Caramel Tres Leches Cake
If you have a sweet tooth and a love for rich, moist cakes, then Caramel Tres Leches Cake is the perfect dessert for you. Originating in Latin America, this luscious treat is a dreamy combination of light sponge cake soaked in a trio of creamy milks and topped with a heavenly caramel glaze.
Whether you’re hosting a dinner party or simply want to indulge in a slice of heaven, this recipe is sure to impress and satisfy even the most discerning sweet tooth.
Absolutely! In fact, making the cake a day in advance allows the flavors to meld and the cake to soak up the tres leches mixture even more, resulting in a more decadent dessert.
Traditionally, tres leches cake is made with three types of milk as mentioned in the recipe. However, you can experiment with substitutes like almond milk or coconut milk if you have dietary preferences or restrictions. Keep in mind that the taste and texture may vary slightly.
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If you have any leftovers (which is quite rare!), cover the cake and store it in the refrigerator for up to 3 days. Make sure to keep it well-covered to prevent it from absorbing any strong odors from the fridge.
Caramel Tres Leches Cake
- Star by Preheating your oven to 325 degrees F. Lightly grease a 9 X 13 baking dish and set aside.
- In a medium bowl, whisk together the flour, baking powder and salt; set aside.
- Using an electric or hand mixer, beat the butter, sugar and vanilla extract until very pale and creamy. Periodically scrape down the sides of the bowl.
- Add the eggs, one at a time, beating well after each addition. Reduce the mixer speed to low and gradually add the flour mixture, mixing until just combined. Scrap the bowl again and stir the batter to ensure all of the ingredients are well mixed.
- Transfer the cake batter to the prepared baking dish.
- Bake until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Allow the cake to cool completely in the pan.
- In a large mixing cup or medium bowl, whisk together the whole milk, sweetened condensed milk, buttermilk, dulce de leche, and vanilla extract until combined.
- Using a a knife or the back side of a mixing spoon, poke holes all over the top of the cake.
- Very slowly, pour the milk mixture all over the cake. Cover and refrigerate the cake for at least 3 hours, or overnight, ensuring that all of the milk mixture is absorbed.
- Place the cream in a large bowl along with 1 Tablespoon of dulce de leche and whip with hand or stand mixture until peaks form.
- Spread the whipped cream on top of the cake, then drizzle lines of dulce de leche over the cake. Drag a butter knife or toothpick over likes to create decorative swirl topping.
Caramel Tres Leches Cake
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Ingredients
- 1 1/2 Cup all-purpose flour
- 2 1/4 TSP baking powder
- 3/4 TSP salt
- 12 TBSP unsalted butter at room temperature
- 1 Cup granulated sugar
- 1 1/2 TSP vanilla extract
- 5 eggs
For the Three-Milk Mixture
- 2 Cup whole milk
- 1 Cup sweetened condensed milk
- 1 Cup buttermilk
- 1/3 Cup dulce de leche
- 1 1/2 TSP vanilla extract
For the Topping
- 2 Cup heavy cream
- 1/3 Cup dulce de leche
- 1 TBSP dulce de leche
Instructions
- Star by Preheating your oven to 325 degrees F. Lightly grease a 9 X 13 baking dish and set aside.
- In a medium bowl, whisk together the flour, baking powder and salt; set aside.
- Using an electric or hand mixer, beat the butter, sugar and vanilla extract until very pale and creamy. Periodically scrape down the sides of the bowl.
- Add the eggs, one at a time, beating well after each addition. Reduce the mixer speed to low and gradually add the flour mixture, mixing until just combined.
- Scrap the bowl again and stir the batter to ensure all of the ingredients are well mixed.
- Transfer the cake batter to the prepared baking dish. Bake until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Allow the cake to cool completely in the pan.
- In a large mixing cup or medium bowl, whisk together the whole milk, sweetened condensed milk, buttermilk, dulce de leche, and vanilla extract until combined.
- Using a a knife or the back side of a mixing spoon, poke holes all over the top of the cake.
- Very slowly, pour the milk mixture all over the cake. Cover and refrigerate the cake for at least 3 hours, or overnight, ensuring that all of the milk mixture is absorbed.
- Place the cream in a large bowl along with 1 Tablespoon of dulce de leche and whip with hand or stand mixture until peaks form.
- Spread the whipped cream on top of the cake, then drizzle lines of dulce de leche over the cake. Drag a butter knife or toothpick over likes to create decorative swirl topping.
Video
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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