Prepare the glaze: Whisk together 1/4 cup dulce de leche and 2 tablespoons milk until mixture is smooth. Invert cakes from pans onto a wire cooling rack; set rack on a baking sheet. Using a wooden skewer or fork, gently poke holes all over flat sides (bottoms) of cakes.
In between each layer of cakes lies a creamy dulce de leche frosting. The frosting is also used to ice the cake, which is then topped with roasted hazelnut and/or chocolate sprinkles. If you have decided to make this dulce de leche cake recipe (and you really should!), these tips and tricks will help guide you along the way. Sift in your flour.
Dulce de leche is a delicious confection that's very common across Latin America. While delicious, traditional dulce de leche is made with sweet condensed milk which is full of sugar, so it's a no-no for anyone following a healthy low-carb diet. My dulce de leche is different!
Add white sugar and butter to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high until light and fluffy, 2 to 3 minutes. Add 1/3 cup dulce de leche and vanilla; beat until well combined, 30 seconds, scraping down sides of bowl as needed.