Alfajor Cake


Alfajor cake is made with layers of shortbread-like cookies and dulce de leche cream - simply delicious!

Alfajor Cake
Prep Time:
30 mins
Cook Time:
15 mins
Additional Time:
2 hrs 30 mins
Total Time:
3 hrs 15 mins
1 layer cake


  • 6 tablespoons unsalted butter, softened

  • cup white sugar

  • 2 large eggs

  • 2 ½ cups all-purpose flour, plus more for dusting

  • ½ cup cornstarch

  • 1 teaspoon baking powder

  • ½ teaspoon kosher salt

  • ½ cup whole milk

  • 1 (13.4 ounce) can dulce de leche

  • ½ cup heavy whipping cream

  • ¼ cup powdered sugar, or as needed


  1. Beat butter with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 2 minutes. Add sugar and beat until light and fluffy, scraping down the sides of bowl as needed, about 2 minutes. Add eggs, 1 at a time, beating until incorporated after each addition, about 30 seconds.

  2. Whisk together flour, cornstarch, baking powder, and salt in a medium bowl until combined. Add flour mixture to butter mixture in 3 additions, alternating alternately with the milk, starting and ending with the flour mixture, and beat until combined after each addition.

  3. Turn dough out onto a floured work surface and turn to coat dough. Knead dough 2 or 3 times. Divide dough into 5 equal pieces and shape each piece into a ball. Working with 1 ball at a time, roll dough into a 7-inch circle. Place dough circles on 2 large rimmed baking sheets lined with parchment paper (I fit 3 circles on 1 sheet and 2 on the other). Chill dough circles, uncovered, for 1 hour.

  4. Preheat oven to 375 degrees F (190 degrees C). Prick each dough circle lightly with a fork.

  5. Bake in the preheated oven until browned on bottom and light browned around the edges, 15 to 18 minutes. (If baking in 2 batches, keep second batch refrigerated while first batch bakes.) Cool cake layers completely on a wire rack, about 30 minutes.

  6. Spoon dulce de leche into a medium bowl. Beat cream with an electric mixer on medium-high speed until stiff peaks form, about 6 minutes. Gently stir half of cream mixture into dulce de leche until combined. Gently fold remaining cream into dulce de leche mixture until combined.

  7. Spread 1/3 cup of the dulce de leche mixture onto 1 cake layer, spreading to edges. Place onto a serving platter with dulce de leche mixture facing up. Repeat process with the next 3 cake layers (this is easier to spread on cake layers before placing on platter). Spread remaining 2/3 cup dulce de leche mixture onto fifth cake layer and place on top. Let stand 1 hour. Dust top of cake with powdered sugar and serve. Cover any leftovers with plastic wrap and store in refrigerator up to 1 day.

Nutrition Facts (per serving)

506 Calories
19g Fat
76g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 506
% Daily Value *
Total Fat 19g 24%
Saturated Fat 10g 48%
Cholesterol 97mg 32%
Sodium 310mg 13%
Total Carbohydrate 76g 28%
Dietary Fiber 1g 4%
Protein 9g
Potassium 95mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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