This dulce de leche caramel waffle cake is one of the simplest and most satisfying no-bake desserts you can make. A creamy mixture of whipped butter and rich dulce de leche is spread between plain wafer sheets, creating thin, caramel-scented layers that soften and meld as the cake rests. It’s an Eastern European classic that’s been a family favorite for years—delicious, nostalgic, and incredibly easy to assemble.
The texture is what sets this cake apart: layers remain light and slightly crisp while the filling becomes soft and melt-in-your-mouth. It never gets soggy if you give the assembled cake time to settle under weight, and the balance of buttery caramel filling with delicate wafers makes each bite irresistible.
Why you’ll LOVE this recipe
- Simple, three-ingredient dessert: just butter, dulce de leche, and plain wafer sheets for a decadent result.
- Deep caramel flavor: real dulce de leche gives the filling a caramelized, buttery taste that shines.
- Generous but tidy filling: plenty of filling so the cake isn’t dry, yet not so much that it becomes messy.
📝 Key ingredients
Read through for tips to ensure success.
Full steps and ingredients are in the recipe card below.
- Butter: Unsalted, softened butter whipped until light and creamy. You’ll need 1 cup.
- Wafer sheets: Plain wafer or waffle sheets work best. The recipe uses eight large 10″ square sheets, but round or smaller sheets can be substituted—just adjust the number used.
- Dulce de leche: Use real dulce de leche (cooked sweetened condensed milk). It should be thick, dark brown, and caramelized. Avoid products labeled merely as sweetened condensed milk with flavoring, which are often too runny.
👩🍳 How to make dulce de leche wafer cake
Step-by-step assembly
Step 1: Place softened butter in a large bowl and beat with an electric mixer until light and creamy.
Step 2: Add sea salt and the dulce de leche, then mix until fully combined and smooth.
Step 3: Spread the filling evenly across each wafer sheet, stacking them as you go. Finish with a plain wafer or sprinkle crushed cookies on top for texture.
Step 4: Cover with parchment and place a cutting board over the cake. Add a weight (a jar or canned goods) and let it rest for about 2 hours to soften and bind the layers.
Hot tip: Resting under weight for 2 hours makes the cake easier to slice and ensures the layers stick together cleanly.
Step 5: Use a serrated knife and a gentle sawing motion to slice the cake into diamonds or squares. Serve and enjoy.
🥄 Make ahead and storage
This cake is ideal for making ahead—its flavor and texture improve as it rests. Store the finished cake tightly covered in the refrigerator for up to one week. For longer storage, freeze portions in an airtight container or freezer bag for up to three months; thaw in the refrigerator before serving.
📖 Recipe FAQs
Plain wafer sheets are available at specialty Eastern European stores and many international grocery shops. You can also find them online. A pack of eight large 10″ squares is commonly used, and round sheets work fine too.
Yes. If you use salted butter, omit the additional salt called for in the filling to keep the sweetness balanced.
More related Eastern European desserts
-
Ukrainian Poppy Seed Roll
-
Cottage Cheese Cheesecake [Zapekanka]
-
Cottage Cheese Brioche Buns [Vatrushka]
-
Walnut Cookies [Oreshki]
If you try this recipe, consider rating it or leaving a comment to share your experience. Tag your photos on social media to show your finished cake and inspire others to make it.
📖 Recipe
Dulce de Leche Caramel Waffle Cake
Equipment
- Electric mixer
Ingredients
- 1 cup softened butter
- ¼ teaspoon sea salt (omit if using salted butter)
- 2 (14 oz) cans dulce de leche
- 8 large 10″ plain wafer sheets (or more smaller wafers)
- 6 Biscoff cookies, crushed (optional, for topping)
Instructions
- Add the softened butter to a large bowl and beat with an electric mixer until light and creamy.
- Add the sea salt and dulce de leche, then mix until smooth and fully combined.
- Spread the filling evenly across each wafer sheet and stack them. Finish the top with a plain wafer or sprinkle with crushed cookies.
- Cover with parchment, place a cutting board on top, and weigh it down. Let rest for about 2 hours so the layers soften and adhere.
- Slice into diamond shapes or squares using a serrated knife and a gentle sawing motion. Serve.
Notes
Make ahead and storage: Store tightly sealed in the refrigerator for up to 1 week. Freeze in an airtight container for up to 3 months.
Tip for success: Resting under weight for at least 2 hours makes the cake easier to slice and prevents crumbling.
Nutrition (per piece)
Calories: 83 kcal | Carbohydrates: 2 g | Protein: 1 g | Fat: 7 g