Chocolate Cake with Dulce de Leche Cream Cheese Frosting
A moist and fluffy chocolate cake that'll sooth even the most intense chocolate cravings. Frosted with a dulce de leche cream cheese frosting, this indulgent cake will wow your guests as well as your taste buds!
Author: Chelsea
Recipe type: Dessert
Serves: One 9-inch, 2 layer cake
Ingredients
- Cake:
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 tsp baking soda
- 1½ tsp baking powder
- 1 tsp salt
- 2 cups granulated sugar
- 2 eggs, lightly beaten
- 1¼ cups buttermilk
- 1 cup black coffee
- ½ cup vegetable oil
- 1 Tbsp vanilla extract
- .
- Frosting:
- 8 oz package of cream cheese, room temp
- ½ cup (1 stick) butter, room temp
- ½ Tbsp vanilla extract
- 1 cup dulce de leche*
- 4 - 6 cups confectioner's sugar (optional, see notes)
Instructions
- Preheat oven to 350°F. Lightly grease two 9-inch round baking pans. Dust them lightly with flour; set aside.
- In a large mixing bowl, mix together flour, cocoa powder, baking soda, baking powder, salt, and sugar. Add in eggs, buttermilk, coffee, vegetable oil, and vanilla extract, beating until all ingredients are mixed and smooth.
- Pour into prepared baking pans and bake for 35-40 minutes until a toothpick inserted in the centre comes out clean. Let cakes cool for 15 minutes in their pans before transferring to a wire rack to cool completely.
- To make frosting, beat together the cream cheese, butter, vanilla, and dulce de leche until smooth. Add in confectioner's sugar a little at a time until consistency is that of a thick frosting.
Notes
*You can buy pre-made dulce de leche in grocery stores, but making your own is so easy! Simply place a can of sweetened condensed milk in your slow cooker. Cover with water until can is completely submerged. Cover and cook on low for 8 hours, or overnight. Remove can from water and cool completely before opening. Voila! Perfect dulce de leche!
**The reason there isn't a definite measurement for the confectioner's sugar is because it will depend on the thickness/runniness of the dulce de leche you use. If it's thicker, you'll need less, and vice versa.
***I've received some comments about the icing, and one reader actually omitted the powdered sugar completely from the recipe, and it turned out just fine! If you're running low on powdered sugar, you can omit it with great results; the frosting will just be smoother and creamier. Adding in the powdered sugar gives the icing a bit of crunch, but isn't necessary.
**The reason there isn't a definite measurement for the confectioner's sugar is because it will depend on the thickness/runniness of the dulce de leche you use. If it's thicker, you'll need less, and vice versa.
***I've received some comments about the icing, and one reader actually omitted the powdered sugar completely from the recipe, and it turned out just fine! If you're running low on powdered sugar, you can omit it with great results; the frosting will just be smoother and creamier. Adding in the powdered sugar gives the icing a bit of crunch, but isn't necessary.
Recipe by Port and Fin at https://portandfin.com/chocolate-cake-with-dulce-de-leche-cream-cheese-frosting/