Caramel Tres Leches Cake Recipes

CARAMEL TRES LECHES

Steps:

• Preheat oven to 340F. Grease a 9x13 glass dish with butter or baking spray.

CARAMEL TRES LECHES CAKE

Steps:

• Preheat the oven to 325 degrees. Grease your baking pan and set it aside.
• In a medium bowl, whisk together the flour, baking powder and salt; set aside.
• With a mixer you will want to cream your butter and sugar together along with vanilla. You will beat on medium speed for 8-10 minutes or until it becomes very pale in color.
• Scrape down the sides and add in one egg at a time.
• Reduce speed to low and slowly add in your flour.
• Once the cake is mixed, pour into a greased pan and bake for around 40-50 minutes or until the cake is fully cooked.
• Allow the cake to cool completely in the pan.
• Use a skewer or knife to poke holes all over the cake.
• In a bowl mix your whole milk, sweetened condensed milk and buttermilk in a bowl. Add in the vanilla extract and dulce de leche.
• Carefully pour mixture over the cooled cake.
• Refrigerate your cake for 3 hours. Or you can let it sit overnight in the fridge. You want the milk mixture to absorb.
• For the topping you will mix up the whipped topping mixture until it forms a soft peaks. Use it to spread over the top of the cake along with a drizzle of the dulce de leche.
• Give this tres leches cake recipe a try today. It is incredible, and I think you will love the sweet and creamy flavor.

TRES LECHES CAKE WITH DULCE DE LECHE GLAZE

Steps:

• Preheat the oven to 325°F and set a rack in the middle position.
• In a medium bowl, whisk together the egg yolks, oil, water and vanilla.
• In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the flour, ¾ cup of the sugar, and the baking powder; mix on low speed for 20 seconds to combine. Add the egg mixture to the flour mixture and beat (start slow to combine then increase to medium for stand mixer/medium-high for hand mixer) for one minute to aerate it slightly. Scrape down the sides of the bowl with a rubber spatula and beat for just a few seconds more. Set aside.
• In a clean, dry mixing bowl, combine the egg whites and salt. Using the whisk attachment or beaters, whip the egg whites (on medium speed for a stand mixer/medium-high speed for a hand mixer) until they are white, foamy, and beginning to hold a very soft peak, 40 to 60 seconds. Increase the speed (medium-high for stand mixer/high for hand mixer) and gradually add the remaining ¼ cup of sugar in a slow stream. Continue whipping the mixture until it is shiny and holds stiff peaks, 2 to 3 minutes.
• Using a large rubber spatula, add ¼ of the egg white mixture into the batter and mix thoroughly. Add the remaining egg whites to the lightened batter and gently fold until the batter is uniform. Do not over-mix. Scrape the batter into an ungreased 9x13-in glass or ceramic baking dish (do not use metal) and smooth the top (note that it's very important NOT to grease the pan). Bake the cake for 45 to 50 minutes, or until it is set and golden.
• Let the cake sit on the stovetop for 1 to 2 minutes, until the cake settles (you want it to deflate just slightly, so that the top of the cake is level with rim of the pan), then invert four glasses onto the countertop and invert the cake pan onto them, positioning one in each corner of the pan. (A chiffon cake needs to hang upside down to cool or it will collapse and fall.) Let cool for 1 hour.
• Once the cake has cooled, flip it over and run a sharp, thin-bladed knife around the edge of the pan to loosen the cake from the sides. Poke holes in the cake with a skewer or point of a small, sharp knife at ½-in intervals.
• Prepare the soaking liquid: in a large bowl, whisk together the evaporated milk, sweetened condensed milk, heavy cream and rum. Slowly pour or spoon the soaking liquid over the cake, tilting the pan every so often to help it absorb evenly. Be patient: this process takes about 10 minutes. If the cake is slow to absorb, run a knife around the edges of the cake again and poke a few more holes. Don't worry if it looks like a mess; it all gets covered with the glaze anyway. Place the cake in the refrigerator, uncovered, to chill for at least 8 hours or overnight.
• Once the cake has chilled, make the glaze: in a medium microwave-safe bowl, combine the dulce de leche, rum and water. (Note: If you want a really boozy cake, change the proportions in the glaze to 3 tablespoons water and 2 tablespoons rum). Heat for 30 to 60 seconds in the microwave to soften the dulce de leche, then whisk until completely smooth. Let the mixture cool to room temperature, then spread over the cake, swirling artistically with an offset spatula or butter knife. Place the cake back in the refrigerator until ready to serve. Serve with fresh fruit, if desired.

CARAMEL TRES LECHES THREE MILK CAKE

Steps:

• Make the Cake: Preheat oven to 325 degrees F.
• Lightly grease a baking dish; 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 baking dish and bake until a skewer inserted into the center comes out clean, 40 to 50 minutes.
• Allow the cake to cool completely in the pan.

