Ready to Bake Batter

Dulce De Leche Cake

Makes 1-16x12x1-inch half-sheet pan


Sweet Cream Vanilla Batter
  • 66 oz (1 full pouch) Krusteaz Professional® Ready to Bake Sweet Cream Vanilla Cake & Muffin Batter 732-0625
  • Leche Sauce:
  • 24 oz (3 cups) heavy cream
  • 24 oz (3 cups) condensed milk
  • 24 oz (3 cups) caramel sauce


  1. Remove 1 pouch Krusteaz Professional Ready to Bake Sweet Cream Vanilla Cake & Muffin batter from refrigerator. No slacking required.
  2. Prepare 16x12x1-inch half-sheet pan by lightly greasing, lining with parchment paper and then lightly greasing the parchment paper. If using a pan extender (recommended), lightly grease the sides of the pan extender.
  3. Cut open one end of the pouch and squeeze batter into prepared pan and spread evenly.
  4. For convection oven, bake at 300°F at low fan speed for 25-30 minutes, turning pan halfway through bake time.
  5. For Leche Sauce: while cake is baking, place cream, condensed milk, and caramel sauce in large saucepan and bring to a boil.
  6. Dock the surface of the warm cake with a small dowel and drizzle with the Leche Sauce. Cover the cake and refrigerate for 4 hours.
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