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Caramel Tres Leches Cake topped with fresh whipped cream.

Caramel Tres Leches Cake

Dulce de leche is whisked into the three-milk mixture and then swirled into the whipped cream on top... the best!
Course Dessert
Cuisine American
Prep 45 minutes
Cook 50 minutes
Chilling time 3 hours
Total 4 hours 35 minutes
Servings 12 to 10 servings
Calories 507 kcal

Ingredients

For the Cake

  • cups all-purpose flour
  • teaspoons baking powder
  • ¾ teaspoon salt
  • 12 tablespoons unsalted butter, at room temperature
  • 1 cup granulated sugar
  • teaspoons vanilla extract
  • 5 eggs

For the Three-Milk Mixture

  • 2 cups whole milk
  • 1 cup sweetened condensed milk
  • 1 cup buttermilk
  • cup dulce de leche
  • teaspoons vanilla extract

For the Topping

  • 2 cups heavy cream
  • cup dulce de leche

Directions

  1. Make the Cake: Preheat oven to 325 degrees F. Lightly grease a 9-inch springform pan; set aside. In a medium bowl, whisk together the flour, baking powder and salt; set aside.
  2. Using an electric mixer, beat the butter, sugar and vanilla extract on medium speed for 8 to 10 minutes, or until very pale and creamy. Scrape down the sides of the bowl. Add the eggs, one at a time, beating well after each addition. Reduce the mixer speed to low and gradually add the flour mixture, mixing until just combined. Stir the batter with a rubber spatula to ensure all of the ingredients are incorporated.
  3. Transfer the cake batter to the prepared springform pan and baking until a skewer inserted into the center comes out clean, 40 to 50 minutes. Place the pan on a wire rack and allow the cake to cool completely in the pan.
  4. Make the Three-Milk Mixture: Place the cake pan on a rimmed baking sheet lined with wax paper or parchment paper. Using a skewer, poke holes all over the top of the cake. In a large pitcher, whisk together the whole milk, sweetened condensed milk, buttermilk, dulce de leche, and vanilla extract until combined. Very slowly, pour the milk mixture all over the cake. (It will seem like A LOT, but go slowly add use everything.) Refrigerate the cake for at least 3 hours, or overnight, ensuring that all of the milk mixture is absorbed. Remove the cake from the springform pan and place on a serving plate.
  5. Finish with Topping: Place the cream in a large bowl and either by hand or using an electric mixer, whip on medium speed until soft peaks form. Spread the whipped cream on top of the cake, then drizzle and swirl the dulce de leche into the whipped cream. This is best served the day it is assembled, but can be refrigerated for up to 1 more day.

Recipe Notes

  • If you can't find dulce de leche at your grocery store, you can buy it online, or use caramel sauce (store bought or homemade).

Nutritional values are based on one serving

Nutrition Facts
Caramel Tres Leches Cake
Amount Per Serving
Calories 507 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 19g119%
Cholesterol 167mg56%
Sodium 260mg11%
Potassium 326mg9%
Carbohydrates 47g16%
Sugar 33g37%
Protein 8g16%
Vitamin A 1200IU24%
Vitamin C 0.9mg1%
Calcium 216mg22%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.