If you’re craving a rich, indulgent dessert that brings together a soft, airy cake with the sweet, creamy flavors of caramel, then this Caramel Tres Leches Cake is the recipe you need to try.
Tres Leches cake, traditionally soaked in a combination of three types of milk, gets a unique twist with the addition of homemade caramel made from sweetened condensed milk. The result? A moist, decadent dessert that’s sure to impress at any gathering!
Ingredients List
Cake Ingredients
- 1 cup all-purpose flour (120g)
- 1 ½ teaspoons baking powder
- ¼ teaspoon kosher salt
- 5 large eggs (separated)
- 1 cup granulated sugar (200g), divided
- ⅓ cup whole milk (80ml)
- 1 teaspoon vanilla paste or extract
Milk Mixture
- 12 oz evaporated milk
- 14 oz sweetened condensed milk, cooked into dulce de leche (we’ll walk you through this step!)
- ¾ cup whole milk (6 fl oz)
Whipped Topping
- 1 pint heavy whipping cream
- 2 tablespoons powdered sugar (15g)
- 1 teaspoon vanilla paste or extract
Required Kitchen Tools
Before diving into the preparation, here are a few tools you’ll need to make this cake perfect:
- Hand or Stand Mixer: To ensure a fluffy and airy cake, a stand or hand mixer will help you beat the egg whites and batter effectively.
- Mixing Bowls: You’ll need separate bowls for beating the egg whites and the batter, as well as mixing the milk mixture.
- Baking Pan: A 9×13-inch baking pan works best for this recipe, as it allows the cake to absorb the milk mixture evenly.
- Whisk: A good whisk is essential for blending the milk mixture and whipping the cream.
- Electric Mixer or Whisk: For making the whipped topping, a hand mixer is recommended to achieve soft peaks easily.
With these tools in hand, you’ll be ready to prepare this delicious Caramel Tres Leches Cake with ease!
Cake Preparation
The key to making a light and airy Caramel Tres Leches Cake is in the preparation of the cake batter. Follow these steps carefully to ensure your cake rises perfectly and has that delicate texture.
Preparing the Cake Batter
- Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This will ensure that your oven is at the perfect temperature when you’re ready to bake the cake. - Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt. This step is important to evenly distribute the baking powder and salt in the flour, ensuring the cake rises evenly. - Beat the Egg Yolks:
In a separate large bowl, use your hand or stand mixer to beat the egg yolks with ½ cup of the granulated sugar (100g) on high speed until the mixture is light and creamy. This should take about 3-4 minutes. Once done, add the whole milk and vanilla extract (or paste) and mix until fully combined. - Beat the Egg Whites:
In another clean, dry bowl, beat the egg whites on medium speed until soft peaks form. Gradually add the remaining ½ cup of sugar (100g) and continue to beat until stiff peaks form. The egg whites should be glossy and hold their shape when you lift the beaters. - Combine the Mixtures:
Gently fold the beaten egg whites into the egg yolk mixture in three additions. Use a spatula to carefully combine the ingredients without deflating the egg whites, which will help keep the batter light and airy. - Add the Dry Ingredients:
Gradually fold in the dry ingredients (flour mixture) into the batter in two parts. Be careful not to overmix; fold just until incorporated. This will ensure the cake remains tender and fluffy. - Bake the Cake:
Pour the batter into a greased and floured 9×13-inch baking pan. Smooth the top with a spatula and bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool completely in the pan on a wire rack.
Making the Caramel Milk Mixture
Now comes the fun part—transforming this traditional Tres Leches cake into a caramel-infused treat! The magic happens when we create the caramel milk mixture, which will soak into the cake and give it that irresistible sweet, creamy flavor.
Preparing the Dulce de Leche
- Making Dulce de Leche from Sweetened Condensed Milk:
To create the caramel base for this cake, you’ll need to cook the sweetened condensed milk into dulce de leche. Here’s how you do it:- In a medium saucepan, pour the sweetened condensed milk and cook over low to medium heat.
- Stir constantly, scraping the sides of the pan to prevent the milk from burning. After about 20-30 minutes, the mixture will thicken and turn a golden caramel color.
