Tres leches cake is the moistest cake you will ever eat (tres leches is Spanish for three milks). Every luscious bite combines this moist, amazing cake with dulce de leche – a sweet, creamy caramel. Everyone remembers the first time they tried dulce de leche. It’s so good that it’s hard to find enough superlatives to describe it. Many say that it’s caramel, but it has a slightly different flavor because it’s made with milk, not butter.
Dulce de leche (which is Spanish for sweet milk) is made by cooking sweetened milk to a thicken consistency, resulting in a deliciously caramelized substance. Each country throughout South America lays claim to the best dulce de leche. Several years ago Haagen-Dazs made dulce de leche ice cream and other companies jumped on the craze which brought many dulce de leche products to the U.S.
You can purchase dulce de leche in most any large grocery store. Depending on the manufacturer, you can find it in a can or in a jar. (Carnation makes it in a can.) If you want to make your own, it’s so easy to do – Homemade Dulce de Leche Recipe (it only takes 1 ingredient!)
Tres Leches Cake Recipe
Ingredients for Tres Leches Cake:
- 6 eggs, separated
- 1 ¼ cups sugar
- ½ cup whole milk
- 1 ½ tablespoon rum
- 1 tablespoon vanilla
- 2 cups flour
- 2 tsp. baking powder
- 1 ½ tsp. salt
- 14-oz. can sweetened condensed milk
- 12-oz. can evaporated milk
- 1 cup whipping cream
- 2 cans/jars dulce de leche
Directions for making Tres Leches Cake:
Butter and flour a 9x13 baking dish. Preheat the oven to 350 degrees.
Whip the egg whites until soft peaks form. Gradually whip in the sugar, then the egg yolks – whip well. Add the whole milk, rum, and vanilla; then add the flour, baking powder and salt. Mix well.
Pour mixture into the prepared baking dish, and bake for 30 minutes until golden brown. Set the cake aside and let cool for 30 minutes.
Whisk together the sweetened condensed milk, evaporated milk, and the whipping cream in a bowl. Using a knife, poke the cake with holes all over, penetrating to the bottom of the pan. Pour the milk over the warm cake and set aside to left cool completely.
Cover the cake with plastic wrap and refrigerate for at least 4 hours or until well chilled and the liquid is absorbed. Spread the dulce de leche over the top of the cake and serve. Store leftovers (if you should have any!) in the refrigerator.
Other delicious recipes using dulce de leche:
Alfajores cookies – a delicious sandwich cookie with dulce de leche in the middle
Thumbprint cookies using dulce de leche – the best
CLICK ON “SUBSCRIBE” ABOVE!