Strawberry Dulce de Leche Cake

• Vegetarian

• Produce

  • 2 cups Strawberries, fresh

• Refrigerated

  • 4 Egg yolks, large
  • 4 Eggs, large

• Condiments

  • 2 cups Dulce de leche

• Baking & Spices

  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 1/2 cup Brown sugar, lightly packed light
  • 4 cups Cake flour
  • 5 cups Powdered sugar
  • 1 1/2 tsp Salt
  • 1 pinch Salt
  • 1 1/2 cups Sugar
  • 4 tsp Vanilla
  • 2 tsp Vanilla bean paste or vanilla extract

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Dairy

  • 1 cup Butter, unsalted
  • 2 sticks Butter, unsalted
  • 1 1/2 cups Buttermilk
  • 1/4 cup Milk
  • 4 tbsp Milk or heavy cream

Found on sofabfood.com

Description

Ingredients

• For the Vanilla Cake:
• 4 cups cake flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1½ teaspoons salt
• 1½ cups buttermilk, room temperature
• ½ cup vegetable oil
• 2 teaspoons vanilla bean paste or vanilla extract
• 1 cup (2 sticks) unsalted butter, room temperature
• 1½ cups sugar
• ½ cup lightly packed light brown sugar
• 4 large eggs
• 4 large egg yolks
• Milk Soak:
• ¼ cup milk
• 1 teaspoon vanilla extract
• Vanilla Buttercream Frosting:
• 2 sticks unsalted butter, softened
• 5-6 cups powdered sugar
• 1 pinch of salt
• 1 tablespoon vanilla extract
• 4 tablespoons milk or heavy cream
• 2 cups Dulce de Leche, plus more for the drizzle
• 2 cups fresh strawberries

Directions

• Preheat oven to 350ºF. Make sure all of your ingredients are room temperature.
• Spray three 9 inch cake pans with nonstick cooking spray.
• In a separate bowl, combine cake flour, salt, baking powder and soda, and mix.
• In your mixer fitted with the paddle attachment, blend butter, sugars, oil, and vanilla at medium speed until pale and fluffy.
• Add eggs and yolks, one at a time, scraping the bowl after each addition.
• Reduce speed to low and add a cup of the flour mixture followed by ⅓ of the buttermilk.
• Repeat this 3 times, until you have incorporated all the flour and buttermilk.
• Divide the batter between 3 cake pans.
• Bake cakes for 35 minutes or until toothpick is inserted and comes out clean.
• Allow to cool completely before frosting.
• For the Milk Soak:
• When cakes are cooled, lightly brush with milk/vanilla soak.
• To make the Vanilla Buttercream Frosting:
• Beat butter and extract for 2 minutes.
• Add powdered sugar and milk or cream.
• Beat with whisk attachment for 3 minutes on high.
• If the frosting still looks too wet, add more powdered sugar in ½ cup increments.
• To assemble the cakes, spread 1 cup of Dulce de Leche on the first layer.
• Spread with sliced strawberries and repeat with next layer.
• Once done with fillings, frost cake with buttercream.
• Drizzle with Dulce de Leche, then blend slightly using the back of a spoon in figure eight motions.
• Top with remaining strawberries and sprinkle with white chocolate curls (if desired).