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Chocolate Dulce De Leche Triple Layer Cake on a white plate with a scoop of ice cream and a fork
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4.37 from 30 votes

Chocolate Dulce De Leche Triple Layer Cake

Prep Time1 hr 10 mins
Cook Time20 mins
Total Time1 hr 30 mins
Course: Cakes
Servings: 12 - 16 servings
Author: Barbara Schieving


Dulce de Leche Filling

  • 1 cup dulce de leche
  • ¼ cup heavy cream

Chocolate Ganache Frosting

  • 16 oz. milk chocolate finely chopped
  • 1 cup heavy cream


  • Preheat the oven to 350°F. Lightly grease and flour three 8" round pans. You can also line the pans with parchment paper rounds.
  • Measure the flour, sugar, baking powder, baking soda, and salt into a large mixing bowl. Place a fine-mesh strainer over the mixing bowl. Sift/shake the cocoa through the strainer into the mixing bowl, to eliminate any lumps. Stir to combine.
  • Add the butter and mix at low speed for 1 minute. With the mixer running, add the oil and continue mixing until the mixture looks like sand, about 1 minute.
  • Combine the vanilla with the milk and coffee or water, and add all at once. Mix for 1 minute at low speed, stop and scrape the sides and bottom of the bowl, then mix for 30 seconds more.
  • Add the eggs one at a time, beating well at medium-high speed between additions.
  • Scrape the sides and bottom of the mixing bowl, and mix for 1 minute more. 
  • Transfer the batter to the prepared pans, dividing the batter equally among the pans. Smooth out the tops of the layers with a spatula. 
  • Bake for 20 to 25 minutes. The cake is done when the top springs back when very lightly touched in the center, and the edges just begin to pull away from the edge of the pan. A toothpick inserted in the center will come out clean.
  • Remove the cakes from the oven and place on a rack to cool for 5 minutes before removing them from the pan. Cool completely before filling.
  • Dulce de Leche Filling To make the filling, in a bowl, whisk together the dulce de leche and cream until smooth.

    Chocolate Ganache Place chocolate in a glass bowl. Heat heavy cream on medium high heat just until it comes to a boil. Remove from heat and immediately pour cream over chocolate. Wait two minutes and then stir until chocolate is completely melted and smooth (if necessary, you can microwave on 50% briefly). Cool until ganache is thickened but still spreadable.Place one cake layer onto a cake stand or serving plate. Spread half the dulce de leche filling in an even layer on the first layer. Top with the second cake layer. Spread remaining dulce de leche filling in an even layer on the second layer. Top with the third cake layer and spread ganache on the top and sides of the cake. Decorate top with remaining dulce de leche if desired.


Note:* I made the following changes for my altitude - 5,000 feet. Added an additional 2 tablespoons flour, reduced the sugar to 1 ⅔ cup, and added an additional 2 tablespoons of water. I increased the oven temperature to 365°F and reduced my cook time to 20 minutes.