DSCN2610A Latin American and Mexican desert popular for generations.  I have tried many recipes for this cake but many of them did not work until I found this recipe from “The Best Of America’s Test Kitchen” books.  It is really  moist and rich!


Milk Mixture

1 cup of dulce de leche

1 cup evaporated milk

1 cup heavy cream

1 teaspoon vanilla extract

Cake Ingredients

2 cups unbleached all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon ground cinnamon

8 tablespoons (1 stick) unsalted butter

1 cup whole milk

4 large eggs

2 cups sugar

2 teaspoons vanilla extract


1- Pour in a big bowl the dulce de leche, and slowly whisk in the evaporated milk, cream, and vanilla. Set aside.


1- Heat the oven to 180C.

2- Grease and flour a baking dish.

3- Whisk flour, baking powder, salt and cinnamon in a large bowl.

4-  Heat the butter and milk in a small sauce pan over low heat until the butter is melted, set aside.

5- With an electric mixer on medium speed beat the eggs in a large bowl for about 30 seconds, then slowly add the sugar until incorporated.

6- Increase the speed to medium-high and beat until the egg mixture is very thick and glossy.

7- Reduce the speed to low and slowly mix in the melted butter mixture and vanilla.

8- Then add the flour mixture in 3 additions, scraping down the bowl as necessary.  Mix on a medium speed until fluffy.

9- Using a rubber spatula, scrape the batter into the prepared pan and bake until a tooth pick inserted into the center comes out clean, 30 to 35 minutes.  Let the cake rest for 10 minutes inside the pan.

10- Using a skewer, poke holes in the top of the cake and slowly pour the milk mixture over the cake until completely absorbed.

11- Let it sit at room temperature until it is cold and then refrigerate over night.

12- Spread the cake with the frosting and serve.


1 cup of heavy cream

3 table spoons light corn syrup

1 teaspoon vanilla extract

Method For The Frosting

1- With an electric mixer on medium speed, beat the cream, corn syrup and vanilla to soft peaks.

2- Frost the cake and then you can cut it into squares.


– Dulce de Leche can be bought at most supermarkets or Latin food stores.

– The cake can be refrigerated for up to 3 days

–  For more indulgence you can top the cake with the “Seven Minute” frosting, and then use a torch to burn the top of the frosting.  This makes the cake look beautiful.



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