Soft Layer Cake with Homemade Dulce de Leche
A light and fluffy sponge cake layered with rich, creamy homemade dulce de leche. Simple to make yet indulgent enough to impress, this dessert is perfect for celebrations and afternoon treats alike. A dusting of powdered sugar makes it effortlessly elegant.
🛒 Ingredients
10 servings
- 3 eggs, separated
- 1 cup (125 g) all-purpose flour, sifted
- ½ cup + 2 tbsp (125 g) granulated sugar
- ½ cup (125 g) unsalted butter, softened
- ½ tsp baking powder
- Powdered sugar for dusting
- 1 can (14 oz / 397 g) sweetened condensed milk
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Directions
- 1
Preheat your oven to 350 °F (180 °C). Grease and flour an 8-inch (20 cm) round springform pan.
- 2
Beat the sugar, egg yolks, and softened butter with an electric mixer until pale, fluffy, and creamy.
- 3
Gradually fold in the sifted flour until the batter is smooth and well combined.
- 4
In a separate bowl, whisk the egg whites to stiff peaks, then gently fold them into the batter using a spatula, keeping it airy with upward strokes.
- 5
Sprinkle in the baking powder and fold gently one last time to preserve the lightness.
- 6
Pour the batter into the prepared pan and bake for 20–25 minutes, until a toothpick inserted in the center comes out clean. Allow to cool completely.
- 7
Make the dulce de leche: place the unopened condensed milk can in a pot, cover with water, and boil for 40 minutes. Let it cool completely before opening.
- 8
Slice the cooled cake horizontally in half. Spread the dulce de leche generously over the bottom layer, place the top back, and finish with a dusting of powdered sugar.
💡 Chef's Tip
For a richer, thicker dulce de leche, extend the cooking time to 45 minutes — always keep the can fully submerged in water. The cake keeps in the refrigerator for up to 3 days wrapped in plastic film.
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