Chuy’s Dulce de Leche Cake Recipe

If you’ve ever dined at Chuy’s and found yourself swooning over their legendary dulce de leche cake, you’re not alone.

This decadent three-layer masterpiece has developed quite the cult following, and today, I’m sharing the secrets to recreating this restaurant favorite right in your own kitchen. This copycat Chuy’s dulce de leche cake recipe combines tender, dulce de leche-infused cake layers soaked in coffee syrup and enveloped in clouds of creamy dulce de leche frosting.

Whether you’re celebrating a special occasion or simply craving that unforgettable Chuy’s experience, this easy dulce de leche cake recipe delivers bakery-quality results that’ll have everyone asking for seconds.

What Does Dulce de Leche Cake Taste Like?

Imagine biting into a slice of pure indulgence. This dulce de leche tres leches cake offers a symphony of textures and flavors that dance on your palate.

The moist, tender crumb melts in your mouth, infused with the deep caramel notes of authentic dulce de leche. Each layer is generously soaked with a subtle coffee-enhanced syrup that adds complexity without overwhelming sweetness. The velvety cream cheese and dulce de leche frosting strikes the perfect balance between tangy and sweet, while crushed hazelnuts provide a delightful crunch.

The cake crumb coating adds nostalgic texture reminiscent of premium bakery treats. It’s luxuriously rich yet surprisingly light, with that signature tres leches moistness that makes every forkful utterly irresistible.

Chuy’s Dulce de Leche Cake Recipe Ingredients and Kitchen Utensils

For the Cake Layers

• 4 large eggs (room temperature)
• 1 cup (200g) granulated sugar
• 1¼ cups (285g) sour cream (full-fat)
• 1 teaspoon baking soda
• 10 oz (280g) dulce de leche
• 2 cups (250g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt

And The Coffee Syrup

• ¼ cup (60 ml) water
• ¼ cup (60 ml) whole milk
• ¼ cup (60 ml) granulated sugar
• 1 teaspoon instant coffee granules
• 1 tablespoon coffee liqueur or rum (optional)

The Dulce de Leche Cream

• 1 cup (230g) unsalted butter (softened)
• 1 cup (225g) cream cheese (softened)
• 12 oz (340g) dulce de leche
• 1 cup (240 ml) cold heavy whipping cream

Decoration

• 3–6 tablespoons crushed hazelnuts (toasted)
• Leftover cake scraps (for crumbs)

Essential Kitchen Utensils

• Three 8-inch (20 cm) round cake pans
• Electric mixer (stand or hand)
• Mixing bowls (various sizes)
• Rubber spatula
• Wire cooling racks
• Small saucepan
• Sifter or fine-mesh strainer
• Offset spatula or butter knife
• Pastry brush
• Baking sheet
• Serrated knife

Preparation and Cooking Time

Prep Time: 35 minutes
Baking Time: 18 minutes (cake layers) + 10 minutes (crumbs)
Cooling Time: 30 minutes
Assembly Time: 25 minutes
Chilling Time: 3 hours (minimum) to overnight
Total Time: 5 hours (including chilling)
Servings: 12–14 slices

Recipe Instructions for Chuy’s Dulce de Leche Cake

Step 1: Prepare Your Baking Setup

Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans generously with butter or non-stick spray, then line the bottoms with parchment paper circles. This ensures your dulce de leche cake layers release perfectly.

Step 2: Create the Egg Base

In a large mixing bowl, beat 4 eggs with 1 cup (200g) sugar using an electric mixer on medium-high speed for 4–5 minutes. The mixture should double in volume, become pale yellow, and reach a thick, ribbon-like consistency that falls slowly from the beaters.

Step 3: Add Sour Cream Mixture

In a separate bowl, stir 1 teaspoon baking soda into 1¼ cups (285g) sour cream until combined (it will bubble slightly). Pour this into the egg mixture and beat on medium speed until fully incorporated and smooth, about 1–2 minutes.

Step 4: Incorporate Dulce de Leche

Add 10 oz (280g) dulce de leche to the batter and beat until completely smooth and evenly distributed throughout. The batter should be silky and caramel-colored. This is what makes this recipe for Chuy’s dulce de leche cake so special.

