Haven’t you ever wished you could bottle up pure joy? That’s exactly what dulce de leche feels like—a rich, caramel-like spread that transforms ordinary desserts into extraordinary delights. In this roundup, we’ve gathered 18 decadent recipes that showcase this sweet superstar, from gooey brownies to creamy cheesecakes. Get ready to indulge your sweet tooth and discover new ways to savor every spoonful!
Dulce de Leche Flan
Forget boring desserts—this Dulce de Leche Flan is your new go-to. Flan meets caramel in a silky, rich twist that’s shockingly simple. Whip it up for any occasion and watch it disappear.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
For the caramel:
– 1 cup granulated sugar
– ¼ cup water
For the flan:
– 1 (14-ounce) can sweetened condensed milk
– 1 (12-ounce) can evaporated milk
– 4 large eggs
– 1 teaspoon vanilla extract
– ¼ teaspoon salt
Instructions
1. Preheat your oven to 350°F (175°C). Place a 9-inch round cake pan inside a larger roasting pan.
2. Make the caramel: In a small saucepan over medium heat, combine 1 cup granulated sugar and ¼ cup water. Stir until the sugar dissolves.
3. Stop stirring and let the mixture boil. Cook for 5–7 minutes, swirling the pan occasionally, until it turns a deep amber color. Tip: Watch closely to avoid burning—it darkens quickly.
4. Immediately pour the hot caramel into the 9-inch cake pan. Tilt to coat the bottom evenly. Set aside to harden for 10 minutes.
5. Prepare the flan: In a blender, combine 1 can sweetened condensed milk, 1 can evaporated milk, 4 large eggs, 1 teaspoon vanilla extract, and ¼ teaspoon salt. Blend on high for 30 seconds until smooth.
6. Pour the blended mixture over the hardened caramel in the cake pan.
7. Create a water bath: Pour hot water into the roasting pan until it reaches halfway up the sides of the cake pan. Tip: This ensures even, gentle cooking for a creamy texture.
8. Carefully transfer to the oven. Bake at 350°F for 55–60 minutes, until the center is set but still slightly jiggly.
9. Remove from the oven and water bath. Let cool completely at room temperature for 1 hour. Tip: Cooling slowly prevents cracks.
10. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
11. To serve, run a knife around the edges of the pan. Invert onto a serving plate, letting the caramel drizzle over the top.
Unbelievably smooth and decadent, this flan melts in your mouth with a sweet caramel punch. Serve it chilled with a sprinkle of sea salt or fresh berries for a vibrant contrast. Leftovers? They won’t last—but it firms up beautifully in the fridge for days.
Dulce de Leche Brownies
Nailing the perfect brownie just got a decadent upgrade. This recipe layers rich chocolate with a creamy, caramelized swirl of dulce de leche for a dessert that’s pure indulgence. Get ready to bake your new favorite treat.
Serving: 16 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
For the Brownie Batter:
– 1 cup (2 sticks) unsalted butter
– 8 oz semi-sweet chocolate, chopped
– 1 ½ cups granulated sugar
– 4 large eggs
– 1 tsp vanilla extract
– 1 cup all-purpose flour
– ½ tsp salt
For the Swirl:
– 1 (13.4 oz) can dulce de leche
Instructions
1. Preheat your oven to 350°F. Grease a 9×13-inch baking pan and line it with parchment paper, leaving an overhang on two sides for easy removal.
2. Place the 1 cup of unsalted butter and the 8 oz of chopped semi-sweet chocolate in a large, microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until completely melted and smooth. Tip: Avoid overheating to prevent the chocolate from seizing.
3. Whisk the 1 ½ cups of granulated sugar into the warm chocolate mixture until fully combined.
4. Add the 4 large eggs one at a time, whisking thoroughly after each addition until the batter is glossy. Stir in the 1 tsp of vanilla extract.
5. Sift the 1 cup of all-purpose flour and ½ tsp of salt directly into the batter. Use a spatula to fold gently until just combined and no dry streaks remain. Tip: Overmixing can lead to tough brownies.
6. Pour the brownie batter into your prepared pan, spreading it into an even layer with the spatula.
7. Warm the 13.4 oz can of dulce de leche for 15 seconds in the microwave to make it easier to drizzle.
8. Drop large spoonfuls of the dulce de leche randomly over the surface of the brownie batter.
9. Use a knife or a toothpick to swirl the dulce de leche into the batter, creating a marbled pattern. Do not over-swirl.
10. Bake on the center rack of your preheated 350°F oven for 30-35 minutes. Tip: The brownies are done when a toothpick inserted into the center comes out with a few moist crumbs, not wet batter.
11. Let the brownies cool completely in the pan on a wire rack for at least 2 hours. Use the parchment paper overhang to lift them out before cutting.
Unbelievably fudgy and dense, these brownies are punctuated with sweet, gooey pockets of caramel. The dulce de leche swirl bakes into a slightly chewy ribbon that contrasts perfectly with the rich chocolate base. Serve them slightly warm with a scoop of vanilla ice cream for the ultimate experience.
