Dulce de Leche Layer Cake
Adapted from Heart of Mary blog; White velvet butter cake recipe adapted from Rose Levy Beranbaum's Rose's Heavenly Cakes,
Make 12 servings
For the cake:
- 4-1/2 large egg whites, at room temperature (4.8 ounces)
- 1 cup milk (8.5 ounces), divided
- 2-1/4 teaspoon pure vanilla extract
- 3-1/2 cups (10.5 ounces) cake flour, sifted into cup and leveled
- 1-1/2 cups (10.5 ounces) granulated sugar
- 3-1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 12 tablespoons (6 ounces) unsalted butter, softened (65° to 75°F)
For the Dulce de Leche:
- 2 cans sweetened condensed milk
For the dulce de leche frosting:
Step 1: To make the dulce de leche: Remove the label from the can of condensed milk. Poke two vent holes in the top, by using a can opener for example. Put the can into a pot (with the holes up), and fill up the pot with water until it is a quarter inch or so below the top of the can.
Step 2: Put the pot on a stove and turn up the heat. Let the pot and can simmer gently for up to four hours for solid dulce de leche. Add more water, as necessary, to the pot when the level boils down too much.
Step 3: When it's done, let it cool for a while, and then carefully open up the can completely.
Step 4: To make the cakes: Grease two 9-inch by 1-1/2-inch cake pans, then line bottoms with parchment or wax paper, and then grease again and flour.
Step 5: Preheat the oven to 350°F.
Step 6: In a small bowl, whisk the egg whites, 1/4 cup of the milk, and the vanilla just until lightly combined.
Step 7: In the bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, baking powder, and salt on low speed for 30 seconds. Add the butter and the remaining 3/4 cup milk and mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1-1/2 minutes. Scrape down the sides of the bowl.
Step 8: Starting on medium-low speed, gradually add the egg mixture in two parts, beating on medium speed for 30 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides of the bowl.
Step 9: Scrape the batter into the prepared pans and smooth the surface with a spatula. The pans will be about 1/2 full. Bake 25 to 35 minutes or until a tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center. The cakes should start to shrink from the sides of the pans only after removal from the oven.
Step 10: Let the cakes cool in the pans on racks for 10 minutes. Loosen the sides with a small metal spatula and invert onto greased wire racks. Let cakes cool completely before icing.
Step 11: To assemble the cake: Position your first layer on a rotating cake stand. Using your dulce de leche filling and a pastry bag, pipe a ring of filling around the edge of the cake. From there, you can fill in the middle with filling by placing a mound of filling in the center of the layer and spread with a flat spatula to the edges.
Step 12: Add the top layer of cake, you can begin to ice the sides and top of the cake. Start by making a crumb coat. Spread a thin layer of icing onto the cake. Don’t worry if there are crumbs in the icing, this is expected. The icing layer is so thin that you will see the cake and crumbs. Smooth the icing as best as you can and let it dry. The crumb coat needs to be dry to the touch before you put the final layer of icing on.
Step 13: After the crumb coat is dry, place a mound of frosting in the center of the cake and push to the sides with your spatula. Continue to frost the top and sides of the cake.
Step 14: Add your remaining dulce de leche filling to a pastry bag fitted with a fairly large round time. Pipe a ring of filling around the edge of the cake. From there, you can fill in the middle with filling by placing a mound of filling in the center of the layer and spread evenly with a flat spatula to the edges
Step 15: Once you are finished, you can decorate the top and bottom of the cake as you wish.