Alfajor Cake Recipe: Layered Shortbread and Dulce DE Leche Bliss

This alfajor cake recipe brings the beloved South American treat into a showstopping layered dessert that combines crisp shortbread layers with luscious dulce de leche filling. 💛 The secret lies in a delicate balance of texture and flavor—crunchy yet tender shortbread cakes sandwiched with Argentina's iconic caramelized milk filling, all topped with a dusting of powdered sugar for that classic alfajor finish.

What sets this recipe apart is its approachability—no specialized equipment or advanced techniques required, just precise measurements and patience for the perfect bake. The shortbread layers stay tender yet sturdy enough to hold the dulce de leche without crumbling, while the filling achieves that signature creamy, slightly grainy texture that makes alfajors irresistible.

By the time you slice into this cake, you'll be rewarded with layers of buttery shortbread that contrast beautifully with the rich, caramelized dulce de leche. The aroma alone—warm vanilla, toasted sugar, and milk caramel—will transport you straight to the cafés of Buenos Aires. Each bite delivers that perfect harmony of textures and flavors that makes this dessert unforgettable.

Perfect for celebrations, dinner parties, or treating yourself to a taste of South America, this alfajor cake is as impressive as it is delicious. Whether you're a seasoned baker or just starting out, this recipe delivers professional-quality results with minimal fuss—just follow the steps carefully, and you'll have a dessert that steals the show.

Ingredients for alfajor cake

Buttery layers, caramelized milk filling, and a dusting of powdered sugar—this alfajor cake brings South American magic to your kitchen!

The butter is non-negotiable here—European-style unsalted (like Plugrá or Kerrygold) gives the richest flavor. Grab it cold from the fridge and cut it into cubes—this keeps the shortbread tender yet sturdy. King Arthur or Bob's Red Mill flour works best for light layers, but don't stress if you only have all-purpose. The dulce de leche? La Serenísima or Nocilla from the Latin market section are my go-tos—look for the thick, grainy texture that's signature to alfajors. If making your own, simmer sweetened condensed milk until it reaches that caramelized stage (about 3-4 hours).

No dulce de leche? Caramel sauce plus a splash of milk is a decent stand-in, though it won't have that signature grainy texture. Short on almond flour? Extra powdered sugar in the layers helps mimic the richness. The vanilla extract should be pure—Madagascar Bourbon or Tahitian varieties add depth. For the dulce de leche filling, if it's too runny, mix in 1 tbsp cornstarch to thicken it up. Pro tip: chill the filling for 30 minutes before assembling—it spreads less and stays creamy.

Store the shortbread layers between parchment paper in the fridge for up to 3 days—they'll keep their shape better. The assembled cake stays fresh for 5 days covered at room temperature, but trust me, it won't last that long. For make-ahead magic, bake the layers, assemble, and freeze the whole thing (without powdered sugar). Thaw overnight in the fridge, then dust with sugar right before serving. The flavors only get better with time—like a better version of the original!

Step-by-step instructions for alfajor cake

Here's how to create layers of buttery shortbread and luscious dulce de leche magic.

In a stand mixer fitted with the paddle attachment, beat the 1.5 cups unsalted butter on medium speed for 2-3 minutes until completely smooth and pale. This cold butter creates the signature crumbly texture—don't rush this step or you'll end up with dense layers.

Add the 1.5 cups granulated sugar, 0.5 tsp fine sea salt, 0.5 tsp baking powder, 0.5 tsp ground cinnamon, and 0.25 cup almond flour. Mix on low speed until just combined, about 30 seconds. The dough should be crumbly but hold together when pressed.

In a separate bowl, whisk together the 2 whole large eggs and 1 tbsp pure vanilla extract. Gradually add this egg mixture to the butter mixture, mixing on low speed until fully incorporated. The dough will come together into a soft, slightly sticky mass. Here's the thing—don't overmix or you'll develop gluten and lose that perfect shortbread texture.

Divide the dough into 4 equal portions (about 1 cup each) and shape each into a 10-inch round on parchment-lined baking sheets. Press the dough evenly to about ¼-inch thickness—this ensures even baking. Chill in the refrigerator for 30 minutes while you preheat your oven to 350°F.

