Dulce de Leche Sponge Cake
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
There's something magical about dulce de leche that transforms even the simplest cake into something truly special. This sponge cake comes together in just 45 minutes from start to finish, making it perfect for when you want homemade dessert without spending your whole afternoon in the kitchen. The creamy dulce de leche swirled throughout adds incredible richness and caramel flavor that feels so decadent, yet the recipe is surprisingly straightforward and budget friendly. Eggs provide excellent protein to keep you satisfied, and the whole milk adds creaminess while keeping costs low. It's become my go to when I need to impress without the fuss.
Ella x
Ingredients
- 250all-purpose flour
- 15baking powder
- 200granulated sugar
- 150unsalted butter, softened
- 2large eggs
- 200dulce de leche
- 50cocoa powder
- 120whole milk
- 5salt
- 50unsalted milk
- 20butter, for greasing
- 100confectioners' sugar
Detail level
Instructions
- 1
Preheat the oven to 180°C (350ºfF). Grease and flour a 20cm (8 inch) round cake pan.
- 2
In a medium bowl, whisk together flour, baking powder, and salt.
- 3
In a large mixing bowl, beat the butter until creamy, about 2 minutes. Add granulated sugar and beat until light and fluffy.
- 4
Beat in eggs one at a time, allowing each egg to fully incorporate before adding the next. Beat in cocoa powder.
- 5
With the mixer on low speed, gradually add flour mixture to the wet ingredients in three parts, alternating with unsalted milk, beginning and ending with flour mixture. Beat just until combined.
- 6
Pour the batter into the prepared cake pan and smooth the top.
- 7
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- 8
While the cake is baking, prepare the dulce de leche by heating the milk in a saucepan over medium heat until it starts to simmer.
- 9
Remove the cake from the oven and let it cool in the pan for 5 minutes before transferring it to a wire rack to cool completely.
- 10
Once the cake is completely cool, slice it in half horizontally using a serrated knife.
- 11
Spoon dulce de leche over the bottom half of the cake, then top with the other half.
Tip: This will create a beautiful, gooey filling.
- 12
To make the caramelized sugar crust, sprinkle confectioners' sugar over the top of the cake.
Tip: This will add a nice textural element to the dish.
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