Step 5: Combine Dry Ingredients

Sift together 2 cups (250g) flour, 2 teaspoons baking powder, and ½ teaspoon salt into a medium bowl. Gradually add the dry ingredients to the wet mixture, beating on low speed until just incorporated. Don’t overmix stop as soon as no flour streaks remain.

Step 6: Bake the Cake Layers

Divide the batter evenly among the three prepared pans (approximately 1⅔ cups batter per pan). Smooth the tops with a spatula. Bake for 16–18 minutes, or until a toothpick inserted in the center comes out clean and the edges pull slightly away from the pan. The cakes should spring back when lightly touched.

Step 7: Cool and Level the Cakes

Let the cakes cool in their pans for 5–10 minutes, then carefully turn them out onto wire racks to cool completely (about 30 minutes). Once cooled, use a serrated knife to carefully slice off the domed tops, creating flat, level layers.

Step 8: Make Cake Crumbs

Cut the trimmed cake tops into small ½-inch cubes. Spread them on a baking sheet in a single layer. Increase oven temperature to 400°F (200°C) and bake the cubes for approximately 10 minutes, tossing halfway through, until golden and crispy. Let cool completely, then crumble into fine crumbs. Set aside.

Step 9: Prepare the Coffee Syrup

In a small saucepan, combine ¼ cup water, ¼ cup milk, ¼ cup sugar, 1 teaspoon instant coffee, and 1 tablespoon liqueur (if using). Heat over medium heat, stirring constantly until the sugar completely dissolves and the mixture just begins to simmer. Remove from heat and let cool to room temperature.

Step 10: Make the Dulce de Leche Cream

Beat 1 cup softened butter and 1 cup softened cream cheese together in a large bowl until smooth, light, and fluffy (about 3–4 minutes). Add 12 oz (340g) dulce de leche and beat until fully incorporated and creamy with no lumps.

Step 11: Whip and Fold Heavy Cream

In a separate chilled bowl, whip 1 cup cold heavy cream to medium peaks (the cream should hold its shape but still look slightly soft). Gently fold the whipped cream into the dulce de leche mixture in two additions using a rubber spatula, being careful to maintain the airy texture.

Step 12: Assemble the First Layer

Place one cake layer on your serving plate or cake stand. Using a pastry brush or spoon, generously soak the layer with approximately one-third of the cooled coffee syrup. The cake should absorb the liquid and become moist but not soggy. Spread about 1 cup of the dulce de leche cream evenly over the soaked layer. Sprinkle 1–2 tablespoons of crushed hazelnuts over the cream.

Step 13: Add Second Layer

Place the second cake layer on top of the first. Soak it generously with another third of the coffee syrup. Spread another cup of cream over this layer and sprinkle with 1–2 tablespoons of crushed hazelnuts.

Step 14: Complete the Assembly

Add the third and final cake layer. Soak it with the remaining coffee syrup. Spread the remaining dulce de leche cream over the top and sides of the entire cake, using an offset spatula to create a smooth finish.

Step 15: Decorate and Chill

Press or sprinkle the reserved cake crumbs over the top and gently press them onto the sides of the cake for that signature Chuy’s look. Sprinkle any remaining crushed hazelnuts over the top. Refrigerate the Chuy’s dulce de leche cake for at least 3 hours, though overnight is ideal for the flavors to meld and the texture to set perfectly.

Customization and Pairing Ideas for Serving

1. Pecans Instead of Hazelnuts

While hazelnuts are traditional in this dulce de leche tres leches variation, toasted pecans offer a buttery, Southern twist that pairs beautifully with the caramel notes. Walnuts also work wonderfully and add a slightly more robust flavor profile.

2. Chocolate Lover’s Version

Transform this into a dulce de leche tres leches cake with chocolate by adding 3 tablespoons of cocoa powder to the dry ingredients and replacing the coffee syrup with chocolate ganache. You can also drizzle melted dark chocolate over the finished cake for an elegant presentation.

3. Tropical Twist

Add ½ teaspoon of coconut extract to the cake batter and fold ½ cup of toasted coconut flakes into the cream filling. This creates a Latin American-inspired fusion that’s perfect for summer celebrations.

4. Espresso Enhancement

For serious coffee lovers, replace the instant coffee in the syrup with 2 shots of freshly brewed espresso. You can also add 1 teaspoon of espresso powder to the cream for a more pronounced mocha flavor throughout this easy dulce de leche cake recipe.

