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1 Comment Are you a fan of classic Dutch butter cake but ready to try something new? Then this butter cake with dulce de leche and chocolate is an absolute must-try. The creamy dulce de leche combined with dark chocolate creates an extra rich and irresistible result.
It’s perfect as a sweet treat for Valentine’s Day, a birthday party, with a cup of coffee, or simply as a delicious way to spoil yourself. Trust me: this is one recipe you’ll want to make.
Table of contents
Why You’ll Love This Recipe
I already adore a good classic butter cake, but add chocolate and dulce de leche and you get a dangerously delicious combination. Rolling out and layering the dough is a bit trickier because of the filling, but once it hits the oven everything comes together perfectly. Definitely worth trying!
Tips before you start
A few things to keep in mind when making this chocolate butter cake:
- Use a solid baking pan, not a springform pan. Otherwise the butter and dulce de leche will leak out
- Dulce de leche should be slightly soft and spreadable. If yours is too firm, warm it gently so it’s easier to work with. You can make your own dulce de leche with this easy recipe for dulce de leche or buy it ready-made.
- Serve this butter cake in small squares as it is rich!
Recipe Ingredients
The ingredients for this chocolate butter cake are simple. Based on a standard butter cake recipe, you’ll only need a few extras:
- Butter – it wouldn’t be butter cake without plenty of butter!
- Flour and sugar – use regular all-purpose flour and a fine granulated sugar
- Dulce de leche – I used homemade, but store-bought also works. I also have an oven method for making dulce de leche.
- Chocolate – I used dark chocolate and chopped it roughly. You can also use chocolate chips or even cacao nibs. (Cacao nibs will change the flavor- probably less sweet – but I haven’t tested it.)
How to Make Chocolate Butter Cake with Dulce de Leche
The process is almost the same as making a regular fudgy Dutch butter cake. Start by making the dough from butter, sugar, and flour. Then:
- Divide the dough into two equal portions.
- Press the first portion firmly into the (solid) baking pan. Try to make it even, but it doesn’t have to be perfect.
- Dollop the dulce de leche over the dough and sprinkle with chopped chocolate. If the dulce de leche is too stiff, warm it slightly.
- Top with the second layer of dough. This part is a bit fiddly, so don’t worry if it’s not perfectly smooth. You can press small pieces of dough on top until the layer is covered. In the oven it all melts together, creating a beautiful golden top.
FAQ Dutch Butter Cake
When the top is golden brown and the cake still has a slight wobble, it’s ready. Butter cake firms up as it cools, so don’t remove it from the pan immediately. Let it cool for at least an hour, longer is even better. After cooling, chill it briefly in the fridge so it becomes easier to slice.
Dark chocolate (around 60-70%) works best because it balances the sweetness of the dulce de leche. Milk chocolate is also possible but will make it sweeter.
Store it in an airtight container for 2-3 days at room temperature or up to 5 days in the refrigerator.
Yes! Cut it into squares, wrap airtight, and freeze for up to 2 months. Thaw at room temperature.
No, it’s not recommended. Use a solid pan so the butter and dulce de leche don’t leak out.
More delicious sweets
Red Velvet Cupcakes with White Chocolate Buttercream Frosting
Bundt cake with apple pear compote and anisseeds
More Dutch Recipes
If you love Dutch recipes like this delicious chocolate butter cake you might want to try the below recipes as well:
Dutch Butter Cake with Dulce de Leche (Boterkoek)
Ingredients
- 200 grams butter room temperature
- 200 grams granulated sugar fine
- 250 grams all purpose flour
- 1/8 tsp salt
- 200 grams dulce de leche 1/2 can
- 75 grams dark chocolate roughly chopped or grated
- 1 egg lightly beaten
Equipment
- Butter cake tin
How to make this dutch butter cake
- Preheat the oven to 180°C/350˚F (conventional oven).
- Place the softened butter and sugar in the bowl of a stand mixer and whisk until creamy.
- Add the flour and salt and knead by hand until you have a smooth dough. Divide into two pieces.
- Line the base of a square or round cake tin with baking parchment (not a springform tin) and place the first half of the pastry on top. Flatten with your fingers and a spoon.
- Using a teaspoon, sprinkle dollops of dulce de leche over the base. Sprinkle with the chopped chocolate and cover with the second half of the pastry.
- This is a bit trickier, but if you don’t get it right, don’t worry, it’ll be fine once it’s baked! Brush the pastry with the beaten egg.
- Bake in the oven for about 30 minutes or until golden brown. It will be wobbly. That's because butter cake only firms up when it cools.
- Cut into small pieces when it has cooled completely!
Notes
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
Love, love, love this recipe! Crunchy, soft, soooo delicious and did I mention I love this recipe? 😉