Dulce de Leche Devil's Food Cake
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
Rich, moist devil's food cake filled with a velvety dulce de leche center.
Ella x
Ingredients
- 250 gall-purpose flour
- 200 ggranulated sugar
- 100 gunsweetened cocoa powder
- 15 gbaking powder
- 10 gsalt
- 150 mlwhole milk
- 3 nulllarge eggs
- 150 gunsalted butter
- 100 gdulce de leche
- 100 gunsalted pecans
Detail level
Instructions
- 1
Preheat your oven to 180°C. Grease and flour two 6-inch round cake pans.
Tip: To ensure a smooth dulce de leche center, make sure to grease the pans thoroughly.
- 2
In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
Tip: Whisking helps to incorporate air into the batter, ensuring a light and fluffy cake.
- 3
In a large mixing bowl, whisk together milk, eggs, and melted butter.
Tip: Use room temperature ingredients for a smooth batter.
- 4
Gradually pour the dry ingredients into the wet ingredients and whisk until combined.
Tip: Don't overmix, as this can result in a dense cake.
- 5
Divide the batter evenly between the prepared pans and smooth the tops.
Tip: Make sure to fill the pans to the top to prevent lopsided cakes.
- 6
Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Tip: Don't overbake, as this can cause the cake to dry out.
- 7
Allow the cakes to cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely.
Tip: Letting the cakes cool completely helps to prevent them from breaking or crumbling.
- 8
To assemble the cake, place one cake layer on a serving plate and spread a layer of dulce de leche on top.
Tip: Use a sharp knife to spread the dulce de leche evenly and avoid creating air pockets.
- 9
Top with the second cake layer and dust with powdered sugar.
Tip: Optional: Top with toasted pecans for added texture and flavor.
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