Creamy Caramel & Cocoa Cake Frosting
A velvety, indulgent frosting that turns any simple cake into a showstopper. The rich dulce de leche pairs beautifully with deep, bittersweet cocoa for a filling and topping that's impossible to resist. Ready in just 15 minutes with no baking required.
🛒 Ingredients
4 servings
- 400 g (14 oz) cold dulce de leche (caramel spread)
- 200 g (7 oz) cold heavy whipping cream
- 4–6 tablespoons unsweetened cocoa powder, to taste
- 1 teaspoon vanilla extract (optional)
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Directions
- 1
Chill your mixing bowl and beaters in the freezer for 10 minutes before starting — cold equipment helps the frosting hold its shape.
- 2
Add the cold dulce de leche and heavy cream to the chilled bowl. Beat on medium speed for 2 minutes, then increase to high speed until the mixture is light, fluffy, and holds soft peaks (about 3–4 minutes).
- 3
Sift in the cocoa powder one tablespoon at a time, tasting between each addition, until you reach your desired chocolate color and intensity.
- 4
Beat for a final 1–2 minutes until smooth and airy. Use immediately to fill and frost your cake, or cover and refrigerate until needed.
💡 Chef's Tip
For an extra-stable frosting on warm days, freeze the bowl and beaters for 15 minutes instead of just chilling them. This frosting keeps for up to 3 days in the fridge — give it a quick re-whip before using if it has been stored.
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