This post was sponsored by AMERICAN HERITAGE® Chocolate as part of an Influencer Campaign for Influence Central and all opinions expressed in my post are my own.
I am so excited to share this special recipe with you this time of year: My grandma’s Dulce de Leche Waffle Cake.
Layers of crispy waffle, sweet gooey dulce de leche, topped with delicious melted AMERICAN HERITAGE® Chocolate.
This waffle cake is the most delicious, chewy, gooey, chocolatey, caramely, crisp, and soft waffle cake ever. Yes, all of that at once. And more.
Here’s what else I love about this dulce de leche waffle cake:
- It is so easy to make, you don’t even really need a recipe (but don’t worry, I’ll share it with you!)
- It takes only 15 minutes to make
- It can be made up to 2 days in advance, so it’s a great make-ahead dessert for busy holidays. The cake actually tastes better on Day 2 when the dulce de leche has had a chance to soak into the waffle layers
- It only has 3 main ingredients: Waffles, dulce de leche, and AMERICAN HERITAGE® Chocolate
Let’s talk about each of these ingredients:
Waffles (or wafers!)
For this recipe, I use Russian or Polish waffles, which are sometimes labeled as wafers on the packaging. These are not thick breakfast waffles, but thin, crisp wafer layers. These can be found in the ethnic food aisle of most large grocery stores. They are also available at Polish and Russian delis.
You can use large waffles to make one large cake that can be sliced (like I did here!), or small ones to make individual little waffle cakes. Whatever size or shape is available at the store will work for this recipe, I promise.
A package of large waffles usually contains 6 waffles, which is perfect for making one large cake. I usually grab two packages just in case a waffle breaks in transit. Or, in case I want to make another cake immediately after devouring the first one.
For this recipe I used 11-inch waffles and got sixteen generous slices of cake.
If you are buying small waffles, count on about 6 waffles per cake.
If you can’t find these waffles in any shape or form, you can absolutely use Pizzelle cookies to make this recipe.
Dulce de Leche:
Any can, bottle, or jar of dulce de leche (caramel cream sauce) will work in this recipe. These are available either in the baking aisle or in the shelf-stable milk aisle in grocery stores. Don’t use caramel sauce though – that stuff is plain syrup and doesn’t have that same smooth, rich condensed milk base as dulce de leche.
You’ll need about two 14-oz cans for a large waffle cake, or about two 14-oz cans for 6 smaller waffle cakes. I recommend that you grab 3 cans to be safe, just in case you end up using more on each layer.
And of course, feel free to stir in a pinch of salt into the dulce de leche for that sweet-n-salty salted caramel goodness.
AMERICAN HERITAGE® Chocolate:
These cakes are topped with both melted and grated chocolate. AMERICAN HERITAGE Chocolate Finely Grated Chocolate makes this super easy because it is already grated. This means it melts super easy without any lumps and can be drizzled onto the wafer cakes easily.
Seriously, this is the best melting chocolate I’ve ever worked with. 30-60 seconds in the microwave, a quick stir, and you have smooth, rich, lump-free melted chocolate goodness.
AMERICAN HERITAGE Chocolate contains spices such as vanilla, orange peel, and cinnamon, so it really adds a LOT of flavor to this recipe in addition to being a beautiful topping. The spices go so well with the dulce de leche layers in this cake.
These spices have been used by early American chocolate makers and are blended right into the cocoa, and AMERICAN HERITAGE Chocolate is continuing the tradition based on authentic chocolate recipes from the 1750s. Amazing, right??
You can get AMERICAN HERITAGE Chocolate Finely Grated Chocolate here on Amazon.
I am so glad I discovered this chocolate because I am not going back to any other chocolate for baking. Learn more about AMERICAN HERITAGE Chocolate on their website.
How to make Dulce de Leche Waffle Cake
This is literally the easiest dessert recipe you will EVER make. Simply spread dulce de leche over the waffles, layering them on top of each other. This step should be done at least the night before you plan on serving the cake, so that the dulce de leche has a chance to soak into the waffles. You can choose to drizzle the cake with chocolate immediately, or do it right before serving, it doesn’t make a difference!
To make the chocolate drizzle, just melt the chocolate in the microwave, stir in a teaspoon or two of coconut oil, and drizzle over the top of the cake. Garnish with additional grated chocolate. That’s it!
When my grandma makes this cake, she always makes her own dulce de leche from condensed milk and grates her own chocolate for the topping. I bet her grandma had to make wafer-thin waffles from scratch too. I am so glad I don’t have to do any of that! All the ingredients for this easy dessert are available and ready to be used immediately.
How to store Dulce de Leche Waffle Cake:
The cake can be kept refrigerated or at a cool room temperature for up to 5 days, though I promise you it will not last that long.
Don’t forget to bookmark this recipe for later!
If you enjoyed this recipe, let me know with a comment and a star rating below. And don’t forget to share it on Facebook and on Pinterest:
Dulce de Leche Waffle Cake
- Large plate or cake platter
- 6 large waffles (11-12 inches across) (also called wafers)
- 2 14-oz cans dulce de leche (also called caramel cream sauce), look for it in cans, jars, or bottles
- Optional: a pinch or two of salt
- 1 cup AMERICAN HERITAGE Chocolate Finely Grated Chocolate divided
- 2 teaspoons coconut oil
- Optional step: Combine all the dulce de leche and a pinch of salt in a medium bowl. Stir well.
- Spread about 1/3 cup of dulce de leche over each waffle (exact amount needed per waffle will vary based on the waffle size, no need to measure), gently pressing down with a spatula to get the caramel filling into all the nooks and crannies of the waffle, making sure to get the edges too.
- Top with another waffle, and repeat until you have 6 layers of waffles + dulce de leche. You can definitely make a smaller or taller cake by using fewer or more waffles!
- Melt a scant 3/4 cup of AMERICAN HERITAGE Chocolate in the microwave, 30 seconds at a time, stirring in between. (I needed 45 seconds total). Stir in 2 teaspoons of coconut oil.
- Drizzle the melted AMERICAN HERITAGE Chocolate all over the cake. Top with about 1/4 cup grated chocolate. Allow the cake to rest overnight in the refrigerator or a cool location so the dulce de leche soaks into the waffles. Slice and serve at room temperature.
- I recommend getting an extra container of dulce de leche just in case you run out
- I recommend getting an extra package of waffles, in case one gets broken or you want to make a taller cake. Tip: If a waffle breaks cleanly, you can still use it in one of the middle layers, since the dulce de leche will glue the cake together. No one will be able to tell the difference. If a waffle gets smashed and is missing pieces, you might want to use a different one