it's a double cake week on modest marce! this might be the BEST week ever. tonight i am celebrating halloween & attending the R.O.M's halloween bash dressed as creulla de vil. what's a better way to party then partying in a museum?! i cannot wait to spray paint half my hair white tonight. so what are we celebrating today with this fancy cake? i mean.. even though halloween hasn't technically happened yet, i think we have celebrated it enough on the blog (re: pumpkin chocolate cake, chocolate caramel apples, spicy pumpkin seeds). instead we are celebrating the launch of woven magazine's kickstarter campaign. this magazine has been created by two very awesome west coast people, jeremy & christi, who i have been fortunate to work with. this month, they need our help to create issue one of woven magazine in print. please check out the campaign & all the beautiful work they have created thus far, i know you'll love it.

happy weekend! happy halloween! happy trick or treating! xo


for the cake

  • 1 cup unsalted butter, softened
  • 1 1/2 cups white sugar
  • 1/4 cup dulce de leche
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup vegetable oil
  • 2 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup whole milk

for the frosting

  • 1 1/2 cups unsalted butter, room temperature
  • 3-4 cups icing sugar, or to taste
  • 1 teaspoon pure vanilla extract
  • 2 tablespoon + 1 cup dulce de leche


  • for the cake: preheat oven to 325 degrees. in the bowl of a stand mixer with the paddle attachment cream butter, sugar and dulce. add the eggs and mix until light and fluffy. mix in vanilla and oil until combined. in a separate bowl sift the flour, baking powder, and salt. gradually add to stand mixer at low speed. once flour is JUST combined into the wet ingredients, add the milk. evenly distribute batter into two 9-inch cake pans. bake for 20-25 minutes, or until a toothpick comes out clean. let cakes cool completely before flipping onto a cooling rack.
  • for the frosting: add butter, icing sugar, vanilla & 2 tablespoons of dulce in the bowl of a stand mixer and whip until light and fluffy, about 8-10 minutes. remaining dulce will be used to assemble the cake.
  • assembly: cut cakes evenly down the middle so you have four thin layers of cake. begin with the first layer of cake, followed by a thick layer of frosting & finished with a layer of dulce de leche. repeat until the top layer. for the final layer simply frost the top & edges with the buttercream. drizzel with left over dulce if desired.

like what you see? get it here. cake stand | wood measuring cups | linens | cake server | plate