Dulce de Leche Ice Cream
Nail that creamy, caramelized dream with this Dulce de Leche Ice Cream. No churn needed—just whip, freeze, and devour. It’s the rich, sweet scoop that’ll make your summer legendary.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
For the base:
– 2 cups heavy cream
– 1 (14-ounce) can sweetened condensed milk
– 1 teaspoon pure vanilla extract
For the dulce de leche swirl:
– 1 cup store-bought or homemade dulce de leche
– 1/4 teaspoon fine sea salt
Instructions
1. Pour 2 cups heavy cream into a large mixing bowl.
2. Use an electric mixer on high speed to whip the cream until stiff peaks form, about 3–4 minutes.
3. Tip: Chill the bowl and beaters in the freezer for 10 minutes beforehand for faster whipping.
4. Open 1 can of sweetened condensed milk and pour it into a separate medium bowl.
5. Add 1 teaspoon pure vanilla extract to the sweetened condensed milk and whisk until fully combined.
6. Gently fold the whipped cream into the sweetened condensed milk mixture with a spatula until no white streaks remain.
7. Tip: Fold slowly to keep the mixture airy and light for a creamier texture.
8. In a small bowl, stir together 1 cup dulce de leche and 1/4 teaspoon fine sea salt until smooth.
9. Pour half of the ice cream base into a 9×5-inch loaf pan.
10. Dollop half of the dulce de leche mixture over the base in the pan.
11. Use a knife or skewer to swirl the dulce de leche into the base, creating a marbled effect.
12. Repeat with the remaining base and dulce de leche mixture, swirling again.
13. Cover the pan tightly with plastic wrap, pressing it directly onto the surface of the ice cream.
14. Tip: This prevents ice crystals from forming during freezing.
15. Freeze the ice cream for at least 6 hours, or until firm and scoopable.
16. Uncover the pan and let the ice cream sit at room temperature for 5–10 minutes to soften slightly before serving.
Unbelievably smooth and luscious, this ice cream melts into a velvety pool with ribbons of salty-sweet caramel. Serve it sandwiched between chewy chocolate chip cookies or drizzled with extra dulce de leche for an over-the-top treat that’s pure indulgence.
Dulce de Leche Banana Bread
Kick your banana bread game into overdrive with this decadent twist. We’re swirling rich dulce de leche right into the batter for a gooey, caramelized surprise in every bite. Get ready to bake your new favorite loaf.
Serving: 1 loaf (about 10 slices) | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
For the Wet Ingredients:
– 3 very ripe medium bananas (about 1 1/2 cups mashed)
– 1/2 cup (1 stick) unsalted butter, melted and cooled
– 2 large eggs, at room temperature
– 1/2 cup granulated sugar
– 1/4 cup packed light brown sugar
– 1 teaspoon pure vanilla extract
For the Dry Ingredients:
– 1 3/4 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon kosher salt
For the Swirl:
– 1/2 cup store-bought or homemade dulce de leche
Instructions
1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the long sides.
2. In a large bowl, mash the ripe bananas with a fork until mostly smooth with a few small lumps.
3. Add the melted butter, eggs, granulated sugar, brown sugar, and vanilla extract to the mashed bananas. Whisk vigorously for 1 full minute until the mixture is completely combined and slightly frothy. Tip: Whisking well here incorporates air for a lighter crumb.
4. In a separate medium bowl, whisk together the all-purpose flour, baking soda, and kosher salt.
5. Add the dry ingredients to the wet ingredients. Use a rubber spatula to fold gently until just combined and no dry flour streaks remain; do not overmix.
6. Pour half of the batter into your prepared loaf pan and spread it into an even layer.
7. Dollop half (1/4 cup) of the dulce de leche over the batter in the pan.
8. Use a butter knife or skewer to gently swirl the dulce de leche into the batter, making 4-5 figure-eight motions. Tip: Avoid over-swirling to maintain defined ribbons of caramel.
9. Carefully pour the remaining batter over the first layer and spread it evenly.
10. Dollop the remaining 1/4 cup of dulce de leche on top and swirl it gently into the top layer of batter.
11. Place the loaf pan in the preheated oven and bake for 55 to 65 minutes. Tip: The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs (avoid hitting a dulce de leche pocket).
12. Let the banana bread cool in the pan on a wire rack for 15 minutes.
13. Using the parchment paper overhang, lift the loaf out of the pan and transfer it directly to the wire rack to cool completely, about 1 hour.
Crave that perfect slice? The bread boasts an incredibly moist, tender crumb from the bananas, punctuated by sweet, sticky rivers of caramel. Serve it warm with a scoop of vanilla ice cream for an instant dessert, or enjoy a thick slice with your morning coffee for the ultimate breakfast treat.
Dulce de Leche Pancakes
Unlock your weekend brunch game with these Dulce de Leche Pancakes. They’re fluffy, caramel-kissed, and ready in under 30 minutes—perfect for a cozy morning treat.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the Pancake Batter
– 1 ½ cups all-purpose flour
– 2 tbsp granulated sugar
– 1 tbsp baking powder
– ½ tsp salt
– 1 ¼ cups whole milk
– 1 large egg
– 2 tbsp unsalted butter, melted
– 1 tsp vanilla extract
For the Dulce de Leche Sauce
– ½ cup dulce de leche (store-bought or homemade)
– ¼ cup heavy cream
For Serving
– 2 tbsp unsalted butter, for cooking
– ¼ cup powdered sugar, for dusting
Instructions
1. In a large bowl, whisk together 1 ½ cups all-purpose flour, 2 tbsp granulated sugar, 1 tbsp baking powder, and ½ tsp salt until fully combined.
2. In a separate medium bowl, whisk 1 ¼ cups whole milk, 1 large egg, 2 tbsp melted unsalted butter, and 1 tsp vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and gently stir until just combined—do not overmix to keep pancakes fluffy.
