Description
This Caramel Tres Leches Cake is a luscious, moist dessert featuring a classic sponge cake soaked in a rich blend of three milks enhanced with creamy dulce de leche. Topped with fluffy caramel-infused whipped cream and decorative swirls of dulce de leche, this cake is perfect for celebrations or a decadent treat.
Ingredients
Scale
Cake
- 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
Milk Soak 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
Topping
- 2 Cup heavy cream
- 1 TBSP dulce de leche
- Additional 1/3 Cup dulce de leche for drizzling
Instructions
- Preheat and prepare baking dish: Preheat your oven to 325 degrees F. Lightly grease a 9×13 inch baking dish and set aside.
- Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt; then set this mixture aside for later.
- Cream butter and sugar: Using an electric or hand mixer, beat the unsalted butter, granulated sugar, and 1 1/2 teaspoons vanilla extract together until the mixture is very pale and creamy. Be sure to scrape down the sides of the bowl periodically to ensure even mixing.
- Add eggs: Incorporate the eggs one at a time, beating well after each addition to fully combine.
- Incorporate dry ingredients: Reduce the mixer speed to low and gradually add the flour mixture into the batter, mixing just until combined. Scrape the bowl again and stir by hand to make sure everything is well mixed.
- Bake the cake: Transfer the batter into the prepared baking dish, smoothing the top. Bake for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.
- Prepare milk mixture: In a large mixing cup or medium bowl, whisk together whole milk, sweetened condensed milk, buttermilk, 1/3 cup dulce de leche, and 1 1/2 teaspoons vanilla extract until well combined.
- Make holes in cake: Using a knife or the back of a mixing spoon, poke holes all over the top of the cooled cake to allow absorption of the milk mixture.
- Pour milk mixture over cake: Very slowly pour the milk mixture evenly over the cake, ensuring it seeps into the holes. Cover and refrigerate for at least 3 hours or overnight to let the cake fully absorb the milks.
- Whip the cream: Place the heavy cream and 1 tablespoon of dulce de leche in a large bowl and whip with a hand mixer or stand mixer until stiff peaks form.
- Decorate and serve: Spread the whipped caramel cream evenly over the soaked cake. Drizzle the additional 1/3 cup dulce de leche in lines across the top. Use a butter knife or toothpick to drag through the drizzle and create decorative swirls. Serve chilled.
Notes
- For best results, soak the cake overnight to ensure full absorption of the milk mixture.
- Use room temperature butter and eggs to help create a smooth batter.
- If dulce de leche is not available, caramel sauce can be substituted but will alter the flavor slightly.
- Ensure the cake cools completely before pouring milk mixture to prevent sogginess.
- Decorative swirls with dulce de leche add a beautiful and tasty finish.
- This cake is best served chilled and can be stored in the refrigerator covered for up to 3 days.
