DULCE DE LECHE BUNDT CAKE RECIPE
This Dulce De Leche Cake is deceptively delicious. Seriously - the toffee bits + caramel glaze and the sweet cake make for an INCREDIBLE dessert that tastes WAY better than it looks!
Provided by Steph Loaiza
Categories Dessert
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, mix together cake and pudding mixes, sour cream, oil, dulce de leche, beaten eggs, and water. Stir in the toffee bits and pour batter into a Bundt pan sprayed with non-stick cooking spray.
- Bake 45-50 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.
- Cool cake thoroughly in pan for about 90 minutes before inverting onto a plate. If desired, dust the cake with powdered sugar or top with caramel glaze.
- Heat the butter, milk, and brown sugar in a small saucepan over medium heat. Bring to a boil, stirring to dissolve sugar, then remove from the heat. Drizzle over the cake.
Nutrition Facts : Calories 571 kcal, Carbohydrate 55 g, Protein 4 g, Fat 38 g, SaturatedFat 24 g, TransFat 1 g, Cholesterol 105 mg, Sodium 467 mg, Fiber 1 g, Sugar 43 g, ServingSize 1 serving
DULCE DE LECHE
There are several ways to make this sweet, caramel spread. Some traditionalists favor boiling an unopened can of sweetened condensed milk on the stovetop. If you go this route, make sure there is always enough water circulating around the can. Others prefer the ease of the oven method, which is slightly faster, too.
Provided by Food Network
Categories dessert
Time 4h5m
Yield about 1 1/4 cups
Number Of Ingredients 1
Steps:
- For the stovetop method: Remove the label from the can of sweetened condensed milk. Place 3 to 4 forks upside down on the bottom of a large 6- to 8-quart pot. Place the unopened can on top of the forks and cover with water by a few inches. (The forks help to prevent a vacuum between the bottom of the can and the pot.) Place the pot over high heat until it reaches a simmer, then lower the heat to medium-low or low to maintain a steady simmer for about 3 hours. Add more water to the pot if necessary to ensure that the can is submerged at all times. Let the can cool to room temperature in the water before removing. Open the can and scoop out the contents. The dulce de leche should be dark and caramelized.
- For the oven method: Preheat the oven to 425 degrees F. Place a shallow baking dish in a roasting pan. Pour the sweetened condensed milk into the baking dish and cover the dish with foil. Transfer the roasting pan to the oven and add enough hot water to reach halfway up the sides of the baking dish. Bake until the dulce de leche is dark and caramelized, 60 to 75 minutes, checking the water level occasionally and adding more if needed. Let cool, then whisk until smooth.
- Transfer the dulce de leche to an airtight container, put plastic wrap directly on the surface and refrigerate for up to 2 weeks.
TRES LECHE CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 4h
Yield 12 servings
Number Of Ingredients 13
Steps:
- For the cake: Preheat the oven to 350 degrees. Grease and flour a 9- by 13-inch cake pan.
- Sift the flour, baking powder and salt into a large bowl.
- Separate the eggs. Beat the egg yolks with 3/4 cup of the sugar on high speed until the yolks are pale yellow. Stir in the milk and vanilla. Pour the egg yolk mixture over the flour mixture and stir very gently until combined.
- Beat the egg whites on high speed until soft peaks form. With the mixer on, pour in the remaining 1/4 cup sugar and beat until the egg whites are stiff but not dry. Fold the egg white mixture into the batter very gently until just combined. Spoon into the prepared pan and spread to even out the surface.
- Bake until the cake is done, 35 to 40 minutes. Allow to cool in the pan, and then turn out (upside down) onto a rimmed platter.
- For the tres leches: Combine the heavy cream, evaporated milk and condensed milk in a small pitcher. Pierce the surface of the cake with a fork several times. Drizzle the milk mixture over the top and allow the cake to sit and absorb the milk mixture. Don't worry about totally soaking the cake! That's what you want.
- For the icing: Whip the cream with the sugar. Spread it evenly over the top and sides of the soaked cake and decorate with maraschino cherries.
- Refrigerate until ready to serve. Several hours is fine. The cooler the cake, the better!
DULCE DE LECHE CAKE
Browned butter creates the "wow" in a caramel-frosted cake jump-started with a cake mix.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
- In 1-quart saucepan, heat butter over medium heat 4 to 6 minutes, stirring frequently, just until golden brown. Remove from heat. Cool 15 minutes.
- In large bowl, beat cake mix, browned butter, water, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes (brown flecks from butter will appear in batter). Pour into pan.
- Bake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
- Meanwhile, in large bowl, beat dulce de leche and cream cheese with electric mixer on high speed about 2 minutes or until blended and smooth. Beat in whipping cream until stiff peaks form. Spread frosting over cooled cake. Serve immediately, or refrigerate until serving. Store loosely covered in refrigerator.
