1-Getting started: Getting started with this Dulce De Leche Cake is easier than you might think, and following these steps will lead to a fluffy, caramel-filled masterpiece. Begin by preheating your oven to 350°F (175°C) and preparing two 8-inch round cake pans with parchment on the bottoms and sprayed sides to avoid any sticking issues. This simple setup ensures your cake releases smoothly after baking.

2-Make the cake batter: Next, make the cake batter by creaming the butter and sugar together for about 3 minutes until they’re light and fluffy. Add the vanilla, then mix in the eggs one at a time, followed by the sour cream and half a can of dulce de leche (around 7 oz), blending until the batter lightens up. In another bowl, whisk together the flour, baking powder, and salt, then alternately add this dry mix and the whole milk to the wet ingredients on low speed, starting and ending with the dry ones for a smooth result.

3-Bake the cake: Divide the batter evenly between the pans and bake for 23-25 minutes, checking with a toothpick to ensure it comes out clean or with just a few moist crumbs don’t overbake to keep the layers moist. Once done, cool the cakes briefly in the pans before inverting them onto wire racks. For the buttercream, beat the butter, powdered sugar, and half a can of dulce de leche (about 7 oz) until fluffy, adding a bit of milk if needed to thin it out.

4-Assemble the cake: To assemble, place one cake layer on a plate and spread a thin layer of frosting on top. Briefly microwave the other half of the second can of dulce de leche (about 7 oz) to soften it, then spread it over the layer, leaving a 1-inch border. Add the second cake layer, pipe frosting into the seam, apply a thin crumb coat, and chill for 20 minutes or freeze for 10 minutes before adding a final thicker layer of frosting. For decorating, warm the remaining dulce de leche and spread it on top with a border, then pipe swirls around the edges and optionally sprinkle with flake salt.