Go Back

Dulce De Leche Pound Cake

Adapted from Recipe Gold Mine (Marcy Goldman)
Course Dessert
Cuisine Cakes
Author TheSpicedLife


  • 14 oz dulce de leche (ounces by weight)
  • 1 cup unsalted butter, softened
  • 1 cup dark brown sugar, packed
  • 4 eggs
  • 2 t vanilla extract
  • 1 cup buttermilk or sour cream (I used whole fat buttermilk)
  • 1 T baking powder
  • 1/2 t baking soda
  • 1/2 t fine sea salt (heaping)
  • 3 cups (378 g) AP flour
  • powdered sugar for sprinkling, optional


  1. Pre-heat the oven to 350 F. Generously spray a 10 cup bundt pan (have some mini loaf pans handy in case you have extra batter--this recipe may or may not have been intended for a 12 cup bundt pan--if you linked to the recipe you will notice it claims a 6 cup bundt pan which is definitely not right) with nonstick baking spray. Set aside.

  2. Reserve approximately 1/4 cup of the dulce de leche in a microwavable container and set aside.
  3. Whisk together the flour, baking powder and soda, and the salt. Set aside.
  4. Cream the butter on medium low speed until smooth. Add the brown sugar and cream again, then add the bulk of the dulce de leche (all but the 1/4 cup). Cream until it is smooth; scrape down the sides as necessary. 
  5. Add the eggs, one at a time, blending after each one. Scrape down the sides as needed. Add the vanilla and blend it in. 
  6. On the lowest speed, add the flour mixture and the buttermilk or sour cream, alternating, in 3 additions for the flour and 2 additions for the liquid. Blend until smooth--finish by hand, scraping along the sides and bottom of the bowl. Pour the batter 3/4 of the way up the pan (i.e., leave room for some batter on top). 
  7. Heat up the reserved 1/4 cup dulce de leche so that it pours easily. Drizzle the reserved dulce de leche onto the cake batter in the pan. Spoon the remaining batter into the pan (until it is full--do not overfill it; use mini loaves for extra batter). Place in the oven with a cookie sheet on the rack under it to catch any drips.
  8. Bake for 50-55 minutes, until the cake begins to pull away from the sides of the pan and a cake tester comes out clean of batter (although it may have dulce de leche on it). Cool for 15 minutes and then turn out onto a cooling rack. Cool completely before slicing. Sprinkle with powdered sugar if desired.