The cake is unbelievably fluffy. Not overly-sweet and full of delicious dulce de leche flavor. Perfect for tea time.
- 1 1/2 cups dulce de leche, divided
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup dark brown sugar, packed
- 4 eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups all-purpose flour
With nonstick-cooking spray, lightly spray and flour a 12-cup Bundt pan.
In a bowl, whisk together the flour, baking powder, baking soda, and salt, and set aside. In the bowl of a standard electric mixer, cream butter and brown sugar. Then add the remaining Dulce de Leche. Blend well and scrape down sides. Add eggs, one at a time, blending mixture well after each egg. Mix in the vanilla extract. On low speed, alternate flour mixture and buttermilk. Begin and end with flour mixture.
Add about 3/4 of the cake batter into the prepared Bundt pan. Add the remaining 1/2 cup dulce de leche in a ring around the center of the pan. Evenly distribute the remaining cake batter in the pan, and smooth out the top with a spatula.
Bake for 50-55 minutes (depending on your oven), until toothpick comes out clean. Cool for 20 minutes and then invert onto a cooling rack. Dust with powdered sugar when completely cooled.