An alfajor cake is a dessert based on the famous Latin American sweet. The alfajor cake is made by layering numerous rounds of a soft, crumbly cake with a sweet filling, usually, dulce de leche (a caramel-like sauce made from sweetened condensed milk), and then covering it with chocolate ganache or frosting.
Adding grated coconut or chopped nuts to alfajor cake is optional. Fruit jams and whipped cream are used in some forms. Slices of the cake can be savored as a special treat or dessert with family and friends.
How To Make Alfajor Cake
My alfajor cake recipe is excellent. This unique alfajor cake will impress guests and satiate your sweet tooth. In this blog post, I will give step-by-step instructions on how to make this cake, answer some commonly asked questions, and offer some tips to make your alfajor cake perfect.
Alfajor Cake Ingredients
For the cake:
- 1 cup of all-purpose flour
- 1 cup of cornstarch
- 1/2 cup of granulated sugar
- 1/2 cup of unsalted butter, at room temperature
- 2 egg yolks
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
For the filling:
- 1 can of dulce de leche
- 1/4 cup of heavy cream
For the chocolate ganache:
- 1 cup of dark chocolate chips
- 1/2 cup of heavy cream
Step-by-Step Instructions To Make Alfajor Cake
Preheat your oven to 350°F. Line three 8-inch cake pans with parchment paper and lightly grease the sides.
In a medium-sized bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream the butter and sugar together until light and fluffy. Add in the egg yolks and vanilla extract and beat until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Divide the batter evenly between the three cake pans and smooth out the tops.
Bake the cakes for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool completely in the pans.
In a small saucepan, warm the dulce de leche and heavy cream over low heat, stirring constantly until the mixture is smooth and combined.
Place one of the cakes onto a cake plate or serving dish. Spoon half of the dulce de leche filling onto the cake and spread it out evenly.
Place another cake on top of the filling and repeat with the remaining filling.
Place the final cake on top.
In a small saucepan, warm the chocolate chips and heavy cream over low heat, stirring constantly until the mixture is smooth and combined.
Pour the chocolate ganache over the top of the cake and spread it out evenly, allowing it to drip down the sides of the cake.
Allow the ganache to set for at least 30 minutes before slicing and serving.
alfajor cake recipe
Ingredients
For the cake
- 1 cup of all-purpose flour
- 1 cup of cornstarch
- 1/2 cup of granulated sugar
- 1/2 cup of unsalted butter at room temperature
- 2 egg yolks
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
For the filling
- 1 can of dulce de leche
- 1/4 cup of heavy cream
For the chocolate ganache
- 1 cup of dark chocolate chips
- 1/2 cup of heavy cream
Instructions
- Preheat your oven to 350°F. Line three 8-inch cake pans with parchment paper and lightly grease the sides.
- In a medium-sized bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the butter and sugar together until light and fluffy. Add in the egg yolks and vanilla extract and beat until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the batter evenly between the three cake pans and smooth out the tops.
- Bake the cakes for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool completely in the pans.
- In a small saucepan, warm the dulce de leche and heavy cream over low heat, stirring constantly until the mixture is smooth and combined.
- Place one of the cakes onto a cake plate or serving dish. Spoon half of the dulce de leche filling onto the cake and spread it out evenly.
- Place another cake on top of the filling and repeat with the remaining filling.
- Place the final cake on top.
- In a small saucepan, warm the chocolate chips and heavy cream over low heat, stirring constantly until the mixture is smooth and combined.
- Pour the chocolate ganache over the top of the cake and spread it out evenly, allowing it to drip down the sides of the cake.
- Allow the ganache to set for at least 30 minutes before slicing and serving.
