Quick Cake with Dulce de Leche Filling
This quick cake is made from a simple pourable batter and filled with dulce de leche. The bottom layer is briefly baked first, then topped with the filling and remaining batter for an easy layered dessert.
Updated : 12 November, 2026
Easy
About 30 min.
Ingredients
Batter
200 grams
Wheat flour
140 grams
Sugar
100 milliliters
Vegetable oil
100 milliliters
Milk
2
Eggs
1 teaspoon
Baking powder
1 grams
Salt
Filling
250 grams
Boiled condensed milk
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. Use large eggs, milk of any fat content and a neutral refined vegetable oil. The oil can be replaced with the same amount of softened butter at room temperature.
Step 2
Combine the eggs, sugar and salt in a bowl. Whisk thoroughly until light and fluffy.
Step 3
Pour the room-temperature milk and vegetable oil into the beaten eggs. Mix thoroughly with a whisk.
Step 4
Add part of the flour sifted together with the baking powder and mix.
Step 5
Gradually add the remaining sifted flour. You may need slightly more or less depending on the flour. The batter should be medium-thick but still pourable.
Step 6
Line a baking pan with parchment paper and lightly grease it with vegetable oil. The original recipe uses a 28×16 cm pan. Pour in half of the batter and bake in an oven preheated to 390°F for 5–10 minutes, until the surface has just set.
Step 7
Prepare the dulce de leche for the filling.
Step 8
Spread the dulce de leche over the partially baked batter, leaving about a 1 cm border around the edges.
Step 9
Pour the remaining batter over the filling. Return the cake to the oven and bake at 355°F for about 40 minutes, until the top is golden.
Step 10
Remove the cake from the pan. If desired, dust with powdered sugar and serve.
Author note
Share the recipe
