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Dulce de Leche Cake Recipes
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Recipe Name : Dulce de Leche Cake
Country : France
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Category : Home > Desserts > cake
Chef : anonymous
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1 1/2 cups (375 mL) CHIPITS® Butterscotch Chips
1 can (300 ml) regular or low-fat EAGLE BRAND® Sweetened Condensed Milk
1/4 tsp (1 mL) salt
2 tsp (10 mL) white vinegar
1 cup (250 mL) whipped cream


4 (4) eggs, separated
1/4 cup (50 mL) water
3/4 cup (175 ml) sugar
1 tsp (5 mL) vanilla
3/4 cup (175 mL) ROBIN HOOD® Best For Cake & Pastry Flour
3/4 tsp (4 mL) baking powder
1/4 tsp (1 mL) salt
icing sugar, for decorating


1. Over low heat, melt butterscotch chips with condensed milk and salt, stirring constantly. Remove from heat, stir in vinegar. Cool. You will have 13/4 cups (425 mL).

2. Whip cream until it has thickened and holds its shape. Fold in 3/4 cup (175 mL) of the cooled mixture. Do not over mix. Keep refrigerated until ready to use.


3. Preheat oven to 400ºF (200ºC). Grease a 15” x 10” (40 cm x 25 cm) jellyroll pan. Line with parchment paper and grease the paper.

4. Beat egg yolks, water, sugar and vanilla until light, about 5 minutes. Beat in remaining dry ingredients.

5. Beat egg whites in a separate bowl until stiff but not dry. Fold egg whites into batter. Spread batter evenly over prepared pan.

6. Bake in preheated oven 13-15 minutes or until cake starts to pull away from pan. Immediately dust cake with icing sugar. Invert cake onto tea towel, remove parchment paper. Starting from the shorter side, roll up cake in tea towel. Cool on rack.

7. Unroll cooled cake and spread filling. Roll up cake. Refrigerate until ready to eat. Cake can be made and assembled up to 2 days ahead.

Quick Tips and Tricks:

8. Store extra filling in the refrigerator. Reheat to use for another cake or as a dip for fruit.