4. Heat a non-stick skillet or griddle over medium heat (about 350°F) and melt ½ tbsp unsalted butter to coat the surface.
5. Pour ¼ cup batter per pancake onto the skillet, cooking until bubbles form on the surface and edges look set, about 2–3 minutes.
6. Flip each pancake with a spatula and cook until golden brown on the other side, about 1–2 minutes more. Repeat with remaining batter, adding butter as needed.
7. In a small saucepan over low heat, whisk together ½ cup dulce de leche and ¼ cup heavy cream until warm and pourable, about 2–3 minutes—tip: warm the sauce gently to prevent burning.
8. Stack pancakes on plates, drizzle generously with the dulce de leche sauce, and dust with ¼ cup powdered sugar using a sieve for even coverage.
9. Serve immediately while warm. Tip: For extra crunch, sprinkle with chopped nuts or fresh berries.
Crave-worthy and indulgent, these pancakes boast a tender crumb soaked in rich caramel sauce. The dulce de leche adds a creamy sweetness that pairs perfectly with the fluffy texture. Try serving them with a dollop of whipped cream or a side of crispy bacon for a sweet-savory twist.
Dulce de Leche Stuffed French Toast
Viral-worthy breakfast just dropped. This Dulce de Leche Stuffed French Toast is your weekend brunch hero—think crispy, custardy bread oozing with caramel goodness. Skip the basic syrup; this one’s a flavor bomb.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the filling:
– 1/2 cup dulce de leche
– 4 oz cream cheese, softened to room temperature
For the custard soak:
– 4 large eggs
– 1 cup whole milk
– 1 tsp vanilla extract
– 1/4 tsp ground cinnamon
– Pinch of salt
For cooking and serving:
– 8 slices thick-cut brioche or challah bread (about 1 inch thick)
– 2 tbsp unsalted butter
– 2 tbsp vegetable oil
– Powdered sugar, for dusting
– Fresh berries, for serving
Instructions
1. In a medium bowl, beat the cream cheese with a hand mixer on medium speed until smooth, about 1 minute.
2. Add the dulce de leche to the cream cheese and mix on low speed until fully combined and no streaks remain.
3. Spread about 2 tablespoons of the dulce de leche mixture evenly onto one slice of bread, leaving a 1/2-inch border around the edges.
4. Top with another slice of bread to form a sandwich, pressing gently to seal. Repeat with remaining bread and filling.
5. In a shallow baking dish, whisk together the eggs, milk, vanilla extract, cinnamon, and salt until completely smooth.
6. Dip one stuffed sandwich into the custard mixture, letting it soak for 30 seconds per side until fully saturated but not falling apart.
7. Heat 1 tablespoon of butter and 1 tablespoon of vegetable oil in a large nonstick skillet or griddle over medium heat (350°F).
8. Place two soaked sandwiches in the skillet and cook for 3–4 minutes per side, until deeply golden brown and crispy. Tip: Don’t overcrowd the pan—this ensures even browning.
9. Transfer cooked French toast to a wire rack set over a baking sheet. Repeat steps 6–8 with remaining butter, oil, and sandwiches.
10. Let the French toast rest on the rack for 2 minutes before slicing—this helps the filling set slightly.
11. Dust generously with powdered sugar and serve immediately with fresh berries on the side. Tip: For extra crunch, sprinkle with toasted sliced almonds right after cooking.
Crave that perfect contrast? The exterior shatters into a buttery crisp, giving way to a soft, eggy center and a molten dulce de leche core. Drizzle any leftover filling as a sauce or layer with whipped cream and bananas for a next-level sundae-style plate.
Dulce de Leche Churros
Forget everything you know about churros—this is the ultimate sweet upgrade. Fry up crispy cinnamon-sugar sticks, then dunk them in homemade dulce de leche for a caramel-coated dessert that’s pure magic. It’s the viral-worthy treat your feed needs.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the churro dough:
– 1 cup water
– 2 tbsp granulated sugar
– ¼ tsp salt
– 2 tbsp unsalted butter
– 1 cup all-purpose flour
– 1 large egg
– 1 tsp vanilla extract
For frying and coating:
– 4 cups vegetable oil (for frying)
– ½ cup granulated sugar
– 1 tsp ground cinnamon
For the dulce de leche:
– 1 (14 oz) can sweetened condensed milk
Instructions
1. Make the dulce de leche: Place the unopened can of sweetened condensed milk in a medium saucepan. Cover completely with water and bring to a boil over high heat. Reduce heat to maintain a simmer and cook for 2 hours, adding more water as needed to keep the can submerged. Remove from heat and let cool completely before opening—this creates a thick, caramelized sauce. Tip: Never open the can while hot to avoid pressure buildup.
2. Prepare the churro dough: In a medium saucepan over medium-high heat, combine water, 2 tbsp sugar, salt, and butter. Bring to a boil, stirring until butter melts.
3. Remove the saucepan from heat and immediately add the flour all at once. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan, about 1 minute.
4. Let the dough cool for 5 minutes, then mix in the egg and vanilla extract until fully incorporated and the dough is glossy.
5. Heat the oil: Pour vegetable oil into a large, heavy-bottomed pot or Dutch oven until it reaches a depth of 2 inches. Attach a candy thermometer and heat over medium heat to 350°F. Tip: Maintain this temperature for even frying—if it drops, pause frying until it recovers.
