Greetings, fellow baking enthusiasts. As an experienced baker, I can attest that nothing beats the heavenly scent of freshly baked pastries wafting from your oven. And what better way to indulge yourself than with a slice of decadent cake? But not just any cake. Today, I present to you my latest invention: the Dulce De Leche Llama Cake Recipe.
This recipe is unlike anything you have ever tasted before. It combines the creamy richness of dulce de leche with the fluffy texture of a tres leches cake, creating an unforgettable culinary experience. Not to mention, its soft sponge layers bursting with vanilla extract and caster sugar will leave you craving more.
But why the llama theme, you ask? Well, the answer is simple. I recently visited Walmart and came across a charming llama cake roll that inspired me to create my own version with a few twists and turns of my own.
So if you’re looking for birthday cake ideas or just want to bake cakes every occasion, this recipe will definitely become a household favorite. Trust me; once you try it, you’ll keep coming back for more. So let’s get started on this muy fácil (very easy) recipe and indulge in some hot cakes esponjosos (fluffy cakes)!
Why You’ll Love This Recipe
If you’re looking for a cake recipe that will take your taste buds on a wild and delicious adventure, then look no further than this Dulce De Leche Llama Cake. This cake is the perfect combination of decadent and fluffy, with just the right amount of sweetness to satisfy any sweet tooth.
One of the main reasons why you’ll love this recipe is because it features the oh-so-delicious dulce de leche. Made from sweetened milk, it adds a caramel-like flavor to the cake that is simply irresistible. And with fresh strawberry guava as a topping, you’ll achieve a balance that is out-of-this-world.
This llama cake recipe also calls for three-milk cake, which ensures that each slice is moist yet light. And when combined with vanilla cake and chocolate pudding dulce de leche, every bite will leave you yearning for more.
But what really makes this recipe stand out is how easy it is to make. With simple-to-follow instructions and readily available ingredients at Walmart, you can impress your guests the next time you host a party. This cake isn’t just reserved for special occasions; it’s versatile enough to be enjoyed as hot cakes esponjosos or as an indulgent dessert after dinner.
So whether it’s celebrating a birthday or simply satisfying your sweet tooth, this Dulce De Leche Llama Cake is sure to be a crowd-pleaser. Try it today and see for yourself why everyone loves it!
- 2 cups of plain flour
- 2 tsp of baking powder
- 1/2 cup of unsalted butter
- 1 and 1/4 cups of caster sugar
- 4 large eggs
- 2 tsp of vanilla extract
- 1 can (395g) of dulce de leche
This recipe uses simple ingredients that are easy to find in any grocery store. The combination of the fluffy cake and rich dulce de leche as a topping makes this dessert a crowd-pleaser. Just make sure to get dulce de leche, as it is different from tres leches, which is used in another Latin dessert.
The Recipe How-To
Now that we have gathered all the necessary ingredients – it’s time to start making the Dulce De Leche Llama Cake. Follow these easy steps!
Preheat the Oven
The first step in any baking recipe is preheating your oven to the correct temperature. For this recipe, we want to preheat oven to 180°C (160°C fan) or gas mark 4.
In a medium bowl, mix 2 cups of plain flour and 2 teaspoons of baking powder. In another bowl, beat together 6 eggs and 1 cup of caster sugar until it becomes creamy and light.
Gradually fold in the dry ingredients into the wet mixture until well-combined.
Bake the Dulce De Leche Llama Cake
Butter your cake pan with 1 tablespoon of unsalted butter before sprinkling with flour. Pour your combined mixture into the pan and bake for 25-30 minutes.
Once finished, poke holes through the top of the cake using a skewer before pouring over 1 cup of Dulce De Leche. Allow it to soak into the cake before spreading on an extra layer.
Decorating Your Llama Cake
For an extra touch – you can decorate your Dulce De Leche Llama Cake with some Fresh Strawberry Guava or Chocolate Éclair Chocolate Pudding Dulce De Leche topping. Feel free to experiment with other toppings such as Whipped Cream or Lemon Crema Batida!
With this easy-to-follow recipe, you can create a delicious Dulce De Leche Llama Cake that will make cakes for every occasion!
Substitutions and Variations
There are a variety of substitutions and variations that you can make to this Dulce De Leche Llama Cake Recipe. Here are some of my recommendations:
– Flour: This recipe calls for plain flour, but you can substitute it with self-raising flour. If you’re looking for a gluten-free option, you can use almond flour or coconut flour.
