Description
Caramel Three-Milk Cake is a luscious twist on the classic Tres Leches dessert. A light sponge cake soaks in a creamy mixture of three milks, then gets crowned with a silky caramel topping for a melt-in-your-mouth indulgence.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 large eggs, separated
- 1 cup granulated sugar (for batter)
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
- 1 can (14 ounces) sweetened condensed milk
- 1 can (12 ounces) evaporated milk
- 1 cup heavy cream (for soaking)
- 1 cup granulated sugar (for caramel)
- 2 tablespoons butter
- 1/2 cup heavy cream (for caramel)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- In a bowl, whisk flour, baking powder, and salt. In another bowl, beat egg yolks with sugar until pale, then stir in milk and vanilla. Fold in the dry mixture.
- Beat egg whites until stiff peaks form, then fold gently into the batter. Pour batter into the baking dish.
- Bake for 25–30 minutes, or until a toothpick comes out clean. Let cool.
- Poke holes all over the cooled cake with a skewer. Mix condensed milk, evaporated milk, and heavy cream, then pour evenly over the cake. Refrigerate at least 4 hours or overnight.
- For the caramel, melt sugar in a saucepan until amber. Stir in butter and carefully add cream, whisking until smooth. Let cool slightly.
- Spread caramel sauce over the chilled cake. Slice and serve.
Notes
- Chill overnight for the best flavor and texture.
- Use a nonstick pan for caramel to avoid burning.
- Sprinkle sea salt over caramel for a salted caramel twist.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 41g
- Sodium: 95mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 105mg