6. Pipe the churros: Transfer the dough to a piping bag fitted with a large star tip. Carefully pipe 4-inch strips directly into the hot oil, cutting with kitchen shears. Fry 3-4 at a time to avoid crowding.
7. Fry the churros for 2-3 minutes per batch, turning occasionally with tongs, until golden brown and crispy. Transfer to a paper towel-lined plate to drain.
8. Coat the churros: In a shallow dish, mix ½ cup sugar and cinnamon. While still warm, roll each churro in the mixture until evenly coated. Tip: Coat immediately after draining for the best sugar adherence.
9. Serve: Open the cooled dulce de leche can and stir the sauce until smooth. Serve churros warm with dulce de leche for dipping.
Each bite delivers a satisfying crunch that gives way to a soft, airy center, all wrapped in warm cinnamon sugar. The rich, buttery dulce de leche adds a deep caramel flavor that’s irresistibly creamy. Elevate it by drizzling extra sauce over ice cream or stuffing the churros with the dulce de leche before rolling in sugar for a gooey surprise inside.
Dulce de Leche Macarons
Picture this: a French classic gets a Latin twist. These dulce de leche macarons are your new go-to for impressing guests or treating yourself—they’re sweet, sophisticated, and surprisingly doable.
Serving: 24 macarons | Pre Time: 30 minutes | Cooking Time: 15 minutes
Ingredients
For the macaron shells:
- 1 cup almond flour
- 1 ¾ cups powdered sugar
- 3 large egg whites, at room temperature
- ¼ cup granulated sugar
- ¼ teaspoon cream of tartar
For the dulce de leche filling:
- 1 (14-ounce) can sweetened condensed milk
- ½ cup unsalted butter, softened
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 300°F and line two baking sheets with parchment paper.
- Sift the almond flour and powdered sugar together into a large bowl to remove any lumps.
- In a separate bowl, beat the egg whites with an electric mixer on medium speed until foamy, about 1 minute.
- Add the cream of tartar to the egg whites and continue beating.
- Gradually add the granulated sugar while beating, increasing the mixer speed to high until stiff peaks form, about 3-4 minutes.
- Gently fold the sifted dry ingredients into the egg white mixture in three additions until the batter flows like lava and a ribbon forms when lifted.
- Transfer the batter to a piping bag fitted with a ½-inch round tip.
- Pipe 1-inch circles onto the prepared baking sheets, spacing them 1 inch apart.
- Firmly tap the baking sheets on the counter 2-3 times to release air bubbles, then let the shells sit at room temperature for 30 minutes until a skin forms.
- Bake the shells for 12-15 minutes, rotating the pans halfway through, until they are set and easily lift off the parchment.
- Let the shells cool completely on the baking sheets for 20 minutes.
- To make the filling, place the unopened can of sweetened condensed milk in a saucepan, cover it with water by 2 inches, and bring to a boil.
- Reduce the heat to a simmer and cook the can for 2 hours, adding more water as needed to keep it submerged.
- Carefully remove the can from the water and let it cool completely before opening.
- In a medium bowl, beat the softened butter with an electric mixer until creamy, about 2 minutes.
- Add the cooled dulce de leche from the can and vanilla extract to the butter, and beat until smooth and combined.
- Transfer the filling to a piping bag fitted with a ¼-inch round tip.
- Pipe a small dollop of filling onto the flat side of half the macaron shells.
- Top with the remaining shells, pressing gently to sandwich them together.
- Refrigerate the assembled macarons for at least 2 hours before serving to allow the flavors to meld.
Each bite delivers a crisp shell that gives way to a chewy interior, all wrapped around that rich, caramel-like dulce de leche. Enjoy them as an elegant dessert or crumble them over ice cream for a decadent twist—they’re guaranteed to disappear fast.
Dulce de Leche Cupcakes
Luxuriate in these Dulce de Leche Cupcakes—a rich, caramel-infused dessert that’s pure indulgence. Whip up a moist, spiced cake base, then drench it in silky homemade dulce de leche. Finish with a fluffy frosting that’s impossible to resist.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
For the cupcakes:
– 1 ½ cups all-purpose flour
– 1 tsp baking powder
– ½ tsp baking soda
– ½ tsp salt
– 1 tsp ground cinnamon
– ½ cup unsalted butter, softened to room temperature
– ¾ cup granulated sugar
– 2 large eggs, at room temperature
– 1 tsp vanilla extract
– ½ cup whole milk, at room temperature
For the dulce de leche filling:
– 1 (14 oz) can sweetened condensed milk
For the frosting:
– 1 cup unsalted butter, softened to room temperature
– 3 cups powdered sugar, sifted
– ½ cup prepared dulce de leche (from the can)
– 1 tsp vanilla extract
– 2 tbsp heavy cream
Instructions
1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together 1 ½ cups flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt, and 1 tsp cinnamon until fully combined.
3. In a large bowl, use an electric mixer on medium speed to beat ½ cup softened butter and ¾ cup granulated sugar for 2–3 minutes until light and fluffy. Tip: Room-temperature ingredients blend more evenly for a smoother batter.
4. Add 2 eggs one at a time to the butter mixture, beating for 30 seconds after each addition until incorporated. Mix in 1 tsp vanilla extract.
5. Alternate adding the dry flour mixture and ½ cup milk to the wet ingredients: add one-third of the flour, mix on low until just combined, then half the milk, repeating until all is used, ending with flour. Mix only until no dry streaks remain—overmixing can make cupcakes tough.
