MILK BAR DULCE DE LECHE CAKE RECIPES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
• In 1-quart saucepan, heat butter over medium heat 4 to 6 minutes, stirring frequently, just until golden brown. Remove from heat. Cool 15 minutes.
• In large bowl, beat cake mix, browned butter, water, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes (brown flecks from butter will appear in batter). Pour into pan.
• Bake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
• Meanwhile, in large bowl, beat dulce de leche and cream cheese with electric mixer on high speed about 2 minutes or until blended and smooth. Beat in whipping cream until stiff peaks form. Spread frosting over cooled cake. Serve immediately, or refrigerate until serving. Store loosely covered in refrigerator.

Steps:

• Preheat oven to 345 degrees F. Butter four 6-inch pans. In a saucepan over medium heat, melt the butter and stir.
• Cook until the butter has browned and turns into a golden color. Pour the butter into a bowl and transfer it to the fridge to bring it to room temperature.
• Keep an eye on the consistency while it’s in the fridge and stir frequently. Take it out when it congeals.
• Sift the dry ingredients together in a large bowl, including sugar. Beat the wet ingredients together in a medium bowl. Add the wet to the dry and mix until just combined. Divide the mixture evenly into the buttered cake pans.
• Add damp baking strips. Bake for about 30 to 35 minutes or until the centers are springy to the touch.
• Let the layers cool in the cake pans for about 4 minutes, then dump them out onto a wire cooling rack.
• In a stand mixer fitted with a paddle attachment, beat butter on low speed until fluffy. Sift the confectioners sugar.
• Add a few cups of sugar and beat. Add the remaining. Reserve about 1 to 2 cups of the white buttercream for the piped rope.
• Add the dulce de leche and mix until it reaches the right consistency. If it’s softer, add more confectioners sugar. Add salt.
• To pipe the rope pattern, transfer the reserved white buttercream to a piping bag fitted with an 869 tip or an open star tip. Transfer the rest of the dulce de leche buttercream to a piping bag.
• Pipe buttercream and a drizzle of pure dulce de leche between each layer. Pipe a layer to the sides. Smooth with a bench scraper and offset spatula until completely smooth.
• Chill the cake for about 25 to 35 minutes or until the buttercream is stiff. Add another layer of buttercream.
• Smooth with a bench scraper and offset spatula. With the white buttercream, pipe up and pull out diagonally.
• Repeat the process with a small overlap to create a rope look.
• Serve and enjoy.