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Decadent Dulce de Leche Swirl Pound Cake Recipe with Easy Caramel Drizzle

dulce de leche swirl pound cake - featured image
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A rich and moist pound cake featuring luscious dulce de leche swirls and a buttery caramel drizzle, perfect for special occasions or a sweet indulgence.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1 cup (320g) dulce de leche
  • ½ cup (120ml) whole milk, room temperature
  • ½ cup (120ml) caramel sauce

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan generously with butter and lightly dust with flour, tapping out the excess.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed for 4-5 minutes until pale and fluffy.
  4. Add eggs one at a time, beating well after each addition. Scrape down the bowl as needed.
  5. Mix in vanilla extract and whole milk until just combined.
  6. Gently fold the dry ingredients into the wet ingredients in batches using a spatula until just combined; lumps are okay.
  7. Pour half the batter into the prepared pan. Spoon ½ cup dulce de leche over the batter, then dollop the remaining batter on top. Swirl gently with a butter knife or skewer to create a marbled effect.
  8. Bake for 60-70 minutes, starting to check at 60 minutes with a toothpick. It should come out with a few moist crumbs but no wet batter. Tent with foil if top browns too fast.
  9. Cool in the pan for 15 minutes, then transfer to a cooling rack for at least 30 minutes.
  10. Drizzle caramel sauce over the cooled cake using a spoon or small piping bag.

Notes

Use room temperature ingredients for best results. Do not overmix batter after adding flour to keep cake tender. Swirl dulce de leche gently to maintain marbled ribbons. Tent cake with foil if browning too fast. Caramel drizzle adds moisture and glossy finish. For gluten-free, substitute flour with gluten-free blend; for dairy-free, use coconut oil and almond milk with coconut caramel sauce.

Nutrition

Keywords: dulce de leche, pound cake, caramel drizzle, dessert, easy cake, swirl cake, caramel dessert

Find it online: https://chrisfeasts.com/decadent-dulce-de-leche-swirl-pound-cake-recipe-with-easy-caramel-drizzle/