Description

This Dulce de Leche Sour Cream Cake is a decadent dessert with layers of moist, rich sour cream cake, luscious dulce de leche, and a hint of coffee syrup. Perfect for special occasions or when you want to impress, this cake is a masterpiece of flavors and textures.

Ingredients

For the Cake:

• All-purpose flour: 2 1/2 cups (310g)
• Baking powder: 2 tsp
• Baking soda: 1/2 tsp
• Salt: 1/4 tsp
• Unsalted butter: 1 cup (225g), softened
• Granulated sugar: 1 1/2 cups (300g)
• Eggs: 4 large
• Sour cream: 1 cup (240g)
• Vanilla extract: 2 tsp

For the Coffee Syrup:

• Strong brewed coffee: 1 cup (240ml)
• Brown sugar: 1/4 cup (50g)
• Vanilla extract: 1 tsp

For the Dulce de Leche Frosting:

• Dulce de leche: 1 1/2 cups (450g)
• Unsalted butter: 1/2 cup (115g), softened
• Powdered sugar: 1 cup (120g), sifted
• Sour cream: 1/4 cup (60g)

Optional Garnishes:

• Coffee beans or chocolate-covered espresso beans
• Chocolate shavings
• A drizzle of dulce de leche

Instructions

1. Make the Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together butter and sugar until light and fluffy (3–5 minutes).
4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
5. Gradually mix in the dry ingredients, alternating with sour cream, starting and ending with the dry ingredients. Do not overmix.
6. Divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

2. Prepare the Coffee Syrup:

1. In a small saucepan, combine brewed coffee and brown sugar.
2. Heat over medium heat, stirring until the sugar dissolves. Remove from heat and stir in vanilla extract. Let it cool.

3. Make the Dulce de Leche Frosting:

1. In a bowl, beat butter until creamy. Gradually add dulce de leche and powdered sugar, beating until smooth.
2. Mix in sour cream until fully incorporated. Adjust the consistency with more powdered sugar if necessary.

4. Assemble the Cake:

1. Place one cake layer on a serving plate. Poke holes into the surface with a fork and brush generously with coffee syrup.
2. Spread a layer of dulce de leche frosting on top.
3. Place the second cake layer on top, brush with coffee syrup, and frost the entire cake with the remaining frosting.
4. Garnish with coffee beans, chocolate shavings, or a drizzle of dulce de leche as desired.

Tips for Success

1. Use room temperature ingredients for a smoother batter and frosting.
2. Don’t skip the syrup: It enhances the cake’s moisture and adds depth of flavor.
3. Chill the cake for at least 30 minutes after frosting to set the layers.

Recommendations

• Pair with a cup of freshly brewed coffee or a latte for a perfect dessert experience.
• Store in the fridge for up to 3 days; bring to room temperature before serving.

Nutrition Information (Per Slice, ~12 slices)

• Calories: ~450
• Protein: 6g
• Fat: 20g
• Carbohydrates: 60g
• Fiber: 1g
• Sugar: 40g

Indulge in this luxurious cake and savor every bite of its creamy, coffee-infused goodness!