5. Complete Latin Feast

Finish your authentic Mexican dinner featuring seasoned rice and zesty green sauce with this indulgent caramel dessert. The sweet dulce de leche provides the perfect ending to savory dishes, creating a memorable dining experience.

6. Citrus Brightness

Balance the richness by adding 1 tablespoon of orange zest to the cake batter and 2 tablespoons of fresh orange juice to the soaking syrup. The bright citrus notes cut through the sweetness beautifully, creating a more complex flavor profile.

7. Salted Caramel Variation

Sprinkle flaky sea salt between the layers and on top of the finished cake. The salt intensifies the dulce de leche flavor and adds a sophisticated, modern touch to this classic tres leches cake adaptation.

8. Raspberry Chocolate Contrast

Balance the caramel richness by pairing with white chocolate raspberry cake. The tart berries and creamy white chocolate create a delightful flavor contrast, offering guests two complementary dessert options that enhance each other beautifully.

9. Serving Accompaniments

Serve slices with a dollop of freshly whipped cream, a scoop of vanilla ice cream, or a drizzle of warm dulce de leche sauce. Fresh berries like raspberries or strawberries provide a tart contrast that complements the sweetness. Pair with strong coffee, espresso, or a glass of dessert wine for an elevated dessert experience.

Essential Tips for Perfect Chuy’s Dulce de Leche Cake

1. Room Temperature Ingredients Are Critical

Ensure your eggs, sour cream, butter, and cream cheese are all at room temperature before beginning. Cold ingredients won’t emulsify properly, resulting in a dense cake and lumpy frosting. Set everything out 1–2 hours before baking for optimal results with this dulce de leche cake recipe easy approach.

2. Don’t Overmix the Batter

Once you add the flour mixture, mix only until the ingredients are just combined. Overmixing develops too much gluten, creating a tough, chewy cake instead of the tender crumb that makes this copycat Chuy’s dulce de leche cake recipe so special. Stop mixing the moment you no longer see flour streaks.

3. Quality Dulce de Leche Matters

Use authentic, high-quality dulce de leche for the best flavor brands like La Salamandra or homemade versions yield superior results. Avoid dulce de leche that’s too thin or contains corn syrup as the primary ingredient. The richness of your dulce de leche directly impacts the final taste of your dulce de leche tres leches cake.

4. Level Your Layers for Stability

Taking the time to properly level each cake layer with a serrated knife ensures your finished cake sits straight and doesn’t lean. Those trimmed scraps become the delicious crumb coating, so nothing goes to waste. A level cake is also much easier to frost smoothly.

5. Soak Strategically

When applying the coffee syrup, work slowly and allow each layer to absorb the liquid before adding more. The cake should be moist throughout but not swimming in liquid. This technique is what separates a good tres leches cake from an exceptional one patience creates the perfect texture.

6. Chill Your Bowl for Whipping Cream

Place your mixing bowl and beaters in the freezer for 15 minutes before whipping the heavy cream. Cold equipment helps the cream reach perfect peaks faster and maintains stability. Whip only to medium peaks overwhipped cream will make your frosting grainy instead of silky smooth.

7. Allow Proper Chilling Time

Resist the temptation to slice this recipe for Chuy’s dulce de leche cake early. The overnight rest in the refrigerator allows the flavors to develop, the syrup to fully penetrate the cake, and the frosting to set properly. This patience transforms a good cake into an extraordinary one. The cake actually tastes better on day two and three, making it an ideal make-ahead dessert for entertaining.

Storage and Reheating Guidance

Store your Chuy’s dulce de leche cake covered in the refrigerator for up to 5 days. The cake actually improves as it sits, becoming more moist and flavorful. Always serve chilled or at cool room temperature. This cake doesn’t require reheating simply remove individual slices 10–15 minutes before serving to take the chill off.

Common Queries and FAQs

Everything you need to know about Chuy’s Dulce de Leche Cake Recipe: common questions answered.

What is dulce de leche cake?

Dulce de leche cake is a decadent dessert that incorporates dulce de leche (a thick, sweet caramel sauce made from slowly heated milk and sugar) into the cake batter, frosting, or both. This dulce de leche cake style combines tender cake layers with rich caramel flavor throughout.

Is this recipe the same as tres leches cake?

