DULCE De LECHE Cake

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I’ve been promising this recipe for Dulce De Leche Cake for a while, and I’ve finally taken the pix.  Dulce de Leche is a thick caramel make from condensed milk, and the easy-to-make was given July 8, 2017 (and is searchable).   This is my version of Dulce De Leche, it’s VERY sweet, so cut small portions.    It does create a great “sugar rush”, so a suitable end for a luncheon for “Ladies who Lunch”….. lol

Dulce de Leche Cake cut, ready to serve

 

Ingredients

for the cake

  • 1 cup unsalted butter, softened
  • 1 1/2 cups white sugar
  • 1/4 cup dulce de leche (recipe given earlier)
  • 3 large eggs
  • 1 teaspoon Heilala pure vanilla extract
  • 1/2 cup vegetable oil
  • 2 1/2 cups plain (all purpose) flour (can replace 2 Tablespoons with cornflour)
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup whole milk

for the frosting

  • 1 1/2 cups unsalted butter, room temperature
  • 3-4 cups icing sugar, or to taste
  • 1 teaspoon pure vanilla extract
  • 2 tablespoon + 1 cup dulce de leche (recipe given earlier)

Directions

The cake:

  • preheat oven to 325 degrees. Grease and line 2 x 23 cm (9” – 10”) cake pans.
  • Beat the butter, sugar and dulce de leche to a cream (with paddle attachment of a stand mixer).
  • Slowly add the eggs and mix until light and fluffy.
  • Add in the vanilla and oil, beat until combined
  • Into a separate bowl, sift the flour, baking powder, and salt.
  • Add the dry ingredients gradually to the creamed mixture,at low speed.
  • When the flour is JUST combined into the wet ingredients, add the milk.
  • Evenly distribute batter into the two cake pans, and bake for 20-25 minutes, or until a toothpick comes out clean. let cakes cool completely before turning out onto a cooling rack.
  • The frosting:
  • Mix butter, icing sugar, vanilla & 2 Tablespoons of dulce, whip until light and fluffy for about 8-10 minutes. (The remaining cup of dulce de leche will be used to assemble the cake.
  • Assembly:
  • Cut cakes evenly down the middle so you have four thin layers of cake.**
  • Begin with the first layer of cake – spread with a thin layer of frosting,building up around the edges. Place a small amount of dulce de leche in the middle.
  • Buttercream spread on cake, edge raised to contain inner dollop of Dulce de Leche

     

  • Place the next layer on top, spread with a thin layer of frosting,building up around the edges. Place a small amount of dulce de leche in the middle.
  • Continue until the top layer.

The finished “naked” Dulce de Leche Cake

  • The cake sides can be left “naked” as shown, and the top spread or piped with buttercream, then drizzled with slightly warmed dulce de leche. Only slightly warmed, mind, or it may melt the buttercream.
  • The sides can be spread with buttercream, if preferred.
  • ** Note: I baked the cake batter in 3 cake pans, so did not need to cut the cakes into layers. The middle one is browner, as it was steel, compared to the other pans being aluminium – but it looks effective.

Further note:  This is a VERY sweet cake, so it may not be to everyone’s taste, but it is delicious for special occasions.

The cake is beautiful (light and moist)  and could easily be modified.  I’ve tried it using the same basic recipe, but adding a little lemon juice (less than half a lemon) and the zest of one lemon, a lemon-flavoured buttercream, and a raspberry puree – great, too

