Alfajor Cake

Gather all ingredients.

In a stand mixer fitted with the paddle attachment, beat the softened butter on medium speed until creamy (2 minutes). Add sugar and continue beating until the mixture is light and fluffy, scraping down the sides of the bowl as needed (2 minutes).

Add eggs, one at a time, beating well after each addition until fully incorporated (30 seconds per egg).

In a separate medium bowl, whisk together the flour, cornstarch, baking powder, and salt until thoroughly combined.

Gradually add the flour mixture to the butter mixture in three additions, alternating with the milk, beginning and ending with the flour mixture. Beat until just combined after each addition.

Turn the dough out onto a lightly floured work surface and gently knead 2-3 times to bring it together.

Divide the dough into 5 equal portions and shape each portion into a smooth ball.

Working with one ball at a time, roll the dough into a 7-inch circle. Place the dough circles onto two large rimmed baking sheets lined with parchment paper (3 circles on one sheet, 2 on the other). Chill the dough circles, uncovered, in the refrigerator for 1 hour.

Preheat the oven to 375 degrees F (190 degrees C). Lightly prick each dough circle with a fork.

Bake in the preheated oven until the bottoms are browned and the edges are lightly golden, approximately 15-18 minutes. (If baking in two batches, keep the second batch refrigerated while the first batch bakes). Allow the cake layers to cool completely on a wire rack (30 minutes).

Spoon the dulce de leche into a medium bowl. In another bowl, beat the heavy whipping cream with an electric mixer on medium-high speed until stiff peaks form (6 minutes).

Gently stir half of the whipped cream into the dulce de leche until combined. Then, gently fold in the remaining whipped cream until the mixture is homogenous.

Spread 1/3 cup of the dulce de leche mixture onto one cake layer, spreading evenly to the edges. Place this layer onto a serving platter with the dulce de leche side facing up. Repeat this process with the next three cake layers. Spread the remaining 2/3 cup of dulce de leche mixture onto the fifth cake layer and place it on top.

Let the cake stand for 1 hour to allow the flavors to meld. Dust the top of the cake generously with powdered sugar before serving. Cover any leftovers with plastic wrap and store in the refrigerator for up to 1 day.