Caramel Dulce de Leche Layer Cake

Directions

1. Vanilla Cake Layers

1. Prepare the pans: Preheat the oven to 350°F (175°C). Grease two 8–9-inch cake pans and line the bottoms with parchment so the layers release cleanly after baking.
2. Cream butter and sugar: In a mixing bowl, beat the softened butter with the granulated sugar for 3–4 minutes until pale, fluffy, and noticeably lighter in texture. Proper creaming helps the cake rise evenly.
3. Add eggs: Continue beating and add the eggs one at a time, mixing just until each one is fully incorporated. Add the vanilla and blend it in.
4. Combine dry ingredients: In a separate bowl, whisk the flour, baking powder, and salt to evenly distribute the leavening agents and prevent lumps.
5. Add dry mixture and milk: Alternately add portions of the dry mixture and the milk to the butter mixture, mixing gently until a smooth, silky batter forms. Avoid overmixing to keep the cake light.
6. Divide and bake: Pour the batter evenly into the prepared pans and smooth the tops. Bake 20–25 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes rest briefly, then transfer them to a cooling rack to cool completely before assembling.

2. Filling

1. Make caramel cream: Place the dulce de leche in a bowl and add the warm cream. Stir until smooth and thick, forming a spreadable caramel filling. Set aside until assembly.
   

   3. Caramel Buttercream