Caramel Tres Leches Cake
User Reviews
4.6
Caramel Tres Leches Cake
Description
This Caramel Tres Leches Cake begins by mixing a classic butter-based sponge cake with flour, baking powder, salt, butter, sugar, vanilla, and eggs, whipped to pale and creamy before gently folding in the flour mixture. The batter is baked in a springform pan until a skewer comes out clean and cooled completely to prepare for soaking.
The soaking liquid combines whole milk, sweetened condensed milk, buttermilk, dulce de leche, and vanilla extract to add a rich caramel flavor and moistness. After poking holes all over the cake surface, the milky mixture is poured in, allowing it to saturate the cake fully for a moist yet tender bite.
The topping, made from heavy cream whipped smoothly with dulce de leche, adds a creamy yet lightly sweet cap that complements the caramel tones within the cake. This dessert pairs well with coffee or tea and is often served chilled.
If dulce de leche is difficult to source, caramel sauce—either store-bought or homemade—can be used as a substitute to achieve similar flavor notes.
Ingredients
For the Cake
- 1½ cups all-purpose flour
- 2¼ teaspoons baking powder
- ¾ teaspoon salt
- 12 tablespoons unsalted butter at room temperature
- 1 cup granulated sugar
- 1½ teaspoons vanilla extract
- 5 egg
For the Three-Milk Mixture
- 2 cups milk whole
- 1 cup sweetened condensed milk
- 1 cup buttermilk
- ⅓ cup dulce de leche
- 1½ teaspoons vanilla extract
For the Topping
- 2 cups heavy cream
- ⅓ cup dulce de leche
Instructions
- Make the Cake: Preheat oven to 325 degrees F. Lightly grease a 9-inch springform pan; set aside. In a medium bowl, whisk together the flour, baking powder and salt; set aside.
- Using an electric mixer, beat the butter, sugar and vanilla extract on medium speed for 8 to 10 minutes, or until very pale and creamy. 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. Stir the batter with a rubber spatula to ensure all of the ingredients are incorporated.
- Transfer the cake batter to the prepared springform pan and baking until a skewer inserted into the center comes out clean, 40 to 50 minutes. Place the pan on a wire rack and allow the cake to cool completely in the pan.
- Make the Three-Milk Mixture: Place the cake pan on a rimmed baking sheet lined with wax paper or parchment paper. Using a skewer, poke holes all over the top of the cake. In a large pitcher, whisk together the whole milk, sweetened condensed milk, buttermilk, dulce de leche, and vanilla extract until combined. Very slowly, pour the milk mixture all over the cake. (It will seem like A LOT, but go slowly add use everything.) Refrigerate the cake for at least 3 hours, or overnight, ensuring that all of the milk mixture is absorbed. Remove the cake from the springform pan and place on a serving plate.
- Finish with Topping: Place the cream in a large bowl and either by hand or using an electric mixer, whip on medium speed until soft peaks form. Spread the whipped cream on top of the cake, then drizzle and swirl the dulce de leche into the whipped cream. This is best served the day it is assembled, but can be refrigerated for up to 1 more day.
Notes
- Nutritional values given are per serving.
- If dulce de leche is unavailable, caramel sauce can be used as an alternative to maintain the caramel flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12to 10 servings
Amount Per Serving
Calories 507 kcal
% Daily Value*
| Calories | 507kcal | 25% |
| Carbohydrates | 47g | 16% |
| Protein | 8g | 16% |
| Fat | 32g | 49% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 167mg | 56% |
| Sodium | 260mg | 11% |
| Potassium | 326mg | 7% |
| Sugar | 33g | 66% |
| Vitamin A | 1200IU | 24% |
| Vitamin C | 0.9mg | 1% |
| Calcium | 216mg | 22% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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