Orange and Dulce De Leche Cake
A moist orange-scented cake swirled with rich dulce de leche, topped with melted chocolate and toasted coconut flakes. A simple, comforting treat that comes together in under an hour.
- Total time
- 50 min
- Servings
- 8
- Calories
- 380
- Protein
- 5g
Ingredients
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- ½ cup butter, softened
- ¾ cup sugar
- 2 large eggs
- 1 medium orange, zest and juice
- ½ cup dulce de leche
- ½ cup chocolate chips
Instructions
- 1
Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
- 2
In a medium bowl, whisk together the 1.5 cups flour and 2 tsp baking powder. Set aside.
- 3
In a large bowl, beat the 0.5 cup softened butter and 0.75 cup sugar until light and fluffy, about 3 minutes. Add the 2 eggs one at a time, beating well after each. Stir in the zest and juice of 1 orange.
- 4
Gradually fold the flour mixture into the wet ingredients until just combined. Pour half the batter into the pan, dollop half the 0.5 cup dulce de leche over it, then swirl with a knife. Repeat with remaining batter and dulce de leche.
- 5
Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- 6
Melt the 0.5 cup chocolate chips in a microwave in 30-second bursts, stirring between, until smooth. Spread over the cooled cake and sprinkle with coconut flakes if desired.
- 7
Slice and serve. Store leftovers in an airtight container at room temperature for up to 3 days.
Tools you’ll need
- 8-inch round cake pan
- mixing bowls
- whisk
- electric mixer or whisk
- spatula
- toothpick
- wire rack
- microwave-safe bowl
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