Dulce de Leche Layered Cake- “Natalka”

Caramel Cake Main
Amazing dulce de leche cake. I don’t even have to say much more to convince anyone to make this cake, but I’ll get a little more specific: layers of cake with walnuts loaded with thick dulce de leche-caramel.   Delish!!!


Ingredients
Cake:
5 eggs
2 cups sugar
2 cups sour cream
2 cups flour
2 tsp. baking soda
2 Tbsp. crushed walnuts or raisins
Filling:
2 cans condensed milk
Syrup:
1 cup water
2 Tbsp. sugar
1 Tbsp. Coffee Liqueur (any other Liqueur will work) (optional)
Walnuts, chocolate for decoration

Direction:


For the Dulce de Leche-filling:

Place cans of condensed milk in to a pot cover with water and boil for 3.5-4 hours turning from side to side and adding more water. Let them cool at room temperature for 4-5 hours. (I boil them a day before I make my cake)



Or you can use store-bought Dulce de Leche. 



For the cake:
Preheat oven to 350°F.
In large bowl, mix/beat eggs, sugar and sour cream with electric mixer on low speed 30-45 seconds, scraping bowl constantly. In separate bowl combine together flour and baking soda -add that in to the egg mixture- beat on low until just mixed.  Pour into 2-9’ round, (sprayed with cooking spray) baking pans. Bake until a toothpick inserted near the center comes out clean, for about 40 to 45 minutes. Let it cool.

For the Syrup:

Combine water with sugar in small saucepan, bring to boil, cook for 1-2 minutes, turn it off and let it cool.  After it’s cooled add Liqueur. Set aside.

Assembling the cake:

Combine 2 cans of cooked and cooled condensed milk in a bowl, mix until it becomes smooth- creamy texture.

Carefully slice each of the two cooled cakes in half to make four layers.  Spray all layers evenly with syrup.
Set one cake layer on a flat serving dish/ cake plate. Generously spread about 2-3 Tbsp. of the Dulce de leche on top. 



Top with another cake layer and spread with another 2-3 Tbps. Of the Dulce de leche. Repeat with rest of the layers.

Apply rest of the Dulce de leche on top and sides of the cake.
Decorate  with crushed walnuts, any shapes of chocolate, or shaved chocolate.  Refrigerate for 3-4 hours, better overnight.



Enjoy!!!

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Dulce de Leche Layered Cake- “Natalka”

Rating: 51

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Yield: 8-10

Dulce de Leche Layered Cake- “Natalka”

Amazing dulce de leche cake. I don’t even have to say much more to convince anyone to make this cake, but I’ll get a little more specific: layers of cake with walnuts loaded with thick dulce de leche-caramel. Delish!!!

Ingredients

  • Cake:
  • 5 eggs
  • 2 cups sugar
  • 2 cups sour cream
  • 2 cups flour
  • 2 tsp. baking soda
  • 2 Tbsp. crushed walnuts or raisins
  • Filling:
  • 2 cans condensed milk
  • Syrup:
  • 1 cup water
  • 2 Tbsp. sugar
  • 1 Tbsp. Coffee Liqueur (any other Liqueur will work) (optional)
  • Walnuts, chocolate for decoration

Instructions

  1. For the Dulce de Leche-filling:
  2. Place cans of condensed milk in to a pot cover with water and boil for 3.5-4 hours turning from side to side and adding more water. Let them cool at room temperature for 4-5 hours. (I boil them a day before I make my cake)
  3. Or you can use store-bought Dulce de Leche.
  4. For the cake:
  5. Preheat oven to 350°F.
  6. In large bowl, mix/beat eggs, sugar and sour cream with electric mixer on low speed 30-45 seconds, scraping bowl constantly. In separate bowl combine together flour and baking soda -add that in to the egg mixture- beat on low until just mixed. Pour into 2-9’ round, (sprayed with cooking spray) baking pans. Bake until a toothpick inserted near the center comes out clean, for about 40 to 45 minutes. Let it cool.
  7. For the Syrup:
  8. Combine water with sugar in small saucepan, bring to boil, cook for 1-2 minutes, turn it off and let it cool. After it’s cooled add Liqueur. Set aside.
  9. Assembling the cake:
  10. Combine 2 cans of cooked and cooled condensed milk in a bowl, mix until it becomes smooth- creamy texture.
  11. Carefully slice each of the two cooled cakes in half to make four layers. Spray all layers evenly with syrup.
  12. Set one cake layer on a flat serving dish/ cake plate. Generously spread about 2-3 Tbsp. of the Dulce de leche on top.
  13. Top with another cake layer and spread with another 2-3 Tbps. Of the Dulce de leche. Repeat with rest of the layers.
  14. Apply rest of the Dulce de leche on top and sides of the cake.
  15. Decorate with crushed walnuts, any shapes of chocolate, or shaved chocolate. Refrigerate for 3-4 hours, better overnight.
  16. Enjoy!!!
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44 comments

  1. Anonymous says:

    Thanks Inessa!:) looks delish! Hey where do you buy ur liquor? i never bought it before/ And What brand do you use?

    • Inessa says:

      Thank you, Anonymous :) (what is your name, let’s “meet”)
      I bought mine from Trader Joe’s, but most of the grocery stores have them…
      PATRON -ORANGE LIQUEUR,
      Kahlua- Coffee Liqueur

      Thanks for stopping by :) Take care, God bless!!!

  2. Asmita says:

    This looks so delicious! My daughter loves caramel, I must make this for her. I will just skip the nuts due to allergies. Love it!

  3. French Whisk says:

    Can you burn the sweetened condensed milk? Is it worth the bother?
    MY parents would lose their minds for this cake. Will have to surprise them with it!

  4. Cathleen says:

    Oh my my. This is making me want a whole lot of cake. Which is so bad, I just ate a whole lot of pie and ice cream. My mind is saying no, but my stomach is saying yes, yes please!

  5. Lena says:

    This looks like an easy and delicious cake to make for the weekend. Yummy! My kids are getting excited as I start to blend the eggs and sugar. :))

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