While this dulce de leche tres leches cake shares similarities with traditional tres leches, it’s not identical. Classic tres leches soaks the cake in a mixture of three milks (evaporated, condensed, and cream), while this version uses a coffee-enhanced syrup and incorporates dulce de leche directly into both the cake and frosting for more concentrated caramel flavor.

Can I make this cake without a stand mixer?

Absolutely! A hand mixer works perfectly for this easy dulce de leche cake recipe. You may need a few extra minutes to achieve the proper volume when beating the eggs and sugar, but the results will be equally delicious. Even a whisk and some arm strength can work in a pinch.

Where can I buy dulce de leche?

Dulce de leche is available in most grocery stores in the international aisle, baking aisle, or near the ice cream toppings. Popular brands include Nestle La Lechera and La Salamandra. You can also find it at Latin American markets or order it online. In a pinch, you can make your own by slowly simmering sweetened condensed milk.

Can I use caramel sauce instead of dulce de leche?

While caramel sauce might seem similar, it won’t produce the same results for this Chuy’s dulce de leche cake recipe. Dulce de leche is much thicker, richer, and has a distinct milk-caramel flavor that regular caramel sauce can’t replicate. For authentic taste and texture, stick with real dulce de leche.

How do I prevent my cake layers from doming?

Baking at the correct temperature (350°F) and not overfilling the pans helps minimize doming. You can also use cake strips (wet fabric strips wrapped around the pans) to promote even baking. Since this recipe calls for leveling anyway, moderate doming isn’t a concern you’ll trim and use those tops for the crumb coating.

Can I make this cake in advance?

Yes! This copycat Chuy’s dulce de leche cake recipe is actually better when made 1–2 days ahead. The flavors meld beautifully and the texture becomes even more luxurious. You can bake the layers up to 3 days in advance, wrap them tightly, and refrigerate until ready to assemble.

Why is my frosting too runny?

Runny frosting usually results from ingredients that weren’t at proper room temperature, over-whipped heavy cream, or dulce de leche that’s too thin. Make sure your butter and cream cheese are softened but not melted. If your frosting is too soft, refrigerate it for 20–30 minutes and re-whip briefly before using.

Can I freeze dulce de leche cake?

You can freeze the unfrosted cake layers wrapped tightly in plastic wrap and foil for up to 2 months. However, I don’t recommend freezing the assembled dulce de leche tres leches cake, as the cream-based frosting and soaked layers don’t thaw with the same texture. The cake is best enjoyed fresh or refrigerated.

What size pans should I use?

This recipe for Chuy’s dulce de leche cake is designed for three 8-inch round pans. If you only have 9-inch pans, your layers will be thinner and may bake faster (check at 12–14 minutes). You can also make this as a two-layer cake using 9-inch pans, though it won’t have quite the same impressive height.

Do I have to add coffee to the syrup?

The instant coffee enhances the dulce de leche flavor without making the cake taste like coffee. However, if you’re sensitive to caffeine or prefer to omit it, you can leave it out. The cake will still be delicious, just slightly less complex in flavor for this dulce de leche cake recipe easy adaptation.

How do I know when the cake is done baking?

The cake is ready when a toothpick inserted in the center comes out clean or with just a few moist crumbs (not wet batter), the edges pull slightly away from the pan, and the top springs back when lightly touched. For this dulce de leche tres leches cake, proper baking creates the foundation for that perfect moist texture.

Can I make this as a sheet cake instead?

Yes! Pour all the batter into a greased 9×13-inch pan and bake for 25–30 minutes. You won’t have distinct layers, but you can still soak with syrup and frost the top. This makes a more casual presentation that’s perfect for potlucks while maintaining all the flavor of the original Chuy’s dulce de leche cake recipe.

What’s the best way to slice clean pieces?

Use a long, sharp knife dipped in hot water and wiped clean between each cut. The warm blade glides through the chilled frosting and moist cake layers without dragging. This technique ensures your beautiful tres leches cake slices look as professional as they taste.

Can I make this dairy-free?

Converting this dulce de leche cake to dairy-free is challenging since dulce de leche, sour cream, butter, cream cheese, and heavy cream are all essential dairy ingredients that provide the signature flavor and texture. Coconut-based substitutes might work but will significantly alter the taste and won’t replicate the authentic Chuy’s experience.