– Eggs: For a vegan option, you can replace the eggs with chia or flax seeds mixed with water.
– Dulce de Leche: You can make your own dulce de leche at home by simmering condensed milk in water for several hours until it thickens and caramelizes. Alternatively, you can use store-bought dulce de leche or substitute it with caramel sauce.
– Toppings: Although the recipe suggests using fresh strawberries and guava on top of your cake, you can experiment with other fruits such as blueberries, raspberries, or mangoes. Additionally, whipped cream, chocolate curls, or chopped nuts make great toppings too.
These substitutions and variations allow you to tailor the recipe to your taste preferences while still maintaining its essence. Remember to make small changes at a time so that you don’t compromise the texture and structure of the cake.
Serving and Pairing
Once your Dulce De Leche Llama Cake is ready, you can serve it as it is or with some toppings. Whipped cream is a classic pairing for this cake, but you can also try fresh strawberry or guava slices to add some fruity sweetness.
For a more decadent dessert experience, try serving it alongside some chocolate éclair chocolate pudding or dulce de leche fresh strawberry guava Tres Leches cake. With so many ways to enjoy this scrumptious treat, you’ll never run out of ideas to pair it with.
Remember that the Dulce De Leche Llama Cake is rich and indulgent, so a small slice may suffice for most. However, if you’re feeling extra indulgent or have guests over, a larger slice will definitely be appreciated.
Pair this cake with a cup of coffee brewed using freshly roasted beans for an energizing afternoon pick me up, or with an ice-cold glass of milk for a satisfying after-dinner treat.
The options are endless when it comes to pairing the Dulce De Leche Llama Cake. Experiment and explore until you find your perfect match.
Make-Ahead, Storing and Reheating
Just like any other cake recipes, the Dulce De Leche Llama Cake can be made ahead of time and stored properly to maintain its freshness and deliciousness. This feature makes it great for pre-party preparations or for those who want to enjoy this sweet treat on multiple days.
One way to make-ahead is to bake the cake and let it cool completely. If you plan to frost the cake, place it in the refrigerator for an hour to stiffen up before covering it with your frosting of choice. Once frosted, wrap the cake with plastic wrap or aluminum foil and store it in the refrigerator for up to three days.
If you want to avoid frosting, you can opt to make the cake layers ahead of time, then store them in a resealable plastic bag and freeze them for up to two months. This way, you can just thaw and fill them with dulce de leche cream when needed.
Reheating the Dulce De Leche Llama Cake is easy and convenient. You can microwave the slices for 15 seconds before serving or bake it in a preheated oven at 350°F (180°C) for five minutes with its foil removed.
When storing leftover sliced cakes, remember to wrap each slice individually with wax paper or plastic wrap before placing them in an airtight container. This keeps each slice fresh while avoiding them from sticking together.
These tips will surely come in handy whenever you make this delicious Dulce De Leche Llama Cake recipe so you can enjoy it fresh and anytime you crave it without any fuss!
Tips for Perfect Results
Ensuring that you get the perfect Dulce De Leche Llama cake requires more than just following the recipe steps. Here are some tips to achieve perfect results every time.
1. Use room temperature ingredients
It’s essential to use room temperature eggs and butter when making the cake batter. Room temperature eggs are lighter, and they emulsify better, while room temperature butter mixes well with sugar creating a light and fluffy mixture.
2. Don’t overmix the batter
Avoid overmixing the batter as this can cause gluten development, resulting in a tough cake. Mix only until everything is combined, and there are no visible lumps.
3. Let the cake cool completely before adding any toppings or frosting
For best presentation, let the cake cool down completely before adding any toppings, frosting or pouring dulce de leche over it. Otherwise, your toppings might slide off, or worse, melt into the cake.
4. Prepare the Dulce De Leche
Use a high-quality Dulce De Leche for this recipe, preferably homemade. Ensure that it’s thick in texture but spreadable enough to drizzle over the cake or fill layers of a torta de tres leches.
5. Moisturize Tres Leches Cake
The magic of tres leches cake comes from its soft and moist texture. Poke small holes on top of your spongecake using a fork before dousing it in syrup to allow it to absorb better.
Follow these simple tips to create a perfect Dulce De Leche Llama Cake every time!
As you prepare to try out this Dulce De Leche Llama Cake, it is essential to consider any questions that you may have. Don’t worry, for we have got you covered! Here are the most frequently asked questions as well as their answers to offer clarity and give you confidence in making the perfect cake.