6. Divide the batter evenly among the 12 lined muffin cups, filling each about two-thirds full.
7. Bake at 350°F for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Tip: Avoid opening the oven door early, as it can cause cupcakes to sink.
8. Remove cupcakes from the oven and let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely for 1 hour.
9. While cupcakes cool, make the dulce de leche: place the unopened can of sweetened condensed milk in a large pot, cover completely with water, and bring to a boil over high heat. Reduce heat to a simmer and cook for 2 hours, adding more water as needed to keep the can submerged. Tip: Never let the pot boil dry—this prevents the can from bursting. After 2 hours, carefully remove the can with tongs, let cool completely at room temperature, then open to reveal thick, caramelized dulce de leche.
10. Once cupcakes are cool, use a small knife or cupcake corer to cut a 1-inch deep hole in the center of each. Fill each hole with 1 tsp of the prepared dulce de leche.
11. For the frosting: in a large bowl, beat 1 cup softened butter with an electric mixer on medium-high speed for 2 minutes until creamy. Gradually add 3 cups sifted powdered sugar, mixing on low until combined, then increase speed to medium and beat for 1 minute.
12. Add ½ cup dulce de leche, 1 tsp vanilla extract, and 2 tbsp heavy cream to the frosting. Beat on medium-high speed for 2–3 minutes until light and fluffy.
13. Pipe or spread the frosting onto the filled cupcakes. Serve immediately or store covered at room temperature for up to 2 days.
Expect a moist, tender crumb with warm cinnamon notes, perfectly balanced by the gooey, sweet dulce de leche center. Each bite delivers a creamy, caramel-rich frosting that melts in your mouth—try serving them slightly warmed to enhance the molten filling, or garnish with a drizzle of extra dulce de leche and a pinch of sea salt for a sophisticated twist.
Dulce de Leche Thumbprint Cookies
Escape the holiday cookie monotony with these Dulce de Leche Thumbprint Cookies. They’re buttery, caramel-filled bites that bake up in minutes. Get ready to impress every guest at your table.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
For the cookie dough:
– 1 cup (2 sticks) unsalted butter, softened to room temperature
– ⅔ cup granulated sugar
– 1 large egg yolk
– 1 teaspoon pure vanilla extract
– 2¼ cups all-purpose flour
– ¼ teaspoon fine sea salt
For the filling:
– ½ cup dulce de leche (store-bought or homemade)
For finishing:
– ¼ cup powdered sugar, for dusting
Instructions
1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a large mixing bowl, beat the softened unsalted butter and granulated sugar together with an electric mixer on medium speed for 2–3 minutes, until light and fluffy. Tip: Properly creaming the butter and sugar creates air pockets for a tender cookie.
3. Add the large egg yolk and pure vanilla extract to the bowl. Beat on low speed just until combined, about 30 seconds.
4. In a separate medium bowl, whisk together the all-purpose flour and fine sea salt.
5. Gradually add the dry flour mixture to the wet butter mixture. Beat on low speed until a soft, cohesive dough forms, scraping down the sides of the bowl as needed. Do not overmix.
6. Scoop the dough by the tablespoon and roll into 1-inch balls. Place the balls 2 inches apart on the prepared baking sheets.
7. Use your thumb or the back of a ½-teaspoon measuring spoon to press a deep, wide indentation into the center of each dough ball. Tip: If the dough cracks, gently smooth the edges with your fingers.
8. Fill each indentation with about 1 teaspoon of dulce de leche, being careful not to overfill.
9. Bake one sheet at a time in the preheated oven for 10–12 minutes, or until the cookie edges are just beginning to turn a light golden brown. Tip: The dulce de leche will be very hot and may bubble—this is normal.
10. Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes to set.
11. Transfer the cookies to a wire rack to cool completely, about 30 minutes.
12. Once completely cool, lightly dust the cookies with powdered sugar using a fine-mesh sieve.
Outrageously good, these cookies offer a crisp edge that gives way to a soft, melt-in-your-mouth center. The rich, creamy dulce de leche provides a sweet, caramel-like contrast. Try serving them slightly warm with a scoop of vanilla ice cream for an indulgent dessert.
Dulce de Leche Bread Pudding
Hear that? It’s your leftover bread begging for a glow-up. Transform stale slices into a luscious, caramel-soaked dessert that’s pure comfort in a baking dish. This Dulce de Leche Bread Pudding is your secret weapon for impressing a crowd with minimal effort.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 55 minutes
Ingredients
For the custard:
– 4 cups stale French bread, cut into 1-inch cubes
– 2 cups whole milk
– 1 cup heavy cream
– 3 large eggs
– 1/2 cup granulated sugar
– 1 teaspoon vanilla extract
– 1/2 teaspoon ground cinnamon
For the dulce de leche:
– 1 (13.4 oz) can dulce de leche
– 1/4 cup heavy cream
Instructions
1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
2. Arrange the 4 cups of bread cubes evenly in the prepared baking dish.
3. In a large mixing bowl, whisk together 2 cups whole milk, 1 cup heavy cream, 3 eggs, 1/2 cup sugar, 1 teaspoon vanilla extract, and 1/2 teaspoon cinnamon until fully combined and smooth.
4. Pour the custard mixture evenly over the bread cubes in the baking dish. Press down gently with a spatula to ensure all bread is submerged.
