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Dutch Butter Cake with Dulce de Leche

Dutch · Dessert · Easy

Dutch Butter Cake with Dulce de Leche

Total
2 hr 20 min
Prep
1 hr 50 min
Serves
12
Calories
380
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A dense, buttery cake sandwiches caramel and dark chocolate between tender layers, with a thin golden top that slices cleanly once cool.

Cooling is part of the method for Dutch Butter Cake with Dulce de Leche. The center is soft when it leaves the oven, then firms into a rich, shortbread-like slice as the butter settles.

Use thick dulce de leche and a shallow pan. A runny caramel sauce can seep out of the filling, and a deep pan leaves the middle too thick to bake evenly.

SweetRichBakingVegetarianNut-free

Method

  1. Heat the oven to 350°F (175°C). Line an 8-inch square pan with parchment. Beat butter and sugar until creamy, then mix in flour and salt just until a soft dough forms.

  2. Press half the dough into the pan. Dot with dulce de leche, spread gently and scatter with dark chocolate. Flatten pieces of remaining dough between your palms and arrange over the filling, pressing the joins closed.

  3. Brush the top lightly with beaten egg. Bake for until golden at the edges and set on top, with a slightly soft center.

  4. Cool in the pan for until firm throughout. Lift out using the parchment and cut into 12 small squares.

Forkue tips

  • Use a damp spoon to smooth the soft dough rather than adding extra flour.

Storing and reheating

Keep airtight in a cool room for 2 days or refrigerate for 5 days. Serve at room temperature for a softer bite; freeze squares for 2 months.

Kitchen gear

Square cake panTop picks on Amazon
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Nutrition per serving, estimated

380Calories
4gProtein
49gCarbs
19gFat

Dutch Butter Cake with Dulce de Leche: FAQ

Is the center meant to be soft?

It should feel soft when warm but become sliceable after cooling. Do not judge the final texture straight from the oven.

Can I omit the chocolate?

Yes. The caramel layer works by itself; keep the dough and dulce de leche quantities the same.

How do I store and reheat Dutch Butter Cake with Dulce de Leche?

Keep airtight in a cool room for 2 days or refrigerate for 5 days. Serve at room temperature for a softer bite; freeze squares for 2 months.

How long does Dutch Butter Cake with Dulce de Leche take?

About 2 hr 20 min in total: 1 hr 50 min prep and 30 min cooking.

What do I need to make Dutch Butter Cake with Dulce de Leche?

The key ingredients are butter, all-purpose flour, dulce de leche, dark chocolate and egg, plus pantry basics.

Any tips for Dutch Butter Cake with Dulce de Leche?

Use a damp spoon to smooth the soft dough rather than adding extra flour.

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