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Edd Kimber’s Dulce de Leche Layer Cake

”To recognise 10 wonderful years of Bake from Scratch, I thought we should celebrate with a small-batch layer cake, made with brown sugar-buttermilk cake layers and filled with a sweet and salty dulce de leche-cream cheese frosting. The cake utilises reverse creaming, one of my favourite techniques. Instead of creaming butter and sugar together, the butter is first mixed with the dry goods; this coats the flour in fat, which prevents gluten from being developed and creates a tender cake with a beautiful crumb. As a bonus, this method tends to result in cakes with very flat layers that are perfect for stacking.”—Edd Kimber

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Dulce de Leche Layer Cake

Makes 1 (6-inch) cake

Ingredients

Brown Sugar-Buttermilk Cake Layers:

1¼ cups (156 grams) all-purpose flour¾ cup (165 grams) firmly packed light brown sugar¾ teaspoon baking powder⅛ teaspoon baking soda¼ teaspoon kosher salt¼ cup (57 grams) unsalted butter, room temperature2 large eggs (100 grams)5 tablespoons (75ml) whole buttermilk2½ tablespoons (35ml) neutral oil

Dulce de Leche-Cream Cheese Frosting:

¼ cup (57 grams) unsalted butter, room temperature½ cup (112 grams) cream cheese, room temperature2½ cups (300 grams) confectioners’ sugar¼ cup (80 grams) dulce de lecheLarge pinch kosher saltFilling: 3 tablespoons (60 grams) dulce de leche

Instructions

Preheat the oven to 350°F (180°C). Lightly grease 2 (6-inch) round cake pans, and line the bottoms with parchment paper.
For the cake layers: Add the flour, brown sugar, baking powder, baking soda, and salt to the bowl of a stand mixer and mix to combine. Add the butter, and with the flat beater attached, mix on medium speed until the butter is mixed in and the mixture resembles fine bread crumbs.
With the mixer on medium speed, add the eggs, one at a time, followed by the buttermilk and the oil. Continue mixing until the batter is smooth. Divide between the two pans (about 1½ cups or 322 grams each) and spread evenly.
Bake until the cakes spring back to a light touch and they are starting to come away from the sides of the pans, about 25 minutes. Remove and set aside for 15 minutes before turning out onto a wire rack to cool completely.
For the frosting: Add the butter and cream cheese to the bowl of your stand mixer and, with the flat beater attached, beat on medium speed until smooth and creamy. Slowly add in the confectioners’ sugar on low speed. Once all has been combined, turn up the speed to medium, and beat until light and fluffy, about 2 minutes. Add the dulce de leche and salt, and beat just until combined.
To assemble the cake, pipe a ring of frosting around the edge of one of the cake layers to create a border. Spoon the dulce de leche into the centre, and spread into an even layer. Top the dulce de leche with a thin layer of frosting. Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake. The cake will keep refrigerated for 3 to 4 days.

The post Edd Kimber’s Dulce de Leche Layer Cake first appeared on Bake from Scratch.

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