5. Let the mixture sit for 15 minutes to allow the bread to fully absorb the custard.
6. In a small saucepan, combine the entire can of dulce de leche with 1/4 cup heavy cream. Heat over medium-low heat, stirring constantly, for 3–4 minutes until smooth and pourable.
7. Drizzle 3/4 of the warm dulce de leche sauce over the soaked bread mixture, reserving the rest for serving.
8. Bake in the preheated oven for 50–55 minutes. The pudding is done when the top is golden brown and the center is set (a knife inserted should come out clean).
9. Remove from the oven and let cool for 10 minutes before serving.
10. Warm the reserved dulce de leche sauce slightly and drizzle over individual servings.
Dive into a spoonful of warm, custardy bread infused with deep caramel flavor. The edges get delightfully crisp while the center stays soft and rich. Serve it with a scoop of vanilla ice cream for a hot-cold contrast, or enjoy it straight from the dish—it’s that irresistible.
Dulce de Leche Doughnuts
Make your kitchen smell like a bakery with these Dulce de Leche Doughnuts. They’re fried to golden perfection and stuffed with creamy caramel. Get ready for the ultimate sweet treat that’s surprisingly simple to master.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the dough:
– 3 cups all-purpose flour
– 1/4 cup granulated sugar
– 1 packet (2 1/4 tsp) active dry yeast
– 1 cup warm milk (110°F)
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1/2 tsp salt
For frying and coating:
– 4 cups vegetable oil
– 1/2 cup granulated sugar
For the filling:
– 1 cup dulce de leche
Instructions
1. In a large bowl, combine the warm milk, sugar, and yeast. Let it sit for 5 minutes until foamy.
2. Add the melted butter, egg, and salt to the yeast mixture. Whisk until smooth.
3. Gradually mix in the all-purpose flour until a soft dough forms.
4. Knead the dough on a floured surface for 5 minutes until elastic.
5. Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place for 1 hour until doubled in size.
6. Roll out the dough to 1/2-inch thickness on a floured surface.
7. Use a 3-inch round cutter to cut out doughnuts, re-rolling scraps as needed.
8. Heat the vegetable oil in a deep pot to 350°F, using a thermometer for accuracy.
9. Fry the doughnuts in batches for 1-2 minutes per side until golden brown.
10. Drain the doughnuts on a paper towel-lined plate to remove excess oil.
11. While still warm, roll the doughnuts in the granulated sugar to coat evenly.
12. Fill a piping bag fitted with a small tip with the dulce de leche.
13. Poke a hole in the side of each doughnut and pipe in the dulce de leche until it starts to ooze out.
14. Serve immediately for the best texture.
Crave that perfect crunch? These doughnuts are light and fluffy with a crispy sugar shell. The rich dulce de leche filling adds a gooey, caramelized sweetness that’s irresistible. Try serving them warm with a dusting of cinnamon or alongside a cold glass of milk for a cozy treat.
Dulce de Leche Mousse
Ready to turn pantry staples into a cloud of caramel bliss? This Dulce de Leche Mousse is a no-bake wonder that whips up in minutes. Seriously—it’s the easiest dessert you’ll make all week.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– For the mousse base:
– 1 (13.4 oz) can dulce de leche
– 1 cup heavy cream
– 1 tsp vanilla extract
– For serving (optional):
– 1/4 cup crushed graham crackers
– Fresh berries
Instructions
1. Chill a large mixing bowl and the beaters of a hand mixer in the freezer for 10 minutes—this helps the cream whip faster and hold its shape.
2. Pour 1 cup heavy cream into the chilled bowl and whip on medium-high speed until soft peaks form, about 2–3 minutes.
3. Open the can of dulce de leche and spoon it into a separate medium bowl; stir in 1 tsp vanilla extract until smooth.
4. Gently fold half of the whipped cream into the dulce de leche mixture using a spatula until just combined to lighten it.
5. Fold in the remaining whipped cream until no white streaks remain, being careful not to overmix and deflate the mousse.
6. Divide the mousse evenly among 6 serving glasses or bowls.
7. Refrigerate the mousse for at least 1 hour to set and chill thoroughly—this firms up the texture and enhances the flavor.
8. Just before serving, sprinkle each portion with crushed graham crackers and top with fresh berries if desired.
Expect a velvety, airy mousse with deep caramel notes that melt on the tongue. Serve it layered in clear glasses to show off the creamy texture, or dollop it over warm brownies for an indulgent twist. It’s so light, you might just sneak a second spoonful.
Dulce de Leche Tres Leches Cake
Zap your taste buds with this next-level dessert mashup. We’re taking the classic tres leches cake and swirling in rich, caramelized dulce de leche for a show-stopping treat that’s impossibly moist and decadent. Get ready to bake the viral cake of your dreams.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 30 minutes
Ingredients
For the Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 4 large eggs, separated
- ½ cup whole milk
- 1 tsp baking powder
- ¼ tsp salt
For the Three-Milk Soak:
- 1 (14 oz) can sweetened condensed milk
- 1 (12 oz) can evaporated milk
- 1 cup heavy cream
For the Dulce de Leche & Topping:
- 1 (13.4 oz) can dulce de leche
- 2 cups heavy cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together 1 ½ cups flour, 1 cup sugar, 1 tsp baking powder, and ¼ tsp salt.
- Separate 4 eggs, placing the yolks in one bowl and the whites in a clean, grease-free bowl.
