Dulce de Leche Chiffon Cake
Prep
30 mins
Cook
40 mins
Servings
6
Difficulty
Easy
A rich and moist cake filled with the deep, caramel-like flavor of dulce de leche.
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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