Dulce Leche Buttercream Cake
- 1 box of yellow cake mix (or yellow cake made from scratch. your preference)
- 1 tablespoon of cinnamon
- 1 can sweetened condensed milk
- 2 sticks of butter (unsalted)
- 2 tablespoons of heavy cream or milk
- 3 cups of powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teasoon salt
1 cup unsalted butter (2 sticks or 1/2 pound), softened (but not melted) Ideal texture should be like ice cream.
3-4 cups confectioners (powdered) sugar, SIFTED
1/4 teaspoon table salt
1 tablespoon vanilla extract
up to 4 tablespoons milk or heavy cream
1.Beat butter for a few minutes with a mixer on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.
Note: I keep this cake in the refrigerator overnight if not serving immediately because of the milk and buttercream frosting. The cake and frosting will harden in the refrigerator. Allow cake to sit at room temperature before serving if you keep the cake in refrigerator overnight.