Caramel Tres Leches Cake
A rich, creamy tres leches cake soaked with three milks and homemade caramel, then topped with fresh whipped cream and caramel drizzle
Ingredients
- Sponge Cake
- 1 cup all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 5 large eggs separated
- 1 cup granulated sugar divided
- ⅓ cup whole milk
- 1 teaspoon vanilla extract
- Caramel
- 1 cup granulated sugar
- 6 tablespoons unsalted butter
- ½ cup warm heavy cream
- ½ teaspoon salt
- Three-Milk Soak
- 12 oz evaporated milk 1 can
- 14 oz sweetened condensed milk 1 can
- ½ cup whole milk
- ½ cup prepared caramel
- Whipped Topping
- 1½ cups cold heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Caramel as needed, for drizzling
Instructions
- Prepare: Preheat oven to 350°F and grease a 9x13-inch baking pan.
- Mix dry ingredients: Whisk flour, baking powder, and salt together.
- Beat yolks: Beat egg yolks with ¾ cup sugar until pale and thick. Mix in milk and vanilla.
- Combine: Gently fold dry ingredients into the yolk mixture.
- Whip whites: Beat egg whites to soft peaks, add remaining sugar, and beat to stiff peaks. Fold into batter in three additions.
- Bake: Bake 25–30 minutes, until a toothpick comes out clean. Cool completely.
- Make caramel: Melt sugar until amber. Add butter, then slowly add warm cream. Stir in salt and cool slightly.
- Make soak: Whisk evaporated milk, condensed milk, whole milk, and ½ cup caramel.
- Soak: Poke holes in the cooled cake and slowly pour the milk mixture over it.
- Chill: Cover and refrigerate at least 4 hours, preferably overnight.
- Top: Whip cream with powdered sugar and vanilla until stiff. Spread over cake and drizzle with caramel.
Notes
Pour the milk soak slowly so the cake absorbs it evenly. For the best texture and flavor, chill overnight. Store covered in the refrigerator for up to 4 days.