Dulce De Leche Cream Cake

May 9, 2010 / By Foodland

Dulce De Leche Cream Cake

A rich and delicious caramel flavored cake
Course Dessert
Servings 8 Servings


  • 1 yellow cake mix, 18.25 oz.
  • 1 1/3 cups water
  • 1/3 cups oil
  • 3 eggs
  • 1 sweetened condensed milk (14 oz. can)
  • 1/3 cups caramel ice cream topping
  • 2 cups heavy whipping cream
  • 0.25 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/3 cups almonds, sliced & toasted


  1. Prepare the yellow cake mix according to the directions on the box for a 13" x 9" pan.
  2. Bake the cake completely for at least 1 hour.
  3. Place the sweetened condensed milk into a microwave-proof container.
  4. Microwave on medium power for 4 minutes; stirring after 2 minutes.
  5. Reduce the microwave power to medium-low and heat for 16-24 minutes stirring with a whisk every 2-3 minutes, or until thick and a light caramel color.
  6. Stir in caramel topping.
  7. Stir for 15 minutes.
  8. Spread evenly over the cake and cool completely.
  9. Whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
  10. Spread an even layer over the cake and sprinkle with the toasted almonds.
  11. Refrigerate for 1-2 hours before serving.
  12. Slive the cake using a sharp knife dipped in hot water.
  13. Plate each slice on a 9" dessert plate with mango or raspberry coulis.
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