Salted Caramel Tres Leches Cake Recipe

If you’re a dessert lover, you’ll adore my Salted Caramel Tres Leches Cake. This dessert is a show-stopping combination of light, spongy cake drenched in a rich trio of milks and topped with whipped cream and salted caramel.

The luxurious balance of sweet and salty makes every bite unforgettable. Whether you’re baking for a special occasion or just treating yourself, this cake is guaranteed to impress.

Ingredients for Success

Let’s talk about the stars of the show:

Cake Ingredients:

• 210 grams (1 ½ cups) Cake Flour
• ½ teaspoon Salt
• 1 ½ teaspoons Baking Powder
• 5 large eggs (separated, room temperature)
• 4oz (½ cup) Unsalted Butter (softened)
• 200 grams (1 cup) Granulated Sugar
• 1.5oz (3 tablespoons) Homemade or Store-bought Salted Caramel
• 1 ½ teaspoons Vanilla Extract

Milk Soak:

• 12oz can Evaporated Milk
• 14oz can Condensed Milk
• 10oz (1 ¼ cups) Half & Half or Heavy Cream
• 4oz (½ cup) Salted Caramel

Topping:

• 12oz (1 ½ cups) Heavy Cream
• 2 tablespoons Confectioners Sugar
• 5oz Salted Caramel (for drizzling)

Tools You’ll Need

Before diving into the baking process, make sure you’ve got these essentials on hand:

1. Mixing Bowls – For separating eggs and combining ingredients.
2. Electric Mixer – To whip the egg whites and cream to perfection.
3. 9×13-inch Baking Pan – For that perfectly spongy cake.
4. Whisk or Spatula – For gentle folding of ingredients.
5. Offset Spatula – To spread whipped cream evenly.
6. Squeeze Bottle or Spoon – For drizzling salted caramel beautifully.

These tools will ensure your baking experience is smooth and enjoyable!

Step 1: Preparing the Perfect Sponge Cake

A good Tres Leches Cake starts with a light and airy sponge that can soak up all that delicious milk mixture. Follow these steps to create the perfect base.

Mixing the Batter

1. Preheat and Prep:
   Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan. Dust it lightly with flour and set it aside.
2. Separate the Eggs:
   Carefully separate the egg whites from the yolks. Place them in two large mixing bowls.
3. Cream the Butter and Sugar:
   In a stand mixer or with a hand mixer, beat the butter and sugar until light and fluffy. Add the egg yolks one at a time, mixing well after each addition.
4. Incorporate the Salted Caramel and Vanilla:
   Mix in the salted caramel and vanilla extract until smooth and fragrant.
5. Combine Dry Ingredients:
   Sift together the cake flour, baking powder, and salt in a separate bowl. Gradually add the dry mixture to the wet mixture, alternating with a splash of milk if the batter feels thick. Mix just until combined.

Whipping the Egg Whites

1. Whip to Stiff Peaks:
   Using clean beaters, whip the egg whites on medium speed until soft peaks form. Gradually increase the speed and beat until stiff, glossy peaks hold their shape.
2. Fold Gently:
   Using a spatula, gently fold the whipped egg whites into the batter. This step is crucial for keeping the cake light and airy. Take your time and avoid overmixing.

Baking

1. Pour and Bake:
   Pour the batter into the prepared pan, spreading it evenly with an offset spatula. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
2. Cool Completely:
   Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before moving on to the milk soak.

Step 2: The Luxurious Milk Soak

What sets Tres Leches Cake apart is the luscious milk soak that infuses every bite with rich flavor. Here’s how to prepare and apply the soak for a truly indulgent experience.

Preparing the Milk Mixture

1. Combine the Milks:
   In a large mixing bowl or measuring jug, whisk together the evaporated milk, condensed milk, and half & half (or heavy cream) until fully blended.
2. Add the Salted Caramel:
   Stir in ½ cup of salted caramel. This adds a buttery, slightly salty twist to the sweetness of the milk blend, elevating the overall flavor. Mix until smooth.

Soaking the Cake

1. Poke the Cake:
   Using a fork or skewer, poke holes all over the cooled cake. This ensures the milk mixture can seep deep into the sponge.
2. Pour the Milk Mixture:
   Slowly pour the milk mixture over the cake, ensuring even distribution. Take your time to let the sponge absorb the milk fully.
3. Chill the Cake:
   Cover the cake with plastic wrap and refrigerate for at least 4 hours or, ideally, overnight. This step is crucial for allowing the flavors to meld and the cake to become perfectly moist.

Step 3: Whipping Up the Topping

A Salted Caramel Tres Leches Cake wouldn’t be complete without a luscious whipped cream topping and that signature caramel drizzle. Here’s how to make it irresistible.

Preparing the Whipped Cream

1. Chill Your Tools:
   For best results, place your mixing bowl and whisk attachment in the freezer for about 10 minutes before starting.
2. Whip the Cream:
   In the chilled bowl, pour in the heavy cream and add 2 tablespoons of confectioners’ sugar. Beat on medium-high speed until soft peaks form. Be careful not to overwhip—you want a smooth, spreadable consistency.

Assembling the Cake

1. Spread the Whipped Cream:
   Remove the chilled cake from the fridge. Using an offset spatula, spread the whipped cream evenly over the entire surface of the cake.
2. Drizzle the Salted Caramel:
   Warm the salted caramel slightly to make it pourable but not too hot. Drizzle it generously over the whipped cream, creating a beautiful pattern. Use a spoon or a squeeze bottle for precision.
3. Optional Garnish:
   For an extra touch, sprinkle sea salt flakes or add caramel shards for a decorative and flavorful finish.

Step 4: Serving and Storing Your Salted Caramel Tres Leches Cake

After all your hard work, it’s time to enjoy this rich and indulgent dessert! Here’s how to serve it perfectly and keep any leftovers fresh.

Serving Suggestions

1. Cut and Plate:
   Using a sharp knife, cut the cake into squares or rectangles. Wipe the knife clean between cuts for neat slices.
2. Enhance the Presentation:
   Serve each slice with an extra drizzle of salted caramel on top. Add a dollop of whipped cream or a sprinkle of flaky sea salt for a gourmet touch.
3. Pairing Ideas:
   This cake pairs beautifully with a hot cup of coffee or a chilled glass of milk. For a festive twist, serve it alongside fresh berries or a scoop of vanilla ice cream.

Storing the Cake

1. Refrigeration:
   Store the cake in an airtight container in the refrigerator for up to 3 days. The flavors deepen over time, making it even more delicious!
2. Freezing:
   If you want to save some for later, wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag. The cake can be frozen for up to 1 month. To enjoy, thaw overnight in the refrigerator and serve chilled.

Final Thoughts

This Salted Caramel Tres Leches Cake is more than just a dessert—it’s an experience. The combination of the moist sponge, creamy milk soak, fluffy whipped topping, and salted caramel creates a flavor profile that’s unforgettable. Whether you’re serving it for a celebration or enjoying it as a treat, it’s guaranteed to impress.