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Torta de Arequipe

Torta de Arequipe (Dulce de Leche Cake)

Erica Dinho
5 from 20 votes
Cuisine Colombian
Servings 6 servings


  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 stick unsalted butter softened
  • 1 cup sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs at room temperature
  • 1 cup milk
  • 6 tablespoons of dulce de leche
  • 1 cup heavy cream
  • ½ cup dulce de leche
  • 1 teaspoon vanilla extract
  • Pinch salt


  • To make the cake: Preheat oven to 350°F and butter a cake pan.
  • Sift together flour, baking powder, baking soda, and salt.
  • Heat butter and sugar in a large bowl with an electric mixer at medium speed until pale, then add vanilla.
  • Add eggs, 1 at a time, beating well after each addition. At low speed, beat in milk and dulce de leche until combined.
  • Add flour mixture in 3 batches, mixing until each addition is just incorporated.
  • Spread batter in cake pan. Bake in center of oven until a wooden toothpick inserted in center of cake comes out clean, about 40 minutes.
  • Cool in pan on a rack for 10 minutes, then run a knife around edge of pan. Invert onto rack and cool completely, about 45 minutes.
  • To make the glaze: Place cream, dulce de leche, vanilla and a pinch of salt in a small saucepan over medium heat, stirring often and cook for 10 minutes.
  • Pour hot glaze over top of cake, allowing it to run down sides.
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