This might just be the very best Dulce de Leche Cake recipe you've ever tried. Browned butter adds the final "wow" factor to a caramel-frosted cake jump-started with Betty Crocker™ Super Moist™ Butter Recipe Yellow Cake Mix. Let's get baking!
Dulce de Leche Cake
- Prep Time 30 min
- Total 2 hr 10 min
- Servings 12
- Ingredients 8
Ingredients
Cake
- 1/3 cup butter (do not use margarine)
- 1 box Betty Crocker™ Super Moist™ Butter Recipe Yellow Cake Mix
- 1 cup water
- 2 teaspoons vanilla
- 3 eggs
Frosting
- 1 can (13.4 oz) dulce de leche (caramelized sweetened condensed milk)
- 1 package (8 oz) cream cheese, softened
- 1/2 cup whipping cream
Instructions
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Step1Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
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Step2In 1-quart saucepan, heat butter over medium heat 4 to 6 minutes, stirring frequently, just until golden brown. Remove from heat. Cool 15 minutes.
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Step3In large bowl, beat cake mix, browned butter, water, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes (brown flecks from butter will appear in batter). Pour into pan.
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Step4Bake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
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Step5Meanwhile, in large bowl, beat dulce de leche and cream cheese with electric mixer on high speed about 2 minutes or until blended and smooth. Beat in whipping cream until stiff peaks form. Spread frosting over cooled cake. Serve immediately, or refrigerate until serving. Store loosely covered in refrigerator.
Nutrition
Nutrition Facts are not available for this recipe
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