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Autumn Embrace Dulce de Leche Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 52 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Autumn Embrace Dulce de Leche Cake is a delightful spiced dessert featuring warm flavors of cinnamon, nutmeg, and cloves combined with rich dulce de leche swirled throughout. Perfect for cozy fall gatherings, this moist and tender cake is topped with a luscious drizzle of dulce de leche and optional toasted pecans for added texture, making it a festive treat that pairs beautifully with whipped cream or vanilla ice cream.

Ingredients

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves

Wet Ingredients

  • ½ cup unsalted butter, softened
  • ¾ cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • ½ cup whole milk
  • ½ cup dulce de leche (plus more for drizzling)

Optional

  • ½ cup chopped toasted pecans

Instructions

  1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to ensure the cake doesn’t stick.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves. Set aside.
  3. Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and brown sugar together until the mixture is light and fluffy. This helps incorporate air for a tender cake crumb.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition to ensure they are fully incorporated. Stir in the vanilla extract.
  5. Combine Wet and Dry Ingredients: Add the sour cream to the batter and mix to combine. Then, gradually add the dry ingredients in batches, alternating with the whole milk, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overmixing.
  6. Incorporate Dulce de Leche and Pecans: Stir in ½ cup of dulce de leche until just incorporated, creating subtle swirls of caramel flavor throughout the batter. Fold in the chopped toasted pecans if using.
  7. Fill and Bake: Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  9. Serve: Drizzle extra dulce de leche over the cooled cake before serving for an indulgent finish.

Notes

  • Warm the dulce de leche slightly before swirling it into the batter or drizzling on top to enhance its flavor and ease of spreading.
  • This cake pairs wonderfully with whipped cream or vanilla ice cream for added richness.
  • Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days to keep it fresh.

Find it online: https://slsrecipes.com/autumn-embrace-dulce-de-leche-cake-recipe/