- Once the dulce de leche has reached a thick, spreadable consistency, remove it from the heat and set it aside to cool. It will be the star of the show in this recipe, bringing that rich caramel flavor to your Tres Leches cake.
- Making the Milk Soak:
In a large bowl, whisk together the evaporated milk, whole milk, and the homemade dulce de leche. The dulce de leche will add a deep, rich caramel flavor that complements the sweetness of the other milk ingredients. Whisk until fully combined, ensuring the dulce de leche dissolves completely into the milk mixture. This caramel milk soak will give the cake its signature moistness and flavor.
Soaking the Cake
- Soaking the Baked Cake:
Once your cake has completely cooled, it’s time to soak it with the milk mixture. Use a fork or skewer to poke holes all over the surface of the cake. This allows the milk mixture to seep deep into the cake, making it moist and flavorful. - Pouring the Milk Mixture:
Slowly pour the caramel milk mixture over the entire surface of the cake. Be generous! The cake will absorb the milk, becoming moist and rich without becoming soggy. Let the cake sit for 15-20 minutes to allow the milk to fully soak in.
Whipped Topping & Serving
The finishing touch to this Caramel Tres Leches Cake is the fluffy, lightly sweetened whipped cream topping. This will not only add a velvety texture to the cake but also enhance its sweetness and balance the richness of the caramel milk soak. Here’s how to prepare and serve the cake to perfection:
Preparing the Whipped Cream Topping
- Chill Your Mixing Bowl and Whisk:
To get the perfect whipped cream, start by chilling your mixing bowl and whisk (or mixer attachments) in the fridge for about 15 minutes. Cold tools help the cream whip faster and achieve the right consistency. - Whip the Cream:
Pour the heavy whipping cream into the chilled mixing bowl. Use an electric hand mixer or stand mixer to beat the cream on medium speed until soft peaks form. Gradually add the powdered sugar and vanilla extract, and continue to whip until stiff peaks form. The whipped cream should be light, fluffy, and hold its shape when lifted. - Spread the Whipped Cream:
Gently spread the whipped cream over the top of the soaked cake using a spatula. You can smooth it out or leave it slightly fluffy for a more textured look. The whipped cream adds a creamy, airy contrast to the dense, moist cake.
Garnishing and Serving
- Garnish with Caramel Drizzle:
For an extra burst of caramel flavor, drizzle some of your homemade dulce de leche or store-bought caramel sauce over the whipped cream. This adds a glossy finish and extra richness to every bite. - Optional Toppings:
For a more festive presentation, you can garnish the cake with a few caramel shards, toasted nuts, or even a sprinkle of sea salt for a sophisticated flavor contrast.
Serving Suggestions
Caramel Tres Leches Cake is best served chilled, so allow it to sit in the fridge for at least an hour before serving. The cake will continue to absorb the milk mixture, becoming even more moist and flavorful as it rests. This cake is perfect for any special occasion, from birthdays to holiday gatherings, or just as a delicious treat to satisfy your sweet tooth.
Storage Instructions
How to Keep Caramel Tres Leches Cake Fresh
After preparing your Caramel Tres Leches Cake, you can store it in the refrigerator. Simply cover the pan with plastic wrap or transfer the cake to an airtight container. The cake will stay fresh in the fridge for up to 3 days, though the whipped cream topping is best enjoyed within 24 hours for the best texture.
Freezing Caramel Tres Leches Cake
If you have leftovers (though that’s rare!), you can freeze the cake. Slice the cake into individual portions and wrap each piece tightly in plastic wrap. Then place the slices in a freezer-safe container or bag. The cake can be frozen for up to 1 month. To enjoy, let it thaw overnight in the fridge, and then add fresh whipped cream before serving.
Conclusion
This Caramel Tres Leches Cake is a luxurious twist on the classic Mexican dessert. With its rich caramel milk soak, light and airy sponge cake, and velvety whipped topping, it’s a crowd-pleaser that’s sure to impress. Whether you’re serving it for a special occasion or just craving something sweet, this cake is guaranteed to hit the spot. Follow these simple steps to make a show-stopping dessert that combines the best of rich caramel flavors with the classic tres leches magic. Enjoy!
