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Decadent Brazilian Brigadeiro Truffles Cake Recipe with Dulce de Leche Made Easy

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A rich and moist Brazilian chocolate cake layered with luscious dulce de leche and creamy brigadeiro frosting, perfect for special occasions and easy to make with pantry staples.

Ingredients

  • All-purpose flour – 2 cups (240g), sifted
  • Granulated sugar – 1 ¾ cups (350g)
  • Cocoa powder (unsweetened) – ¾ cup (75g)
  • Baking powder – 1 ½ tsp
  • Baking soda – 1 ½ tsp
  • Salt – ½ tsp
  • Whole milk – 1 cup (240ml), room temperature
  • Vegetable oil – ½ cup (120ml)
  • Large eggs – 2, room temperature
  • Vanilla extract – 2 tsp
  • Boiling water – 1 cup (240ml)
  • Sweetened condensed milk – 2 cans (each 14 oz / 395g)
  • Unsweetened cocoa powder – ⅓ cup (35g)
  • Unsalted butter – 4 tbsp (57g), softened
  • Heavy cream – ⅓ cup (80ml)
  • Pinch of salt
  • Dulce de leche – 1 cup (300g)
  • Chocolate sprinkles or grated chocolate – ½ cup (50g) (optional)
  • Sea salt flakes – a pinch (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line two 9-inch (23cm) cake pans with parchment paper.
  2. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, whisk sugar, milk, vegetable oil, eggs, and vanilla extract until combined.
  4. Slowly add dry ingredients into wet mixture, stirring gently with a spatula to avoid overmixing.
  5. Carefully pour in boiling water and stir until batter is thin and well blended.
  6. Divide batter evenly between pans and bake for 30-35 minutes or until a toothpick comes out clean.
  7. Cool cakes in pans for 10 minutes, then transfer to a cooling rack to cool completely.
  8. To make brigadeiro frosting, combine sweetened condensed milk, cocoa powder, butter, and salt in a heavy-bottomed saucepan.
  9. Cook over medium-low heat, stirring constantly until thickened and pulling away from pan (12-15 minutes).
  10. Remove from heat, stir in heavy cream, and let cool.
  11. Place one cake layer on a serving plate. Spread ½ cup dulce de leche evenly over the top.
  12. Spread one-third of brigadeiro frosting over dulce de leche layer.
  13. Place second cake layer on top and cover entire cake with remaining brigadeiro frosting.
  14. Decorate with chocolate sprinkles or grated chocolate and a pinch of sea salt flakes if desired.
  15. Refrigerate cake for at least 1 hour before serving to allow flavors to meld.

Notes

If brigadeiro frosting stiffens after cooling, warm gently for 10 seconds in microwave and stir before spreading. Avoid overmixing cake batter after adding flour to keep cake tender. Use room temperature eggs and milk for better emulsification. Chill cake before serving to firm frosting and meld flavors. For gluten-free, substitute flour with 1:1 gluten-free baking mix. For dairy-free, replace butter and heavy cream with coconut oil and coconut cream.

Nutrition

Keywords: brigadeiro, Brazilian cake, dulce de leche, chocolate cake, truffles cake, dessert, easy cake recipe, moist chocolate cake

Find it online: https://gleefulfork.com/decadent-brazilian-brigadeiro-truffles-cake-recipe-with-dulce-de-leche-made-easy/