Description
A moist, fluffy sponge cake soaked in a rich mixture of evaporated milk, sweetened condensed milk, and heavy cream, topped with whipped cream and a caramel dulce de leche drizzle.
Ingredients
Scale
- 1 cup (125g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) whole milk
- 1 can (12 oz / 355ml) evaporated milk
- 1 can (14 oz / 397g) sweetened condensed milk
- 1 cup (240ml) heavy cream (for soak)
- 2 cups (480ml) heavy whipping cream, cold (for topping)
- 1/4 cup (30g) powdered sugar
- 1 teaspoon vanilla extract (for topping)
- 1/2 cup (150g) dulce de leche
- Optional: Toasted coconut flakes
- Optional: Fresh berries
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan and dust with flour.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat softened butter and granulated sugar until light and fluffy (about 3 minutes).
- Add eggs one at a time, beating well after each addition. Add vanilla extract and mix until combined.
- Reduce mixer speed to low. Add flour mixture in three parts, alternating with milk, starting and ending with flour. Mix just until combined.
- Pour batter into prepared pan and bake for 25-30 minutes until a toothpick comes out clean.
- Cool cake in pan for 10 minutes, then remove to a wire rack to cool completely.
- While cake cools, whisk together evaporated milk, sweetened condensed milk, and heavy cream until smooth.
- Once cake is completely cool, poke holes all over the surface with a skewer or spoon handle.
- Pour milk mixture slowly over the cake. Let sit for at least 30 minutes or overnight in the fridge.
- In a cold bowl, whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Spread whipped cream over the soaked cake and drizzle with dulce de leche. Garnish with optional toppings.
Notes
Ensure the cake is completely cool before soaking to prevent it from falling apart. Poke holes deep and often to ensure even absorption. For best results, let the cake soak overnight in the refrigerator. Use cold cream and a cold bowl for whipping to ensure stiff peaks.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40
- Sodium: 250
- Fat: 22
- Saturated Fat: 14
- Carbohydrates: 55
- Protein: 6
Keywords: Tres Leches Cake, Dulce de Leche, Mexican Dessert, Soaked Cake, Cream Cake, Party Dessert, Make-Ahead Dessert