Dulce de Leche Loaf Cake
Prep
20 mins
Cook
40 mins
Servings
8
Difficulty
Easy
This dulce de leche loaf cake is my go to when I want something special without spending all day in the kitchen. It comes together in just an hour from start to finish, making it perfect for weeknight desserts or last minute gatherings. The rich caramel flavor of dulce de leche swirled through a buttery cake base feels indulgent, but honestly it's made with simple pantry staples. I love adding almonds for a little crunch and nutrition since they're packed with healthy fats and protein. A hint of coffee powder and dark chocolate chips just deepen that caramel sweetness beautifully. Trust me, this recipe delivers bakery quality results without the fuss.
Ella x
Ingredients
- 250 gall-purpose flour
- 200 ggranulated sugar
- 150 gunsalted butter, softened
- 4large eggs
- 1 mLvanilla extract
- 100 gdulce de leche
- 1 gbaking powder
- 1 gsalt
- 100 gchopped almonds
- 120 mLunsalted milk
- 2 gdried coffee powder
- 100 gdark chocolate chips
Detail level
Instructions
- 1
Preheat the oven to 180°C (350ºfF). Grease a 23cm (9„) loaf tin and line with parchment paper.
Tip: Use parchment paper to ensure the cake releases easily.
- 2
In a medium bowl, whisk together flour, sugar, baking powder, and salt.
Tip: Whisk dry ingredients well to avoid lumps.
- 3
In a large bowl, whisk together butter, eggs, vanilla extract, and dulce de leche.
Tip: Use an electric mixer for creamiest results.
- 4
Add the dry ingredients to the wet ingredients and mix until just combined.
Tip: Don't overmix, or the cake will become dense.
- 5
Stir in chopped almonds, unsalted milk, and dried coffee powder.
Tip: The coffee powder enhances the chocolate flavor, but feel free to omit if you prefer.
- 6
Pour the batter into the prepared loaf tin and smooth the top.
Tip: Tap the tin gently to remove air bubbles.
- 7
Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
Tip: Don't open the oven door during the baking time, or the cake will sink.
- 8
Remove from the oven and let cool in the tin for 10 minutes.
Tip: Let the cake cool in the tin to prevent it from breaking.
- 9
Transfer the cake to a wire rack to cool completely.
Tip: Cool the cake completely before slicing and serving.
- 10
Once cooled, drizzle with dulce de leche and sprinkle with dark chocolate chips.
Tip: The dulce de leche and chocolate make the perfect topping for this indulgent cake.
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