We love our traditional pineapple Bizcocho filling, but this dulce de leche cake filling is possibly the second most popular one. Easy to make, it can be used for other desserts, to spread on fruit, or as a sauce topping for your frozen desserts. Let's show you how to make it.
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- Last reviewed . Published Feb 3, 2003Why we ❤️ it
Dulce de leche (milk fudge) is one of those Pan-American dishes. And like most of those dishes we share, it comes with many names and in many versions.
We already have two recipes called dulce de leche in our collection: One is our regular, Dominican dulce de leche, which we serve in a little bowl as dessert, and the other is Dulce de leche en pasta o tabla, a sort of fudge candy that we can also pair with fruit jams.
This one, however, is most commonly used as part of other desserts: in between cake layers, as a caramel sauce drizzled over some desserts, or as a fruit topping. Among others.
What can you use dulce de leche for?
To make a dulce de leche cake, you need two layers of cake, spread the cake in the middle, and cover it with icing of your choice.
Here are some ideas to use dulce de leche in your dessert preparations:
Dulce de leche filling ideas
- Bizcocho domicano de dulce de leche: Start by making our wonderful Dominican bizcocho, and use dulce de leche as filling. Our recipe has many other choices for filling, and videos of each part and steps.
- Chocolate dulce de leche cake: Make a chocolate cake recipe and cut it in half and make a layer of dulce de leche in the middle.
- Dulce de leche cheesecake: If you love cheesecake, you'll love this super-easy, dulce de leche no-bake cheesecake. It's spectacular, does not require an oven, and is so much faster to make.
- Dulce de leche sauce: Make it into a sauce by adding a bit of water, and you can drizzle it over any dessert, or as a sauce like in this flan-like coffee panna cotta.
- Chocolate chip dulce de leche mug cake: Try this awesome, quick chocolate chip mug cake, and make it better by drizzling it with some dulce de leche.
- Cupcakes: Try this filling in these lovely dulce de leche cupcakes.
Quipes and ingredients.
Top tips
- You can make dulce de leche with canned sweetened condensed milk in three ways: By boiling it, baked in a bain-marie (hot water bath), or cooked in a pressure cooker. For this recipe, I chose the most affordable, simple, and safe way to make it.
- Once cooked, make sure to let the can come to room temperature before opening it to avoid burning yourself.
- Adding a tablespoon of vanilla extract makes it all the more special, so stir it in once you get it out of the can.
About this recipe
While it may seem as if 3 recipes for dishes that are nearly identical can be a bit redundant, there is a reason for this. While the flavors are similar, each is made using different methods and consumed in different ways. Our traditional Dulce de Leche is eaten as a dessert on its own.
This version is traditionally used as part of other desserts, either as filling or as a sauce.
Recipe
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Dulce de Leche Cake Filling Recipe
Ingredients
- 2 cans condensed milk, (large, 14 oz each)
Instructions
- Place the cans, unopened, in a medium-sized pot. Pour in enough water to cover the cans, plus an inch. Cover the pot. Boil over low heat for 3 hours, rotating the cans every half hour to cook uniformly, and adding water as it becomes necessary to maintain the cans covered, (or 35 minutes over low heat in a pressure cooker, counting from the moment it starts to whistle).
- Remove the cans from the water and cool to room temperature (this is a must, it is a safety issue). Once cooled, remove lid, pour the fudge into a bowl and stir to obtain a smooth cream.
Cook's Notes
Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
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FAQs
If you find the dulce the leche is too thick when it comes out of the can, heat a small saucepan with 2 tablespoons of water, remove the saucepan from the heat, and spoon in the dulce de leche stirring it. The residual heat from the pan will help combine with the water. Add another tablespoon of water if you think it needs to be more liquid.
Scoop the dulce de leche into a small saucepan and heat over low heat. Stir constantly and scrape the sides to prevent it from scorching. Once it reaches the consistency you prefer (remember it will get thicker once cooled again), remove it from the heat and keep stirring until it comes to room temperature.