CARAMEL MACCHIATO TRES LECHES CAKE
Steps:
- Combine all cream mixture ingredients in bowl; set aside.
- Heat oven to 350ºF. Grease and flour 13x9-inch cake pan; set aside.
- Combine sugar, butter and 1 tablespoon vanilla in bowl; beat at medium speed until combined. Add eggs; continue beating until light and fluffy.
- Combine flour, baking powder, baking soda and salt in another bowl; mix well. Add flour mixture to butter mixture; beat at low speed until well mixed. Add milk; continue beating until well mixed.
- Pour batter into prepared pan. Bake 35-40 minutes or until toothpick inserted into center comes out clean and top is browned. While still hot, pour cream mixture over top of cake. Let sit until liquid is fully absorbed. Refrigerate at least 4 hours or overnight.
- Combine all frosting ingredients in bowl, just before serving. Beat at high speed until stiff peaks form. Spread over top of cake. Drizzle with additional dulce de leche, as desired.
Nutrition Facts : Calories 640 calories, Fat 34 grams, SaturatedFat grams, Transfat grams, Cholesterol 165 milligrams, Sodium 460 milligrams, Carbohydrate 73 grams, Fiber 0 grams, Sugar grams, Protein 12 grams
SALTED CARAMEL TRES LECHES CAKE
Salted Caramel Tres Leches Cake is drenched with Condensed Milk, Evaporated Milk, Half & Half, and Salted Caramel and topped with a thick layer of fresh whipped cream and more caramel. Step-by-step photos teach you how to bake this delicious cake recipe. You will love this recipe, perfect for a special taco Tuesday or even Cinco de mayo!
Provided by Confessions of a Baking Queen
Categories Dessert
Time 8h45m
Number Of Ingredients 15
Steps:
- Preheat oven to 350F/180C and grease a 9X13 pan and set aside.
- In a large bowl whisk together the cake flour, salt, and baking powder.
- In the bowl of an electric mixer fitted with a whisk attachment or large bowl with a handheld electric whisk beat the egg whites on medium speed until slightly foamy then slowly stream in two tablespoons of sugar and beat until stiff peaks form. Transfer the egg whites to a clean bowl.
- Using the same dirty electric mixer bowl with a paddle attachment add the butter and remaining sugar and beat until light and fluffy. Then add the salted caramel, scrape down the bowl, and mix until fully incorporated. Add in the egg yolks one at a time then the vanilla extract. Again, scrape the sides and bottom of the bowl to ensure everything is evenly combined.
- Gently fold in the dry mixture to the wet, mixing until just combined, it will be thick. Fold in the egg whites. Pour into prepared pan and bake for 22-26 minutes, until when touched the cake bounces back, or a toothpick inserted in the center comes out clean.
- Let cool on wire rack. Once completely cool prepare the milk soak.
- In a large bowl combine evaporated milk, condensed milk, half & half, and salted caramel.
- Using a skewer or fork poke the cake many times. The more holes the better. Then pour the milk soak evenly over the whole cake, I like to pour half let it sit for a minute then pour the remainder.
- In the bowl of an electric mixer fitted with a whisk attachment or large bowl with a handheld electric whisk beat the cream and powdered sugar until medium-stiff peaks form. Then spread on top of the cake. Drizzle salted caramel on top. This cake is best if it sits in the fridge for a few hours or overnight, ideally. Serve cold and store-leftovers in the fridge for up to 5 days.
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!
Provided by Michelle
Categories Dessert
Time 4h35m
Number Of Ingredients 14
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 507 kcal, Carbohydrate 47 g, Protein 8 g, Fat 32 g, SaturatedFat 19 g, Cholesterol 167 mg, Sodium 260 mg, Sugar 33 g, ServingSize 1 serving
CARAMEL MACCHIATO CHEESECAKE
I work at a coffee shop and my favorite coffee drink is a caramel macchiato so I created a caramel macchiato cheesecake that has become my favorite cheesecake.
Provided by Dawn Logterman
Categories Desserts Cakes Cheesecake Recipes
Time 10h3m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly coat a 9-inch springform pan with nonstick cooking spray.
- Mix together the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well combined. Press into the bottom of the prepared springform pan, and 1 inch up the sides. Bake in preheated oven for 8 minutes, then remove to cool on a wire rack.
- Reduce oven temperature to 325 degrees F (165 degrees C).
- Beat the softened cream cheese in a large bowl with an electric mixer until fluffy. Gradually add 1 cup of sugar, beating until blended. Add eggs one at a time, beating well after each addition. Stir in sour cream, espresso and vanilla. Pour batter into the baked and cooled crust.
- Bake cheesecake in the preheated oven for 1 hour and 5 minutes; then turn the oven off, partially open the door and allow the cheesecake to rest for 15 minutes more. Remove from the oven, and run a knife around the edges. Cool cheesecake on a wire rack to room temperature, then cover the springform pan with plastic wrap, and chill in the refrigerator for 8 hours.
- To serve, cut the cheesecake into wedges and garnish each slice with whipped cream and caramel sauce.
Nutrition Facts : Calories 485.5 calories, Carbohydrate 37.1 g, Cholesterol 140.6 mg, Fat 35 g, Fiber 0.5 g, Protein 7.7 g, SaturatedFat 20.9 g, Sodium 363.4 mg, Sugar 23.8 g
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