Dulce De Leche Cake Recipe: Traditional Mexican Milk Cake

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment circles.
2. In the bowl of a stand mixer, combine the cake flour, granulated sugar, baking powder, and sea salt. Mix on low for 30 seconds to aerate.
3. Add the 225g of cubed, room-temperature butter to the dry ingredients. Mix on low speed until the mixture resembles fine, sandy breadcrumbs.
4. In a separate container, whisk together the milk, eggs, vanilla bean paste, and 150g of dulce de leche.
5. With the mixer on low, slowly pour half of the liquid mixture into the flour-butter base. Increase to medium speed and beat for 1 minute, then add the rest until the batter is silky and pale bronze.
6. Divide the batter equally between the two prepared pans. Bake for 35 minutes until a toothpick comes out with just a few moist crumbs.
7. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
8. Prepare the frosting by beating the cold cream cheese and 115g room-temperature butter until smooth. Add 300g dulce de leche and mix until combined.
9. Gradually add sifted confectioners' sugar, whipping until the frosting holds stiff, velvety peaks.
10. Assemble the cake by stacking layers with a thin coat of frosting and a drizzle of the remaining 120g dulce de leche between layers. Frost the exterior and garnish with flaky sea salt.