Chocolate & Dulce de Leche Birthday Cake Recipe

Last year at this time, my husband was making the transition from carefree young man to responsible adult. Okay, he actually made that switch years ago (a wife and two kids will do that to you), but once you turn forty, there is really no way to deny that you are no longer a beach volleyball-playing, beer pub-hopping college boy. He met the momentous occasion with grace and fearlessness and, this year, looked forward to turning 41. Last year, we celebrated my husband’s fortieth birthday with good friends while we feasted on Rick Bayless’ Smoky Peanut Mole with Pork Tenderloin and a Chocolate Mousse-Filled Layer Cake. This year we went a slightly different route.

My in-laws came to visit and we filled the weekend with a trip to Park City’s Sunday market (pounds of heirloom tomatoes), projects around the house (building a new soccer goal), and restaurant meals. For my husband’s birthday, however, we decided to lie low and enjoy our favorite kind of meal – breakfast for dinner – in the form of my husband’s favorite breakfast, “The Works” Breakfast Burrito. The meal was rounded off with this yellow cake, filled and iced with layers of dulce de leche and chocolate cream cheese frosting. It was sweet, rich, moist, and decadent – everything a birthday cake should be.

The cake:
Preheat oven to 350 degrees F. Prepare two 9-inch round cake pans by greasing with butter and lining the bottom of each pan with parchment paper.

In a medium bowl, whisk together 4 cups plus 2 tablespoons cake flour (not self-rising), 2 teaspoons baking powder, 1 1/2 teaspoons baking soda, and 1 teaspoon salt.

In a large bowl (using a hand mixer) or in the bowl of a stand mixer, beat together 2 sticks (1 cup) unsalted butter and 2 cups granulated sugar. Beat until light and fluffy, 3 to 5 minutes. Add 2 teaspoons pure vanilla extract and beat until combined. Add 4 large eggs, one at a time, beating well after each addition.

Alternate between adding the flour mixture and 2 cups buttermilk (well-shaken), beginning and ending with the flour mixture. Mix just until combined. Avoid over-mixing so that the cake does not become tough. Divide the batter between the two prepared pans.

Give the pans a sharp tap on the counter to remove air bubbles. Bake until a wooden toothpick comes out clean when inserted in the center of the cakes, 35 to 40 minutes. Remove from oven and cool in pan for 15 to 20 minutes. Run a sharp knife around the edge of the cakes. Invert onto a cooling rack to remove cakes from pans. Peel off and discard parchment paper. Cool cakes completely.

Using a large serrated knife, level the tops of the cakes and cut each in half horizontally. My little trick to stop the cake from crumbling is to partially freeze the cake before cutting. By the time the cake is filled and iced, it will have defrosted completely.

The filling and icing:
Finely chop 16 ounces semisweet or bittersweet chocolate (I used a combination of the two) and place in a large metal bowl or double boiler set over simmering water. Stir until the chocolate is melted. Remove from heat and let the chocolate cool to room temperature.

In a large bowl (using a hand mixer) or a the bowl of a stand mixer, beat 24 ounces cream cheese, 1 1/2 sticks (3/4 cup) unsalted butter, 2 teaspoons vanilla extract, and 1/4 cup milk. Gradually beat in 7 1/2 cups powdered sugar.

Scoop 1 1/2 cups of the icing into a medium bowl and stir in 1/2 cup plus 2 tablespoons dulce de leche. Set aside.

Beat the cooled chocolate into the remaining mixture until just combined. Do not overmix.

Place one cake layer on a cake stand or serving platter. Spread half of the dulce de leche mixture evenly over the top of the cake layer. Top with another layer of cake and top this one with 3/4 cup of the chocolate mixture. Repeat with another cake layer and the rest of the dulce de leche mixture. Top with the last cake layer.

Using an offset spatula, ice the sides and top of the cake with the chocolate mixture. I did not not use all of it. There was about 1 1/2 cups left over.

Cover and chill the cake until ready to serve.

Other birthday cake ideas:

Cookin’ Canuck’s Chocolate Mousse-Filled Layer Cake
Tartelette’s Chocolate & Hazelnut Meringue Cake
Smitten Kitchen’s Chocolate Peanut Butter Cake
Guilty Kitchen’s Mocha Cake with Chocolate Ganache
Gluten-Free Goddess’ Vanilla Cupcakes with Mocha Frosting

Chocolate & Dulce de Leche Birthday Cake
Yellow cake recipe from Deb Perelman of Smitten Kitchen

Cake:
4 cups plus 2 tbsp cake flour (not self-rising)
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 sticks (1 cup ) unsalted butter, softened
2 cups granulated sugar
2 tsp pure vanilla extract
4 large eggs
2 cups buttermilk, well-shaken

Filling & Icing:
16 oz. semisweet or bittersweet chocolate (or a combination of the two), finely chopped
24 oz. cream cheese, room temperature
1 1/2 sticks (3/4 cup) unsalted butter, room temperature
1/4 cup milk
2 tsp pure vanilla extract
7 1/2 cups powdered sugar
1/2 cup plus 2 tbsp dulce de leche

Preheat oven to 350 degrees F. Prepare two 9-inch round cake pans by greasing with butter and lining the bottom of each pan with parchment paper.

In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt.

In a large bowl (using a hand mixer) or in the bowl of a stand mixer, beat together butter and sugar. Beat until light and fluffy, 3 to 5 minutes. Add vanilla extract and beat until combined. Add eggs, one at a time, beating well after each addition.

Alternate between adding the flour mixture and buttermilk, beginning and ending with the flour mixture. Mix just until combined. Avoid over-mixing so that the cake does not become tough. Divide the cake batter between the prepared pans.

Give the pans a sharp tap on the counter to remove air bubbles. Bake until a wooden toothpick comes out clean when inserted in the center of the cakes, 35 to 40 minutes. Remove from oven and cool in pan for 15 to 20 minutes. Run a sharp knife around the edge of the cakes. Invert onto a cooling rack to remove cakes from pans. Peel off and discard parchment paper. Cool cakes completely.

Using a large serrated knife, level the tops of the cakes and cut each in half horizontally. My little trick to stop the cake from crumbling is to partially freeze the cake before cutting. By the time the cake is filled and iced, it will have defrosted completely.

The filling and icing:
Finely chop 16 ounces semisweet or bittersweet chocolate (I used a combination of the two) and place in a large metal bowl or double boiler set over simmering water. Stir until the chocolate is melted. Remove from heat and let the chocolate cool to room temperature.

In a large bowl (using a hand mixer) or a the bowl of a stand mixer, beat cream cheese, butter, vanilla extract, and milk. Gradually beat in powdered sugar.

Scoop 1 1/2 cups of the icing into a medium bowl and stir in dulce de leche. Set aside. Beat the cooled chocolate into the remaining cream cheese mixture until just combined. Do not overmix.

Place one cake layer on a cake stand or serving platter. Spread half of the dulce de leche mixture evenly over the top of the cake layer. Top with another layer of cake and top this one with 3/4 cup of the chocolate mixture. Repeat with another cake layer and the rest of the dulce de leche mixture. Top with the last cake layer.

Using an offset spatula, ice the sides and top of the cake with the chocolate mixture. I did not not use all of it. There was about 1 1/2 cups left over.

Cover and chill the cake until ready to serve.

Serves 12 to 16.

Printable recipe