Dulce de Leche Cake

  • Prep 30 min
  • Total 2 hr 10 min
  • Servings 12

Ingredients

Cake

Frosting

  • 1 can (13.4 oz) dulce de leche (caramelized sweetened condensed milk)
  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup whipping cream

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
  • 2
    In 1-quart saucepan, heat butter over medium heat 4 to 6 minutes, stirring frequently, just until golden brown. Remove from heat. Cool 15 minutes.
  • 3
    In large bowl, beat cake mix, browned butter, water, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes (brown flecks from butter will appear in batter). Pour into pan.
  • 4
    Bake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
  • 5
    Meanwhile, in large bowl, beat dulce de leche and cream cheese with electric mixer on high speed about 2 minutes or until blended and smooth. Beat in whipping cream until stiff peaks form. Spread frosting over cooled cake. Serve immediately, or refrigerate until serving. Store loosely covered in refrigerator.

  • You won't want to substitute margarine or vegetable oil spreads for the butter in this richly-flavored Dulce de Leche Cake recipe. Because those products don't contain the milk proteins found in butter, they will not brown and will burn instead.
  • For a crunchy topper, try sprinkling your Dulce de Leche Cake with chopped macadamia nuts or toasted coconut.
  • Want to simplify this Dulce de Leche Cake frosting? Substitute 1 container Betty Crocker™ Rich & Creamy Vanilla Frosting for the frosting, and drizzle with 1/3 cup caramel topping.

Nutrition Facts are not available for this recipe
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