If you’re on the hunt for a show-stopping dessert that’s luscious, creamy, and downright irresistible, a Tres Leches Cake with Dulce de Leche Glaze is your ticket to sweet bliss! This beloved classic features a light-as-air sponge cake saturated with a trio of decadent milks, then crowned with billows of whipped cream and finished with a golden drizzle of dulce de leche. It’s a celebration cake that always wows, whether you’re marking a special occasion or simply treating yourself and friends—all while using simple pantry staples that become pure magic together.
Ingredients You’ll Need
The magic of Tres Leches Cake with Dulce de Leche Glaze is in its simplicity—each ingredient plays an essential role in the cake’s fluffy crumb, creamy richness, and irresistible finish. Here’s what you’ll need, with a little insight to turn good into unforgettable.
- All-purpose flour: The foundation for a light, tender crumb that soaks up all that lovely milk.
- Baking powder: Lends lift to the sponge so it doesn’t collapse under all that creamy soaking.
- Salt: Just a pinch brings out the cake’s vanilla notes and balances its sweetness.
- Large eggs (separated): Yolks add richness while whipped whites keep it airy—classic sponge cake technique!
- Granulated sugar (divided): Sweetens and stabilizes the batter without weighing it down.
- Whole milk: Adds a touch of moisture and helps meld flavors in the batter.
- Vanilla extract: For delicate aroma and classic flavor that shines in every bite.
- Sweetened condensed milk: The key to that signature velvety sweetness in the soak.
- Evaporated milk: Offers a milkiness that isn’t too heavy, perfectly balancing the creamy soak.
- Heavy cream: Lends silkiness and a rich mouthfeel to the three-milk mixture.
- Heavy whipping cream (for topping): Whips up beautifully to crown your cake with soft clouds.
- Powdered sugar: Dissolves easily into the whipped cream for smooth, sweet perfection.
- Vanilla extract (for topping): Repeats the aromatic warmth in the whipped topping.
- Dulce de leche: That fabulous caramel glaze is the finishing touch that sends this cake over the top!
How to Make Tres Leches Cake with Dulce de Leche Glaze
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Lightly grease and flour a 9×13-inch baking dish—this ensures your cake will release cleanly and give you those perfect squares. Go ahead and set out all your ingredients so everything is within arm’s reach as you bake.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This step not only combines everything evenly, but aerates the flour so your cake bakes up light and fluffy. Don’t skip the sifting or whisking—it really makes a difference!
Step 3: Whip Up the Egg Yolks and Sugar
In a large bowl, use a mixer to beat the egg yolks with 3/4 cup of the sugar. Keep going until the mixture is pale yellow and thick—it should ribbon off your beater. This is key for that airy texture. Gently stir in the milk and vanilla extract to blend.
Step 4: Fold in the Dry Mixture
Add your flour mixture to the egg yolk base and fold until just combined. It might look slightly lumpy, and that’s okay. Take care not to overmix, as that can deflate your batter and toughen your cake.
Step 5: Beat Egg Whites to Stiff Peaks
In a separate, spotless bowl, whip the egg whites on high speed until soft peaks form. Gradually add the remaining 1/4 cup sugar, beating until you get stiff, glossy peaks. This step boosts your cake’s rise and texture.
Step 6: Combine and Bake
Gently fold the whipped egg whites into the batter—work in thirds for the best results, folding just until the batter is smooth and uniform. Pour your light-as-air batter into the prepared baking dish, smooth the top, and bake for 25 to 30 minutes. The cake is done when golden and a toothpick comes out clean.
Step 7: Soak with Tres Leches Mixture
Allow your cake to cool slightly. In a bowl, whisk together the sweetened condensed milk, evaporated milk, and heavy cream—this is what gives Tres Leches Cake with Dulce de Leche Glaze its signature melt-in-your-mouth texture. Poke holes all over the cake with a fork or skewer, then slowly pour the milk mixture evenly across the surface. Give the cake at least 2 hours in the fridge (overnight is even better) to fully absorb that creamy goodness.
Step 8: Whip the Topping and Add Dulce de Leche Glaze
Just before serving, beat the heavy whipping cream with powdered sugar and vanilla extract to soft peaks. Spread this fluffy cloud across the chilled cake. Warm your dulce de leche just until pourable, then drizzle it over the top—swirl, zigzag, or lattice for a gorgeous finish. For extra decadence, swirl some dulce de leche right into the whipped cream layer before drizzling more on top.
