.
- To make the icing, whip the heavy cream, sugar, and vanilla together until stiff peaks form. Spread over the prepared cake.
- Top with cinnamon if you desire. I also sprinkled a little sugar on top!
So, did my family like the dulce de leche cake? I actually like the cake itself – it’s somewhat like an angel food cake. The topping was also like homemade Cool Whip. Yum! The killbuzz for my family and me was… the wetness of the cake. I feel as though the liquid that is poured over the top is too much – and quite possibly unnecessary, although that is what makes it the cake it is. I may make this again, but I will definitely cut the poured liquid by half or maybe skip it all together. We had lots of leftover cake. Ha!
If you want to see my Mexican inspired meal, just click here.