Ingredients

• All-purpose flour - 2 cups
• Baking powder - 2 teaspoons
• Salt - ½ teaspoon
• Unsalted butter - 1 cup
• Granulated sugar - 1 cup
• Eggs - 4 large
• Vanilla extract - 2 teaspoons
• Whole milk - 1 cup
• Dulce de leche - 1 ½ cups
• Heavy cream - 1 cup

Instructions

1. 1.

   Preheat the oven to 175°C (350°F) and grease two 9-inch round cake pans.

2. 2.

   In a bowl, whisk together the flour, baking powder, and salt.

3. 3.

   In a separate large bowl, cream the butter and sugar until light and fluffy.

4. 4.

   Add the eggs one at a time, beating well after each addition.

5. 5.

   Stir in the vanilla extract.

6. 6.

   Gradually add the dry ingredients to the creamed mixture, alternating with the milk, beginning and ending with the dry ingredients.

7. 7.

   Divide the batter evenly between the prepared pans and smooth the tops.

8. 8.

   Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

9. 9.

   Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

10. 10.

    In a saucepan over low heat, gently warm the dulce de leche to make it spreadable.

11. 11.

    Place one cake layer on a serving plate and spread half of the dulce de leche over the top.

12. 12.

    Place the second cake layer on top and spread the remaining dulce de leche over the top and sides.

13. 13.

    In a chilled bowl, whip the heavy cream until soft peaks form.

14. 14.

    Garnish the cake with the whipped cream and serve.

Nutritional Facts