Dulce de Leche Cake
The cake is your traditional yellow version, which results in a slightly sweet flavor and remarkably light texture. Filled with egg yolks and butter, it’s also a super moist cake! The slight amount of nutmeg added also really complements the flavors of the caramel topping. Then we top the entire cake with that sticky, creamy, buttery layer of warm gooey dulce de leche. Holy cow. This is not for the faint of heart, people.
Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Dulce De Leche | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 stick Unsalted Butter, Room Temperature
- 1 cup Vanilla Sugar
- 4 whole Large Egg Yolks, Room Temperature
- 1 teaspoon Vanilla Extract
- 1-½ cup All-purpose Flour
- ½ cups Cake Flour
- 1-¾ teaspoon Baking Powder
- ¼ teaspoons Baking Soda
- ½ teaspoons Sea Salt
- ¼ teaspoons Freshly Grated Nutmeg
- ⅔ cups Buttermilk, Room Temperature
- 1 jar (15oz Jar) Of Dulce De Leche