Ingredients

For the Sponge Cake Layers (makes three 8-inch layers):

  • 2 cups (240g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (240ml) whole milk
  • 1 teaspoon vanilla extract
  • 4 large eggs

For the Dulce de Leche Filling:

  • 2 cups (600g) dulce de leche (store-bought or homemade)
  • ¼ cup (60ml) heavy cream (to thin the dulce de leche, optional)

For the Whipped Cream Topping:

  • 2 cups (480ml) heavy whipping cream, chilled
  • ¼ cup (30g) powdered sugar
  • 1 teaspoon vanilla extract

For Decoration (optional):

  • ½ cup (50g) grated coconut or toasted coconut flakes
  • ¼ cup (25g) powdered sugar for dusting
  • Chocolate shavings or curls

Equipment

  • Three 8-inch round cake pans
  • Parchment paper
  • Mixing bowls
  • Electric mixer or stand mixer
  • Offset spatula
  • Cooling racks
  • Piping bag (optional for whipped cream)

Instructions

Step 1: Prepare the Sponge Cake Layers

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Combine Wet Ingredients: In another bowl, beat the softened butter, milk, vanilla extract, and eggs until smooth.
  4. Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Avoid overmixing to keep the cake light and fluffy.
  5. Bake: Divide the batter evenly among the three prepared pans. Smooth the tops with a spatula. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
  6. Cool: Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Step 2: Prepare the Dulce de Leche Filling

  1. Soften the Dulce de Leche: If the dulce de leche is too thick, warm it slightly in a microwave-safe bowl (in 10-second intervals) or on a double boiler. Stir in heavy cream, one tablespoon at a time, until it reaches a spreadable consistency.
  2. Cool: Let the mixture cool to room temperature to avoid melting the cake layers when assembling.

Step 3: Make the Whipped Cream Topping

  1. Whip the Cream: In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer on medium-high speed until stiff peaks form (about 2–3 minutes).
  2. Chill: Keep the whipped cream refrigerated until ready to use.

Step 4: Assemble the Cake

  1. Level the Cakes: If necessary, trim the tops of the cooled cake layers with a serrated knife to make them flat and even.
  2. Add First Layer: Place one cake layer on a serving plate or cake stand. Spread a generous layer (about ¾ cup) of dulce de leche over the top.
  3. Stack Layers: Place the second cake layer on top and spread another layer of dulce de leche. Add the third cake layer.
  4. Frost with Whipped Cream: Cover the top and sides of the cake with the whipped cream using an offset spatula for a smooth finish. Optionally, pipe decorative swirls on top using a piping bag.
  5. Decorate: Sprinkle grated coconut or toasted coconut flakes around the edges or on top. Dust with powdered sugar or add chocolate shavings for extra flair.

Step 5: Chill and Serve

  1. Chill: Refrigerate the assembled cake for at least 1 hour to set the layers and make slicing easier.
  2. Serve: Slice and serve chilled or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Tips

  • Homemade Dulce de Leche: To make dulce de leche, simmer a can of sweetened condensed milk (label removed) in a pot of water for 2–3 hours, ensuring the can is fully submerged. Cool completely before opening.
  • Make Ahead: Cake layers can be baked a day in advance and stored wrapped in plastic wrap at room temperature. The whipped cream can be made a few hours ahead and refrigerated.
  • Variations: Add a layer of sliced bananas or chopped nuts between the dulce de leche layers for extra texture.

Nutritional Information (per slice, assuming 12 slices)

  • Calories: ~450 kcal
  • Fat: 25g
  • Carbohydrates: 50g
  • Protein: 6g

Enjoy your indulgent Dulce de Leche Alfajor Cake!