Torta de Arequipe: The Dulce de Leche Cake You Need Right Now

If you’ve ever wondered what happens when a cake meets a caramel dream, let me introduce you to torta de arequipe. This Colombian classic is pure indulgence: layers of moist sponge soaked in arequipe (aka dulce de leche) and topped with even more caramel goodness. It’s rich, it’s sweet, and it’s the kind of dessert that can turn any day into a celebration.

What is Torta de Arequipe?

Torta de arequipe is not just a cake; it’s an event. Made with layers of fluffy sponge or chiffon cake, this dessert is all about showcasing arequipe—Colombia’s version of dulce de leche. Arequipe is caramelised milk and sugar, slow-cooked until it reaches a silky, golden perfection. Think of it as the sweet cousin of peanut butter: spreadable, addictive, and impossible to resist.

The beauty of torta de arequipe is its versatility. You can make it as simple or as decadent as you like, with multiple layers, whipped cream, nuts, or even a sprinkle of chocolate shavings. The one constant? An unapologetic amount of arequipe in every bite.

The Role of Arequipe

Arequipe is the star of this show, and it deserves every bit of the spotlight. Its luscious, creamy caramel flavour is what takes this cake from delicious to unforgettable. Made by slowly simmering milk and sugar together, arequipe transforms into a rich, golden spread that’s as versatile as it is indulgent. It’s the kind of ingredient that turns every spoonful into a moment of pure bliss.

Whether it’s slathered between cake layers, drizzled generously over the top, or even swirled directly into the batter for a caramel-marble effect, arequipe adds depth and sophistication to every bite. Making it at home is an adventure in itself: you’ll need patience (and a watchful eye) as the milk and sugar slowly caramelise into silky perfection. The reward? A homemade arequipe so good, you might find yourself eating it straight from the jar.

Of course, store-bought arequipe is a fantastic alternative and a time-saver for busy bakers. The best varieties boast a smooth texture and a deep caramel flavour that works beautifully in this cake. Whichever route you choose, the result is the same: a showstopping dessert that’s unapologetically indulgent and utterly irresistible.

The Perfect Sponge Cake

The base of any great torta de arequipe is the sponge cake—a delicate yet sturdy foundation that holds the layers of caramel splendour together. Achieving the perfect sponge requires a light touch and just the right techniques. It should be airy enough to soak up the arequipe and milk mixture but strong enough to maintain its structure under the weight of multiple layers.

A chiffon or genoise cake is ideal for this dessert, as both have a soft crumb and a slight elasticity that makes them perfect for layering. The key is in the eggs: start by separating them and whisking the yolks with sugar until they’re pale, thick, and almost ribbon-like. This gives the sponge its richness and a hint of creaminess. For the whites, beat them with a pinch of salt until they hold stiff, glossy peaks. This step incorporates air, giving the cake its volume.

When combining the wet and dry ingredients, the technique is everything. Sift the flour and baking powder over the whipped eggs in small increments, folding gently with a spatula. The goal is to mix just enough to incorporate the ingredients without deflating the batter. Finally, add a splash of vanilla for a subtle sweetness that complements the caramel flavours.

Baking the sponge requires precision. Ensure your oven is preheated to 180°C (160°C fan), and don’t be tempted to open the door during baking, as sudden temperature changes can cause the cake to collapse. Once done, the result should be a tender, resilient sponge that springs back when touched—a true testament to its ability to hold up under layers of caramel decadence.

Soaking for Extra Flavour

One of the secrets to a truly indulgent torta de arequipe lies in how the sponge layers are transformed through a soaking process. This step isn’t just about keeping the cake moist—it’s a flavour-enhancing ritual that turns a good cake into an extraordinary one. The soaking mixture is typically a luscious blend of condensed milk, evaporated milk, and a splash of vanilla extract. These ingredients combine to create a sweet, creamy elixir that infuses every bite with richness and depth.

To ensure the soaking mixture penetrates evenly, take your cooled sponge cakes and poke small holes across the surface using a skewer or fork. This simple step allows the liquid to seep in deeply, saturating the layers without making them soggy. Slowly drizzle the milk mixture over each layer, giving the sponge time to absorb the liquid fully. Repeat this process until the cake is perfectly soaked, with just the right balance of moisture and structure. The result? A dessert that’s irresistibly moist, with a texture so tender it practically melts in your mouth.

