Triple Layer Dulce de Leche Cake

Ah, 26. This is supposedly the year that you’re out of the quarter life crisis. This is the year where you are suppose to have everything together. The year that most people expect you to know everything. Well, this is probably not the case for most millennials. Well, it’s probably only me.

The past year has been quite a roller coaster. I have definitely learned a lot about myself. I learned that I am able to do things that I am uncomfortable with, such as traveling alone or picking up a new hobby. Anyways, enough about me. This year, I decided to make my own cake again. I’ve made this cake a few times before but it is usually a process.


Dulce de Leche:


-4 cans of sweetened condensed milk

  1. Remove the labels of the cans
  2. Fill your crock pot with the sweetened condensed milk.
  3. Then slowly pour warm water into the crock pot. Make sure to fill the crock pot with water that is above the cans of condensed milk. This is important to prevent a possible mishap in the kitchen.
  4. Set the crock pot on high and let it sit for 2 to 3 hours. Check on it from time to time to ensure that the waterline is above the cans.
  5. Once done, let it cool off and serve as you wish.


You may find the cake recipe here

(Note: I added one can of dulce de leche into the cake mix rather than 1/4 cup, as it states in the recipe.)

Dulce de Leche Buttercream:

-3/4 can Dulce de Leche

-1 1/4 cups of granulated sugar

-1/3 cup of water

-5 large white eggs (room temperature)

-4 sticks of unsalted butter (cut into small cubes)

-pinch of cream of tartar

  1. In a small saucepan, boil the sugar and water to make a syrup.
  2. In a bowl of an electric mixer with a fitted whisk with a speed of 2-4, beat the egg whites until a foam forms. Add a pinch of cream of tartar to the egg whites and increase the speed of your mixer to 4-6 until stiff peaks form.
  3. With the mixer running, slowly pour the sugar water into the bowl and mix for about 3 minutes. Include the butter in the mixture, piece by piece, until the mixture turns into a smooth and spreadable mixture.

Milk Crumble:

(Note: I used the Momofuku Milk Bar recipe for the Milk Crumble)

-1/2 cup milk powder

-1/4 cup flour

-2 tablespoons cornstarch

-2 tablespoons sugar

-1/2 teaspoon salt

-4 tablespoons butter, melted

-1/4 cup milk powder

-3 ounces white chocolate, melted

  1. Heat oven to 250 Degrees Fahrenheit
  2. Combine the milk powder, flour, cornstarch, sugar, and salt in a bowl.
  3. Add melted butter and toss, with spatula, until the mixture starts to form clusters
  4. Place and spread the mixture on a silat or parchment lined baking sheet and bake for 20 minutes. Let cool.
  5. Once cooled, place the mixture into a bowl and add the rest of the milk powder and toss together.
  6. Pour the melted white chocolate over the crumbs and toss until the crumbs are glazed. Continue tossing for 5 minutes or until the white chocolate hardens and is no longer sticky.


Cake Assembly:

Once everything has been prepared, it’s time to assemble the cake. I used a 6 inch cake ring to help with the assembling of the cake.

  1. Using acetate film, line the 6 inch cake ring.
  2. Take the first layer of cake and place it inside the cake ring
  3. With a spatula, spread a dollop of dulce de leche on top of the cake
  4. With a separate spatula, spread some of the dulce de leche buttercream
  5. Lightly sprinkle the milk crumb on top of the dulce de leche buttercream layer. Once layered, take the next cake layer and place on top of the milk crumble layer.
  6. Repeat until the last layer of cake has been laid and repeat steps 3-5 for the last layer.
  7. Add fruits (in this case I used strawberries) around the cake for decoration.
  8. Once done, place the cake in the fridge for 2 hours and let it cool. After the cake has cooled, you  may take the film around the cake and place it on a serving plate.

I decided to leave my cake “naked” (i.e not frost the outside of the cake). You may frost the outside of the cake with the dulce de leche buttercream frosting that was made. This cake can be stored in the fridge for a week or the freezer for one month before it goes bad.

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