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Dulce de Leche Cake

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  • Prep 30 min
  • Total 2 hr 10 min
  • Servings 12
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This might just be the very best Dulce de Leche Cake recipe you've ever tried. Browned butter adds the final "wow" factor to a caramel-frosted cake jump-started with Betty Crocker™ Super Moist™ Butter Recipe Yellow Cake Mix. Let's get baking!
Updated Nov 21, 2022
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  • 1 can (13.4 oz) dulce de leche (caramelized sweetened condensed milk)
  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup whipping cream


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    For a crunchy topper, try sprinkling your Dulce de Leche Cake with chopped macadamia nuts or toasted coconut.
  • tip 3
    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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