Although this cake looks amazing it self, I would suggest to cover the cake with dark chocolate and even taking some dark chocolate chips between layers for a different version. Dark chocolate and dulce de leche pairs so well! It's one of my always favourites :)
Tried the recipe and gonna make this cake time and again. Super moist and spongy. Dulce de leche buttercream was top seller! It's worth the time. But patience is the key for this recipe.
i made the cake yesterday.i use half of the batter to make 12pcs 3oz cupcake,and the other half to make a 2layer 6'round cake.the cupcake didnt turn out the way i want it because it do shrink a little but the cake is good.my eldest son like the taste and my friends online love the design.i hope i can show the picture.thanks for sharing the recipe😊
@devi david ..where did u get dulce ?😱 tell me please.. i try used condence milk..but its not d same as dulce 😭..i knew dulce from south africa..i even try to make it from d pot..yet it burn💔😫😭...help me please
Devi David Hey, does it have a strong dulcet DE Leche flavor. I'm pregnant and I've been craving a good dulce de leche cake and haven't found a good anyone anywhere they're all too dry so I'm looking for a good recipe to make myself 😶
I made this cake a few days ago. Just a smaller version (15 cm diameter) with two layers. Turned out very delicious, sweet, but not too much. Loved the sponge-cake very much (my hubby and daughter as well). Thank you darling for your recipes! I found your channel just a week ago, already watched almost all of your videos (a bit sad as there is nothing to watch anymore) and tried 6 of your recipes ;) Everything turned out delicious and almost perfect :) Today I've made classic cheesecake, it's chilling in the fridge. Looks very nice, no cracks so far. I look forward to when will try.
Thank you for your support! You just made my day! :) I'm so glad you enjoy my videos and recipes! I typically release 2 new recipes a week so look out for more! :)
TatyanasEverydayFood Ernesta V. Tatyana Can I know the measurements for 2 layer 15 cms diameter cake? Do you think half of all your listed measurements would work? I’m planning to bake this for my little ones 3rd month. I need smaller version. Could you please please let me know the measurements for it?
I made this cake for my boyfriend birthday! It was a hit thank you very much (: I only used 1 cup uf sugar because it's a vey rich cake. Also I had a problem with the caramel garnish it crystalized but I managed to make it work on the 3rd trial. The time I put in make it it's totally worth it :D
Love it! Anytime you search for a caramel cake you typically find a yellow cake recipe smothered in caramel-which as I understand is a Southern Classic and yummy in its own right. However, to me, this is Caramel or Dulce de Leche which is delicious (and quicker)! Appreciate all the time and work you put into your videos!
I just made this last night! And I love love it! I made a rectangle cake and it wasn't too sweet. However I had a hard time changing the color of the sugar candy, it didn't turn orangey like yours it remained white but I love the crunch it gives to the cake. Absolutely delicious!
I´ve made this a few weeks ago. Tastes like heaven, the sponge cake is soo delicious and combines very well with the frosting and the dulce de leche. ;)
I did another order yesterday for a friend's birthday and did a different garnish..I used ground pecan nuts..it gave a different taste on it but it's still delicious..
Hello Tatyana!i made this cake last year for my sister's bday....it's so delicious and and i love the sugar crystals design!I always watch your recipes and love them all!Thank you very much for all your wonderful recipes!😍
Oh ok nevermind, I found it ! I cant wait to try this cake recipe. Im making it for my daughter and stapdaughters combined birthday party . My stepdaughter really loves caramel so when i seen this cake I knew I had to make it.Thx, for sharing your recipe.
I made this today. Delicious. I have made 2 extra for some friends and I can't wait for them to try it also. And I even made some cupcakes out if it too (as I made smaller 6 inch cakes). So good.
