”To recognise 10 fantastic years of Bake from Scratch, I believed we must always have fun with a small-batch layer cake, made with brown sugar-buttermilk cake layers and full of a candy and salty dulce de leche-cream cheese frosting. The cake utilises reverse creaming, one in every of my favorite methods. As a substitute of creaming butter and sugar collectively, the butter is first combined with the dry items; this coats the flour in fats, which prevents gluten from being developed and creates a young cake with a wonderful crumb. As a bonus, this technique tends to lead to desserts with very flat layers which are excellent for stacking.”—Edd Kimber
Dulce de Leche Layer Cake
Makes 1 (6-inch) cake
Brown Sugar-Buttermilk Cake Layers:
- 1¼ cups (156 grams) all-purpose flour
- ¾ cup (165 grams) firmly packed gentle brown sugar
- ¾ teaspoon baking powder
- ⅛ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¼ cup (57 grams) unsalted butter, room temperature
- 2 massive eggs (100 grams)
- 5 tablespoons (75ml) entire buttermilk
- 2½ tablespoons (35ml) impartial oil
Dulce de Leche-Cream Cheese Frosting:
- ¼ cup (57 grams) unsalted butter, room temperature
- ½ cup (112 grams) cream cheese, room temperature
- 2½ cups (300 grams) confectioners’ sugar
- ¼ cup (80 grams) dulce de leche
- Giant pinch kosher salt
- Filling: 3 tablespoons (60 grams) dulce de leche
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Preheat the oven to 350°F (180°C). Flippantly grease 2 (6-inch) spherical cake pans, and line the bottoms with parchment paper.
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For the cake layers: Add the flour, brown sugar, baking powder, baking soda, and salt to the bowl of a stand mixer and blend to mix. Add the butter, and with the flat beater connected, combine on medium pace till the butter is combined in and the combination resembles tremendous bread crumbs.
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With the mixer on medium pace, add the eggs, one after the other, adopted by the buttermilk and the oil. Proceed mixing till the batter is easy. Divide between the 2 pans (about 1½ cups or 322 grams every) and unfold evenly.
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Bake till the desserts spring again to a light-weight contact and they’re beginning to come away from the edges of the pans, about 25 minutes. Take away and put aside for quarter-hour earlier than turning out onto a wire rack to chill fully.
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For the frosting: Add the butter and cream cheese to the bowl of your stand mixer and, with the flat beater connected, beat on medium pace till easy and creamy. Slowly add within the confectioners’ sugar on low pace. As soon as all has been mixed, flip up the pace to medium, and beat till gentle and fluffy, about 2 minutes. Add the dulce de leche and salt, and beat simply till mixed.
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To assemble the cake, pipe a hoop of frosting across the fringe of one of many cake layers to create a border. Spoon the dulce de leche into the centre, and unfold into a fair layer. High the dulce de leche with a skinny layer of frosting. Place the second cake layer on high and unfold the remaining frosting excessive and sides of the cake. The cake will maintain refrigerated for 3 to 4 days.
