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Make the Cake:
Preheat Oven:
Preheat oven to 350°F (175°C). Line three 8-inch round cake pans with parchment paper, grease with butter, and dust with flour. Set aside.
Prepare Cake Batter:
In a large bowl, whisk the eggs and sugar until doubled in volume, about 5-6 minutes.
In a separate bowl, stir the sour cream with baking soda, then add to the egg mixture and beat until incorporated.
Add the dulce de leche or caramel sauce and beat until smooth.
Sift together the flour, baking powder, and salt. Gently fold into the wet ingredients until just combined. Do not overmix.
Bake:
Divide the batter evenly between the prepared pans. Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean.
Remove from the oven and let cool for 5-10 minutes. Release from the pans and let cool completely.
Cut the tops of the cakes, cut them into small cubes, and bake at 400°F (200°C) for 10 minutes, until golden brown. Set aside for later.
Make the Syrup:
Prepare Syrup:
In a small saucepan, heat the water, milk, sugar, coffee, and liquor (if using). Bring to a simmer until the sugar is dissolved. Set aside.
Make the Cream:
Prepare Cream:
In a large bowl, beat the butter and cream cheese until smooth.
Add the dulce de leche or caramel sauce and beat until incorporated and smooth.
In a separate bowl, whip the heavy cream to medium peaks. Fold the whipped cream into the butter mixture. Transfer to a piping bag (optional).
Assembly:
Assemble the Cake:
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