Recipes and Cooking Dulce de Leche Cake Richly sweet with a subtle hint of citrus, this luxurious cake is sure to be a hit at any gathering. Look for dulce de leche in the ethnic section of your supermarket. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on July 20, 2016 Print Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 60 mins Bake Time: 50 mins Cool Time: 10 mins Chill Time: 10 mins Total Time: 60 mins Servings: 12 Jump to Nutrition Facts Ingredients 1 2-layer-size white cake mix ¾ cup butter, softened 5 eggs ½ cup water 2 tablespoon finely shredded orange peel 1 recipe Dulce de Leche Cream 1 recipe Whipped Cream Frosting 1 recipe Caramelized Sugar Drizzle (optional) Dulce De Leche Cream ½ of a 14-ounce can sweetened condensed milk 1 13.4 ounce can dulce de leche** Whipped Cream Frosting 2 tablespoon cold water 1 teaspoon unflavored gelatin 1 ½ cup whipping cream 3 tablespoon sugar 1 tablespoon orange-flavor liqueur, optional Caramelized Sugar Drizzle ⅓ cup sugar Directions Preheat oven to 350°F. Grease and flour a 10-inch springform pan*; set aside. In a very large bowl, beat cake mix, butter, eggs, and the water with an electric mixer on low speed until combined. Beat on medium speed for 2 minutes more (batter will be thick). Stir in orange peel. Spread batter in prepared pan. Bake about 40 minutes or until a wooden skewer inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes (cake may sink slightly during cooling). Loosen cake from side of pan; remove side. Lift cake from pan bottom using a wide metal spatula. Cool cake completely on wire rack. Use a long serrated knife cut the cake in half horizontally to make two layers. Place one layer, cut side up, on a serving platter. Slide pieces of waxed paper underneath the cake layer on all sides to catch drips. Spread 1/2 to 3/4 cup of the Dulce de Leche Cream on top of layer. Top with the second cake layer, cut side up. Press down lightly. Spread 1/2 to 3/4 cup of the Dulce de Leche Cream over cake. Cover and chill overnight. If necessary, cover and chill any remaining Dulce de Leche Cream. Spread Whipped Cream Frosting over top and side of cake. Remove wax paper pieces from under the cake. Just before serving, if desired, drizzle with Caramelized Sugar Drizzle. Serve with any remaining Dulce de Leche Cream. Dulce De Leche Cream In a large saucepan, combine milk and dulce de leche. Cook over medium heat just until boiling, stirring frequently. Remove from heat. Transfer to a bowl. Cover; cool for 5 minutes. Whipped Cream Frosting In a large saucepan, bring about 1 inch water to boiling over high heat. Meanwhile, in a 1-cup heatproof glass measuring cup, combine 2 tablespoons water and gelatin. Let stand for 2 minutes. Place measuring cup in the saucepan of boiling water. Cook and stir about 1 minute or until the gelatin is completely dissolved. Remove measuring cup from water; set aside. Cool for 5 minutes. In a chilled large bowl, beat whipping cream, sugar, and, if desired, liqueur with the chilled beaters of an electric mixer on medium speed while gradually drizzling the gelatin mixture into the cream mixture. Continue beating the cream mixture until stiff peaks form (tips stand straight). Caramelized Sugar Drizzle In a large skillet cook sugar over medium-high heat until sugar starts to melt, shaking skillet occasionally. Do not stir. When sugar starts to melt, reduce heat to low and cook about 5 minutes or until all of the sugar is melted, stirring as needed with a wooden spoon. Remove from heat. Immediately drizzle sugar mixture over frosted cupcakes. *TEST KITCHEN TIP: If your springform pan does not have a tight fit, line the outside of the pan with foil. If you don't have a 10-inch springform pan, divide batter between two greased and floured 9-inch round baking pans. Bake according to timings on cake mix package. **TEST KITCHEN TIP: Look for dulce de leche in the ethnic section of your supermarket or at Mexican specialty markets. **Test Kitchen Tip: Look for dulce de leche in the ethnic section of your supermarket or at Mexican specialty markets. Print Nutrition Facts (per serving) 582 Calories 33g Fat 64g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 582 % Daily Value * Total Fat 33g 42% Saturated Fat 19g 95% Cholesterol 174mg 58% Sodium 475mg 21% Total Carbohydrate 64g 23% Total Sugars 48g Protein 9g Vitamin C 1.8mg 9% Calcium 232.2mg 18% Iron 1.1mg 6% Potassium 147mg 3% Folate, total 36.3mcg Vitamin B-12 0.4mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.