- Add ½ cup milk to the egg yolks and whisk until smooth. Tip: Room temperature eggs separate more cleanly.
- Pour the yolk mixture into the dry ingredients and stir just until combined; do not overmix.
- Using an electric mixer, beat the egg whites on high speed until stiff peaks form, about 3-4 minutes.
- Gently fold the beaten egg whites into the batter until no white streaks remain.
- Pour the batter into the prepared pan and bake at 350°F for 28-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan on a wire rack for 10 minutes, then poke it all over with a fork.
- In a pitcher, whisk together the entire can of sweetened condensed milk, the entire can of evaporated milk, and 1 cup heavy cream.
- Slowly pour the milk mixture over the warm cake, letting it absorb fully. Tip: Pouring over a warm cake helps it soak in better.
- Refrigerate the soaked cake, uncovered, for at least 4 hours or overnight.
- Before serving, warm ½ cup of the dulce de leche in the microwave for 15 seconds to make it pourable.
- Drizzle the warmed dulce de leche over the chilled cake.
- In a chilled bowl, beat 2 cups heavy cream, ¼ cup powdered sugar, and 1 tsp vanilla extract on medium-high speed until stiff peaks form, about 3-4 minutes. Tip: Chilling your bowl and beaters helps the cream whip faster.
- Spread the whipped cream evenly over the dulce de leche drizzle.
- Swirl the remaining dulce de leche on top of the whipped cream using a knife or spoon.
Yield a forkful of pure bliss. The cake is unbelievably tender, soaked through with sweet milky richness and ribbons of caramel. You’ll love the contrast between the cool, creamy topping and the melt-in-your-mouth sponge. Try serving it with a sprinkle of sea salt or fresh berries for a stunning finish.
Dulce de Leche Alfajores
Oozing with caramelized sweetness, these Dulce de Leche Alfajores are your new holiday obsession. Think buttery shortbread cookies sandwiching a luscious, creamy dulce de leche filling—a melt-in-your-mouth treat that’s surprisingly simple to make. Get ready to impress with this South American classic, reimagined for your kitchen.
Serving: 24 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
For the Shortbread Cookies:
– 1 cup unsalted butter, softened to room temperature
– 1/2 cup granulated sugar
– 2 large egg yolks
– 1 teaspoon vanilla extract
– 2 cups all-purpose flour
– 1/2 cup cornstarch
– 1/4 teaspoon salt
For the Filling and Coating:
– 1 (13.4 oz) can dulce de leche
– 1/2 cup powdered sugar for dusting
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar together on medium speed for 2–3 minutes until light and fluffy.
3. Add the large egg yolks and vanilla extract to the butter mixture, then beat on low speed just until combined, about 30 seconds.
4. In a separate medium bowl, whisk together the all-purpose flour, cornstarch, and salt until fully blended.
5. Gradually add the dry flour mixture to the wet butter mixture, mixing on low speed until a soft dough forms and no dry streaks remain, about 1–2 minutes. Tip: Avoid overmixing to keep the cookies tender.
6. Lightly flour a clean surface, then roll out the dough to a 1/4-inch thickness using a rolling pin.
7. Use a 2-inch round cookie cutter to cut out circles from the dough, re-rolling scraps as needed until all dough is used.
8. Place the dough circles on the prepared baking sheets, spacing them about 1 inch apart.
9. Bake in the preheated oven for 8–10 minutes, or until the edges are just lightly golden. Tip: Watch closely—they can brown quickly due to the cornstarch.
10. Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring to a wire rack to cool completely, about 20–30 minutes.
11. Once cooled, spread about 1 teaspoon of dulce de leche onto the flat side of half the cookies.
12. Top each with another cookie, flat side down, to form a sandwich, gently pressing to adhere.
13. Dust the assembled alfajores generously with powdered sugar using a fine-mesh sieve. Tip: For a cleaner look, dust just before serving to prevent the sugar from dissolving into the filling.
Absolutely divine, these alfajores boast a crumbly, delicate shortbread that melts away with each bite, contrasted by the rich, gooey dulce de leche center. Serve them alongside coffee for an afternoon pick-me-up, or stack them on a platter for a festive dessert spread—they’re sure to disappear fast!
Dulce de Leche Molten Lava Cake
Viral on every dessert feed, this Dulce de Leche Molten Lava Cake is your go-to showstopper. Whip up a rich chocolate batter, nestle a creamy dulce de leche center, and bake until oozing perfection. Serve warm for that ultimate, indulgent pull-apart moment.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
For the cake batter:
– 1/2 cup unsalted butter
– 4 oz semi-sweet chocolate, chopped
– 2 large eggs
– 2 large egg yolks
– 1/4 cup granulated sugar
– 1 tsp vanilla extract
– 2 tbsp all-purpose flour
– 1/4 tsp salt
For the filling and coating:
– 1/2 cup dulce de leche
– 2 tbsp cocoa powder
Instructions
1. Preheat your oven to 425°F. Grease four 6-ounce ramekins with butter and dust evenly with the 2 tbsp cocoa powder, tapping out any excess.
2. In a microwave-safe bowl, combine 1/2 cup butter and 4 oz chopped chocolate. Microwave in 30-second intervals, stirring after each, until fully melted and smooth—about 1–2 minutes total.
3. In a separate large bowl, whisk together 2 eggs, 2 egg yolks, 1/4 cup sugar, and 1 tsp vanilla extract until pale and slightly thickened, about 2–3 minutes.
