Exquisite Alfajor Bomb Cake: A Masterpiece of Layers with Mascarpone Cream and Dulce de Leche

This Alfajor Bomb Cake is an indulgent creation, layering rich flavors and textures into a spectacular dessert. It features a foundation of airy sponge cake, infused with a delectable mascarpone cream and dulce de leche, encased in a smooth chocolate shell. This cake takes the traditional alfajor to a grand scale, combining the comforting flavors of dulce de leche and coconut with the elegance of mascarpone and a velvety chocolate coating. Each component complements the others, resulting in a dessert that is as delightful to look at as it is to eat.

Why You’ll Love This:

The Alfajor Bomb Cake is a treat for those who savor complex desserts with multiple layers of flavor. The sponge cake provides a light, fluffy base that perfectly balances the richness of the mascarpone and the sweetness of the dulce de leche. The toasted coconut adds a subtle crunch and nuttiness that enhances the overall texture of the cake. Covered in a glossy chocolate shell, this cake is a visual and sensory pleasure, ideal for those special moments when only the most extraordinary dessert will do.

Perfect Occasion:

This cake is perfect for celebrations and special occasions where a show-stopping dessert is required. It’s ideal for milestone birthdays, anniversaries, or any festive gathering where you want to impress your guests. The Alfajor Bomb Cake can also be a centerpiece at holiday celebrations or a luxurious treat for a gourmet dinner party.

Decoration Tips:

For an elegant finish, drizzle extra dulce de leche over the chocolate shell and sprinkle more toasted coconut on top just before serving. You might also consider garnishing with chocolate curls or gold leaf for an added touch of luxury. Placing the cake on a decorative cake stand will enhance its presentation, making it the star of your dessert table.


  • Base:
    • 7 eggs
    • 250 grams of sugar
    • 195 grams of flour
    • 2 teaspoons of baking powder
    • A pinch of salt
  • Cream:
    • 500 ml of whipping cream
    • 100 grams of mascarpone cheese
    • 65 grams of sugar
    • 2 tablespoons of vanilla pudding mix
  • Dulce de Leche Cream:
    • 2 tablespoons of dulce de leche
    • 1/4 cup of toasted coconut
  • Coating:
    • 150 grams of milk chocolate
    • 100 grams of dark chocolate
    • 4 tablespoons of oil
  • Decoration:
    • Dulce de leche
    • Toasted coconut


  1. Prepare the Base:
    • Whip eggs with salt until frothy. Gradually add sugar, continuing to whip until the mixture is light and fluffy. Fold in sifted flour and baking powder.
    • Grease and line two baking pans. Divide the batter evenly and bake at 170°C (turbo) for about 13 minutes. Let cool completely.
  2. Make the Cream:
    • In a mixer, whip the cream, sugar, and mascarpone until stiff. Add vanilla pudding mix and continue whipping to stabilize.
  3. Prepare Dulce de Leche Cream:
    • Mix one-third of the mascarpone cream with dulce de leche and toasted coconut.
  4. Assemble the Cake:
    • Cut circles from the sponge to fit your bomb cake mold. Layer the sponge with white cream, another sponge layer, and then the dulce de leche cream. Finish with a final layer of sponge. Refrigerate for 3 hours.
  5. Chocolate Coating:
    • Melt both chocolates with oil and coat the chilled cake. Let the excess drip off.
  6. Final Decoration:
    • Drizzle with dulce de leche and sprinkle toasted coconut.

Enjoy this luxurious and layered dessert!

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