Caramel Dulce de Leche Layer Cake

3. Caramel Buttercream

1. Beat the butter: Beat the softened butter for 3–5 minutes until light in color and creamy. This step gives the buttercream its soft, whipped texture.
2. Add powdered sugar: Add the powdered sugar gradually, mixing on low to avoid a sugar cloud, then increase the speed to fully blend.
3. Add dulce de leche: Beat in the dulce de leche until fully incorporated, giving the buttercream its caramel flavor.
4. Adjust consistency: Add milk or cream as needed to achieve a smooth, slightly shiny frosting that spreads easily.

4. Assembling the Cake

1. First layer: Place one cooled cake layer on a serving plate. Spread a generous amount of the caramel filling evenly over the surface.
2. Second layer: Place the second cake layer on top, pressing lightly to secure.
3. Frost: Cover the top and sides with the caramel buttercream, smoothing it with an offset spatula. Chill for 15 minutes to help the outer layer firm and prepare for decorating.

5. Caramel Drizzle (Optional)

1. Warm the caramel: Gently heat the caramel sauce. If too thick, thin it with 1–2 tablespoons of warm cream until fluid and pourable.
2. Drip effect: Using a spoon, drizzle the caramel along the edges of the cake to create a flowing drip, then spread a thin layer over the top if desired.

6. Final Touch

Pipe decorative rosettes with leftover caramel buttercream on the top of the cake. Finish with drops of lightly salted caramel sauce for contrast and depth. Refrigerate the cake briefly to set the design before slicing.