Chocolate Pound Cake with Dulce de Leche Buttercream Glaze

Makes two 8" round layers


For the cake: 

  • 2-1/4 c. flour
  • 3/4 c. cocoa powder
  • 3/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1 c. unsalted butter, softened
  • 1 c. sugar
  • 3 eggs
  • 2 tsp. vanilla
  • 1 c. sour cream
  • 1 c. semisweet chocolate chips

For the buttercream

  • 2 c. powdered sugar
  • 1/4 c. unsalted butter, softened
  • 1/4 c. dulce de leche (try the easiest homemade Dulce de Leche of your life!)
  • 1/4 tsp. salt
  • 3-6 T. milk

Preheat oven to 350 F. Line pans with parchment paper or coat with nonstick cooking spray. 


Whisk together flour, cocoa, soda and salt; set aside. In large mixing bowl, cream butter and sugar on medium-high speed until light and fluffy. Reduce speed to medium-low and add eggs, one at a time, incorporating well between each addition. Add vanilla.


Alternately add flour mixture and sour cream in 3 separate additions, beginning and ending with flour. Add chocolate chips and continue mixing until combined. Pour batter into prepared pans and bake for about 32-38 minutes or until done. Allow cakes to cool in pan about 10 minutes, then transfer to wire rack to cool. 


In mixing bowl, combine sugar, butter, dulce de leche and salt. Gradually beat in milk, one tablespoon at a time, until reaching desired consistency. Pour over slightly warm cake layers. 


Source: Adapted from The Curvy Carrot

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