Ingredients:

  • 2 ½ cups (312g) All-purpose flour
  • 1 ½ tsp Baking powder
  • ½ tsp Baking soda
  • ½ tsp Fine sea salt
  • ¾ cup (170g) Unsalted butter, softened to 65°F
  • ¾ cup (150g) Granulated sugar
  • ½ cup (150g) Canned dulce de leche
  • 3 Large eggs, room temperature
  • 1 tsp Vanilla bean paste
  • 1 cup (240ml) Whole buttermilk, room temperature
  • 1 ½ cups (340g) Unsalted butter, softened (for frosting)
  • 1 cup (300g) Dulce de leche (for frosting)
  • 2 cups (240g) Powdered sugar, sifted
  • 1 tbsp Heavy cream
  • ½ tsp Flaky sea salt

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  2. Whisk the dry ingredients. Combine the flour, baking powder, baking soda, and salt in a medium bowl until blended.
  3. Cream the fats. Beat the softened butter and granulated sugar together until pale and fluffy, which usually takes about 4 minutes on medium high speed.
  4. Integrate the caramel. Add the ½ cup of dulce de leche to the butter mixture and beat until completely incorporated and smooth.
  5. Add the eggs one by one. Beat in the eggs one at a time, followed by the vanilla paste. Ensure each egg is fully absorbed before adding the next to maintain the emulsion.
  6. Alternate the liquids and solids. Add one third of the flour mixture, then half the buttermilk, repeating until just combined.
  7. Divide and bake. Pour the batter into the prepared pans and bake for 35 minutes until a toothpick comes out with just a few moist crumbs.
  8. Cool completely. Let the cakes rest in the pans for 10 minutes, then invert onto a wire rack.
  9. Prepare the frosting. Beat the remaining butter and dulce de leche until velvety and light, then slowly add powdered sugar and cream.
  10. Assemble the masterpiece. Place one layer down, spread a thick layer of frosting, top with the second layer, and coat the entire cake. Finish with a generous sprinkle of flaky salt.