Dulce de leche Bundt cake

Traditional Easter Bundt cake with dulce de leche. This dulce de leche bundt cake is wonderfully rich and indulgent – a delicious new take for all dulce de leche lovers!

Ingredients for the dulce de leche Bundt cake:

• 200 g butter
• 200 g caster sugar
• 4 large eggs
• 250 g plain flour
• 50 g potato starch
• 1½ tsp baking powder
• 2 tsp vanilla extract
• 2 tbsp milk
• 250 g canned dulce de leche

All ingredients should be at room temperature.

Place the butter and sugar in the bowl of a stand mixer and beat until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla and beat briefly to combine. Sift the flour, potato starch and baking powder directly into the butter mixture, then add the milk. Gently fold together with a spatula, just until combined.

Grease a 2.1-litre Bundt tin with butter and dust with flour, shaking off any excess. Spoon a layer of batter into the bottom of the tin, then add small spoonfuls of dulce de leche here and there. Cover with another layer of batter and add more spoonfuls of dulce de leche. Cover with the remaining batter. Insert the handle of a teaspoon into the batter and gently swirl it through the cake to create a marbled effect with the dulce de leche. (Most of the dulce de leche will naturally sink towards the bottom of the tin, which means it will end up on top of the cake once it is turned out.)

Bake at 165°C for approximately 40–50 minutes. Remove from the oven and leave to cool in the tin, then transfer to a wire rack to cool completely. Dust with icing sugar.

Enjoy!