Dulce de Leche Cake

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Source: Saveur
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Dulce de Leche Cake Photo: Andre Baranowski

(Pastel de Cuatro Leches)

MAKES ONE 9" × 13" CAKE

Luxuriant moistness is this dessert's calling card. The secret to achieving the cake's decadent texture is to poke it all over with a knife while it's still warm, before dousing it with a rich milk mixture so that it penetrates every part of the cake's interior.

2 tsp. butter
1 tbsp. plus 2 cups flour
2 tsp. baking powder
1 1⁄2 tsp. fine salt
6 eggs, at room temperature, separated
1 1⁄4 cups sugar
1⁄2 cup whole milk
1 1⁄2 tbsp. dark rum
1 tbsp. vanilla extract
1  14-oz. can sweetened condensed milk
1  12-oz. can evaporated milk
1 cup heavy cream
1  16-oz. jar dulce de leche (milk caramel)

1. Heat the oven to 350°. Grease a 9" × 13" baking pan with the butter and dust with 1 tbsp. of the flour. Invert the dish, tap out the excess flour, and set aside.

2. Sift the remaining flour, baking powder, and salt into a bowl and set aside. Put the egg whites into a large bowl and beat with a hand-held electric mixer on medium speed until soft peaks form, about 2 minutes. While the mixer is still running, add the sugar in a gradual stream and continue beating again to soft peaks. Add the egg yolks one at a time, beating well after each addition. Alternately add the reserved flour mixture and the whole milk in 3 parts, beating until smooth after each addition. Add the rum and vanilla and beat again briefly until smooth.

3. Pour batter into reserved baking pan and bake until golden brown, about 30 minutes. Set the cake aside and let cool slightly for 30 minutes.

4. Whisk together the sweetened condensed milk, evaporated milk, and heavy cream in a bowl. Using a knife, poke the cake with holes all over, penetrating to the bottom of the pan. Pour the milk mixture over the warm cake and set aside to let cool completely.

5. Cover the cake with plastic wrap and refrigerate until well chilled and liquid is absorbed, at least 4 hours. Spread the dulce de leche across the top of the cake and serve.

This article was first published in Saveur in Issue #108

Ratings & Reviews (8)

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This is by far the worse version of this cake ever. I am so disappointed in Saveur. I should have known by making other cake that this cake omitted an ingredient. Most cake calls for butter, and sugar to be creamed. Since I was new to this recipe, it is sorely lacking in consistency and texture as far as cake goes. My mother in-law makes this cake, and this is noting even remotely like hers. This is like a bad bread pudding. I am praying that the milk actually absorbs, because this cake looks like I can build a house. It is hard, not soft. The real recipe uses 1/2 cup less of flour, and the main ingredient should be butter.
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This is much better than what I can buy at the bakeries in my neighborhood!
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this is the exact recipe i group up with dulce de leche, it is a typical dessert in south america. the cake is commonly served at social gatherings. the simmered can of condensed milk is poured over all kinds of desserts, including jello. i use mrs. richardson's butterscotch caramel topping after warming it up for 30 seconds in the microwave (without the lid).for the cake, it works great. thanks for bringing this old recipe to light.
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made 2 for school's teacher appreciation lunch.  everyone loved it.  i was surprised at how much milk  the cake swims in even after refrigerating.  very tasty, rather sweet.

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extremely delicious and decadent!  the only dulce de leche topping i could find was too thick to spread without lifting up the top layer of cake. next time i will warm the topping and drizzle.  i suggest poking holes with a skewer, instead of a knife, for a prettier top if you do drizzle.
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excellent excellent!  great recipe!!!!!!!!!!  i will make this over and over.   i may however next time, add a little bit more milk mixture (like 1/3 of an additional can of evap milk and condensed milk, and 1/3 cup heavy cream).  however, you can still make it as is and you'll love it.  saveur's recipes are awesome!
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amazing! absolutely delicious and a hit at any party! i made it for a dinner and was asked to make another for a potluck two days later! 
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what a cake!  it was so delicious.  i've made it twice, the  first time i decided to make the dulce de leche from scratch...what a mess and it never thickened.  the second time i used the dulce de leche recommended in the recipe...much easier and it was a very good product.  please make this cake...what a treat!

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