COFFEE-CARAMEL TRES LECHES CAKE

Steps:

• Preheat the oven to 350 degrees F. Dissolve the instant coffee in a bowl with 1/3 cup warm water. Cook the sugar in a medium skillet over medium-high heat, stirring occasionally, until it begins to melt. Continue cooking, swirling the pan but not stirring, until the sugar turns amber, about 7 minutes. Remove from the heat (don't worry if a few lumps of sugar remain). Carefully stir in the coffee mixture until smooth. Pour the caramel into an 8-inch-square baking pan; tilt the pan to coat the bottom and halfway up the sides. Let cool until the caramel is no longer sticky, about 10 minutes.
• Lay the cake halves, cut-side down, next to each other on top of the caramel in the prepared pan. Poke the cake all over with a fork.
• Whisk the eggs and yolks in a bowl until foamy. Slowly whisk in the condensed milk and evaporated milk until smooth. Pour the egg mixture over the cake, gently pressing on the cake so it soaks up the liquid. Cover the pan with foil and bake until set, 50 minutes to 1 hour. Transfer to a rack, remove the foil and let cool 30 minutes.
• Run a knife around the edge of the pan to loosen the cake, then invert it onto a plate and unmold, letting the caramel drip onto the plate. Refrigerate until cold, about 2 hours. (The cake can be refrigerated, covered, up to 3 days.)
• Beat the cream with a mixer until soft peaks form. Slice the cake; top with the whipped cream.

SALTED CARAMEL TRES LECHES CAKE

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 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.

CARAMEL TRES LECHES CAKE

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.

CARAMEL APPLE TRES LECHES CAKE

Steps:

• Preheat oven to 350 degrees. Grease and flour one 9x13 inch baking pan.
• Sift flour and baking powder together and set aside. Cream butter with the 1 cup of sugar until fluffy. Add eggs and the teaspoon vanilla extract; beat well. Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Stir in the grated apple. Pour batter into prepared pan.
• Bake 30 minutes. Pierce cake several times with a fork & allow to cool.
• Meanwhile, make the apple filling. Melt butter & cinnamon over medium heat. Stir in apples, brown sugar & 3 tablespoons water. Cover & cook stirring occasionally for 5-7 minutes or until very slightly softened. In a small dish combine cornstarch and water. Add to pan while stirring and continue to cook until apples are soft (not mushy) and filling is thickened. Let bubble 1 minute. Cool.
• Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake. Spread the cooled apple filling over top of the cake once the milk has absorbed.
• Beat whipping cream, sugar, and vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated. Drizzle caramel topping over top. ENJOY!

CARAMEL TRES LECHES CAKE

Steps:

• Preheat oven to 325 degrees F.
• Lightly grease a baking dish; 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.
• 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 baking dish and bake until a
• skewer inserted into the center comes out clean, 40 to 50 minutes.
• Allow the cake to cool completely in the pan.

CAFE LATTE'S TRES LECHES CAKE

Steps:

• Butter an 8" round pan. Line the bottom with parchment paper, then butter and flour, shaking out any excess flour. Preheat oven to 350 degrees F.
• Combine oil, sugar, eggs, and vanilla in a large bowl. In another bowl, sift together flour, baking soda, baking powder, and salt. Add dry ingredients to oil mixture. Add buttermilk in stages, stirring (a wooden spoon works well) until the mixture is wet enough to accept the rest, being careful not to overbeat.
• Pour into the round cake pan, bake for 20-25 minutes until cake is golden brown and when pressed lightly in the center, springs back. The top will be slightly rounded but will even out as it cools.
• Cool in pan about 10 minutes, then remove to a rack to cool completely.
• Combine all ingredients with a whisk, then pour into a bowl or measuring cup with a spout. When cake is cool, slice in half horizontally so there are two 8" round layers. Arrange cut side up. Slowly pour soaking liquid over the cake layers.
• In a small saucepan, add the water then sprinkle gelatin evenly over the top. Let sit for several minutes until gelatin softens and becomes translucent. If it doesn't become translucent after about10 minutes, place the pan over medium-low heat for just a few seconds until gelatin starts to melt. Remove pan from heat and swirl to distribute heat and fully melt the gelatin.
• Slowly mix in about 3/4 cup of the cream, set aside. In the meantime, add cream to mixing bowl and beat just until soft peaks form. Beat in the sugar, then with the mixer running, slowly add the gelatin cream mixture. Turn mixer on high and beat until very stiff peaks form.
• The whipped cream at that stage may not look quite as smooth as "regular" whipped cream but will smooth out as it's spread.
• Place one layer of cake on a cake plate, cut side up, and top with 1/3 of the whipped cream, then smooth it. Place the second layer on top of the whipped cream, cut side down, then to the top, add another 1/3 of the whipped cream and smooth it. Frost sides with the remaining whipped cream.
• For best results, refrigerate for several hours before cutting. Store in the fridge, keeps very well for two days, if you'd like to make it ahead, but is still good after several days in the fridge.

