Ingredients:

  • 280g all-purpose flour
  • 300g granulated sugar
  • 12g baking powder
  • 3g salt
  • 170g unsalted butter, room temperature
  • 3 large eggs, room temperature
  • 180ml whole milk, room temperature
  • 160g dulce de leche
  • 5ml vanilla extract
  • 225g unsalted butter, softened
  • 360g powdered sugar
  • 160g dulce de leche
  • 30ml heavy cream
  • 1g fine sea salt
  • 60g dulce de leche, slightly warmed

Instructions:

  1. Preheat the oven to 180°C (350°F). Grease two 8-inch cake pans and line the bottoms with parchment paper.
  2. In a large bowl, cream 170g unsalted butter and 300g granulated sugar together until the mixture looks pale and fluffy.
  3. Beat in 3 large eggs one at a time, then stir in 5ml vanilla extract and 160g dulce de leche until fully incorporated.
  4. Whisk 280g all-purpose flour, 12g baking powder, and 3g salt in a separate bowl.
  5. Gradually add the dry ingredients to the wet mixture, alternating with 180ml whole milk. Stir gently with a spatula just until the streaks of flour disappear.
  6. Divide the batter evenly between the two pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pans for 10 minutes before transferring to a wire rack.
  7. Beat 225g unsalted butter until creamy. Gradually add 360g powdered sugar, 160g dulce de leche, 30ml heavy cream, and 1g fine sea salt. Whip on high for 2–3 minutes until the frosting is light, airy, and velvety.
  8. Place one cake layer on a plate. Spread a generous layer of frosting on top. Place the second cake layer over it. Frost the top and sides of the cake.
  9. Warm 60g dulce de leche and drizzle it over the edges of the cake.