Salted Caramel Tres Leches Cake Recipes

CARAMEL TRES LECHES

Steps:

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

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 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 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.