Dulce de Leche Refrigerator Cake
Prep
10 mins
Cook
20 mins
Servings
8
Difficulty
Easy
A moist and creamy dessert with a caramel twist, perfect for hot summer days.
Ella x
Ingredients
- 250 gall-purpose flour
- 200 gunsalted butter(softened)
- 400 ggranulated sugar
- 200 gdulce de leche
- 4 egglarge eggs
- 1 mLvanilla extract(optional)
- 8 gbaking powder
- 4 gsalt
- 120 mLunsalted milk
- 100 gchopped pecans(optional)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease a 23cm (9 inch) round cake pan and line the bottom with parchment paper.
- 2
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- 3
In a large bowl, use an electric mixer to beat the butter and sugar until light and fluffy, about 2 minutes.
- 4
Beat in the eggs one at a time, followed by the vanilla extract (if using).
- 5
Gradually mix in the flour mixture until just combined, being careful not to overmix.
- 6
Pour in the dulce de leche and mix until smooth.
- 7
Pour the batter into the prepared cake pan and smooth the top.
- 8
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- 9
Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- 10
Once cooled, refrigerate the cake for at least 2 hours or overnight to allow the flavors to meld and the cake to set.
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