Dulce de Leche Bundt Cake for #BundtAMonth

by Renee on July 10, 2013

Dulce de Leche Bundt Cake | Magnolia Days

Contents may test willpower. That is what should be on a container of dulce de leche. The thick, sweet caramel with a glossy deep brown color is irresistible. Spoons want to jump in, scoop up a big dollop, and bounce back into my mouth. Strength is mustered and a lid seals it up. It gets pushed to the back of the fridge in hopes of quieting it’s calls. Besides, there is dulce de leche bundt cake to eat. Goodbye spoons and hello forks.

Making dulce de leche can be very easy. Yes, there is a long, old-fashioned, from-scratch method using milk and sugar. The super easy way is with a can of sweetened condensed milk slowly heated in a crock pot filled with water. I did a less than super easy method for the topping on my Torticas de Moron (Cuban Sugar Cookies) which I would not do again. The slow cooker one is the best. You can also buy dulce de leche. Look for it by canned milk products or in a Hispanic food section.

Caramel is the theme for July’s Bundt-A-Month. The fun of the monthly challenge is figuring out what cake to bake. Each one has its own variations. Seeing all the different cakes is quite exciting. I decided to go with two types of caramel; dulce de leche and toffee. The toffee chips give a subtle extra texture and flavor to the moist cake. They add a slight crunch which is reminiscent of nuts.

Dulce de Leche Bundt Cake Slice | Magnolia Days

What is your favorite type of caramel? Do you like chewy pieces, crunchy toffee, thick sauce, or creamy frosting? Salted or not? There are so many choices and lots of them are used in the cakes baked for July’s Bundt-A-Month. Scroll down to see the list and join me in visiting each one to read all about the caramel goodness.

Dulce de Leche Bundt Cake

1 hour, 30 minutes

Makes 1 bundt cake, about 12 servings

Dulce de Leche Bundt Cake

A moist cake with a deep caramel flavor and speckled throughout with toffee chips.

  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, at room temperature
  • 1 cup firmly packed dark brown sugar
  • 1 cup dulce de leche
  • 4 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk, at room temperature
  • 1 cup toffee chips

Preheat oven to 350 degrees F. Grease and flour a 10- or 12-cup bundt pan.

Whisk together the flour, baking powder, baking soda, and salt in a bowl.

Cream butter and brown sugar in a large bowl using an electric hand mixer on high speed.

Add the dulce de leche and beat until combined.

Add the eggs one at a time, beating well after each addition.

Add the vanilla and beat to combine.

Add the flour mixture in three additions, alternatively with the buttermilk in two additions, mixing on low speed until just combined. Do not over mix.

Stir in the toffee chips.

Pour batter into prepared bundt pan and spread batter evenly in the pan. If using a smaller 10-cup bundt pan, only fill pan about 3/4 full. You can use the extra batter to make cupcakes.

Bake for 50 to 55 minutes or until a cake tester or toothpick when inserted into the center comes out clean.

Cool cake in the pan for 15 minutes. Turn out cake on to a wire rack. Cool completely.

Dust cake with confectioners sugar. Transfer cake to a serving plate. Slice, serve, and enjoy!

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Recipe adapted from one on the My Opera website.

Ready for more bundts? These 13 gorgeous cakes with caramel in every form will be inspiration enough for you to bake with us this month:

Here’s how you can be a part of Bundt-a-Month:

  • Simple rule: Bake us a bundt using caramel
  • Post it before July 31, 2013
  • Use the #BundtaMonth hashtag in your title. (For ex: title could read – #BundtaMonth: Caramel Swirl Bundt)
  • Add your entry to the Linky tool below
  • Link back to our announcement posts

Even more bundt fun! Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from hundreds of Bundt cake recipes.

Happy Baking!

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{ 40 comments… read them below or add one }

baker street July 10, 2013 at 2:28 am

I’m totally with you – Contents absolutely test your will power and more often than not I give in. ;)

Your cake looks absolutely stunning, Renee! I’ll be over with my fork for a slice or two. :)


Renee July 13, 2013 at 7:15 am

Come on over An, I’ll save a slice or two for you.


