Baking

Alfajor Cake

Name: Alfajor Cake
Prep time: 40 min
Cook time: 28 min
Total time: 1 h 8 min
Yield: 8-10 servings
Cuisine: American
Ingredients: 6 tablespoons unsalted butter, softened; ⅓ cup white sugar; 2 large eggs; 2 ½ cups all-purpose flour; ½ cup cornstarch; 1 teaspoon baking powder; ½ teaspoon kosher salt; ½ cup whole milk; 1 (13.4 ounce) can dulce de leche; ½ cup heavy whipping cream; ¼ cup powdered sugar, or as needed, for dusting

This delightful Alfajor Cake is a celebration of Argentinian flavors, featuring tender, melt-in-your-mouth cake layers filled generously with rich dulce de leche and a hint of whipped cream.

Instructions

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line with parchment paper.
In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, and kosher salt. Set aside.
In a large bowl, cream together the softened unsalted butter and white sugar with an electric mixer until light and fluffy, about 3-5 minutes.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides of the bowl as needed.
Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Divide the batter evenly between the two prepared cake pans. Spread gently with a spatula to create an even layer.
Bake for 25-28 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
While the cakes cool, prepare the whipped cream. In a cold bowl, whip the heavy whipping cream until soft peaks form. Gently fold about 2 tablespoons of the whipped cream into the dulce de leche to lighten it slightly, if desired, or keep the dulce de leche plain.
Once the cakes are completely cool, place one cake layer on your serving plate or cake stand. Spread the dulce de leche mixture evenly over the top, leaving a small border.
Carefully place the second cake layer on top. If desired, you can pipe or spread the remaining whipped cream on top, or simply dust generously with powdered sugar before serving.

The Alfajor Cake is an homage to Argentina’s beloved alfajores, transforming the delicate cookie into a show-stopping dessert. This recipe creates light, airy cake layers that are perfectly complemented by the creamy, caramelized sweetness of dulce de leche. It’s a comforting and elegant treat, perfect for any special occasion or a delightful afternoon indulgence.