I made this Dulce de Leche Pound Cake for a school event; they always organize “cakewalks” at the festivals to collect money for the PTO. Cakes are donated, it is such a simple game, but super popular! I always participate, and I have never won, haha.
The flavor of this pound cake is not overwhelming. When one is told it is a Dulce de Leche pound cake, it is evident that that is the flavor, but if one does not know it is difficult to guess. It is very spongy, we like it a lot, and I will do it again.
I’m also sharing a version with a cream cheese center that looks beautiful and is very rich, the contrast is interesting.
Visit our collection of Chilean recipes here.
Dulce de Leche Pound Cake
- 180 grams of butter at room temperature
- 1/2 cup of Dulce de Leche or 140 grams
- 1 cup of brown sugar
- 3 eggs
- 2 teaspoons of vanilla extract
- 1 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- pinch of salt
- Preheat the oven to 350F or 180C.
- In a large bowl with the mixer at medium speed mix butter, Dulce de Leche and sugar until creamy. Add the vanilla, beat until incorporated, add the eggs one by one beating well in between until fully incorporated.
- Add flour, baking powder, salt, and cinnamon beat at low speed until just mixed.
- Pour into the buttered mold and bake for 60-65 minutes or until a stick comes out clean. Allow cooling at least 20 minutes in the pan. Unmold, let cool completely, cut, and serve.
Variation with cream cheese,
- 1 package (8 oz.) of cream cheese at room temperature
- 1 egg
- 3 tablespoon of sugar
- 1 tablespoon of milk
Beat the cream cheese, egg, sugar and milk until a thick paste.
Place 1/3 of the cake mixture on the cake pan. Add half of the cream cheese mixture, another 1/3 of the batter, the rest of the cream cheese and finish with the mixture. With a knife create some waves.
Bake for 60-65 minutes until golden brown, and when a stick buried in the center, comes out clean.
Allow cooling completely before unmolding, cutting, and serving.