Dulce de Leche Bundt Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Cake:</li><li class="ingredients-single-item">280g all-purpose flour</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">225g unsalted butter, room temperature</li><li class="ingredients-single-item">300g granulated sugar</li><li class="ingredients-single-item">4 large eggs, room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">240ml buttermilk (or 230ml milk with 1 tbsp lemon juice)</li><li class="ingredients-single-item">300g dulce de leche, divided (store-bought or homemade)</li><li class="ingredients-single-item">For the Glaze:</li><li class="ingredients-single-item">120g dulce de leche</li><li class="ingredients-single-item">60ml heavy cream</li><li class="ingredients-single-item">30g unsalted butter</li><li class="ingredients-single-item">Pinch of sea salt</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">25cm (10-inch) bundt pan</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Cooling rack</li><li class="equipment-single-item">Small saucepan</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C (350°F). Thoroughly grease a 25cm (10-inch) bundt pan with butter, making sure to get into all the crevices. Dust with flour and tap out any excess. This meticulous preparation ensures your cake will release perfectly after baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Setting these dry ingredients aside after proper mixing ensures even leavening throughout your cake.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the butter on medium speed until smooth, about 1 minute. Add the sugar gradually and beat until light and fluffy, about 4-5 minutes. This extended creaming process incorporates air into the batter, creating a tender crumb in your finished cake.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. This gradual incorporation prevents the batter from curdling. Mix in the vanilla extract until just combined.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Reduce the mixer speed to low. Add the dry ingredients in three parts, alternating with the buttermilk in two parts, beginning and ending with the dry ingredients. Mix until just combined after each addition – overmixing at this stage can develop gluten, resulting in a tougher cake.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour two-thirds of the batter into the prepared bundt pan. Warm 200g of the dulce de leche slightly in the microwave (about 15-20 seconds) to make it more pourable. Spoon this over the batter in the pan, keeping it away from the edges. Top with the remaining batter, smoothing the surface with a spatula.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Use a knife or skewer to gently swirl the dulce de leche into the batter. Don't overmix – you want distinct ribbons of caramel throughout the cake. Tap the pan gently on the counter a few times to release any air bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake in the preheated oven for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs. The cake will also start to pull away slightly from the edges of the pan when it's done.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the cake to cool in the pan on a wire rack for exactly 15 minutes – this timing is crucial. If you unmold too soon, the cake may break; too late, and it might stick. Place the wire rack on top of the cake pan and invert carefully. If the cake resists, tap the pan gently or run a thin knife around the edges. Let the cake cool completely before glazing.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For the glaze, combine the remaining 120g dulce de leche, heavy cream, and butter in a small saucepan over low heat. Stir constantly until smooth and the butter is melted. Add a pinch of sea salt to enhance the caramel flavor. Remove from heat and let cool for about 5 minutes to thicken slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Place the cooled bundt cake on a serving plate. Pour the warm glaze over the top, allowing it to drip naturally down the sides. For the most beautiful presentation, pour slowly from a measuring cup with a spout, focusing on the crown of the cake and letting gravity create those gorgeous drips.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the glaze to set for about 20 minutes before serving. This cake tastes even better the next day as the flavors have time to meld, so don't hesitate to make it in advance. Store covered at room temperature for up to 3 days or refrigerate for up to a week.</li></ol>