Caramel Tres Leches Cake Recipe: Best with Milk!

Tres leches cake blends the light texture of sponge cake with the rich and creamy delight of three types of milk. When caramel is added into the mix, it transforms this classic treat into an indulgent caramel tres leches cake that’s both luscious and comfortingly sweet!

This cake is a staple in many Latin American countries, often served at celebrations and gatherings. The process, from preparing the light sponge base to the final drizzle of caramel, is pretty simple and deeply satisfying. Sharing this cake with friends and family brings smiles and an experience that no store-bought dessert can!

Key Takeaways

• A caramel tres leches cake combines traditional tres leches with a sweet caramel twist.
• The recipe involves a delicate sponge cake soaked in a three-milk mixture, then topped with caramel.
• Embodying the cultural significance of tres leches, this dessert is perfect for celebrations.

Ingredients List

For my version of Caramel Tres Leches Cake, you’ll need the following ingredients. I’m using all-purpose flour as a base for the cake, which provides the perfect texture. Baking powder is essential for giving the cake that lovely rise, while unsalted butter and granulated sugar will be creamed together for sweetness and moisture.

Cake:

• 1 cup all-purpose flour
• 1 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 5 large eggs, separated
• 1 cup granulated sugar, divided
• 1/3 cup milk
• 1 teaspoon vanilla extract

Milk Mixture:

• 12 oz evaporated milk
• 14 oz sweetened condensed milk
• 1/4 cup heavy cream
• 1/4 cup whole milk
• 1/4 cup caramel, for added flavor

For the whipped topping, I like to whip together heavy cream with a bit of powdered sugar and vanilla extract to balance out the sweetness. A sprinkle of cinnamon on top isn’t included in the traditional recipe, but if you’re like me and enjoy a hint of spice, feel free to add it!

Whipped Topping:

• 1 cup heavy cream
• 1 tablespoon powdered sugar
• 1/2 teaspoon vanilla extract

Make sure to have some extra caramel on hand to drizzle over the top, because it’s the caramel that really brings this cake to life. My version doesn’t include chocolate, but you sometimes see recipes out there that do—after all, creativity in baking is a wonderful thing!

Preparation Guide

Making our indulgent Caramel Tres Leches Cake takes precision in following the steps and being patient with each stage. Ensuring our bakeware is aptly prepared and ingredients are accurately measured is crucial for a splendidly moist sponge cake.

Baking Basics

Firstly, I always stress the importance of kicking things off by preheating the oven, usually to around 325 degrees F (165 degrees C), as it sets the stage for an evenly baked cake. For this recipe, I make sure to use fine cake flour for a tender crumb. Greasing a 9-inch springform pan is my go-to, allowing easy release after the cake has cooled. The “toothpick test” is my secret weapon to ensure the cake is just right – it should come out clean when inserted into the center of the cake.

Assembling the Layers

Once our cake has been baked and cooled, the assembly of the tres leches begins. The three-milk mixture is what sets this cake apart. I take my time to whisk together evaporated milk, sweetened condensed milk, and heavy cream to create the soak. Using a spatula, I evenly pour and distribute the milk mixture over the cake, which has been poked with a fork or toothpick to absorb the delightful flavors thoroughly.

Decorative Touches

As for the final touches, once the cake has fully embraced the milk mixture and is chilled, I turn my attention to the whipped cream. Patience is key as I whisk until firm peaks form, adding a velvety texture perfect for layering on top. A dulce de leche frosting swirl or a dollop of whipped topping can elevate the presentation significantly, especially when I aim for a satisfyingly sweet finish to my Caramel Tres Leches Cake. Remember, refrigerate until you’re ready to serve for that perfectly set, irresistible slice!

Recipe Instructions

Preparing a moist Caramel Tres Leches Cake is a delightful experience. I love how each component comes together to create a dessert that’s blissfully indulgent. Here’s my friendly step-by-step guide to ensure your cake is as luscious as you imagine.

Cake Base

1. Preheat the oven to 325°F (163°C).
2. Grease a 9-inch springform pan.
3. Whisk together:
   • 1 cup all-purpose flour
   • 1 1/2 tsp baking powder
   • 1/4 tsp salt
4. In a stand mixer, cream until creamy:
   • 1/2 cup unsalted butter
   • 1 cup sugar
   • 1 tsp vanilla extract
5. Add 5 large egg yolks (save the whites!).
6. Mix flour mixture into the butter mixture.

Egg Whites

1. In a clean bowl, beat 5 egg whites until stiff peaks form.
2. Gently fold the egg whites into the batter.
3. Pour batter into pan.
4. Bake for 25 minutes or until a butter knife inserted in the center comes out clean.
5. Let the cake cool completely.

Milk Soak

1. Combine:
   • 1 can evaporated milk
   • 1 can sweetened condensed milk
   • 1 cup heavy cream
2. Drizzle over the cooled cake.
3. Poke holes with a fork for the soak to penetrate.
4. Refrigerate for at least 4 hours.

Frequently Asked Questions

In this section, I’ll address some common questions about making a delicious caramel tres leches cake, from the essential ingredients to tips for ensuring your cake is perfectly moist and well-soaked with the tres leches mixture!

What ingredients are needed for a caramel tres leches cake?

For my caramel tres leches cake, you’ll need flour, baking powder, and salt for the dry base. The wet ingredients typically include butter, sugar, vanilla extract, and eggs. The tres leches mixture requires evaporated milk, whole milk, and some recipes, like the one from Brown Eyed Baker, incorporate sweetened condensed milk. Don’t forget the caramel for that rich, sweet flavor!

How do I make the caramel glaze for a tres leches cake?

The caramel glaze can be made by gently heating sugar in a saucepan until it melts and achieves a deep amber color. Some recipes might suggest adding heavy cream or butter to achieve a creamy texture. It’s essential to pour the caramel over the cake slowly to let it seep into the holes you’ve poked throughout the cake.

What’s the secret to getting the cake to absorb the tres leches mixture thoroughly?

The key to full absorption is poking numerous, even holes over the cake’s surface once it’s cooled. Use a fork or skewer for this. Then, pour the tres leches mixture slowly over the cake, giving it time to seep in. Patience is crucial here; a rushed job won’t yield the same moist result.

How long should I allow my caramel tres leches cake to chill before serving?

My cake needs to chill in the refrigerator for at least a few hours, but I find that leaving it overnight helps it soak up the tres leches mixture optimally. As advised in a recipe from Mexico in My Kitchen, this rest period is crucial for flavors to meld and the cake to fully moisten.

Can you make caramel tres leches cake using condensed milk only?

While the traditional tres leches mixture uses a combination of evaporated milk, whole milk, and sweetened condensed milk, you can adjust the proportions if you prefer a sweeter cake. However, only using condensed milk might make the cake overly sweet and dense.

What are some tips for a moist and flavorful tres leches cake?

For a moist cake, make sure not to overbake your sponge. Overbaking can dry it out.

When mixing your tres leches liquid, ensure all the milks are well combined. Also, make sure that you pour it over the cake evenly.

For extra flavor, infuse the milk mixture with a bit of cinnamon or vanilla. You can also use salted caramel for a delightful twist.