Caramel Tres Leches Cake
Caramel Tres Leches Cake
Ingredients
For the Cake
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
For the Tres Leches Mixture
- 1 can evaporated milk, (12 ounces)
- 1 can sweetened condensed milk, (14 ounces)
- 1/2 cup heavy cream
For the Whipped Cream Topping
- 1 1/2 cups heavy cream, cold
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
For the Caramel Sauce
- 1 1/2 cups caramel sauce, store-bought or homemade
For Decoration
- 2 tablespoons heavy cream, for piping, or white glaze
Instructions
- 1
Preheat your oven to 360°F (180°C). Grease and flour a 9x13 inch rectangular baking dish.
⏱️ 5 min•🌡️ 360
- 2
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
⏱️ 3 min
- 3
In a large bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer until light and fluffy.
⏱️ 5 min
- 4
Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
⏱️ 3 min
- 5
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
⏱️ 5 min
- 6
Pour the cake batter into the prepared baking dish, spreading it evenly to cover the bottom.
⏱️ 2 min
- 7
Bake the cake in the preheated oven for 25 to 30 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown.
⏱️ 30 min•🌡️ 360
- 8
While the cake bakes, prepare the Tres Leches mixture. In a bowl, whisk together the evaporated milk, sweetened condensed milk, and 1/2 cup heavy cream until well combined.
⏱️ 5 min
- 9
Once the cake is baked, remove it from the oven and let it cool slightly in the pan for about 15-20 minutes.
⏱️ 20 min
- 10
Using the handle of a spoon or a similar tool, poke numerous holes across the entire surface of the cooled cake.
⏱️ 3 min
- 11
Evenly ladle or pour the prepared Tres Leches mixture over the poked cake, allowing it to soak into the holes. Ensure the entire cake is saturated.
⏱️ 5 min
- 12
Cover the cake pan with plastic wrap and refrigerate for at least 1 hour, or preferably 2-3 hours, to allow the milk mixture to fully absorb.
⏱️ 60 min
- 13
While the cake chills, prepare the whipped cream topping. In a separate cold bowl, use an electric hand mixer to whip 1 1/2 cups cold heavy cream, powdered sugar, and 1/2 teaspoon vanilla extract until it forms soft peaks.
⏱️ 5 min
- 14
Once the cake is chilled, remove the plastic wrap. Spread the whipped cream evenly over the top of the soaked cake.
⏱️ 3 min
- 15
Pour the caramel sauce over the whipped cream layer, spreading it evenly across the surface.
⏱️ 2 min
- 16
For decoration, if desired, transfer 2 tablespoons of heavy cream (or a white glaze) to a piping bag with a small round tip. Pipe thin white lines in a grid pattern over the caramel layer. Then, use a toothpick or knife to drag through the lines in alternating directions to create a decorative pattern.
⏱️ 5 min
- 17
Slice the cake into individual portions and serve immediately, or keep refrigerated until ready to serve.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Caramel Tres Leches Cake
For the Cake
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
For the Tres Leches Mixture
- 1 can evaporated milk, (12 ounces)
- 1 can sweetened condensed milk, (14 ounces)
- 1/2 cup heavy cream
For the Whipped Cream Topping
- 1 1/2 cups heavy cream, cold
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
For the Caramel Sauce
- 1 1/2 cups caramel sauce, store-bought or homemade
For Decoration
- 2 tablespoons heavy cream, for piping, or white glaze
Instructions
- 1
Preheat your oven to 360°F (180°C). Grease and flour a 9x13 inch rectangular baking dish.
⏱️ 5 min•🌡️ 360 - 2
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
⏱️ 3 min - 3
In a large bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer until light and fluffy.
⏱️ 5 min - 4
Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
⏱️ 3 min - 5
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
⏱️ 5 min - 6
Pour the cake batter into the prepared baking dish, spreading it evenly to cover the bottom.
⏱️ 2 min - 7
Bake the cake in the preheated oven for 25 to 30 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown.
⏱️ 30 min•🌡️ 360 - 8
While the cake bakes, prepare the Tres Leches mixture. In a bowl, whisk together the evaporated milk, sweetened condensed milk, and 1/2 cup heavy cream until well combined.
⏱️ 5 min - 9
Once the cake is baked, remove it from the oven and let it cool slightly in the pan for about 15-20 minutes.
⏱️ 20 min - 10
Using the handle of a spoon or a similar tool, poke numerous holes across the entire surface of the cooled cake.
⏱️ 3 min - 11
Evenly ladle or pour the prepared Tres Leches mixture over the poked cake, allowing it to soak into the holes. Ensure the entire cake is saturated.
⏱️ 5 min - 12
Cover the cake pan with plastic wrap and refrigerate for at least 1 hour, or preferably 2-3 hours, to allow the milk mixture to fully absorb.
⏱️ 60 min - 13
While the cake chills, prepare the whipped cream topping. In a separate cold bowl, use an electric hand mixer to whip 1 1/2 cups cold heavy cream, powdered sugar, and 1/2 teaspoon vanilla extract until it forms soft peaks.
⏱️ 5 min - 14
Once the cake is chilled, remove the plastic wrap. Spread the whipped cream evenly over the top of the soaked cake.
⏱️ 3 min - 15
Pour the caramel sauce over the whipped cream layer, spreading it evenly across the surface.
⏱️ 2 min - 16
For decoration, if desired, transfer 2 tablespoons of heavy cream (or a white glaze) to a piping bag with a small round tip. Pipe thin white lines in a grid pattern over the caramel layer. Then, use a toothpick or knife to drag through the lines in alternating directions to create a decorative pattern.
⏱️ 5 min - 17
Slice the cake into individual portions and serve immediately, or keep refrigerated until ready to serve.
⏱️ 2 min