Dulce de Leche Drip Cake
Prep
20 mins
Cook
40 mins
Servings
8
Difficulty
Easy
Moist and indulgent cake filled with the rich, caramel-like flavor of dulce de leche.
Ella x
Ingredients
- 300 gall-purpose flour
- 400 ggranulated sugar
- 200 gunsalted butter
- 4 nulllarge eggs
- 2 mLvanilla extract
- 400 mLdulce de leche
- 10 gbaking powder
- 5 gsalt
- 200 mLunsweetened milk
- 50 gchopped hazelnuts
Detail level
Instructions
- 1
Preheat the oven to 180°C. Prepare an 8-inch round cake pan and line the bottom with parchment paper.
Tip: Use a non-stick pan for easy cake release.
- 2
In a medium bowl, whisk together flour, sugar, baking powder, and salt.
Tip: Sift dry ingredients for an even texture.
- 3
In a large mixing bowl, cream the butter and sugar until light and fluffy. Beat in eggs one at a time, followed by vanilla extract.
Tip: Don't overmix the batter.
- 4
Alternate adding dry ingredients and milk to the wet ingredients, beginning and ending with dry ingredients. Fold in dulce de leche and chopped hazelnuts.
Tip: Be gentle to maintain the cake's structure.
- 5
Pour the batter into the prepared pan and smooth the top.
Tip: Use a spatula to create a decorative edge.
- 6
Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Tip: Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
- 7
Once cooled, remove the cake from the pan and slice into 8 equal pieces.
Tip: Serve with a drizzle of dulce de leche, if desired.
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