Newnan
Olive Oil Dulce de Leche Cake
Olive Oil Dulce de Leche Cake
Rated 5.0 stars by 1 users
Category
Desserts
Indulgent Olive Oil Dulce de Leche Cake
Branch & Vine
Ingredients
-
1 box yellow cake mix (we recommend Duncan Hines Classic Yellow)
-
1 cup water
-
3 large eggs
-
1/3 cup B&V olive oil
-
8 oz (1 cup) Stone Hollow Farmstead Dulce de Leche
-
8 oz (1 cup) Stone Hollow Farmstead Dulce de Leche
-
8 oz (1 pack) cream cheese, room temperature
-
1/2 cup (1 stick) butter, room temperature
-
1 tablespoon Bourbon Barrel Smoked sea salt or any other flaky salt
Filling
Frosting
Directions
Cake
Preheat oven to 325 F. Make the cake. Spray 2 9-inch pans with olive oil spray and dust with flour. In a large mixing bowl, combine the cake mix, water, eggs, and olive oil. Mix until combined. Pour the batter into the prepared baking pans and bake for 25 minutes. Set aside and let cool completely before frosting. I suggest making the cake a few hours or a day ahead, and freezing for an hour or so (make sure you wrap it in plastic wrap before freezing or refrigerating). This will make it easier to slice off the domed tops so you'll have a completely flat surface to work with for the cake layers.
Frosting
Combine dulce de leche, cream cheese and butter. Mix until smooth and well combined. Assemble the cake. Slice off any domed tops to have a flat/even surface on both sides of each cake layer. Stack layers on top of each other, with the dulce de leche filling in the middle. Frost the top and sides of cake. I created swirls on the frosting using the back of a teaspoon. Sprinkle smoked sea salt on top of cake.