Torta de arequipe: Layering Like a Pro

When it comes to layering, torta de arequipe is all about achieving harmony and indulgence in every bite. Begin with a base of sponge—a sturdy yet airy foundation ready to soak up all the rich, creamy arequipe you’re about to add. Spread a generous, even layer of arequipe over the sponge, making sure to reach all the edges to ensure every slice is as decadent as the next. This is your chance to create those visually stunning caramel drips when the cake is cut.

As you build the layers, think about adding extra elements for texture and flavour contrast. A sprinkle of chopped nuts, like toasted almonds or walnuts, introduces a satisfying crunch. Coconut flakes, lightly toasted for extra depth, bring a subtle sweetness that complements the caramel notes. Feeling adventurous? A touch of sea salt sprinkled between layers can elevate the entire dessert, creating a sophisticated balance between sweet and savoury.

Repeat this process with care, ensuring each layer is evenly aligned. By the time you’ve assembled the final tier, you’ll have a towering masterpiece that’s not just a cake but a celebration of all things caramel-rich and texturally delightful. The contrast of creamy arequipe and varied textures will make every slice a multi-sensory delight.

The Perfect Topping

The topping is where you can truly let your creativity shine and make the torta de arequipe your own masterpiece. For a classic approach, a smooth, glossy layer of arequipe spread over the top gives a polished and irresistibly rich finish. If you’re feeling adventurous, whipped cream can add a light, airy contrast to the dense caramel filling. For extra indulgence, consider drizzling caramel sauce over the top, allowing it to cascade down the sides for that Instagram-worthy effect.

Toasted meringue is another showstopping option, lending a marshmallow-like sweetness and a golden, slightly charred appearance. For those who love a bit of crunch, crushed nuts like pecans, hazelnuts, or even macadamias provide a delightful texture and nutty depth. Chocolate lovers might sprinkle fine shavings or curls of dark or milk chocolate for a luxurious touch. And if you’re in the mood for a sophisticated twist, a drizzle of melted dark chocolate or even a sprinkle of sea salt can elevate the cake to gourmet status. The possibilities are endless, and no matter how you top it, this cake is guaranteed to impress.

Serving Suggestions

Torta de arequipe is at its best when served slightly chilled. This not only allows the layers to firm up for easy slicing but also lets the flavours meld together into a harmonious symphony of caramel, creaminess, and sponge. A strong cup of Colombian coffee is the perfect partner for this dessert, as its bold, slightly bitter notes cut through the sweetness of the arequipe beautifully. If coffee isn’t your thing, a tall glass of cold milk works just as well, offering a simple and refreshing contrast.

This cake shines no matter the occasion. At a birthday party, it’s the kind of showstopping centrepiece that has guests reaching for seconds. For holiday feasts, it brings a touch of indulgence to the table, complementing both rich main courses and lighter, fruity desserts. Even on a lazy Sunday afternoon, a slice of torta de arequipe feels like the perfect excuse to take a moment, put your feet up, and savour something truly special. It’s not just a dessert; it’s an experience.

Torta de Arequipe Recipe

For the sponge cake:

• 6 large eggs, separated
• 200g caster sugar
• 150g plain flour
• 1 tsp baking powder
• 1 tsp vanilla extract
• A pinch of salt

For the soaking mixture:

• 200ml evaporated milk
• 200ml condensed milk
• 1 tsp vanilla extract

For the filling and topping:

• 500g arequipe (store-bought or homemade)
• 200ml whipped cream (optional)
• Chopped nuts, chocolate shavings, or coconut flakes (optional)

Preheat your oven to 180°C (160°C fan). Grease and line two 23cm round cake tins. In a large bowl, whisk the egg yolks with half the sugar until pale and thick. In a separate bowl, beat the egg whites with the salt until soft peaks form, then gradually add the remaining sugar, beating until stiff peaks form. Gently fold the egg yolk mixture into the egg whites, then sift over the flour and baking powder, folding gently to combine. Add the vanilla extract and mix just until smooth.

Divide the batter between the prepared tins and bake for 20-25 minutes, or until a skewer inserted into the centre comes out clean. Let the cakes cool in the tins for 10 minutes before turning out onto a wire rack to cool completely.

For the soaking mixture, whisk together the evaporated milk, condensed milk, and vanilla. Once the cakes are cool, poke holes all over with a skewer and drizzle the mixture evenly over the top, allowing it to soak in.

To assemble, place one cake layer on a serving plate and spread a thick layer of arequipe over the top. Add the second layer and repeat, covering the top and sides with more arequipe. Decorate with whipped cream, nuts, or chocolate shavings if desired. Chill for at least an hour before serving. Torta de arequipe is rich, decadent, and completely worth every bite.