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
Scale
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
