Dulce de Leche Angel Food Cake
Prep
30 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This dulce de leche angel food cake is my go to dessert when I want something that tastes fancy but won't keep me in the kitchen all day. The whole thing comes together in just 70 minutes from start to finish, which makes it perfect for unexpected guests or when you're craving something special on a weeknight. What I love most is how the rich, caramel sweetness of dulce de leche swirls through every bite, while almond milk keeps things light and the eggs provide natural protein. It's genuinely simple to make with everyday ingredients, and honestly, it tastes like you spent way more effort than you actually did.
Ella x
Ingredients
- 250all-purpose flour
- 47318 mlgranulated sugar
- 23659 mlunsalted butter, softened
- 4large eggs
- 28391 mldulce de leche
- 2366 mlbaking powder
- 1183 mlsalt
- 28391 mlunsweetened almond milk
- 28391 mlvegan dulce de leche (optional)
- 11829 mlconfectioners' sugar
- 7098 mlunsalted butter, melted (for glaze)
- 14195 mlheavy cream (for glaze)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease and flour the 20x20cm angel food cake pan.
Tip: Use a non-stick pan to prevent the cake from sticking.
- 2
In a medium bowl, whisk together flour, sugar, baking powder, and salt.
Tip: Whisk until well combined.
- 3
In a large bowl, using an electric mixer, beat the butter until creamy. Add eggs one at a time, beating well after each addition.
Tip: Make sure to scrape down the sides of the bowl.
- 4
Gradually add the dry ingredients to the butter mixture, alternating with the almond milk, beginning and ending with the dry ingredients. Beat just until combined.
- 5
Pour the batter into the prepared pan and smooth the top.
Tip: Use a spatula to remove any air bubbles.
- 6
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Tip: Do not open the oven door during the baking time.
- 7
Remove from the oven and let cool in the pan for 10 minutes.
Tip: Use a wire rack to cool the cake completely.
- 8
Once the cake is completely cool, drizzle with the dulce de leche glaze.
Tip: Use a spatula to spread the glaze evenly.
- 9
If desired, make a second glaze with the melted butter and heavy cream.
Tip: Drizzle the second glaze over the cake for an extra-caramelized finish.
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