Dulce de Leche Chiffon Cake
Prep
30 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This dulce de leche chiffon cake is my go to dessert when I want something impressive without spending hours in the kitchen. The whole thing comes together in just 70 minutes, and honestly, most of the ingredients you probably have lying around already. What I love most is how the creamy dulce de leche swirls through the light, fluffy cake, creating pockets of caramel goodness in every bite. I've added chopped almonds for a nice crunch and a little nutritional boost since they're packed with heart healthy fats and protein. This is the kind of cake that tastes like you fussed over it, but really it's delightfully simple.
Ella x
Ingredients
- 250 gall-purpose flour
- 200 ggranulated sugar
- 150 gunsalted butter
- 4large eggs
- 150 mlwhole milk
- 100 mldulce de leche
- 5 gbaking powder
- 5 gsalt
- 1 mlvanilla extract
- 50 gchopped almonds
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease and flour a 20cm (8-inch) round cake pan.
Tip: Use a non-stick pan for easy cake release.
- 2
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Tip: Make sure the ingredients are well combined.
- 3
In a large mixing bowl, cream the butter and sugar until light and fluffy.
Tip: Use an electric mixer for efficient mixing.
- 4
Add the eggs one at a time, mixing well after each addition.
Tip: Make sure each egg is fully incorporated before adding the next.
- 5
Alternate adding the dry ingredients and the milk, beginning and ending with the dry ingredients.
Tip: Mix just until combined; do not overmix.
- 6
Stir in the dulce de leche and vanilla extract.
Tip: Make sure the dulce de leche is evenly distributed.
- 7
Pour the batter into the prepared cake pan and smooth the top.
Tip: Use a spatula to create a smooth surface.
- 8
Bake for 30-40 minutes or until a toothpick inserted into the center comes out clean.
Tip: Check the cake frequently during the last 10 minutes of baking.
- 9
Remove from the oven and let cool in the pan for 5 minutes.
Tip: Use a wire rack to cool the cake completely.
- 10
Once cooled, dust the cake with powdered sugar and garnish with chopped almonds.
Tip: Optional: serve with a dollop of whipped cream or a drizzle of caramel sauce.
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