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Perfect Pastel de Graduación Recipe Easy Vanilla Sponge with Dulce de Leche Filling

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A light, fluffy vanilla sponge cake layered with luscious dulce de leche filling, perfect for graduations and celebrations. This easy-to-make cake balances sweetness and texture for a crowd-pleasing dessert.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour, sifted
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (113g) unsalted butter, softened
  • 1 1/4 cups (250g) granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract or 1 teaspoon vanilla bean paste
  • 3/4 cup (180ml) whole milk, warmed slightly
  • 1 1/2 cups (about 450g) dulce de leche, store-bought or homemade
  • Pinch of sea salt
  • 2 tablespoons heavy cream (optional)
  • Optional for decoration: lightly sweetened whipped cream, fresh berries or edible flowers, vanilla bean pods

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line bottoms with parchment paper.
  2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  3. In a mixer bowl, beat softened butter and sugar on medium speed for 4-5 minutes until pale and fluffy.
  4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract or vanilla bean paste.
  5. Reduce mixer speed to low. Add dry ingredients in three parts, alternating with warmed milk, starting and ending with flour mixture. Mix gently until just combined.
  6. Divide batter evenly between prepared pans and smooth tops. Bake 25-30 minutes or until toothpick inserted in center comes out clean.
  7. Cool cakes in pans for 10 minutes, then invert onto wire racks to cool completely.
  8. In a small bowl, whisk dulce de leche with a pinch of sea salt. If too thick, stir in heavy cream to soften.
  9. Place one cake layer on serving plate. Spread half of dulce de leche filling evenly on top. Add second layer and spread remaining filling or whipped cream.
  10. Decorate with fresh berries, edible flowers, or vanilla bean pods. Chill for 30 minutes if firmer filling is desired before slicing.

Notes

If batter is too thick, add a splash more milk. Cool cakes completely before filling to avoid melting. Use an oven thermometer for accurate baking temperature. Salt in dulce de leche balances sweetness. For gluten-free, substitute flour with gluten-free blend; for dairy-free, use coconut milk, vegan butter, and coconut-based caramel.

Nutrition

Keywords: pastel de graduación, vanilla sponge cake, dulce de leche, graduation cake, easy cake recipe, celebration dessert

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