Bake one round at a time for 12-15 minutes until the edges are light golden brown and the centers still look slightly underdone. They'll firm up as they cool. Let each round cool completely on a wire rack before assembling. This patience prevents soggy layers later.

In a medium saucepan, combine the 2 cups dulce de leche, 0.5 cup heavy cream, and 1 tbsp cornstarch. Whisk over medium heat until the mixture thickens to a spreadable consistency (about 5-7 minutes). It should coat the back of a spoon but still be pourable.

Remove from heat and let cool completely. This step is crucial—if you assemble with warm filling, your beautiful layers will turn into a gooey mess. I like to spread a thin layer on one shortbread round first to test the consistency before assembling the full cake.

Place one shortbread round on a cake stand or plate. Spread about ½ cup of the cooled dulce de leche mixture evenly over the round, leaving a ½-inch border uncovered. Here's the trick—use an offset spatula to create a smooth layer without tearing the delicate shortbread.

Add the second shortbread round on top, then repeat with another layer of dulce de leche. Top with the final shortbread round and press gently. Dust the entire cake with 1 cup powdered sugar for that classic alfajor finish. Place in the refrigerator to set for at least 4 hours (overnight is even better).

Once chilled, use a long serrated knife to cut through all layers at once. The clean slices will reveal that perfect contrast of crisp shortbread and creamy dulce de leche. Serve at room temperature with a cup of coffee or tea—each bite delivers that nostalgic alfajor flavor in cake form.

This cake keeps well in the refrigerator for up to 5 days or can be frozen for 2 months. The flavors actually improve as the layers meld together. Don't be tempted to skip the chilling time—it's what transforms this from good to absolutely incredible.

Pro cooking tips for alfajor cake

Butter Temperature

The cold butter is your secret weapon for perfect shortbread layers. Cube 1.5 cups unsalted butter and chill it for 30 minutes before mixing—this ensures it stays firm enough to create that signature crumbly texture. If your butter gets too soft, pop it in the freezer for 10 minutes to reset. I use European-style butter like Plugrá because it has a higher fat content, which gives the layers that melt-in-your-mouth quality. 🧈

Dough Handling

Shortbread dough is delicate—handle it gently to avoid overworking the gluten. After mixing, press each dough portion into a 10-inch round with even pressure, about ¼-inch thick. Use a ruler or glass to create a smooth, flat surface. If the dough cracks while pressing, simply smooth it out with your fingers. Chill the rounds for 30 minutes before baking to prevent spreading during the 350°F bake. 💫

Baking Precision

Bake the shortbread rounds one at a time for 12-15 minutes—they should be just golden at the edges with a slightly underdone center. Overbaking turns them dry and crumbly. Let each round cool completely before assembling to prevent soggy layers. I like to bake mine on parchment paper lined with a silicone mat for easy transfer. If your oven runs hot, reduce the temperature to 325°F and check at 10 minutes. ⏱️

Filling Consistency

The dulce de leche filling needs to be thick but pourable. If your store-bought dulce de leche is too runny, mix in 1 tbsp cornstarch to thicken it before heating. After cooking, let it cool completely before assembling—warm filling will melt the shortbread layers. I test the consistency by spreading a thin layer on one round first. If it spreads too much, chill it for 10 minutes to firm up slightly. 🥛

Layering Technique

Use an offset spatula to spread the filling evenly, leaving a ½-inch border uncovered. This prevents the filling from oozing out during chilling. Press the layers gently but firmly to ensure they adhere. For extra stability, brush the tops of each shortbread round with a little egg wash before adding the next layer. Chill the assembled cake for at least 4 hours—overnight is ideal for clean slices. ✨

Powdered Sugar Finish

Dust the entire cake with 1 cup powdered sugar using a fine-mesh sieve for an even, snowy finish. This step mimics the classic alfajor coating and adds a delicate sweetness. Sift the sugar directly over the cake while it's chilled to prevent clumping. For a more dramatic look, use a stencil or piping bag with a star tip to create patterns. Serve at room temperature for the best texture contrast. 💛

Frequently asked questions