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A two-layer cake soaked with cinnamon-pisco syrup and filled with sweet & dreamy dulce de leche makes for a perfect sweet ending bite to a night spent savoring Shaker & Spoon's Mes Morado cocktail! The filling & syrup can be made while the cake bakes, so the active cooking time is less than it may seem. Total time in all is about one hour. Serves 8. 

6 eggs
1 cup sugar
1 cup flour
1/2 teaspoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon salt

Preheat oven to 350 degrees

1. In a stand mixer with the whisk attachment, beat eggs on the highest speed for 1 minute

2. Slowly add in the sugar & salt & continue to beat on high for 8-10 mins, at which point the mixture should be fluffy & thick

3. Remove the bowl from the mixer & fold in sifted flour & baking powder a little at a time (make sure you sift to remove lumps and gently fold to not deflate the aerated batter)

4. Once the dry ingredients have been folded in, pour the batter into two 9" cake pans lined with parchment & bake at 350 degrees for 20-25 mins or until golden brown 

5. Allow the cakes to cool before removing them from the pan 



28 oz. sweetened condensed milk
14 oz. evaporated milk 
1.5 tablespoons cornstarch

1. In a large skillet over medium heat, whisk together the milks and cornstarch, stirring constantly until the liquid just starts to bubble & thicken 

2. Immediately turn the heat down to low and cook the mixture for another 5-10 mins, stirring frequently (you should end up with a loose dark-blond pudding-like texture that will thicken more as it cools)

3. Remove from heat & allow the dulce de leche to cool completely



3 cinnamon sticks
1 cup sugar
1 cup water
1/2 cup pisco

1. Combine all ingredients in a sauce pan over medium heat & cook for 10-15 mins. Do not allow it to come to a boil. The syrup is finished once you can smell the cinnamon. Keep syrup warm


1. Place your first cake layer on a platter and spoon or brush half of the warm syrup evenly over the cake (it may seem like a lot of syrup but this cake was made to need the additional moisture & sweetness)

2. Once the first layer has been properly doused in syrup, spread on half of the dulce filling

3. Place the second layer on top of the first and repeat steps 1 & 2, soaking the sponge with the rest of the syrup then evenly spreading the rest of the dulce


1. Mix 1 tablespoon of ground cinnamon with 1 tablespoon of cocoa powder (just cinnamon is fine if you don't have the cocoa) & dust the top of the cake with the mixture. Garnish with a cinnamon stick in the middle

Stay in touch for more of Hither Lane's tasty bites to complement Shaker & Spoon cocktails!

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