Indulge in a truly decadent dessert with this Cinnamon Dulce de Leche Cake, a standout among cake recipes with cream cheese. This cake combines the warm spice of cinnamon with the creamy sweetness of dulce de leche, all enveloped in a tender cake and rich cream cheese frosting. You’ll love making this impressive yet approachable treat.
Key Ingredients & Substitutions
- All-purpose flour: Use a gluten-free all-purpose blend for a gluten-free option.
- Dulce de Leche: Canned dulce de leche is fine; you can also make your own by slowly simmering a can of sweetened condensed milk.
- Cream Cheese: Full-fat cream cheese is best for the frosting. Do not use low-fat varieties as they can be watery.
- Cinnamon: Freshly ground cinnamon has the best flavor.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the Dulce de Leche Filling:
- 1 cup dulce de leche
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 3-4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk or heavy cream (optional, for consistency)
How Much Time Will You Need?
- Total Time: 1 hour 30 minutes
- Prep Time: 30 minutes
- Cook Time: 45-50 minutes
- Servings: 12
- Tools Needed: 2 (8-inch) round cake pans, mixing bowls, electric mixer, spatula
Step-by-Step Instructions
1. Prepare Your Pans and Dry Ingredients
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, then line the bottoms with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
2. Cream Butter and Sugar
In a large bowl, using an electric mixer, cream the softened butter and granulated sugar together until light and fluffy. This usually takes about 3-5 minutes. You are building the foundation for a tender cake.
3. Add Eggs and Vanilla
Beat in the eggs one at a time, incorporating each fully before adding the next. Stir in the vanilla extract. Scrape down the sides of the bowl to ensure everything is well combined.
4. Alternate Dry and Wet Ingredients
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined; do not overmix, as this can make your cake tough.
5. Bake the Cake Layers
Divide the batter evenly between your prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
6. Prepare the Cream Cheese Frosting
In a clean large bowl, beat the softened cream cheese and softened butter until smooth and creamy. Gradually add the sifted powdered sugar, one cup at a time, until well combined. Beat in the vanilla extract, and add milk or cream if needed to reach your desired frosting consistency. This creates a classic frosting for cake recipes with cream cheese.
7. Assemble the Cake
Once the cake layers are completely cool, place one layer on your serving plate. Spread a generous layer of dulce de leche over the top. Place the second cake layer on top, then frost the entire cake with your cream cheese frosting.
8. Decorate and Serve
You can drizzle additional dulce de leche over the top of the frosted cake for an extra flourish. A sprinkle of ground cinnamon or a few chopped nuts can also add a nice touch. Slice and enjoy your homemade Cinnamon Dulce de Leche Cake.
Variation Ideas
- Nutty Crunch: Add ½ cup of finely chopped pecans or walnuts to the cake batter or sprinkle on top.
- Espresso Boost: Stir 1 teaspoon of instant espresso powder into the dry ingredients for a subtle coffee note.
- Caramel Swirl: Swirl extra dulce de leche into the frosting for a marbled effect.
Storage Instructions
Store your Cinnamon Dulce de Leche Cake in an airtight container in the refrigerator for up to 3-4 days. The cream cheese frosting requires refrigeration. For best flavor, allow the cake to come to room temperature for about 30 minutes before serving.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can bake the cake layers a day in advance and store them at room temperature, wrapped tightly in plastic wrap. Frost the cake on the day of serving.
What if my cream cheese frosting is too thin?
Gradually add more sifted powdered sugar, one tablespoon at a time, until it reaches your desired consistency. Ensure your butter and cream cheese were at room temperature.
Can I use store-bought dulce de leche?
Absolutely! Store-bought dulce de leche works perfectly and saves you time.
How do I know when the cake is fully cooked?
Insert a wooden skewer or toothpick into the center of a cake layer; if it comes out clean, your cake is done.
My cake layers are domed. How can I get flat layers?
You can level the cooled cake layers with a serrated knife for an even stack. Placing baking strips around your pans can also help them bake flatter.
Is this recipe suitable for beginners?
Yes, this recipe is designed with clear, step-by-step instructions that are easy for baking beginners to follow, making it one of the more approachable cake recipes with cream cheese.