Where is Tres Leches from?
Tres Leches cake is a popular dessert in Latin America, and there is some disagreement about its origin. While some argue that Nicaragua can lay claim as its birthplace, most agree that Mexico has the strongest connection to the beloved milky cake.
How long do you bake a Cake?
To achieve perfectly baked cakes, it’s important to keep an eye out for a few indicators such as a lightly golden top and a clean toothpick when inserting it into the middle. Allow your cakes to cool for at least 10 minutes before running a knife along the edge and flipping them onto racks to cool completely.
In conclusion, the Dulce De Leche Llama Cake is a must-try recipe for anyone who loves sweets and enjoys unique dessert creations. This cake is sure to satisfy your sweet tooth and impress your guests with its adorable llama design and delicious flavors.
With its rich dulce de leche flavor, fluffy cake texture, and creamy toppings, this cake is a crowd-pleaser that will leave everyone asking for seconds. It’s perfect for special occasions, birthday parties or just a treat to indulge yourself whenever you need an extra bit of sweetness in your life.
So don’t wait any longer and get your oven preheated! With simple ingredients and easy-to-follow steps, this recipe is perfect for cooks of all levels. Whether you’re a beginner or an experienced baker, everyone can enjoy making this delightful cake.
Get ready to wow your family and friends with this unique and delicious creation. Once you start making it, the Dulce de Leche Llama Cake will quickly become one of your favorite desserts. So go ahead and give it a try today!
Dulce De Leche Llama Cake Recipe
- 5 large eggs
- 1/2 cup caster sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup plain flour
- 1/2 teaspoon baking powder
- extra caster sugar for sprinkling 4oz dulce de leche
- 1 tablespoon desiccated coconut
- 1 cup unsalted butter, softened 3 cups powdered sugar
- 3 drops vanilla extract
- 2 tablespoons whipping cream
- $notetemplate1$ for the cookie
- 1 small ball of white fondant icing
- 1 small ball of pink fondant icing
- black candy melts to decorate cake
- white candy melts to decorate cake
- Preheat the Oven to 375°F Grease and line 2 10’x14” jelly roll pans with baking parchment.
- Break the eggs into a large bowl and add the sugar. Whisk on a high speed until the mixture is pale a nd thick and falls off the whisk in long strands.
- Lightly sieve in the flour and baking powder, in small amounts, folding gently between each addition, making sure that the flour is completely mixed inches.
- Divide between the tins and bake for 15 minutes until golden and firm to the touch.
- Leave to stand for a couple of minutes.
- Sprinkle a tablespoon of caster sugar over each tea towel and invert the sponge onto it. Peel off the baking parchment. Trim the sides of the sponge and then roll up along the longer side with the tea towel. Leave on a wire rack to cool completely.
- When cool unroll the sponges. Cut them in half along the shorter side. Divide the dulce de leche between them and sprinkle over the coconut. Roll up one and then place it onto the other sponge and roll up again. Repeat with the rest of the sponge. Trim to neaten, cover in plastic wrap and place in the fridge for 1-2 hours.
- When you are ready to assemble the cake, place the butter into a large bowl. Whisk on high until the butter is light and fluffy. Gradually add the powdered sugar, beating well each time. Finally beat in the vanilla and cream.
- Spoon the buttercream into a piping bag fitted with a large “grass” nozzle.
- Take the sponge out of the fridge and remove the plastic wrap. Place it on its end onto a serving plate.
- Crumb coat the sponge with a little of the buttercream - a thin layer all over.
- Roll out the white fondant and cut out a face using a template. Roll out the pink fondant and cut out 2 small circles.
- Melt the black candy in the microwave, pour them into the small piping bag and pipe on the llama’s eyes and nose. Leave for few minutes to set in the fridge. Make two ears out of some more of the pink and white fondant and secure them onto cocktail sticks, leaving half of the stick poking out of the end so that you can attach them to the cake.
- Stick the face onto the cake near the top.
- Pipe “fur” all of the llama. Add the macaroon pompoms around the top of the head and base of the neck. Finally, stick on the ears.
Your Own Notes
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Steven is a chef by heritage, so it’s no wonder why baking is such a big part of who he is. To share his passion for all things sweet, he created cookiesncrepes.com. It’s the perfect platform to indulge in delicious treats, all with a sprinkle of his signature flare.