Stacy July 10, 2013 at 7:25 am

Salted and chewy, since you asked. :) A lightly salted Sugar Daddy (do they make those anymore?) would be my ideal.

What a gorgeous cake, Renee! I have never made dulce de leche the old fashioned way but I do enjoy making it in my crockpot. I love that you put it right in the batter! I need to make some dulce and give your cake a try. I can almost taste the caramelly-ness right now.


Renee July 13, 2013 at 7:17 am

I have to admit I’m not a fan of salted caramel. I think I might be the only food blogger who doesn’t care for it. I think they still make Sugar Daddy but it may be only available during Halloween or another candy season.


Anita at Hungry Couple July 10, 2013 at 8:52 am

Mmm…I love that you put the caramel inside the cake rather than a sauce on top. I can only imagine the deep flavor!


Renee July 13, 2013 at 7:18 am

It does have an incredible deep flavor. It’s from the combo of caramel and dark brown sugar.


Paula @ Vintage Kitchen Notes July 10, 2013 at 10:08 am

haha, I love your opening sentence. It´s a stunning `simple´ cake Renee! And I love caramel/ddl in every possible way. In fact, two days ago while eating a puff pastry dulce de leche cake with some friends, we realized it´s our favorite sweet thing, not even chocolate trumps it.


Renee July 13, 2013 at 7:19 am

I’d like to know more about that puff pastry dulce de leche cake. I hope to see a recipe for it on your blog soon. Hint Hint.


Bill July 10, 2013 at 11:04 am

Hi Renee, this cake looks so delicious. I love dulce de leche! My Cuban friend puts sweetened condensed milk in a pressure cook to make it. The mold is beautiful too. Great post and excellent photos! Bill


Renee July 13, 2013 at 7:20 am

Thanks Bill! I haven’t heard of making it in a pressure cooker. How interesting.


Alice @ Hip Foodie Mom July 10, 2013 at 5:39 pm

as always, gorgeous gorgeous bundt! I love the addition of the toffee chips!! I have also made dulce de leche from scratch. . with the can of sweetened condensed milk . . not sure I will do that again. . or maybe I will. . I used a water bath method in the oven. I need to try the slow cooker! :P there’s definitely a sense of accomplishment when you have the time. . I love this bundt!


Renee July 13, 2013 at 7:22 am

The water bath method in the oven gives it a slightly different consistency than in the crock pot. If you really want the smoothest then use the crock pot method.


Holly July 10, 2013 at 6:09 pm

I don’t know how it took me so long to discover dulce de leche– I had been missing out for way too many years! Now I try to always have a can of it in the pantry. Thanks for sharing this recipe, now I know where my next can of dulce de leche will be going!


Renee July 13, 2013 at 7:23 am

It’s the same with me. I didn’t discover dulce de leche until a few years ago. Now it’s something I use frequently.


Alexandra @ Confessions of a Bright-Eyed Baker July 10, 2013 at 8:41 pm

This bundt cake looks incredible… so tender and perfect! I’m a caramel FANATIC, as in I seriously do have an obsession, so I basically like it every way it comes, especially salted. I have yet to make or try dulce de leche… recipes like this make me wonder what I’m waiting for!


Renee July 13, 2013 at 7:24 am

Thanks Alexandra. You really should try making the dulce de leche. It’s easy to do and oh so good.


Anne@FromMySweetHeart July 10, 2013 at 8:44 pm

Beautiful cake Renee! I added toffee chips to mine as well! You ask what our favorite form of caramel is….well I love them all! Though I must admit nothing beats biting into a piece of sweet chewy caramel You’ve also got me wanting to try your method for making dulce de leche! Another lovely cake by you! : )


Renee July 13, 2013 at 7:25 am

Go team toffee chips!! I can’t resist buying a bag of them and keeping it in my pantry. They are such a nice addition to baked goods.