Slice of Dulce de Leche Cake – moist, sweet

Dulce de Leche Cake cut, ready to serve

DULCE De LECHE Cake
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • For the cake
  • 1 cup unsalted butter, softened
  • 1½ cups white sugar
  • ¼ cup dulce de leche (recipe given earlier)
  • 3 large eggs
  • 1 teaspoon Heilala pure vanilla extract
  • ½ cup vegetable oil
  • 2½ cups plain (all purpose) flour (can replace 2 Tablespoons with cornflour)
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup whole milk
  • For the frosting
  • 1½ cups unsalted butter, room temperature
  • 3-4 cups icing sugar, or to taste
  • 1 teaspoon pure vanilla extract
  • 2 tablespoon + 1 cup dulce de leche (recipe given earlier)
Method
  1. The cake:
  2. Preheat oven to 160 C (325 F) degrees. Grease and line 2 x 23 cm (9” – 10”) cake pans.
  3. Beat the butter, sugar and dulce de leche to a cream (with paddle attachment of a stand mixer).
  4. Slowly add the eggs and mix until light and fluffy.
  5. Add in the vanilla and oil, beat until combined
  6. Into a separate bowl, sift the flour, baking powder, and salt.
  7. Add the dry ingredients gradually to the creamed mixture,at low speed.
  8. When the flour is JUST combined into the wet ingredients, add the milk.
  9. Evenly distribute batter into the two cake pans, and bake for 20-25 minutes, or until a toothpick comes out clean. let cakes cool completely before turning out onto a cooling rack.
  10. The frosting:
  11. Mix butter, icing sugar, vanilla & 2 Tablespoons of dulce, whip until light and fluffy for about 8-10 minutes. (The remaining cup of dulce de leche will be used to assemble the cake.
  12. Assembly:
  13. Cut cakes evenly down the middle so you have four thin layers of cake.**
  14. Begin with the first layer of cake – spread with a thin layer of frosting,building up around the edges. Place a small amount of dulce de leche in the middle.
  15. Place the next layer on top, spread with a thin layer of frosting,building up around the edges. Place a small amount of dulce de leche in the middle.
  16. Continue until the top layer.
  17. The cake sides can be left “naked” as shown, and the top spread or piped with buttercream, then drizzled with slightly warmed dulce de leche. Only slightly warmed, mind, or it may melt the buttercream. The sides can be spread with buttercream, if preferred.
  18. ** Note: I baked the cake batter in 3 cake pans, so did not need to cut the cakes into layers. The middle one is browner, as it was steel, compared to the other pans being aluminium – but it looks effective.
  19. Further note: This is a VERY sweet cake, so it may not be to everyone’s taste, but it is delicious for special occasions.
  20. The cake is beautiful (light and moist) and could easily be modified. I’ve tried it using the same basic recipe, but adding a little lemon juice (less than half a lemon) and the zest of one lemon, a lemon-flavoured buttercream, and a raspberry puree - great, too

 

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O.T.T. Birthday Cake – using WHITE CHOCOLATE MUD CAKE recipe

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This cake, using my WHITE CHOCOLATE MUD CAKE recipe, was for my friend, Maree, who has had a rough year, and deserved pampering.  Every woman deserves an O.T.T. (Over The Top) Birthday cake once in their lives, right?   The colours are her favorite, and I used a buttercream frosting.  To complete the OTT effect, I also made a dozen Lemon cup cakes and frosted them the same, so she could share with her workmates.

It’s a pity the colours haven’t come out so well in the pix, as the gumpaste peony I made for the top was carefully graduated from pink to purple.   As her birthday was very near Easter this year, I used pink and purple foiled Easter eggs to bling it out, including miniature ones in the martini glass on the top.

First, the pictures, then the recipe……

cup cakes – lemon with curd filling

 

 

 

This recipe is really unusual, so take care to read the recipe first.   It has all the liquid components heated, then poured while still warm onto the flour.   It sounds really weird and whacky, but trust me – it’s actually simple, and the cake is delicious!

 

 

 

WHITE CHOCOLATE MUD CAKE   (coloured for this cake – see note)

  • 200 g White chocolate (Nestle Milky Bar, Cadbury Dream, etc)
  • 250 g Butter
  • 1½ cup Caster Sugar
  • 200 ml near boiling water
  • 1 cup Self Raising Flour
  • 1¾ cup Plain Flour
  • 2 Eggs, Lightly Beaten
  • 1 teaspoon Vanilla extract or paste (and gel food colouring, if using)

Method:

