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Dulce de Leche Tres Leches Cake

A light, airy sponge cake soaked in a rich caramel milk syrup made with dulce de leche, then topped with fresh whipped cream and swirls of more dulce de leche. It tastes even better the next day, once the cake has fully absorbed the syrup.

⏱ 25 minMexicantres lechesdulce de lechecakecaramelwhipped cream

Ingredients

For the cake

  • 2 cupsall-purpose flour · 240 grams
  • 1 teaspoonbaking powder
  • 1/4 teaspoonbaking soda
  • 1/2 teaspoonsalt
  • 2/3 cupwhole milk
  • 1 1/2 teaspoonsvanilla extract
  • 5large eggs · room temperature
  • 1 cuppacked dark brown sugar · 220 grams
  • 1/4 cupgranulated sugar · 50 grams
  • —butter or baking spray · for greasing the pan

For the tres leches syrup

  • 1 13.4-ounce candulce de leche · reserve 1/4 cup (about 70 g) for the topping
  • 1 14-ounce cansweetened condensed milk
  • 17 ouncesevaporated milk · or substitute heavy cream or half and half
  • 2 1/2 cupsheavy cream
  • 1 1/2 teaspoonsvanilla extract
  • 1/2 cupdark rum · optional

For the topping

  • 1/4 cupreserved dulce de leche
  • 2 teaspoonswater · plus 1 more teaspoon if needed
  • 2 cupscold heavy cream
  • 2 tablespoonsgranulated sugar

Steps

  1. 1

    Preheat the oven to 350°F. Lightly grease a 9x13-inch pan with butter or baking spray.

  2. 2

    In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

  3. 3

    In a measuring cup, stir the vanilla into the whole milk. Set aside.

  4. 4

    In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs, dark brown sugar, and granulated sugar on medium-high for about 10 minutes, until very light, fluffy, and foamy and the sugar has dissolved.

  5. 5

    With the mixer on low, add the flour mixture in three additions, alternating with the vanilla milk in two additions. Finish by folding gently with a spatula until no dry flour remains.

  6. 6

    Pour the batter into the prepared pan and bake for about 25 minutes, until a skewer inserted in the center comes out clean.

  7. 7

    While the cake bakes, set aside 1/4 cup of the dulce de leche for the topping. Add the rest to a pot with the sweetened condensed milk and evaporated milk, whisk, and warm over medium-low heat for 6 to 7 minutes, stirring occasionally, until smooth and creamy. Whisk in the rum now if you're using it.

  8. 8

    Remove the syrup from the heat and whisk in 2 1/2 cups of heavy cream and the vanilla. Pour 2 1/2 cups of the syrup into a container and refrigerate it for serving.

  9. 9

    Cool the cake for about 20 minutes, until just warm, then poke holes all over it with a fork.

  10. 10

    Slowly pour the remaining syrup over the cake about 1 cup at a time, letting each cup absorb fully before adding the next.

  11. 11

    Cover with plastic wrap and refrigerate for at least 2 hours and up to 2 days.

  12. 12

    Stir the 2 teaspoons of water into the reserved dulce de leche and microwave in 10- to 20-second bursts, stirring between each, until smooth and pourable. Add another teaspoon of water if it has seized. Let it cool slightly.

  13. 13

    Beat the 2 cups of cold heavy cream with the 2 tablespoons of granulated sugar on medium speed for 1 to 2 minutes, until stiff peaks form, then finish whisking by hand.

  14. 14

    Spread the whipped cream over the chilled cake to the edges. Drop dollops of the dulce de leche on top and swirl them with an offset spatula or the back of a spoon.

  15. 15

    Slice the cake and serve each piece on a rimmed plate with some of the reserved chilled syrup.

Creator's notes

The cake has no butter or oil so it stays airy enough to soak up the syrup. If you can't find dulce de leche, you can make your own from sweetened condensed milk. For an adults-only version, whisk about 1/2 cup of dark rum into the syrup. The cake is better the next day and keeps in the fridge for up to 2 days.

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