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Caramel Three Milk Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 88 reviews
  • Author: Mariam
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 5 hours (including soaking time)
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Latin American

Description

This Caramel Three Milk Cake is a luscious and moist dessert that combines classic tres leches cake soaked in a blend of whole milk, sweetened condensed milk, and buttermilk, enhanced with rich caramel flavors from dulce de leche. Topped with a fluffy dulce de leche whipped cream, this cake offers a perfect balance of sweetness and creaminess, ideal for special occasions or a luxurious treat.

Ingredients

Scale

Cake Base

  • 1 1/2 cup all-purpose flour
  • 2 1/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 12 tablespoon unsalted butter (at room temperature)
  • 1 cup granulated sugar
  • 1 1/2 teaspoon vanilla extract
  • 5 eggs

Milk Mixture

  • 2 cup whole milk
  • 1 cup sweetened condensed milk
  • 1 cup buttermilk
  • 1/3 cup dulce de leche
  • 1 1/2 teaspoon vanilla extract

Topping

  • 2 cup heavy cream
  • 1/3 cup dulce de leche

Instructions

  1. Preheat the Oven: Set your oven to 325 degrees Fahrenheit to prepare for baking the cake.
  2. Prepare Baking Dish: Lightly grease a suitable baking dish to ensure the cake doesn’t stick and sets aside for later use.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to combine and aerate the dry ingredients.
  4. Cream Butter and Sugar: Using an electric mixer on medium speed, beat the room temperature unsalted butter, granulated sugar, and vanilla extract for 8 to 10 minutes until the mixture is very pale and creamy.
  5. Scrape Bowl Sides: To ensure an even mix, scrape down the sides of the mixing bowl with a spatula.
  6. Add Eggs: Incorporate the eggs one at a time into the butter mixture, beating well after each addition to combine thoroughly.
  7. Add Dry Ingredients: Reduce mixer speed to low and gradually add the whisked flour mixture, mixing just until combined to avoid overmixing.
  8. Final Mix: Stir the batter gently with a rubber spatula to make sure all ingredients are fully incorporated.
  9. Pour and Bake: Transfer the batter into the prepared baking dish and bake for 40 to 50 minutes, or until a skewer inserted into the center comes out clean.
  10. Cool Cake: Allow the cake to cool completely in the baking dish, ensuring it is fully set before soaking.
  11. Soak Cake: In a large bowl, whisk together whole milk, sweetened condensed milk, buttermilk, dulce de leche, and vanilla extract until smooth. Slowly pour this milk mixture evenly over the cooled cake, allowing it to soak in fully; refrigerate for at least 4 hours or overnight for best results.
  12. Prepare Dulce de Leche Whipped Cream: In a mixing bowl, whip the heavy cream until soft peaks form, then gently fold in the dulce de leche until well combined and creamy. Spread this dulce de leche whipped cream evenly over the soaked cake before serving.

Notes

  • For best results, refrigerate the soaked cake for several hours or overnight to allow the milk mixture to fully absorb.
  • If dulce de leche is not available, caramel sauce can be substituted, though the flavor profile will differ slightly.
  • Use room temperature eggs and butter to ensure a smooth batter and even baking.
  • The cake keeps well in the refrigerator for up to 3 days; cover tightly to prevent drying out.
  • To add texture, consider topping with toasted nuts or a sprinkle of cinnamon before serving.

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Find it online: https://quickcookingmagic.com/caramel-three-milk-cake-recipe/