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Dulce de Leche Sour Cream Cake with Coffee Syrup: A Sweet and Luxurious Treat

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Dulce de Leche Sour Cream Cake with Coffee Syrup is a rich, indulgent dessert that combines the creamy sweetness of caramel with the boldness of coffee. Perfectly moist and infused with a luscious coffee syrup, this cake is ideal for celebrations or when you simply want to treat yourself to something extraordinary.

Why You’ll Love This Cake

  • Decadent Flavor: The dulce de leche adds a caramel richness that pairs beautifully with the coffee syrup.
  • Moist and Tender Texture: Thanks to sour cream, every bite is melt-in-your-mouth soft.
  • Impressive Yet Easy to Make: Despite its gourmet appeal, this recipe is straightforward and beginner-friendly.

Ingredients for Dulce de Leche Sour Cream Cake with Coffee Syrup

For the Cake:

  • 2 cups (250g) all-purpose flour: Provides structure and a tender crumb.
  • 2 tsp baking powder & 1 tsp baking soda: Ensure a light, fluffy rise.
  • 1 cup (200g) sugar: Adds sweetness.
  • 10 oz (280g) dulce de leche or caramel sauce: The star ingredient for rich flavor.
  • 4 large eggs: Bind the ingredients and add moisture.
  • ½ tsp salt: Enhances overall flavor.
  • 1¼ cups (285g) sour cream: Makes the cake incredibly moist.

For the Coffee Syrup:

  • ¼ cup (60ml) water & ¼ cup (60ml) milk: Form the base of the syrup.
  • 1 tsp instant coffee: Adds a bold, aromatic coffee flavor.
  • ¼ cup (50g) sugar: Sweetens the syrup.
  • 1 tbsp liquor/rum (optional): For a touch of sophistication.

Step-by-Step Recipe for Dulce de Leche Sour Cream Cake with Coffee Syrup

1. Prepare the Cake Batter

  1. Preheat the oven: Set your oven to 350°F (175°C). Grease and flour a 9-inch round or rectangular cake pan.
  2. Combine dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. Mix wet ingredients: In a separate bowl, whisk the sugar, dulce de leche, and eggs until smooth. Stir in the sour cream until fully incorporated.
  4. Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the cake tender.

2. Bake the Cake

  1. Pour the batter into the prepared cake pan and spread it evenly.
  2. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  3. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

3. Make the Coffee Syrup

  1. In a small saucepan, combine water, milk, and instant coffee. Heat over medium heat, stirring until the coffee dissolves.
  2. Add sugar and stir until fully dissolved. Bring the mixture to a simmer.
  3. If using liquor or rum, stir it in after removing the saucepan from heat. Let the syrup cool slightly.

4. Assemble the Cake

  1. Once the cake has cooled, use a skewer or fork to poke small holes across the top.
  2. Slowly pour the coffee syrup over the cake, allowing it to soak in completely. Reserve a little syrup for serving if desired.

5. Serve and Enjoy

  1. Once the syrup is fully absorbed, slice the cake and serve.
  2. For an extra indulgent touch, garnish with whipped cream or a sprinkle of cocoa powder.

Tips for Perfect Dulce de Leche Sour Cream Cake

  • Use Quality Dulce de Leche: Homemade or store-bought, ensure it’s rich and creamy for the best flavor.
  • Don’t Skip the Sour Cream: This key ingredient keeps the cake moist and tender.
  • Allow Proper Cooling: Let the cake cool completely before pouring the syrup to avoid sogginess.
  • Make It Your Own: Add a layer of whipped cream or sprinkle chopped nuts for added texture.

Serving Suggestions

Pair this cake with:

  • Coffee or Espresso: Enhance the coffee syrup’s flavor.
  • Vanilla Ice Cream: A scoop on the side adds a creamy contrast.
  • Fresh Berries: Balance the cake’s sweetness with a tart, fruity element.

FAQs

Can I make this cake without coffee syrup?
Yes! The cake is delicious on its own or with a simple caramel drizzle.

What’s the best substitute for sour cream?
Greek yogurt or crème fraîche can be used as a 1:1 substitute.

Can I store leftovers?
Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Can I freeze the cake?
Yes, wrap the cake tightly (without syrup) and freeze for up to 3 months. Thaw and add syrup before serving.

What type of liquor works best in the syrup?
Dark rum or coffee liqueur like Kahlúa complements the flavors beautifully.

Can I make this cake gluten-free?
Use a gluten-free all-purpose flour blend as a 1:1 substitute.

Conclusion

Dulce de Leche Sour Cream Cake with Coffee Syrup is the ultimate indulgence for caramel and coffee lovers. Its moist texture, rich flavor, and aromatic syrup make it perfect for any occasion, from casual gatherings to elegant celebrations. Try this decadent recipe today and treat yourself to a slice of heaven!

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