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Caramel Tres Leches Cake Recipe

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This Caramel Tres Leches Cake is a luscious twist on the classic Latin American dessert, featuring a delicate sponge cake soaked in a rich blend of evaporated milk, dulce de leche, and whole milk. Topped with sweetened whipped cream and a caramel drizzle, this dessert combines creamy textures and a deep caramel flavor that will delight any sweet tooth. Perfect for celebrations or an indulgent treat, this cake requires some preparation time but delivers irresistible results.

Ingredients

For Dulce de Leche

  • 1 can (14 oz) sweetened condensed milk (to be cooked into dulce de leche)

For Sponge Cake

  • 1 cup all-purpose flour (120g)
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon kosher salt
  • 5 large eggs (separated)
  • 1 cup granulated sugar (divided, 200g)
  • ⅓ cup whole milk (80ml)
  • 1 teaspoon vanilla paste or extract

For Milk Mixture and Topping

  • 12 oz evaporated milk
  • ¾ cup whole milk (6 fl oz)
  • 3/4 can dulce de leche (from cooked sweetened condensed milk)
  • 1 pint heavy whipping cream
  • 2 tablespoons powdered sugar (15g)
  • 1 teaspoon vanilla paste or extract

Instructions

  1. Make Dulce de Leche: Remove the paper from the can of sweetened condensed milk and place it in a large pot filled with water, ensuring the water covers the can by at least 2 inches. Bring the water to a boil and maintain a low boil for 3 hours, adding water as needed to keep the can fully submerged. Carefully remove the can using tongs or a slotted spoon and let it cool on a dish towel at room temperature for 3-4 hours before opening.
  2. Prepare Sponge Cake: Preheat the oven to 350℉ and grease a 9×13-inch baking pan. In a bowl, whisk together the flour, baking powder, and kosher salt. Separate the eggs, placing yolks and whites into different bowls, ensuring no yolk contaminates the whites.
  3. Whip Egg Whites: Using a stand mixer with a whisk attachment, whip the egg whites on high until soft peaks form. Gradually add ¼ cup (50g) sugar and continue whipping until stiff peaks are formed. Transfer the egg whites to a separate bowl.
  4. Beat Egg Yolks: In the same mixer bowl (no need to wash), add the remaining ¾ cup (150g) sugar and egg yolks. Beat with the paddle attachment on medium-high speed until pale yellow and fluffy, about 3-4 minutes. Scrape down the sides, then add the ⅓ cup milk and vanilla; mix on low speed to combine.
  5. Combine Ingredients: Fold the flour mixture into the beaten yolks until smooth. Gently fold the whipped egg whites into the batter in two batches, being careful not to deflate the mixture.
  6. Bake the Cake: Pour the batter into the prepared pan and smooth the surface. Bake for 25-30 minutes or until the cake is fully set and slightly browned, pulling away from the pan edges. Let cool slightly on a wire rack.
  7. Soak Cake: Whisk together evaporated milk, ¾ can of dulce de leche, and ¾ cup whole milk until well combined. Using a fork, poke holes all over the warm cake and slowly pour the milk mixture evenly over it. Cover with plastic wrap and refrigerate for at least 6 hours, preferably 12, to allow thorough absorption.
  8. Prepare Whipped Cream Topping: In a stand mixer with a whisk attachment, whip heavy cream, powdered sugar, and vanilla on medium speed until it begins to thicken. Increase speed until medium peaks form.
  9. Assemble and Serve: Spread the whipped cream evenly over the soaked cake. Drizzle the remaining dulce de leche over the top and create swirls by gently swooping the caramel into the whipped cream. Slice and enjoy this creamy, caramel-infused dessert.

Notes

  • Be sure to keep the can of sweetened condensed milk fully submerged during boiling to prevent it from overheating or bursting.
  • Allow the can to cool completely before opening to avoid burns.
  • Separating eggs properly and ensuring no yolk contaminates the egg whites is critical for achieving the right cake texture.
  • Gently folding egg whites into the batter maintains airiness in the sponge cake.
  • Refrigerating the cake for 12 hours helps it soak up the milk mixture perfectly for best results.
  • Use a spatula to smooth the whipped cream topping for an even finish.
  • This cake is best served cold and can be stored covered in the refrigerator for up to 3 days.

Find it online: https://lauracooks.com/caramel-tres-leches-cake-recipe/