Nutty Dulce De Leche Cake



  • 6 eggs
  • 1 cup sugar
  • 1 tea spoon of vanilla extract
  • 1 cup of flour
  • 1 cup of toasted ground walnuts ( I used my food processor for this )

Chocolate ganache:

  • 1 cup of heavy whipping cream
  • 1/2 cup of milk
  • 3/4 cups of chocolate chips

Dulce de leche cream:

  • 1 can of dulce de leche
  • 2 sticks of softened butter ( room temperature, not microwaved)
  • 2 scoops of cool whip ( about 1/3 of the box ) not frozen but refrigerated


  1. Make sure your eggs , butter are at room temperature before you start baking.
  2. Toast walnuts in the oven and let them cool. Use a food processor to pulse them into a ground consistency.
  3. Beat six eggs till doubled in size. About five minutes.
  4. Lower the speed and slowly add your one cup of sugar.
  5. Change the speed to high and beat for additional 3-4 minutes.
  6. Sift one cup of flour into the batter, use a spatula to mix it.
  7. Add toasted ( cooled) walnuts and mix lightly with a spatula.
  8. I used 8 inch individual pans to bake my layers. I baked 5 layers total. You can use two taller 8 inch baking pans and than cut into 4-5 layers.
  9. Dived the batter evenly between baking pans.
  10. I baked four layers together at 350 for 15 min. And than baked my fifth layer for 15 min. If you are using two 8 inch spring form baking pans you need to bake it at 350 for 30 min or until toothpick clean.

Chocolate ganache:

  1. In a sauce pan heat your milk and heavy cream till hot but not boiling.
  2. Remove form the heat and stir in your chocolate chips till all the chocolate is dissolved.


  1. At low speed beat butter just until it’s all combined.
  2. Add one can of dulce de leche and beat till all incorporated.
  3. Add couple scoops of cool whip ( not heavy cream ) beat till cream is combined and no butter lumps. Do not beat your cream for long you will over beat it and it will deflate

Assembling Cake:

  1. Place one player on a flat surface or cart board. Drizzle chocolate ganache all over.
  2. Spread cream on top. Look at your layers you wanna make sure you have enough for all the layers.
  3. Top it with another cake layer and repeat the steps with chocolate ganache and cream for all the layers.
  4. Cover the whole entire cake with cream.
  5. You can use back of a knife or if you have a flat cake decorating spatula, scrape any cream from the sides of the cake so it will look even and no cream drips.
  6. Freeze for 15-20min
  7. Remove cake from the freezer, using a spoon lightly drip chocolate ganache. I start form all the edges and than work my way to the center.
  8. You can stop here or you can go one step further.
  9. “Optional” beat ready to whip topping ( bought it at cash and carry )
  10. Use a piping bag with a 1M piping tip. Press down and pull up and to the side to decorate the cake I’m pretty waves. ( or you can decorate how ever you would like )
  11. Top with some chocolate candies or leave it as is.

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Loving all the recipes from Lily's, the first site I check when I dont know what to cook for the day. Always bringing fresh recipes.


Loving all the recipes from Lily's, the first site I check when I dont know what to cook for the day. Always bringing fresh recipes.




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