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Lush Dulce de Leche Cake

Prep Time 15 minutes
Cook Time 50 minutes
Ganache Time: 10 minutes (prep) + 30-40 minutes (cooling and setting) 40 minutes
Total Time 1 hour 45 minutes
Servings 10
Lush Dulce de Leche Cake is a moist, rich cake infused with the creamy sweetness of dulce de leche. Topped with a silky white chocolate and dulce de leche ganache, this dessert strikes the perfect balance between indulgence and elegance. The cake's gluten-free option makes it accessible without compromising on texture or flavor. Ideal for special occasions or as a luxurious treat!

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!
Author: JENNIE
Course: Gluten-free Pastries, Pastries
Keyword: Dulce de leche Cake, Gluten-Free Cake, Gluten-free Dulce de leche Cake