Dulce de Leche Refrigerator Cake
Prep
10 mins
Cook
20 mins
Servings
8
Difficulty
Easy
This is my go to recipe when I need something elegant but don't have much time. Dulce de leche refrigerator cake comes together in just thirty minutes, making it perfect for unexpected guests or last minute desserts. The combination of buttery cake and rich dulce de leche is absolutely irresistible, and the pecans add a wonderful crunch plus heart healthy fats that make this treat feel a little less guilty. Best of all, most of these ingredients are probably already in your pantry, so you can whip this up without a special trip to the store.
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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