How to Serve Tres Leches Cake with Dulce de Leche Glaze
Garnishes
A proper slice of Tres Leches Cake with Dulce de Leche Glaze practically begs for a pretty garnish. Try a sprinkle of cinnamon, a handful of toasted coconut, or even some fresh berries—each adds color, a hint of texture, and compliments the cake’s creamy richness delightfully.
Side Dishes
Because this cake is so rich and satisfying, serve it with something fresh and light. Think simple tropical fruits like pineapple or mango, or even a citrusy fruit salad. A small espresso or café con leche pairs beautifully and helps cut through the luscious sweetness.
Creative Ways to Present
Go beyond the standard rectangle! Slice the cake into individual squares and nestle each on a swirl of dulce de leche for an elegant effect, or use a round biscuit cutter for individual mini cakes. For parties, serve each in small mason jars for a cute, portable twist on classic Tres Leches Cake with Dulce de Leche Glaze.
Make Ahead and Storage
Storing Leftovers
Got leftovers? Lucky you! Cover the cake tightly and keep it in the refrigerator for up to three days. The milk soak keeps everything moist, so your cake will taste just as dreamy the next day—perfect for late-night cravings or surprise guests.
Freezing
While Tres Leches Cake with Dulce de Leche Glaze fares best fresh, you can freeze slices (minus the whipped cream and dulce de leche topping) for up to a month. Just wrap well and thaw overnight in the fridge, then add your toppings right before serving for the best texture and presentation.
Reheating
This cake is meant to be served cold, so there’s no need to reheat! If pulling from the freezer, allow it to defrost slowly in the fridge, then top and enjoy. Chilled is the way to go for ultimate flavor and texture.
FAQs
What does soaking the cake in three milks do?
It transforms an airy sponge into the classic tres leches experience: moist, creamy, and melt-in-your-mouth. Each milk adds a layer of flavor—sweetened condensed for richness, evaporated for milky depth, and heavy cream for lusciousness.
Can I use homemade dulce de leche?
Absolutely! Homemade dulce de leche can be even silkier and more flavorful than store-bought. Just be sure it’s pourable for an elegant finish on your Tres Leches Cake with Dulce de Leche Glaze.
Why is refrigerating the cake so important?
The chilling process lets the cake fully absorb the milk mixture, ensuring every bite is perfectly saturated and smooth. It also allows the flavors to meld, creating a truly unified (and irresistible) dessert.
Is it possible to make Tres Leches Cake with Dulce de Leche Glaze ahead?
Yes! In fact, making it a day ahead improves the texture. Add the whipped cream and dulce de leche topping just before serving for the freshest look and flavor.
Can I make this recipe dairy-free?
While tres leches cake is all about its signature milky soak, you can experiment with coconut-based milks and dairy-free whipped toppings. The flavor will be a bit different, but still delicious and creamy.
Final Thoughts
If you love celebrating life’s sweetest moments with friends and family, Tres Leches Cake with Dulce de Leche Glaze is a must-bake. Indulgent, festive, and completely unforgettable, this cake makes any occasion feel special. So get your whisk ready, gather your ingredients, and treat yourself and your loved ones to a slice of joy!
Print
Tres Leches Cake with Dulce de Leche Glaze Recipe
- Total Time: 3 hours (including chilling)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and creamy delight of Tres Leches Cake with a decadent Dulce de Leche glaze. This Mexican-inspired dessert is a moist sponge cake soaked in a three-milk mixture and topped with luscious whipped cream and caramel.
Ingredients
Cake:
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 large eggs (separated)
- 1 cup granulated sugar (divided)
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
Three-Milk Mixture:
- 1 can (14 ounces) sweetened condensed milk
- 1 can (12 ounces) evaporated milk
- 1 cup heavy cream
Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup dulce de leche
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and grease/flour a 9×13-inch baking dish.
- Prepare Batter: Mix flour, baking powder, and salt. Beat egg yolks and sugar, add milk and vanilla, then fold in flour mixture. Beat egg whites with sugar until stiff peaks form, then fold into batter.
- Bake: Pour batter into dish and bake for 25-30 minutes until a toothpick comes out clean.
- Soak Cake: Whisk together condensed milk, evaporated milk, and heavy cream. Poke holes in cake, pour milk mixture over, and refrigerate for at least 2 hours.
- Make Topping: Beat heavy cream, powdered sugar, and vanilla until soft peaks form. Spread over chilled cake.
- Finish: Warm dulce de leche and drizzle over the cake.
Notes
- For extra richness, swirl some dulce de leche into the whipped cream layer before drizzling.
- The cake can be made a day ahead and stored chilled.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 40g
- Sodium: 130mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 135mg