Nutrition Facts : Calories 400, Carbohydrate 51 g, Cholesterol 110 mg, Fat 4, Fiber 0 g, Protein 5 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 37 g, TransFat 1/2 g
DULCE DE LECHE CREAM CAKE
Make and share this Dulce De Leche Cream Cake recipe from Food.com.
Provided by babygirl65
Categories Dessert
Time 1h
Yield 1 cake, 12 serving(s)
Number Of Ingredients 10
Steps:
- Prepare cake mix according to directions for a 13 x 9 baking pan, cool completely in pan on wire rack.
- Place sweetened condensed milk in a large, microwave safe bowl. Micro on med. for 4 minutes, stirring half way through.
- Reduce to med-low power, micro for 16 to 24 minutes, whisking every few minutes, until thick and light caramel color.
- Stir in caramel topping. Cool for 15 minutes.
- Spread evenly over cake, cool completely.
- Beat whipping cream in a large mixing bowl until soft peaks form. Add sugar and vanilla, beat until stiff peaks form.
- Spoon over cake, sprinkle with nuts.
- Refrigerate for 1 to 2 hours.
Nutrition Facts : Calories 553.2, Fat 32, SaturatedFat 13.2, Cholesterol 119.4, Sodium 386.3, Carbohydrate 61.4, Fiber 0.8, Sugar 39.2, Protein 7.3
CONDENSED MILK POUND CAKE
A dulce de leche swirl adds caramel sweetness to this light, moist pound cake, adapted from Margarita Manzke of République in Los Angeles. Although Ms. Manzke makes her own dulce de leche, the jarred kind works just as well here, especially after being marbled into the vanilla-scented, buttery batter. This cake is best served within 2 days of baking. Store it, well-wrapped, in the refrigerator, then bring it to room temperature before serving to best appreciate its gentle flavors.
Provided by Melissa Clark
Categories cakes, dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Grease a 9-inch loaf pan and line the bottom with parchment paper.
- Using an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until pale and fluffy, 1 to 2 minutes. Add condensed milk and mix until incorporated.
- Add eggs, one at a time, beating well and scraping down the sides of the bowl with a rubber spatula between additions. Beat in vanilla seeds and vanilla extract (save pod for vanilla sugar or vanilla extract); scrape down the sides of the bowl.
- Sift flour, baking powder and salt into a bowl. Add to butter mixture, then beat until just incorporated.
- Scrape half the batter into prepared pan. Dollop two-thirds of the dulce de leche over batter. Top with remaining batter, then dollop with remaining dulce de leche. Plunge a small offset spatula or long toothpick into batter and swirl to create marbling.
- Bake until golden at the edges, firm to the touch in the center and a toothpick inserted into center of cake (avoiding dulce de leche) comes out without any wet batter clinging to it, 55 to 70 minutes. Rotate the cake after 20 minutes to ensure even baking.
- Transfer cake to a wire rack to cool for at least 20 minutes before running a butter knife or offset spatula along the edges of the cake pan to loosen the cake, then unmolding. Serve warm or let cool.
PUMPKIN CHEESECAKE TOPPED CHOCOLATE BUNDT CAKE W. DULCE DE LECHE
This is a recipe I made up, so try at your own risk ;). Just kidding. It actually works. I've tested it twice and so have a few friends. This cake gets moister the longer it sits, so it's a good make ahead if you like really moist cakes.
Provided by Claire312
Categories Dessert
Time 1h15m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees F. Spray a 12 cup bundt pan with flour-added cooking spray.
- In a small mixing bowl, beat softened cream cheese and both sugars until smooth. Thoroughly stir (do not beat) in eggs, pumpkin, cornstarch, vanilla and pumpkin pie spice or spice combo. Pour into bundt pan and bake for 15 minutes.
- While pumpkin mixture bakes, combine cocoa and chocolate in a small saucepan; pour hot coffee over chocolate and whisk until smooth - if coffee is not hot enough to melt chocolate, turn heat to medium and heat just enough so that chocolate melts; Remove from heat (if using) and whisk in sour cream.
- In a second bowl, whisk together flour, salt, and baking soda. Using electric mixer, beat butter, brown sugar, and vanilla on medium-high speed until pale and fluffy, about 3 minutes. Add eggs and continue beating for another minute.
- By hand, stir 1/3 of the flour mixture into batter. Add half of the chocolate/sour cream mixture and stir until incorporated. Scrape bowl and add remaining flour mixture and all of remaining chocolate mixture. Stir in chocolate mini chips.
