Moist Carmelita Cake with Dulce De Leche Filling

Carmelita cake recipe, based off gooey oatmeal carmelitas bars, has a moist oatmeal layer cake filled with dulce de leche caramel filling, and covered with whipped ganache frosting.

Prep Time 30

Cook Time 25

cooling 1

Total Time 1 55

Servings

Author Melissa Erdelac

Ingredients

Oatmeal Layer Cake:

1 ½ cups (121.5 g) rolled oats
2 ¼ cups (532.32 g) boiling water
1 cup (200 g) granulated sugar
1 cup (220 g) brown sugar
¾ cup (170.25 g) unsalted butter softened
3 (3) large eggs room temperature
1 ½ teaspoons (1 ½ teaspoons) vanilla extract
2 cups (250 g) all-purpose flour or gluten free all-purpose flour Cup4Cup gluten-free flour, recommended
1 ½ teaspoon (1 ½ teaspoon) baking soda
¾ teaspoon (¾ teaspoon) baking powder
½ teaspoon (½ teaspoon) salt
1 cup (180 g) mini chocolate chips
13.4 ounce (379.88 g) can dulce de leche

Whipped Ganache Frosting:

1 cup (238 g) heavy cream
8 ounces (226.8 g) semisweet chocolate chips
⅛ teaspoon (⅛ teaspoon) salt

Instructions

Oatmeal Layer Cake

Preheat the oven to 350ºF. Grease three 9" cake pans with cooking spray, line with cut-to-size wax or parchment paper on bottom, spray paper, and set aside.
Place the oats in a small bowl and pour the boiling water over them. Stir and set aside to cool to room temperature, about 20-30 minutes.
1 ½ cups rolled oats, 2 ¼ cups boiling water
In a large mixing bowl cream the butter with the white and brown sugars until light and fluffy, about 3 minutes. Add the eggs, vanilla and beat thoroughly.
1 cup granulated sugar, 1 cup brown sugar, ¾ cup unsalted butter, 3 large eggs, 1 ½ teaspoons vanilla extract
Add the flour, baking powder, baking soda, and salt to the butter mixture. Mix until well combined.
2 cups all-purpose flour or gluten free all-purpose flour, 1 ½ teaspoon baking soda, ¾ teaspoon baking powder, ½ teaspoon salt
Beat in the cooled oatmeal, then stir in, or mix on low speed, the mini chocolate chips. Divide the cake batter evenly between the prepared cake pans.
1 cup mini chocolate chips
Bake for 22-25 minutes, rotating halfway, until a toothpick inserted in the middle comes out clean. Turn cakes on to wire racks to cool completely. TIP: While the cakes are baking begin the frosting so it has time to cool.

Whipped Ganache Frosting:

Heat the heavy cream in a small saucepan or in the microwave until it just starts to simmer around the edges, but not boil.
1 cup heavy cream, 8 ounces semisweet chocolate chips, ⅛ teaspoon salt
Place the chocolate chips and salt in a small bowl and then pour the hot cream over them. Let it sit for 5 minutes, then stir until smooth.
Refrigerate the ganache for 45 minutes to 1 hour, stirring occasionally, until it is cool and slightly firm.
Pour the cooled chocolate into a mixing bowl and beat on high for 2 minutes, or until spreadable frosting consistency.
To assemble the cake, place one layer on a cake platter. Spread half the dulce de leche evenly over the top. Top with another cake layer and repeat with the remaining caramel. Place the third cake layer on top and cover top and sides with the frosting. Serve at room temperature, but refrigerate leftovers.

Notes

Storing and Freezing

For best results, serve the cake at room temperature. The only cake component that may need to be refrigerated is the ganache, but it can be kept at room temperature up to 2 days.

The cake may be frozen up to 3 months. Wrap up leftover slices in plastic wrap and place in a gallon freezer ziploc bag.

To freeze the whole cake, place it in the freezer to harden, then wrap securely with plastic wrap. Remove the plastic wrap to thaw at room temperature.

Nutrition