Molten Dulce de Leche Cakes

Name: Molten Dulce de Leche Cakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 590 g – 1 ⅔ cups Homemade Dulce de Leche or store-bought; 2 ½ tbsp plain flour (– plus extra for the ramekins/moulds); 2 large egg yolks; 1 large egg; Butter (– for greasing); Whipped cream or vanilla ice cream (– to serve)

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Cut into these Molten Dulce de Leche Cakes and smooth caramel flows from the centre, rich, creamy, and utterly irresistible. A scrumptious dessert in every spoonful.

A warm molten dulce de leche cake on a white plate with whipped cream and raspberries on the side.

This month marks another fun round of the Secret Recipe Club. It’s a group of food bloggers who choose a recipe from one another’s sites, keep it secret while they cook, and reveal their dishes together on the big day.

This time, I was paired with my lovely friend Gloria from Canela Kitchen, whose blog I’ve admired for years. Her Chilean recipes always make me smile, and I still remember when I first made her Sopaipillas con Pebre y Pasadas. It was such a beautiful dish and a joy to prepare.

When I saw her Molten Dulce de Leche Cakes, I knew right away what I wanted to bake. Anything made with Dulce de Leche has my full attention. Since it isn’t easy to find here, I made my own using my Homemade Dulce de Leche recipe. These cakes turned out delicious and were incredibly quick to make. I highly recommend them, especially if you love Dulce de Leche as much as I do.

Things to Love About Dulce de Leche Cakes

Delicious on its own or paired with whipped cream or vanilla ice cream.
Everyone who tries these cakes falls in love with their soft and rich texture.
Perfect for holidays, anniversaries, or cosy weekend desserts with family.

Key Ingredients for Molten Dulce de Leche Cakes

Dulce de Leche

Provides the caramel flavour and smooth texture that define the cakes. It melts slightly during baking, creating a soft centre and rich sweetness. Homemade Dulce de Leche gives a stronger flavour, but a good-quality store-bought version works well.

Flour

Plain flour helps the cakes hold their shape while keeping the inside soft and molten. The small amount used gives structure without making the texture dense.

Eggs

A mix of whole egg and yolks adds richness and a light rise. Beating them until fluffy creates an even batter that bakes into a soft, tender crumb.

Find the complete list with measurements in the recipe card below.

How to Make Molten Dulce de Leche Cakes

Step 1: Grease the ramekins or moulds and coat them with a little flour. Set aside.

Step 2: Beat the egg yolks together with the whole egg using an electric mixer until light, fluffy, and doubled in volume (this takes about 2 or 3 minutes).

Step 3: Add Dulce de Leche and mix well until smooth and fully combined.

Step 4: Gradually add the flour and mix until incorporated.

Step 5: Divide the batter evenly among the prepared ramekins.

Step 6: Bake in a preheated oven at 180°C – 355°F until the outside is golden brown in colour but the centre still jiggles slightly. This will take about 12 to 15 minutes, depending on the oven and ramekins.

Step 7: Remove from the oven and let the cakes cool for a couple of minutes.

Step 8: Run a knife around the edges of the ramekins to loosen the cakes, then invert them onto serving plates.

Step 9: Serve immediately with whipped cream or vanilla ice cream.

Molten dulce de leche cake served with fresh raspberries and a scoop of whipped cream on a blue tablecloth.

Frequently Asked Questions

Can I use store-bought Dulce de Leche?

Yes, any thick, good-quality Dulce de Leche will work well. Homemade versions tend to have a deeper caramel flavour, but both yield delicious results.

How do I know when they’re ready?

The cakes are ready when the tops are set and the centre moves gently as you shake the ramekin. That’s how you know the middle is molten.

Can I bake them in muffin tins instead of ramekins?

Yes, but reduce the baking time slightly, as metal tins heat faster than ceramic ramekins. Check after 10 minutes.

Extra Help from the Kitchen

Use an Oven Thermometer – Ovens can vary in temperature, and even a small difference can affect the texture. A thermometer helps you bake at the right heat for a soft centre and set edges.

Chill the Ramekins Before Filling – Cold ramekins slow the heat around the edges so the centre stays molten while the outside bakes evenly.

Sift the Flour Before Adding – Fine, lump-free flour mixes smoothly with the Dulce de Leche and eggs, giving the batter a uniform texture and soft crumb.

Tap the Ramekins to Release Air Bubbles – A gentle tap before baking removes small pockets of air, preventing cracks and helping the cakes rise evenly.

A molten dulce de leche cake cut open to reveal the flowing caramel centre, served with whipped cream.

Variations and Twists

Top with Toasted Hazelnuts – Sprinkle finely chopped hazelnuts over the baked cakes for texture and a nutty aroma reminiscent of Italian nocciola desserts.

Add a Pinch of Sea Salt – A small touch of salt highlights the sweetness of the Dulce de Leche and gives the dessert a more balanced flavour, similar to traditional salted caramel.

Incorporate Melted Dark Chocolate – Mix melted dark chocolate into the batter before baking for a chocolate and caramel version that feels rich and comforting. If adding melted dark chocolate, reduce the Dulce de Leche slightly to keep the batter balanced.

Storage and Shelf Life

Store leftover cakes in an airtight container in the refrigerator for up to 2 days. For best results, bake the batter fresh when possible so the centre stays molten.

Unbaked batter can be frozen in greased ramekins for up to 1 month and baked directly from frozen at 180°C – 355°F with about 2 extra minutes of baking time. Baked cakes can also be frozen once cooled and reheated in the oven at 160°C – 320°F for 5 minutes or in the microwave for 10 to 15 seconds until warm.

Other Desserts You’ll Love with Dulce de Leche

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