Salted Dulce de Leche Chocolate Cake

Salted Dulce de Leche Chocolate Cake

A couple of my closest friends absolutely adore the movie, Forrest Gump. One of them in particular loves to do a ‘Bubba’ whenever we’re around crustaceans.

Quietly, for those unaware – imagine sweet Asian girl with the straightest black hair you can imagine in an overly emphasized heavy Southern American accent saying things like; Β “I love shrimp on ev’rythang, shrimp noodles, shrimp on toast, shrimp in pie… shrimp on just ’bout ev’rythang”. (Here’s looking at you, Limbo :P)

Salted Dulce de Leche Chocolate Cake

Truth be told, Bubba almost had something going. Almost. I think he would have hit the jackpot if he talked about condensed milk instead.

For example, when I was a kid and had no care or awareness about the effects of bad sugars, I loved condensed milk on bread, or condensed milk with avocado, or condensed milk in milo, condensed milk with cereal… condensed milk with just about everything!

And now? Well, the Dentist has the potential to burn big holes in my wallet and so I’ve had to semi sever ties with condensed milk, but I still love it very much πŸ™‚

Salted Dulce de Leche Chocolate Cake

Salted Dulce de Leche Chocolate Cake

Have you ever wondered what would happen if you boiled a can of beautiful, smooth, sweetened condensed milk for a few hours?

Yes, subjectively, you are quite correct (and can we be friends forever?)
But just in case this question comes up on a random trivia night (and because I really do want to be friends forever with you), you actually get this scrumptious, thick, caramel-like thing, known as Dulce de Leche.

Salted Dulce de Leche Chocolate Cake

It tastes a lot like caramel, only a lot more thick and creamy. Pair it with some sea salt and I’m almost certain even Bubba would have liked it on ev’rythang πŸ˜›

Salted Dulce de Leche Chocolate Cake

I ended up using some dulce de leche with my go to chocolate cake (which can be foundΒ here) frosted with some more dulce de leche swiss meringue buttercream.

The end result is a cake that isΒ entirely indulgent, decadent, sweet, and oh so beautiful. The sweet and salty dulce de leche compliments the almost bitter chocolate cake so well that it’s very easy to go back for seconds.

Just don’t blame me if you end up finding some smoking holes in your wallet πŸ˜›

Salted Dulce de Leche Chocolate Cake

Dulce de Leche Swiss Meringue Buttercream
Slightly adapted from The Foodie Bride
Frosts a 6-inch cake

2 egg whites
1/2 plus 1/8 cup of sugar
170 grams of butter, cubed and at room temperature
1/3 cup of dulce de lecheΒ 

– Whisk the egg whites and sugar over a simmering pot of water until it reaches 160 degrees
– Transfer the mixture to a mixer and whisk on high for about 10 mins (or until the meringue reaches room temperature. The bowl should feel neutral/barely warm when touched).
– Add the butter, one cube at a time and continue mixing until all butter is incorporated
– Add in the dulce de leche and mix until combined and fluffy
– Frost your cake up πŸ™‚

Note: For the dulce de leche that I spread between the chocolate cake, I added in about 1teaspoon of sea salt. You can vary this amount depending on how salty you would like your dulce de leche.

Enjoy πŸ™‚








  1. Dulce de leche swiss meringue buttercream? Oh my… sounds like heaven! I need to try this!

    • Definitely give it a go – I think I’m actually starting to prefer the swiss meringue buttercream technique over the standard buttercream… it’s so much more light and fluffy πŸ™‚

      • I have used swiss meringue buttercream a few times now. I like that it is not as sweet as standard buttercream, and yes the texture is so much lighter.

  2. The piped buttercream looks divine! You are so talented!

  3. I have never tried this but it looks fantastic will be giving it a go.

    • Definitely do πŸ™‚ I’d never worked with dulce de leche before either but since this recipe, I have a very strong feeling it’s going to appear again quite soon… πŸ˜›

  4. This looks like heaven in a cake! And seriously impressed with your icing skills!

  5. OH MAH GAW you blow me away all the time with your amazing creations! This cake … I swoon! Not only does it look dense, rich ‘n chocolatey (my fave), your piping is simply gorgeous. I’ve always wanted to make dulce de leche but I’ve been terrified of boiling a can. I found a recipe from David Lebovitz that doesn’t involve can-boiling so I’m going to give it a try.

    • Thanks so much – you’re always so lovely with your comments! πŸ˜€
      It was a little risky boiling the can but poking holes through it beforehand definitely helps – however anything David Lebovitz related will be awesome regardless πŸ˜› Once you do end up making your own dulce de leche, you muuuussttttt make this cake!!!! Soooo gooooood but bad but goooooooood!! πŸ˜›

  6. What a spectacular cake. It looks like it took you HOURS to bake and decorate it. I bow down to you….

  7. This cake is gorgeous! Absolutely amazing!

  8. Excuse me while I pick my jaw up off the ground πŸ˜‰ This looks absolutely amazing! My piping skills are so bleugh – I definitely need to work on them! Also, I really need to watch Forrest Gump. I feel like I’m missing out, haha. πŸ™‚ x

    • haha Erika, YES! You must watch Forrest Gump! It really is a good movie πŸ™‚

      I’ve also found piping with swiss meringue buttercream a lot easier than the usual butter cream as it is somewhat sturdier and tends to hold its shape better πŸ™‚

  9. BubbaGumpKim says:

    MY FAVOURITE BLOG !! You have captured my heart and I’m sure Bubba would be so honoured if he was with us today…x0x0x0x0x0 (probably should have read this earlier…but better late than never right…? luv u)

  10. The sponge looks fluffy~~ I was wondering what was sandwiched in the middle lol. What a fancy name.

  11. Oh hi. Just found you through Irena’s awards page link and just wanted to tell you that this cake looks AMAZING!!! I’ve always wanted to make a ruffle cake, but just haven’t. This is absolutely gorgeous. Not to mention the flavors sound super amazing!!! I’m so jealous of whoever got to eat this!

    • Thank you so much Erika πŸ™‚
      The cake was indeed delicious, and completely dangerous which is why I had to share it with 4 of my friends – otherwise I would have devoured the entire thing! πŸ˜›
      Also the ruffle piping is so simple – all I used was a Wilton’s petal tip, and let the buttercream flow (sorry my description sounds terrible lol but it really isn’t difficult at all :P)

  12. sugarrme says:

    I have a tub of Swiss meringue buttercream in the freezer. Now I know what to do with it. πŸ™‚


  1. […] that cake definitely stole my heartΒ Β too […]

  2. […] ago I found a wonderful blog. And there it was – that cake!Β Isn’t it interesting how people who never met before […]

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