Spiced Pumpkin Layer Cake with Dulce de Leche Cream Cheese Frosting

Dulce De Leche Ice Cream Saving Room for Dessert

Start with room temperature butter. For this, remove butter out of the fridge for about 3 hours. Add the butter to the mixer bowl and whip for about 5 minutes, scraping down the sides several times throughout. Then add cooled to room temperature dulce de leche in two additions, minimally whipping after each.

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Line a 12-mold cupcake tin with paper liners; set aside. In a large bowl add the flour, baking powder, baking soda, salt, and spices; whisk well to combine then set aside. In a separate bowl add brown sugar, eggs, pumpkin puree, oil, coconut milk, vanilla, and coconut extract (if using); whisk well to combine.

Carrot Cake with Dulce de Leche Cream Cheese Frosting Closet Cooking

Prepare the cake batter. In a large mixing bowl, combine the buttermilk, oil, eggs, vanilla and sugars. Beat on medium speed for 2 to 3 minutes, until the eggs are well beaten and the mixture is smooth. In a separate mixing bowl, combine the dry ingredients: flour, baking soda, baking powder, salt, cinnamon and nutmeg.

Spiced Pumpkin Layer Cake with Dulce de Leche Cream Cheese Frosting

Preheat oven to 350°F. Line 24 muffin/cupcake holes with paper liners. Set aside. In a medium bowl, combine the coffee, cocoa and cinnamon with a wire whisk until smooth. Set aside. In a separate medium bowl, mix the flour, baking powder, salt and baking soda until well blended; set aside.

Carrot Cake with Dulce de Leche Cream Cheese Frosting Closet Cooking

Instructions. Beat the cream cheese and butter together until creamy and completely combined. Add the dulce de leche and beat until well combined. Begin adding the powdered sugar 1 cup at a time until it's completely mixed. Scrape down the sides after each cup. After all the powdered sugar is added, beat for another 1 to 2 minutes.

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Place cream cheese and butter in the bowl of an electric mixer. Cream at medium-high speed for 2 minutes. Add dulce de leche. Cream for another 30 seconds, scrape the bowl to incorporate. With the mixer off, add sifted powdered sugar. Mix on low until combined. Raise speed to medium-high and cream for another minute.

Carrot Cake with Dulce de Leche Cream Cheese Frosting Closet Cooking

Homemade Dulce de Leche. Turn the oven to 450 degrees F. Open the condensed milk and pour it into a pie or cake pan. Cover this tightly with tin foil. Set this pan in a water bath (a larger pan filled with warm water) so the water comes about halfway up the pie pan's edge. Bake in the oven for about 1 hour and 20 minutes, until golden brown.

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Chocolate Cupcakes. Pre-heat oven to 350ºF (177ºC) and line 14 cupcake tins with cupcake liners. Sift the flour, cocoa powder, baking soda, baking powder, espresso powder, and salt together in a large bowl, and set aside. . In another bowl, mix the oil, sugar, coffee, vinegar, and vanilla together.

Cream Cheese Dulce de Leche Sweet Rolls with Coconut Frosting ¡HOLA

Instructions. In a medium-sized mixing bowl, beat butter on high speed for three minutes, until light and fluffy. Mix in powdered sugar and salt until fully combined. Mix in dulce de leche. Spread or pipe on cooled cupcakes.

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Instructions. Beat together the cream cheese, butter and powdered sugar until smooth. Mix in dulce de leche and vanilla until smooth. Add more powdered sugar until you reach desired thickness and sweetness. Frost a cake with the cream cheese frosting, then cover until ready to serve.

Chocolate Cake with Dulce de Leche Cream Cheese Frosting

Mix the carrots, pineapple, coconut, oil, eggs, and sugars before mixing in the mixture of the flour, baking powder, salt and spices. Pour into a greased or parchment paper lined 9 inch diameter cake pan (or springform pan), and bake in a preheated 350F/180C oven until a toothpick pushed into the center comes out clean, about 30-40 minutes.

Cream Cheese Dulce de Leche Sweet Rolls with Coconut Frosting ¡HOLA

To make the cupcakes: Preheat oven to 350°F. Grease or line 24 cups of standard muffin tins. Whisk together the flour, baking powder, salt, cinnamon, and cocoa powder. Set aside. Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until fluffy.

a whisk is being used to make cream cheese frosting

Add the whipping cream. Beat once again and taste. Once the cake is completely cooled you can turn one side upside down and smother with the remaining dulce de leche. That will be the filling of the cake. Place the other cake layer on top. Frost the cake with the dulce de leche frosting. Sprinkle with some Maldon salt and serve.

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Preheat the oven to 350°F. Spray a 9x13 inch pan with non-stick cooking spray. Then line the bottom and 2 of the longer sides of the pan with parchment paper and spray again. In a large bowl with a hand mixer. Mix together the oil, eggs, vanilla, granulated sugar and brown sugar and milk together until well combined.

How to make Dulce de Leche Cream Cheese Frosting The TipToe Fairy

In a medium-size mixing bowl use an electric mixer to cream together cream cheese and butter until fluffy, around 1-2 minutes. To the bowl add dulce de leche, vanilla extract and salt. Whip on medium-high speed for 2 minutes or until well blended and smooth. Lower the speed of the mixer and gradually add 1/4 portions of powdered sugar at a time.

Carrot Cake with Dulce de Leche Cream Cheese Frosting Closet Cooking

For the Buttercream: In the bowl of a stand up mixer fitted with the paddle attachment cream the butter with the cream cheese and dulce de leche for a full minute at medium speed. Turn the speed down to low and add the powdered sugar ½ cup at a time so you don't end up in a powdered sugar cloud. After you have all the powdered sugar mixed in.