| Level: | Intermediate |
| Total: | 1 hr 20 min |
| Active: | 50 min |
| Yield: | 10 to 12 servings |
Ingredients
- 2 sticks unsalted butter, plus 1 tablespoon (or nonstick cooking spray) for greasing the pans
- 3 3/4 cups all-purpose flour, plus more for flouring the pans
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons kosher salt
- 1 packed cup light brown sugar
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 1 1/2 cups whole milk
- 2 cups of your favorite vanilla frosting
- 3/4 cup dulce de leche
- 1/2 teaspoon flaky sea salt
- Spiced Chocolate Ganache, recipe follows
- 1/2 cup chopped bittersweet chocolate
- 1/2 cup heavy cream
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon chili powder
Instructions
- For the cake: Melt the butter in a large shallow saucepan over medium-low heat. Cook, stirring occasionally, until the butter starts to brown and smell nutty, 10 to 12 minutes. Scrape the butter and all the browned bits into a heatproof bowl. Place the bowl over an ice bath to solidify and set aside.
- Preheat the oven to 350 degrees F. Grease three 8-inch cake pans with the 1 tablespoon butter (or spray with nonstick cooking spray) and then lightly dust with flour.
- Whisk together the 3 3/4 cups flour, baking powder, cinnamon, nutmeg, baking soda and salt in a medium bowl until well combined, then set the flour mixture aside.
- When the brown butter has solidified, scrape it into the bowl of a stand mixer fitted with the paddle attachment. Add the brown sugar and granulated sugar and beat on high speed until very light and fluffy, about 3 minutes. Scrape down the bowl and reduce the speed to medium, then add the eggs one at a time, beating after each addition and scraping the bottom of the bowl to be sure everything is well mixed.
- Add the sour cream and vanilla and beat just until well mixed, scraping down the bowl again. Add the flour mixture in three parts, alternating with the milk, beating just until incorporated. Remove the bowl from the mixer and give the batter a couple of folds with a spatula, scraping the bottom to ensure everything is evenly mixed.
- Divide the batter among the three prepared cake pans and bake until golden brown and a toothpick inserted in the center comes out mostly clean with some moist crumbs sticking to it, about 25 minutes. Place the pans on a wire rack until cool enough to handle, then invert them onto the rack and unmold the cakes. Carefully turn the cakes right-side up and let cool completely on the rack.
- For the assembly: Look at your cake layers. If any of them have a dome in the center, cut it off with a serrated knife so the entire top is flat. Place one cake layer on a cake plate or cardboard cake round. Spread vanilla frosting around the outside of one layer and then frost a 1-inch band around the top. Evenly spread half the dulce de leche in the center of the layer until you reach the 1-inch band and then sprinkle with half the sea salt. Add another cake layer and repeat with the frosting and remaining dulce de leche and sea salt. Add the last cake layer and frost the entire cake with a smooth and even layer of frosting. Refrigerate for about 30 minutes until the frosting is set and cold.
- Remove the cake from the refrigerator and place it on a serving plate or cake stand. Using a spoon, create drips with ganache around the outside of the cake from the top edge. Pour the remaining ganache in the center of the cake and spread it with an offset spatula to cover the top. Let the ganache set completely before serving.
- Place the chocolate in a heatproof bowl. Stir together the cream, cinnamon, vanilla and chili powder in a small saucepan. Heat over medium heat until it just begins to bubble around the edges, then pour it over the chocolate and let sit for about 10 seconds. Stir until smooth and shiny. Let the ganache sit until it has cooled and thickened slightly, about 5 minutes.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 792 |
| Total Fat | 35 g |
| Saturated Fat | 18 g |
| Carbohydrates | 112 g |
| Dietary Fiber | 2 g |
| Sugar | 78 g |
| Protein | 9 g |
| Cholesterol | 117 mg |
| Sodium | 534 mg |
Reviews
I made this cake for a friend’s birthday because it is the perfect cake for someone special. We took it to a restaurant where we met for dinner and not only did we enjoy it but our waitress asked for some (which is not the norm) I thought she would save the piece for later but no, she and another waitress scarfed it down and came back asking about it and where it came from. There is a few extra steps on this cake but the finished product is worth it. I live in Texas and we can buy the Dulce de Leche already made in the store so that saves a little time too. In my store is is kept close to the sweetened condensed milk.
For me the whole cake came out tasting like baking powder.
This cake is a hit every time I make it. It has some Fall-y flavors in my opinion. Love everything about it.
This cake is delicious! I used Gale Gand’s quick buttercream recipe, and it was a really good combination of flavors. I followed the recipe exactly, I wish my local grocery store sold flake sea salt
This cake!!!!! Lord have mercy this cake smelled amazing, taste amazing and looks amazing. Such a well put together recipe. Excited to gift this one! I will be making it again for sure!
The flavors were amazing! There is no way to overstate how much better Brown butter makes a cake. Just brown your butter and cool it in the fridge or be patient! It takes a while to go from hot to solid . I will definitely make this cake again
Listen!!! Homemade cakes can go wrong terribly fast, but this spice cake was spot on! The brown butter is definitely worth the extra step. I subbed salted caramel sauce because my homemade dulce was a fail. Fluffy, moist batter. I shared with neighbors (because I can’t be trusted with a whole cake), and so far rave reviews!Kardea is a friend/cousin in my head and she hasn’t steered me wrong yet. Do it, you won’t be disappointed.
This cake was just heavenly. So moist and flavorful, definitely a keeper! The only issue I had was with the chocolate, next time I’ll add more creame because the chocolate didnt drizzle at all which means I had to spread it out.
I saw this cake on Sunday’s show, and had to make it. I work until 4:00, started this about 6:00pm, and the cakes are just now cooling. This is best as a 2 day cake, I’d say. Smells delish. Can’t frost or do anything else until they are cool. Can’t put the ganache on until it’s cool. No sense making the ganache until you are ready to finish this cake. Now, I do think this is a “special” cake. Making it for my birthday. Btw, there is not a recipe listed for that Dulce de Leche. Here’s one: https://preppykitchen.com/dulce-de-leche/ (you have to cook that condensed milk) I’ll post a pic and review when we eat it tomorrow.