CARAMEL TRES LECHES CAKE

Steps:

• Preheat the oven to 160℃ and line your baking tray with some butter paper/parchment.
• In a bowl, cream together the egg yolks and sugar.
• To this, add the milk, oil, and vanilla and mix.
• Sift the flour and baking powder in this mixture
• In a clean, separate bowl whisking the egg whites and add some lemon juice to it. With your electric beater or a manual beater.
• Once the air starts incorporating in the egg whites, slowly add sugar and keep whisking for 5-6 minutes on medium speed. At this point, the egg whites will form soft peaks.
• Add one-fourth of the egg white mixture to the cake batter and slowly loosen the cake batter.
• Add another fourth of the whipped egg white and, now use the cut and fold technique to mix the two.
• Add the remaining egg whites to the cake batter and slowly cut and fold the mixture. We don't want to lose the air that we have in our batter.
• Now in a lined cake pan, pour your batter into half the cake it.Bake for 30 minutes at 160℃.
• Let the cake cool and then demould
• In a bowl, add sweetened condensed milk
• Fresh Cream
• Milk and mix
• For the caramel sauce, add the sugar and water to a pan, and at low heat, start cooking the sugar.
• Keep in mind that you don't need to stir the sugar mixture as this leads to the crystallization of the sugar.
• Once the sugar turns yellowish golden and yes, please be attentive because everything will go very fast from now, add the fresh cream and stir and turn off the gas.
• Now that we have all our components of the cake ready, we can assemble them.
• To have a clean, smooth top layer of cake, I turn my cake upside down and keep it back in the pan. By doing this, I avoid any scraps, and this just for our family and friend so no one will know.
• With a fork, poke the cake but be careful that you are not damaging the shape of your cake. Add the Tres Leches milk slowly with a spoon.
• Let the cake sit in the refrigerator for our or so. This will make sure that the sponge has soaked the Tres Leches and the cake is nice and cool.
• Add the caramel sauce at the top of the cake making and even layer at the top. And let it sit for 20 minutes.
• Now you can use your fresh cream and decorate it in whichever way you like.

CARAMEL TRES LECHES CAKE RECIPE

Steps:

• Star by Preheating your oven to 325 degrees F. Lightly grease a 9 X 13 baking dish and set aside.
• In a medium bowl, whisk together the flour, baking powder and salt; set aside.
• Using an electric or hand mixer, beat the butter, sugar and vanilla extract until very pale and creamy. Periodically 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.
• Scrap the bowl again and stir the batter to ensure all of the ingredients are well mixed.
• Transfer the cake batter to the prepared baking dish. Bake until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Allow the cake to cool completely in the pan.
• In a large mixing cup or medium bowl, whisk together the whole milk, sweetened condensed milk, buttermilk, dulce de leche, and vanilla extract until combined.
• Using a a knife or the back side of a mixing spoon, poke holes all over the top of the cake.
• Very slowly, pour the milk mixture all over the cake. Cover and refrigerate the cake for at least 3 hours, or overnight, ensuring that all of the milk mixture is absorbed.
• Place the cream in a large bowl along with 1 Tablespoon of dulce de leche and whip with hand or stand mixture until peaks form.
• Spread the whipped cream on top of the cake, then drizzle lines of dulce de leche over the cake. Drag a butter knife or toothpick over likes to create decorative swirl topping.

TRES LECHES CAKE RECIPE

Steps:

• Tres Leches Cake Base Instructions: Preheat the oven to 350 degrees Fahrenheit and grease a 9x13 casserole pan. Three mixing bowls should be set up. Sift together 1 cup flour, 1 1/2 teaspoon baking powder, and 1/4 teaspoon salt in a large mixing basin. Into the other two dishes, separate the egg whites and yolks. With an electric mixer on high speed, beat egg yolks with 3/4 cup sugar until light yellow (2 minutes). Add 1/3 cup milk and 1 teaspoon vanilla extract. High-speed whisk egg whites until soft peaks form (1 minute). Pour in the remaining 1/4 cup sugar while the mixer is running and beat on high speed until the egg whites are firm but not dry (1 minute) With a spatula, carefully fold the egg yolk mixture into the flour mixture. With the spatula, gently fold in the egg white mixture until just incorporated. Pour batter into prepared pan, smoothing out the top with a spatula, and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. To make the 3-Milk Syrup, whisk together 1/3 cup heavy whipping cream, 12 oz evaporated milk, and 9 oz condensed milk in a large measuring cup (or a bowl with a pouring lip). After the cake has cooled, puncture it all over with a fork. Drizzle the milk mixture over the cake slowly. To make the Whipped Cream Frosting, start by whisking together the whipped cream and the powdered sugar. In a large chilled mixing basin, combine 2 cups cold heavy whipping cream and 2 tablespoons sugar and beat on high speed for 1 1/2 to 2 minutes, or until thick, whipped, and spreadable. With a spatula, spread the frosting over the cake and, if desired, garnish with berries.