Liz July 10, 2013 at 9:09 pm

What a superb looking Bundt, Renee. I’m pretty partial to caramel…so I’d love a huge slice!


Renee July 13, 2013 at 7:25 am

Thanks Liz!


Veronica Gantley July 11, 2013 at 11:40 am

I love Dulce de leche. I add it to my coffee sometimes. This cake looks fantastic!


Renee July 13, 2013 at 7:26 am

Adding it to coffee? Now where has that idea been all my life? Must. try. soon.


Nancy @ gottagetbaked July 11, 2013 at 8:02 pm

I love caramel in all its forms! Your cake is gorgeous, Renee, and I love that you used caramel in two ways (because you can’t ever have too much of the stuff). I’m too terrified of heating a can of condensed milk so I want to try the oven bake method (pour condensed milk into a container and bake it long and slow…or at least if memory serves me correctly, that’s how it’s done!)


Renee July 13, 2013 at 7:28 am

Thanks Nancy! I was concerned about the can bursting but as long as it is fully covered with water then it is okay.


Hilary July 12, 2013 at 7:58 am

This looks wonderful! It’s funny, I’m not a huge caramel fan, but for some reason caramel cake isn’t a part of the ‘caramel’ category! I think I just don’t like it when it sticks to my teeth.
I’ve made something similar before, it is a caramel fleur de sel cake on my blog! (here’s the link if you’re interested: http://www.cocoabeanthevegetable.com/2013/03/caramel-fleur-de-sel-cake.html)


Renee July 13, 2013 at 7:30 am

Thanks Hilary! I’ll check out your cake. I love to look at different recipes and variations of cakes.


Karli July 12, 2013 at 4:05 pm

Oh my. This just sent me over the edge. I LOVE caramel. I prefer it thick like a sauce, creamy in a frosting and salted on dark chocolate. But this cake…well it make just take the cake. I think I’ll make it this weekend!


Renee July 13, 2013 at 7:31 am

Thank you so much Karli! I hope you enjoy the cake when you bake it.


Jaime July 13, 2013 at 1:33 pm

Renee, the scent of this bundt cake must have been something special!! Love your photos and styling xx


Renee July 14, 2013 at 8:10 am

It really was a wonderful scent when it was baking (and after too). Thanks so much for your kind compliment on my photos and styling.


Carrie @ poet in the pantry July 17, 2013 at 2:26 am

What a decadent cake for this month’s theme! Love how you took the caramel to the next level with dulce de leche AND toffee chips. Nice job!


Renee July 18, 2013 at 9:15 am

Thanks Carrie!


Laura@bakinginpyjamas July 27, 2013 at 3:43 pm

I bet this tasted delicious. We can’t get toffee chips here in the UK, but I can imagine this gave this cake a sweet surprise in the crumb.


Renee July 29, 2013 at 6:38 pm

You could always crush up some toffee and make your own chips. I used to do that long ago before they started selling the toffee chips here.


Rekha November 21, 2013 at 10:00 pm

Hello there, I tried your cake y’day and it cake out perfectly fine and very delicious. Thank you for the recipe :-)


Renee November 23, 2013 at 6:47 am

Thank you so much Rekha! I’m glad you enjoyed the cake.


Luvmyfurbaby May 18, 2014 at 1:10 pm

Just made it yesterday with dulce de leche from buffalo milk. Yum, yum! Cake devoured in an hour.


Renee May 19, 2014 at 10:31 am

Oh fantastic! Thanks for coming back and letting me know. I’m so glad you enjoyed the cake.


Lauren October 5, 2014 at 4:11 pm

Just about to take this cake out of the oven!!! The smell is heavenly. Can’t wait to dig into it…….Thanks for sharing recipe Renee.


Renee October 14, 2014 at 3:44 pm

You are welcome and glad to know you baked the cake. I hope you enjoyed it as much as I did.


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