Dulce de Leche Tres Leches Cake
A rich and decadent cake combining the classic Tres Leches with the creamy sweetness of dulce de leche.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
Milk Soak
- 1 cup whole milk
- 1/2 cup evaporated milk
- 1/2 cup sweetened condensed milk
Topping
- 1 cup dulce de leche
- 1 cup heavy whipping cream
- 1 tbsp powdered sugar
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan to prevent sticking.
- In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet mixture, stirring until just combined.
- Pour the batter into the prepared cake pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- In a medium bowl, mix the whole milk, evaporated milk, and sweetened condensed milk until well combined.
- Once the cake has cooled slightly, use a skewer to poke holes all over the surface. Slowly pour the milk mixture over the cake, allowing it to absorb fully.
- Spread a generous layer of dulce de leche over the top of the soaked cake, smoothing it out evenly.
- In a chilled mixing bowl, whip the heavy cream with the powdered sugar until soft peaks form. Spread over the cake.
- Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld together. Serve cold.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Allow the cake to soak overnight for maximum flavor absorption. Ingredient Substitutions: Use almond or coconut milk for a lighter soak. How to Serve: Best served chilled with a cup of coffee. Storage & Freshness: Store in the fridge, covered, for up to 3 days. Make-Ahead Tips: Prepare the cake base a day ahead and soak before serving.