ohh my God its soooo yummmy..n there is no word to describe your wonderful cakes recepies as well as your. skill..your r amazing..i love alll your cakes with new ideas n frosting and there is noo words..love you sistet
Hi Tatyana! I'm looking forward to making this dulce de leche cake but first a few questions... 1. Did you use UNSALTED butter? 2. How long does it take to soften butter "at room temperature"? 3. Did you also have the milk at room temperature? 4. How long did you cool the cake layers before assembling it? Thanks for your reply ... love your channel! -Grace
Those are all great questions! I always use unsalted butter unless otherwise specified. 2. This will depend on how warm your kitchen is, typically about an hour. You want the butter to be soft to touch but not melted. Try cutting the butter into smaller pieces for it to soften quicker. 3. Yes, milk is also at room temperature. 4. Cool the cake until it's completely cooled. I like to place mine into the refrigerator for faster cooling. It should not be warm to touch when you cut into it :)
TatyanasEverydayFood, THOROUGHLY enjoyed it! Not a single crumb was left. My bible study group ADORED this cake & yes it goes GREAT with coffee. Thanks so much! 😄😆😊
Hi, thankyou for this lovely recipe... just scaled it down to half... and made it in two 4" cakes. Came out super yummy and super spongy... :) ... Kindly help me with following: 1. What could have made my final cake batter curdle? 2. While baking in the oven, when little crust was formed (at 7th or 10th min)... the cakes kept oozing like lava. Is more sugar the cause? Or scaling the recipe down to half was improper? ... As I had just divided all ingredients by 2. Total baking time 35min at around 170C. OR Simply, help me make a smaller cake. We are huge caramel fans and absolutely loved your unique recipe that has dulce in the batter. Once again thankyou for the video... wish I could share pics of my cakes...
That looks INCREDIBLE!! Oh my word, my mouth is actually watering, lol. What would be the best way to store this cake if I made it the day before its needed? Would it be ok to place it in the fridge and then take it out an hour or two before the event? And if I do refrigerate it, would I need to use a simple syrup on the cake layers to keep it moist and prevent it from drying out in the fridge? Sorry for all the questions Tatyana. I love your cake recipes and really want to try this one but I sometimes don't have the time to make it on the specific day it is needed. Thanks so much in advance. Lee xx
+Crafty Loops You can definitely make this cake the day before. Just keep it refrigerated and take it out about 2 hours before serving to allow the frosting to soften. Letting it stand in the fridge for a day wont dry it out but if you want to take an extra step, invest in a covered cake stand/cake 'keeper'. That way the cake will be sealed and wont absorb any food smells!
Hi Tatyana! I made your Apple Pie Maple Pecan cake a couple of months ago for my son's 12th birthday (thanks for responding to my comment on that one BTW, he was so thrilled that you sent him a happy bday wish! ) and now I'm prepping to make this one for "back to (online) school". I was just wondering if you ever considered a vegan cake recipe? I know SO MANY people who would absolutely love that. Hope you're well and staying safe!
Hi Naomi! :) I'm so glad the Apple Pie Cake was a hit! :) I hope you enjoy this one, too! :) I will have to post a vegan cake one of these days! I get lots of requests for egg-free cakes, so a vegan option would be great!
Hi! Yes, you can absolutely make the cake layers ahead of time. Just let them cool down completely and then wrap them very well with plastic wrap. If you need to store them for longer than 1 day, I recommend freezing them to keep the moisture locked in.
I enjoyed watching this video. My granddaughter, Tatyana told me about your channel. She loves watching your videos😋😎😄😍 can you send us a piece of cake!! Thank you!
Hi Tatyana! your videos are great and I baked the red velvet cake and it turned out amazing! I wanted to try this one next, but I wanted to make it eggless. I usually substitute eggs with condensed milk or milk, however this recipes uses dulce de leche and milk both already. Using oil enough to replace 4 eggs might make the cake really greasy. Could you recommend what I could use to replace the eggs and proportions?
I'm so glad you enjoyed the recipe. I personally don't know much about egg replacement, so I researched online for this handy info: www.egglesscooking.com/egg-substitutes/
Hello I like your dolce leche cAke.I wanna bake this coming Mother's Day.i just wanna ask cause I don't have a kitchen aid mixer is that ok when I make a frosting I can use a hand mixer?
Hi Tatyanas. All your videos look so good. I am going to try this recipe for my husband's bday and I am so excited. I may not find time to make my own Dulce de leche. Can you please suggest the brand you used?
Omg looks so delicious 😋😋😍😍 you should also make a sweet condesed milk cake omg I would so die I love sweet condesed milk please please make one Tatyana lots of love❤️❤️
Hi Tatyana, how are you? could you pleeease give me advice on which kind of fondant i should purchase, cuz i heard many of them tastes not so good. p.c. love all your recipes:)
+Nazorat Ibragimova Fondant isn't really used for flavor, more for looks. It's just a sugar paste. I personally don't work with fondant so I wouldn't be able to recommend a specific brand...
You've outdone yourself AGAIN Tatyana! Well have you? it actually looks like it's no big deal to you making this monster of a cake 😂 haha I'm so impressed with your baking skills! Great job!