4. Gradually pour the melted chocolate mixture into the egg mixture, whisking constantly to combine.
5. Sift in 2 tbsp flour and 1/4 tsp salt, then fold gently with a spatula until just incorporated; avoid overmixing to keep the cake tender.
6. Divide half of the batter evenly among the prepared ramekins. Spoon 2 tbsp of dulce de leche into the center of each, then top with the remaining batter, sealing the edges.
7. Place ramekins on a baking sheet and bake at 425°F for 10–12 minutes, until the edges are set but the centers still jiggle slightly when shaken.
8. Let cakes cool in ramekins for 1 minute, then run a knife around the edges. Invert each onto a plate and serve immediately.
Heavenly with a crackly exterior giving way to a warm, gooey dulce de leche river. The rich chocolate pairs perfectly with the caramel-like sweetness, creating a decadent contrast. For a creative twist, top with a scoop of vanilla ice cream or a sprinkle of sea salt to balance the flavors.
Dulce de Leche Banana Cream Pie
Let’s transform three simple ingredients into a showstopping dessert that’ll have everyone begging for the recipe. This creamy, caramel-kissed pie is easier than you think—no baking required!
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 0 minutes
Ingredients
For the crust
– 1 ½ cups graham cracker crumbs
– ⅓ cup unsalted butter, melted
– 2 tablespoons granulated sugar
For the filling
– 3 ripe bananas, sliced into ¼-inch rounds
– 1 (14-ounce) can dulce de leche
– 2 cups heavy whipping cream
– ¼ cup powdered sugar
– 1 teaspoon vanilla extract
Instructions
1. Combine 1 ½ cups graham cracker crumbs, ⅓ cup melted unsalted butter, and 2 tablespoons granulated sugar in a medium bowl.
2. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish using the back of a measuring cup.
3. Chill the crust in the refrigerator for 15 minutes to set.
4. Arrange sliced bananas in a single layer over the chilled crust.
5. Spread the entire can of dulce de leche evenly over the banana layer.
6. Pour 2 cups heavy whipping cream into a large mixing bowl.
7. Add ¼ cup powdered sugar and 1 teaspoon vanilla extract to the cream.
8. Whip the cream mixture on high speed with an electric mixer for 3–4 minutes until stiff peaks form.
9. Spread the whipped cream over the dulce de leche layer, creating decorative swirls with a spatula.
10. Refrigerate the pie for at least 4 hours, or overnight, to allow it to set completely.
A silky dulce de leche layer melds with sweet bananas and a cloud-like whipped topping. The graham cracker crust adds a satisfying crunch that contrasts the creamy filling. For a stunning presentation, drizzle extra dulce de leche on each slice and top with a sprinkle of sea salt.
Dulce de Leche Cinnamon Rolls
Yep, you need these Dulce de Leche Cinnamon Rolls in your life—they’re the ultimate holiday breakfast mashup. Think gooey caramel meets warm cinnamon spice, all wrapped in fluffy dough. Bake them, then watch them disappear.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
For the dough:
– 1 cup whole milk, warmed to 110°F
– 2 ¼ tsp active dry yeast
– ¼ cup granulated sugar
– 4 cups all-purpose flour
– 1 tsp salt
– 1 large egg, room temperature
– ¼ cup unsalted butter, melted
For the filling:
– ½ cup unsalted butter, softened
– 1 cup light brown sugar
– 2 tbsp ground cinnamon
For the dulce de leche glaze:
– 1 cup dulce de leche
– 2 tbsp heavy cream
Instructions
1. Combine the warmed milk, yeast, and sugar in a bowl; let sit for 5 minutes until foamy.
2. In a large mixing bowl, whisk the flour and salt together.
3. Add the yeast mixture, egg, and melted butter to the flour; mix until a shaggy dough forms.
4. Knead the dough on a floured surface for 8 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a towel, and let rise in a warm spot for 1 hour until doubled in size.
6. Roll the dough out on a floured surface into a 16×12-inch rectangle.
7. Spread the softened butter evenly over the dough, leaving a ½-inch border.
8. Sprinkle the brown sugar and cinnamon evenly over the buttered dough.
9. Tightly roll the dough into a log starting from a long edge; pinch the seam to seal.
10. Cut the log into 12 equal slices using a sharp serrated knife.
11. Arrange the slices in a greased 9×13-inch baking dish; cover and let rise for 30 minutes.
12. Preheat the oven to 350°F while the rolls rise.
13. Bake the rolls for 22–25 minutes until golden brown on top.
14. Whisk the dulce de leche and heavy cream in a small saucepan over low heat for 2 minutes until smooth.
15. Pour the warm glaze over the baked rolls immediately after removing them from the oven.
16. Let the rolls cool in the pan for 10 minutes before serving.
Revel in that soft, pillowy texture with a caramel-kissed crunch from the filling. The dulce de leche seeps into every layer, creating a sticky-sweet center that’s irresistible warm. Serve them fresh with a drizzle of extra glaze or alongside a cold glass of milk for the perfect contrast.
Summary
Zesty, sweet, and utterly irresistible—these 20 decadent dulce de leche recipes are your ticket to dessert heaven! From gooey cookies to creamy cakes, there’s something for every home cook to love. We hope you’ll whip up a batch, share your favorites in the comments, and pin this roundup to your Pinterest boards for more sweet inspiration. Happy baking!
