Dulce de Leche Buckle
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This dulce de leche buckle is my go to when I want something impressive but don't have all day in the kitchen. The whole thing comes together in just an hour from start to finish, which makes it perfect for those days when you're craving homemade cake but short on time. I love how the rich, caramel dulce de leche swirls through the tender butter cake, creating those beautiful pockets of sweetness. Buttermilk is a key player here, adding tanginess that balances the sweetness while also providing beneficial probiotics for your gut. Best of all, this recipe uses pantry staples you probably already have at home, so there's no need for expensive specialty ingredients.
Ella x
Ingredients
- 200all-purpose flour
- 200granulated sugar
- 100unsalted butter, softened
- 3large eggs
- 120buttermilk
- 10 teaspoonsbaking powder
- 5 teaspoonssalt
- 400unsweetened condensed milk
- 100dulce de leche
- 20confectioners' sugar
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F). Grease a 20cm square baking tin and line it with parchment paper.
Tip: To ensure even cooking, make sure to grease the tin thoroughly.
- 2
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
Tip: This step helps incorporate air into the batter, making the cake lighter.
- 3
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, allowing each egg to fully incorporate before adding the next.
Tip: This step helps to create a tender crumb and a delicate texture.
- 4
With the mixer on low speed, gradually add the flour mixture to the butter mixture in three parts, alternating with the buttermilk, beginning and ending with the flour mixture.
Tip: Be careful not to overmix, as this can result in a dense cake.
- 5
Pour half the batter into the prepared tin and smooth the top. Drizzle with half the dulce de leche.
Tip: This step creates a beautiful, caramel-topped crust.
- 6
Bake for 20 minutes, then reduce the oven temperature to 160°C (325°F) and continue baking for an additional 10 minutes, or until a toothpick inserted into the center comes out clean.
Tip: This step ensures the cake is fully cooked and the dulce de leche is bubbly.
- 7
Remove from the oven and let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Tip: This step helps prevent the cake from breaking or cracking.
- 8
Once the cake is cool, spread the remaining dulce de leche over the top.
Tip: This step adds a rich, velvety texture and a deep caramel flavor.
- 9
Dust with confectioners' sugar before serving.
Tip: This step adds a sweet and elegant finish to the dish.
- 10
Cut into squares and serve.
Tip: This step allows you to enjoy the full, gooey glory of the dulce de leche buckle.
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