There is a Peruvian dessert called volador that has many crispy cookie-like layers sandwiched with dulce de leche and pineapple jam. This seven layer cake is a similar concept, but the cookie layers have been replaced with buttery yellow cake. The whole thing is frosted with a dulce de leche/nutella icing.
It takes a bit of time to bake the extra cake layers, but it's not at all difficult, and when you slice into all of those pretty layers, it will be worth the effort. Another benefit is that something about the thinner cake layers (and extra filling?) seems to keep this cake especially moist.If you're not a pineapple fan, substitute guava or raspberry jelly for the pineapple filling, or skip the fruit altogether and use nutella in its place.
Prep Time: 1 hour
Cook Time: 45 minutes
Total Time: 1 hour, 45 minutes
Yield: Serves 8-10.
- For the cake layers:
- 12 tablespoons butter, softened
- 1 cup sugar
- 1 cup light brown sugar
- 5 eggs, at room temperature
- 1 cup buttermilk
- 1/3 cup cream of coconut
- 1 tablespoon vanilla
- 1 teaspoon coconut or almond flavoring
- 3 1/2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- For the pineapple filling:
- 3 cups chopped fresh pineapple
- 3 tablespoons butter
- 1/4 cup brown sugar
- 1 tablespoon lime juice
- Pinch of salt
- 1 cup dulce de leche
- For the frosting:
- 1/2 cup dulce de leche
- 3 tablespoons nutella
- 8 tablespoons butter, softened
- 2 cups confectioners sugar, sifted
- 1 tablespoon vanilla
- pinch of salt
- 2-4 tablespoons milk or cream(if needed)
- Preheat oven to 350 degrees. Line the bottom of two or three 9-inch cake pans (depending on how many you have) with wax paper.
- Place the softened butter in the bowl of a standing mixer. Beat butter until light. Add 1 cup of regular granulated sugar and 1 cup of brown sugar, and beat mixture on high speed until light and creamy, 3-4 minutes.
- Beat in the eggs one at a time.
- In a small bowl, whisk the flour, baking powder, and salt together. In a separate bowl or large measuring cup, mix the buttermilk with the cream of coconut, vanilla, and the coconut (or almond) flavoring.
- Add the flour mixture to the butter/sugar/egg mixture in parts, alternating with the buttermilk mixture, until everything has been added and batter is well mixed.
- Place about 1 cup of batter in each of the prepared cake pans. Use an offset spatula to smooth the batter evenly over the bottom of the pan. Place cake layers in the oven and bake for 6-8 minutes, or until they have risen slightly and gently spring back to touch.
- Remove cake layers from the oven and place on a rack to cool for 5-10 minutes. Loosen around the edges of the pan with a knife, then flip cake layers out of the pan onto the cooling rack.
- Place new wax paper lines in the cake pans (cleaning the pans first if necessary), and add more batter to each of the pans, spreading it neatly. Bake a second batch of layers, and continue in this way until all of the batter is finished. You should end up with about 7 layers.
- Make the pineapple filling: Place the butter, pineapple, sugar, salt, and lime juice in a heavy saucepan. Bring to a simmer and cook, stirring occasionally, until mixture thickens and pineapple is translucent, about 15 minutes. Use a potato masher to break pineapple into smaller pieces. Set aside to cool.
- Make the frosting: Place butter, nutella, and dulce de leche in the bowl of a standing mixer, and cream until fluffy. Add the confectioners sugar, salt, and vanilla, and mix. Add milk if icing seems too stiff, or add confectioners sugar if it seems too soft.
- Assemble cake: Soften 1 cup of dulce de leche gently in the microwave, to make it easier to spread. Place one cake layer (wax paper removed) on a cake stand or plate. Spread with 1/3 of the pineapple mixture. Top with a second cake layer, and spread the second layer with 1/3 of the dulce de leche. Repeat with remaining cake layers, alternating dulce de leche and pineapple filling. Spread dulce de lehce/nutella frosting over top and sides of cake to finish.