If you’re a caramel lover, you’re going to flip for this ultimate Dulce de Leche cake. Imagine this: layers of sweet caramel cake separated by layers of indulgent dulce de leche and topped off with salted caramel butter cream frosting. Had you at “sweet caramel”, right? This cake goes above and beyond the call of duty and brings you the ultimate treat for the ultimate caramel lover. Watch the video below to see how you can make this gourmet cake yourself – it’s actually a lot simpler than it looks! And, boy, is the end result worth it.

We forgot! Garnished on top of the rich salted caramel frosting are chunks of crystallized caramel.

As if this cake wasn’t beautiful and drool-worthy enough.

Not only is this cake a literal slice of heaven, it also presents beautifully. If you’re a baker looking to take things to the next level, this cake has a beautiful shape and color, plus you can play with abstractness using the caramel garnish. Best of all, your party guests (or the lucky birthday girl or boy) won’t know what hit them when they take a bite of your amazing cake.

What do you think of this ultimate caramel cake? Share your thoughts in the comments section below.


For Caramel Cake Layers:
– 3/4 cup butter, softened at room temperature
– 1 1/2 cups white granulated sugar
– 4 large eggs
– 1 teaspoon vanilla extract
– 14-ounce can dulce de leche, softened
– 1 1/3 cups milk
– 2 cups all-purpose flour
– 4 teaspoons baking powder
– 1/2 teaspoons salt
For Salted Caramel Buttercream:
– 2 cups butter; softened at room temperature
– 14-ounce can dulce de leche
– 1/4 teaspoon salt
– 14-ounce can dulce de leche, for filling
For Sugar Garnish:
– 1 cup white granulated sugar
– 1/2 cup water


1. Preheat oven to 350F. Line three, 8-inch cake rounds with parchment paper; or, two, 9-inch cake rounds. Set aside.
2. Prepare the cake layers. In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs, vanilla and dulce de leche. Microwave the caramel for 30 seconds to soften it. Mix all ingredients together until creamy, then pour in the milk. In a separate bowl, combine the dry ingredients: flour, baking powder and salt. Add the flour into the batter in small amounts and whisk after each addition. Whisk only until flour is incorporated.
3. Divide the cake batter evenly between the prepared pans. Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Remove cakes from pans and allow them to cool completely. Once cooled, use a long, serrated knife to level the cake layers.
4. While cakes are baking, prepare the crystallized sugar garnish. Combine the sugar and water in a small saucepan and cook over medium heat, not stirring, until sugar caramelized into deep amber color. Pour the sugar syrup over a baking sheet lined with parchment paper. Use a spatula to spread the syrup as it cools. Allow the syrup to cool completely and harden before handling. Break the candy into shards of different sizes.
5. Prepare the buttercream once layers have cooled. Place softened butter into a stand mixer bowl and whisk until light and fluffy. Then add the dulce de leche and a few pinches of salt. Add less salt first, then taste and add more to taste. Whisk buttercream until it’s light and fluffy.
6. Assemble the cake. Spread each layer first with a generous amount of dulce de leche, then add the caramel buttercream. Frost the top and sides of cake and smooth over with a flat spatula. Transfer the remaining frosting into a pastry bag tipped with tip #4FT. Watch my video for decorating the top. Decorate the sides with the broken sugar.
7. Keep cake refrigerated and remove from fridge about 1 to 2 hours prior to serving to allow the cake to soften.