  1. Preheat Oven to 160 Degrees C/325 F
  2. Prepare a 23-25 cm round cake tin:  Brush with Tin Glide or spray well with a tin spray, and line the base with a circle of baking paper. (I used 2 x 20 cm tins)
  3. In a large heavy based saucepan combine the white chocolate, diced butter, sugar & hot water and melt over a low to medium heat until the chocolate has melted and the sugar dissolved.  This will take about 4 minutes
  4. Remove from the heat and set aside to cool slightly while you prepare the rest of the ingredients (approx. 15 minutes to cool)
  5. Sieve the self raising flour and plain flour together into a large bowl, fluff with a fork.
  6. In a small bowl lightly beat the eggs & vanilla.
  7. When the chocolate/butter mixture has cooled slightly, pour this into the flours and add the egg & vanilla mixture. Using a whisk quickly beat together all the ingredients until smooth and no lumps remain.
  8. Pour into the prepared cake tin and bake for 40 minutes to 1 hour, or until a skewer or knife comes out damp but clean. Watch, and try not to over cook, different tin sizes and different oven temperatures make for differing cooking times.
  9. Remove from the oven and let the cake rest in the tin for at least 25 minutes before putting a cake rack on top, and overturning the cake onto the wire rack to cool.
  10. Naturally, the cake needs to be completely cool before icing.   Placing into the fridge or freezer will allow it to “set”, to make a crumb coat of frosting easier.
  11. If not crumb coating, then piping with buttercream, a simple chocolate ganache makes a nice finish.   Simply melt about 240 gms white chocolate into 3/4 cup of heavy cream, cool a little, and pour over cake.
  12. This cake stores happily for several days, and freezes extremely well (well wrapped).
  13. NOTE: obviously I added gel colour to two mixes (4 x 20 cm tins) to acheive the colour for this particular cake.  To make the cake even whiter (for a wedding cake, perhaps?)  I add edible white food colouring to enhance the whiteness of the White Chocolate Mud Cake recipe.

O.T.T. Birthday Cake - using WHITE CHOCOLATE MUD CAKE recipe
Author: 
Recipe type: baking, celebration, dessert
Prep time: 
Cook time: 
Total time: 
 
A delicious cake that lasts well, covers well, and is ideal for celebration cakes as it won't sag under fondant or buttercream icing.
Ingredients
  • 200 g White chocolate (Nestle Milky Bar, Cadbury Dream, etc)
  • 250 g Butter
  • 1½ cup Caster Sugar
  • 200 ml near boiling water
  • 1 cup Self Raising Flour
  • 1¾ cup Plain Flour
  • 2 Eggs, Lightly Beaten
  • 1 teaspoon Vanilla extract or paste
Method
  1. * Preheat Oven to 160 Degrees C/325 F
  2. * Prepare a 23-25 cm round cake tin: Brush with Tin Glide or spray well with a tin spray, and line the base with a circle of baking paper. (I used 2 x 20 cm tins)
  3. * In a large heavy based saucepan combine the white chocolate, diced butter, sugar & hot water and melt over a low to medium heat until the chocolate has melted and the sugar dissolved. This will take about 4 minutes
  4. * Remove from the heat and set aside to cool slightly while you prepare the rest of the ingredients (approx. 15 minutes to cool)
  5. * Sieve the self raising flour and plain flour together into a large bowl, fluff with a fork.
  6. * In a small bowl lightly beat the eggs & vanilla.
  7. * When the chocolate/butter mixture has cooled slightly, pour this into the flours and add the egg & vanilla mixture. Using a whisk quickly beat together all the ingredients until smooth and no lumps remain.
  8. * Pour into the prepared cake tin and bake for 40 minutes to 1 hour, or until a skewer or knife comes out damp but clean. Watch, and try not to over cook, different tin sizes and different oven temperatures make for differing cooking times.
  9. * Remove from the oven and let the cake rest in the tin for at least 25 minutes before putting a cake rack on top, and overturning the cake onto the wire rack to cool.
  10. * Cake needs to be completely cool before icing. Placing into the fridge or freezer will allow it to "set", to make a crumb coat of frosting easier.
  11. * If not crumb coating and piping with buttercream, a simple chocolate ganache makes a nice finish. Simply melt about 240 gms white chocolate into ¾ cup of heavy cream, cool a little, and pour over cake.
  12. * This cake stores happily for several days, and freezes extremely well (well wrapped).

 

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