- Remove bundt cake pan from oven and quickly pour chocolate mixture over pumpkin. Return to oven and bake for 42 minutes or until wooden skewer inserted into center comes out with few crumbs attached.
- Cool in pan 30 minutes, then invert cake onto parchment paper or cake plate. Let cool at room temperature for 1 hour, then transfer to refrigerator to chill.
- Before serving, drizzle with dulce de leche or caramel sauce.
- Store cake in refrigerator.
Nutrition Facts : Calories 465, Fat 28.2, SaturatedFat 16.2, Cholesterol 124.6, Sodium 372.1, Carbohydrate 51.1, Fiber 3.4, Sugar 37.3, Protein 7.5
DULCE DE LECHE CHOCOFLAN
Also known as el pastel imposible (the impossible cake), chocoflan is a baking wonder, its layers of chocolate cake batter and dulce de leche flan swapping places in the oven and coming out as a tiered two-desserts-in-one showstopper. This Mexican staple is often served at birthday parties and other celebrations, but comes together easily enough to enjoy as a sweet treat at home.
Provided by Genevieve Ko
Categories snack, cakes, dessert
Time 2h30m
Yield 12 servings (one 10-inch cake)
Number Of Ingredients 19
Steps:
- Heat oven to 350 degrees.
- Make the flan: In a blender, combine the dulce de leche, evaporated milk, cream cheese, vanilla extract and salt, and blend until smooth, 20 to 30 seconds. Pour in the eggs and blend for another 10 seconds until smooth.
- Make the chocolate cake: Sift the flour, sugar, cocoa powder, baking soda, baking powder, cinnamon and salt directly into the bowl of a stand mixer fitted with a paddle attachment. Mix on the lowest setting until just combined, then add the butter and continue mixing on low speed until the mixture resembles wet sand. Stop the mixer and scrape down the sides of the bowl if needed.
- In a liquid measuring cup, combine the coffee, buttermilk, egg and vanilla extract, then slowly pour it into the flour-butter mixture with the mixer running on low. Scrape down the sides of the bowl and beat the mixture on high for 1 full minute.
- Liberally coat a 10-cup Bundt pan with nonstick baking spray. Add the cake batter, smoothing the top with an offset spatula or spoon. Carefully ladle in the flan mixture so you disturb the cake batter as little as possible. Transfer the Bundt pan to a roasting pan or baking dish large enough to fit the Bundt pan. Grease a piece of foil and place it onto the Bundt pan, greased side down, folding it over the edges to loosely seal it. Transfer to the oven. Pour enough water into the roasting pan or baking dish to come up 2 to 3 inches (tap water is fine).
- Bake until a skewer inserted in the cake part comes out with few to no crumbs, 1 1/2 to 2 hours.
- Carefully remove the Bundt pan from the roasting pan and uncover. Transfer to a rack and let cool to room temperature. Once fully cooled, cover the top with plastic wrap and refrigerate until chilled and set, at least 2 hours.
- Once you're ready to serve, carefully run a knife around any edges that are still sticking, then invert onto a serving platter, gently shaking it up and down if it's being difficult. (If it was greased properly, you shouldn't have any major issues.) The chocoflan can be covered and refrigerated for up to 3 days.
DULCE DE LECHE TRES LECHES CAKE
Bake an incredibly moist Dulce de Leche Tres Leches Cake for your next party! The deep caramel flavor of dulce de leche enhances the tres leches in the cake.
Provided by My Food and Family
Categories Home
Time 2h3m
Yield 16 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350ºF.
- Prepare cake batter and bake as directed on package for 13x9-inch pan. Cool cake in pan 10 min. Pierce cake with large fork at 1/2-inch intervals.
- Mix 2 Tbsp. dulce de leche and water until blended; reserve for later use. Blend remaining dulce de leche with evaporated milk and sour cream in blender until smooth. Pour over cake, re-piercing cake if necessary until all milk mixture is absorbed. Refrigerate 1 hour.
- Microwave reserved dulce de leche mixture on HIGH 10 sec.; stir. Cool. Frost cake with COOL WHIP; drizzle with reserved dulce de leche mixture.
Nutrition Facts : Calories 290, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 260 mg, Carbohydrate 40 g, Fiber 0 g, Sugar 29 g, Protein 6 g
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- Pre-heat the oven to 350 F. Generously spray a 10 cup bundt pan (have some mini loaf pans handy in case you have extra batter--this recipe may or may not have been intended for a 12 cup bundt pan--if you linked to the recipe you will notice it claims a 6 cup bundt pan which is definitely not right) with nonstick baking spray. Set aside.
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- Cream the butter on medium low speed until smooth. Add the brown sugar and cream again, then add the bulk of the dulce de leche (all but the 1/4 cup). Cream until it is smooth; scrape down the sides as necessary.
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