If you’re craving something indulgent yet elegant, this Lush Dulce de Leche Cake is perfect! The cake is incredibly moist, thanks to the rich sweetness of dulce de leche, and it’s completely gluten-free, making it a great option for everyone. Topped with a silky white chocolate and dulce de leche ganache, it’s a dessert that feels luxurious but is simple enough to make for any special occasion.
Jump to Recipe
Ingredients You’ll Need
- Butter
- Sugar
- Eggs
- Dulce de leche
- Vanilla extract
- Gluten-free flour blend
- Baking powder
- Baking soda
- Salt
- Milk
- White chocolate
- Cream
Equipment You’ll Need
- Cake pan
- Mixing bowls
- Whisk or electric mixer
- Saucepan
- Spatula
- Cooling rack
- Kitchen scale
Kitchen Scale?
As you may have noticed, my recipes are often measured in grams. A kitchen scale ensures precise and consistent measurements, which is crucial for successful baking. It’s quicker and less messy than using measuring cups, making the process more efficient. You can find a variety of affordable kitchen scales on Amazon here.
Instructions
- Preheat the oven to 175°C (350°F) and grease a round cake pan (about 22 cm).
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and dulce de leche.
- In a separate bowl, whisk together the gluten-free flour blend, baking powder, baking soda, and salt.
- Alternate adding the dry ingredients with the hot milk, beginning and ending with the flour mixture. Mix until just combined.
- Pour the batter into the prepared pan and bake for 45-55 minutes. The cake is done when a toothpick inserted comes out with just a few crumbs.
- Allow the cake to cool in the pan for 10-15 minutes before turning it out onto a cooling rack to cool completely.
- For the ganache, heat the cream in a saucepan until it starts to simmer, then pour it over the chopped white chocolate. Stir until smooth, then add the butter and mix until combined. Finally, stir in the dulce de leche. Let the ganache cool for 30-40 minutes until it thickens slightly before pouring it over the cake.
Using Regular Flour
If you don’t need a gluten-free cake, you can substitute the gluten-free flour blend with regular all-purpose flour.
Serving Suggestions
This cake is delicious on its own, but it’s also amazing with a scoop of vanilla ice cream or a dollop of whipped cream on the side.
How to Store
Store the cake in an airtight container at room temperature for up to 3 days. If you’d like to keep it longer, it can be refrigerated for up to 5 days. For best results, allow it to come to room temperature before serving. The cake can also be frozen (without the ganache) for up to 3 months; just wrap it tightly in plastic wrap and then foil before freezing.
If you’re looking for another festive gluten-free option, consider trying out my Gluten-Free Raspberry Mousse Cake with Cardamom Base and Meringue. It’s light, creamy, and bursting with fresh flavors – a delightful treat for any celebration!
Note: This post contains affiliate links, which means I may earn a small commission if you make a purchase at no additional cost to you.
Lush Dulce de Leche Cake
Ingredients
For the Cake:
- 200 g soft butter
- 300 g sugar
- 4 eggs (room temperature)
- 200 g dulce de leche
- 1 tsp vanilla extract
- 250 g gluten-free flour blend (with xanthan gum, or add 1.5 teaspoons xanthan gum if making your own blend)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 120 ml hot milk
For the Dulce de Leche Ganache:
- 100 g white chocolate, chopped
- 50 ml heavy cream
- 20 g soft butter
- 197 g dulce de leche
- A pinch of sea salt (optional)
Instructions
Bake the Cake
- Preheat the Oven:Preheat your oven to 175 °C (350 °F). Grease and flour a round cake pan (approximately 22 cm in diameter) or line it with parchment paper.
- Cream Butter and Sugar:In a large bowl, cream together the soft butter and sugar until light and fluffy.
- Add Eggs:Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and dulce de leche.
- Combine Dry Ingredients:In a separate bowl, mix together the gluten-free flour blend, baking powder, baking soda, and salt. If making your own flour blend, add 1.5 teaspoons of xanthan gum. Gradually add the dry ingredients to the batter, alternating with the hot milk. Start and end with the flour. Mix until just combined; do not overmix.
- Bake the Cake:Pour the batter into the prepared pan and bake in the oven for 45-55 minutes. Check with a toothpick; it should come out with a few crumbs but no wet batter. If the cake is browning too quickly, cover it with foil.
- Cool the Cake:Allow the cake to cool in the pan for about 10-15 minutes before turning it out onto a plate. Let it cool completely.
Make the Dulce de Leche Ganache
- Heat the Cream:In a small saucepan, heat the cream over medium heat until it just starts to simmer.
- Pour Over Chocolate:Place the chopped white chocolate in a bowl. Pour the hot cream over the chocolate and let it sit for 1-2 minutes to melt.
- Stir in Butter:Stir the mixture until the chocolate is smooth, then add the 20 g butter and mix until fully incorporated.
- Add Dulce de Leche:Gently fold in the dulce de leche and stir until the ganache is smooth and creamy.
- Cool:Let the ganache cool at room temperature until it thickens slightly, then use it to frost or drizzle over your cake.
Assemble the Cake
- Pour the Ganache:Once the cake has cooled completely, pour or spread the ganache over the cake. Allow it to drip down the sides if desired.
- Let it Set:Allow the ganache to set at room temperature or in the refrigerator before serving.
Serving
- Slice the cake into pieces and serve with whipped cream or ice cream if desired. Enjoy your Lush Dulce de Leche Cake!
