Caramel Tres Leches Cake – a spongey cake that soaked in a sweet 3-milk mixture with a homemade caramel mixed into the cake batter, the milk soak, and topping off the whipped cream.
My fiance Kal’s birthday was the other day and I surprised him with this delicious homemade Caramel Tres Leches Cake as his birthday cake.
He’s never been one to eat too much cake, especially not chocolate cake, but everytime we go to Publix, he goes to the bakery looking for their tres leches cake.
So I knew a homemade tres leches cake would be the way to go to celebrate his birthday.
Caramel Tres Leches Cake
Cake :
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 5 large eggs
- 1 cup granulated sugar
- 1/2 cup butter, softened (1 stick)
- 1/4 cup of caramel (homemade or store bought)
- 1 tbsp vanilla
Milk soak :
- 12 oz can of evaporated milk
- 14 oz can of sweetened condensed milk
- 1 1/4 cup of heavy whipping cream
- 1/2 cup of caramel (homemade or store bought)
Topping :
- 2 cups heavy whipping cream
- 1/2 cup of powdered sugar
- 1/2 cup of caramel (homemade or storebought)
Preheat the oven to 350 degrees and grease a 9×13 pan.
To make a homemade caramel sauce, heat 1 1/2 cups of sugar in a medium sized saucepan on low heat. Once the sugar is fully melted, add in 1 stick of unsalted butter. Stir on the low heat until the butter is fully incorporated. Remove from heat and add in 1/2 cup of heavy cream and stir until combined and the mixture is smooth. Stir in about 2 tsps of salt and let cool.
In a large bowl, combine the flour, salt, and baking powder. Set aside.
In a stand mixer, beat the eggs, butter and sugar for about 2 minutes, until light and fluffy. Add in the caramel and vanilla and mix until fully combined. Mix in the flour mixture.
Pour into the prepared 9×13 pan, bake for 22.26 minutes or until a toothpick comes out clean. Let the cake cool in the pan while preparing the milk soak and topping.
In a large bowl, whisk the evaporated milk, sweetened condensed milk, heavy whipping cream, and caramel sauce. Poke holes in the cake using a straw about 1 inch away from each other so the milk can easily soak into the cake. Pour the milk soak all over the cake.
For the whipped topping, use a stand mixer or hand mixer to whip the heavy whipping cream and powdered sugar together for about 2 minutes on a high speed until a stiff peak forms. Once the milk has soaked into the cake, spread the whipped topping on top of the cake. Drizzle the caramel sauce on top.
Refrigerate the cake for about an hour, then it’s ready to serve!
Caramel Tres Leches Cake
Ingredients
Caramel Cake
- 1 1/2 cups all purpose flour
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 5 large eggs
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/4 cup caramel sauce
- 1 tbsp vanilla
Milk soak
- 12 oz can evaporated milk
- 14 oz can sweetened condensed milk
- 1 1/4 cup heavy whipping cream
- 1/2 cup caramel sauce
Topping
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1/2 cup caramel sauce
Caramel
- 1 1/2 cups sugar
- 1/2 cup unsalted butter
- 1/2 cup heavy whipping cream
- 2 tsp salt
Instructions
- Preheat the oven to 350 degrees and grease a 9x13 pan.
- To make a homemade caramel sauce, heat 1 1/2 cups of sugar in a medium sized saucepan on low heat. Once the sugar is fully melted, add in 1 stick of unsalted butter. Stir on the low heat until the butter is fully incorporated. Remove from heat and add in 1/2 cup of heavy cream and stir until combined and the mixture is smooth. Stir in about 2 tsps of salt and let cool.
- In a large bowl, combine the flour, salt, and baking powder. Set aside. In a stand mixer, beat the eggs, butter and sugar for about 2 minutes, until light and fluffy. Add in the caramel and vanilla and mix until fully combined. Mix in the flour mixture. Pour into the prepared 9x13 pan, bake for 22.26 minutes or until a toothpick comes out clean. Let the cake cool in the pan while preparing the milk soak and topping.
- In a large bowl, whisk the evaporated milk, sweetened condensed milk, heavy whipping cream, and caramel sauce. Poke holes in the cake using a straw about 1 inch away from each other so the milk can easily soak into the cake. Pour the milk soak all over the cake.
- For the whipped topping, use a stand mixer or hand mixer to whip the heavy whipping cream and powdered sugar together for about 2 minutes on a high speed until a stiff peak forms. Once the milk has soaked into the cake, spread the whipped topping on top of the cake. Drizzle the caramel sauce on top.
- Refrigerate the cake for about an hour, then it's ready to serve!
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 467Total Fat: 27gSaturated Fat: 17gUnsaturated Fat: 11gCholesterol: 135mgSodium: 321mgCarbohydrates: 47gFiber: 1gSugar: 26gProtein: 8g
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