Caramel Tres Leches Cake
Back with another Tres Leches variation because you know I loveeee getting creative with my favorite dessert😌
I also want to take a moment to express my deepest gratitude to each and every one of you who has supported me across my social media platforms and here on Substack. Your support means the world to me, and I’m especially thankful to those of you who have chosen to support me through a paid subscription. I would love for you to please consider becoming a paid subscriber (if you haven’t already) as your contribution helps me continue to create content that I am passionate about.
For the past few months, I’ve been contemplating on my brand and content and where I want to move forward with it. I’ve felt as if something was missing and knew that there was more I could do with it. That’s why I’m so excited to share with you all that I’m shifting the focus of my content to include more reflections on mindfulness, spirituality and self growth (don’t worry, I will still be sharing lots of yummy recipes!). This inner journey of mine over the past couple years has completely transformed me into the baker I am today, and I truly don’t think I would have improved as much if it wasn’t for this. I can’t wait to explore this deeper with you and share how these topics can support you in your baking journey and life in general (because I KNOW they will).🧘♀️
While I’ll still be sharing recipes with my free subscribers, the majority of the content moving forward will be exclusive to my paid subscribers, giving you access to even more in-depth and inspiring content as I combine these elements in my newsletter. I promise the content I will be sharing with you will up level your life in so many ways that go beyond becoming a better baker. You will truly feel the change from the inside out, and fall in love with life and your self-journey, just as I have. Thank you so much for being a part of this transition and for your support – I’m so excited for what’s ahead and to share it all with you!
✨Because magic isn’t just in the final bake, but in the process itself.✨
Caramel Tres Leches Cake
Ingredients:
Cake:
4 eggs, yolk and whites separated
1/2 cup granulated sugar
1 tsp vanilla
1 cup all-purpose flour, spooned and leveled
1 tbsp + 1 tsp baking powder
1 1/4 tsps baking soda
Milk mixture
3/4 cup evaporated milk
1 (14oz) can condensed milk
1 cup (or 1 1/4 cup) milk
1/2 - 1 cup caramel sauce
Topping:
1 cup heavy cream
2-3 tbsps of powdered sugar
Caramel sauce, to drizzle
Directions:
Preheat oven to 350 F and grease/butter an 8x8 metal pan then set aside.
In a small bowl, mix together the flour, baking powder, and baking soda until combined. Set aside.
In a large bowl, combine the egg yolks and vanilla. Set aside.
In a medium bowl, whip the egg whites until fluffy with soft peaks. Slowly add in the sugar until combined.
Add the egg white mixture to egg yolk mixture, and gently fold it in so it’s combined.
Then fold in the dry ingredients slowly to the wet batter until just combined. Do NOT overmix.
Pour the batter into prepared pan and bake for about 20-25 minutes, or until a toothpick comes out clean.
While the cake is baking, prepare the three milk mixture. Combine the three milks (evaporated, condensed, and regular) until fully combined.
Remove cake from oven once finished baking then immediately poke holes throughout the cake with a fork. Do not poke all the way through the bottom.
Pour the milk mixture over the entire cake. Pour the caramel sauce all over the cake, spreading it evenly throughout.
Cover the cake and chill in the refrigerator for at least 4 hours to overnight. I let mine soak overnight.
After the cake has chilled and soaked in the milks, prepare the whipped cream. Add the heavy cream to a large mixing bowl. Mix on medium speed until cream starts to thicken, then add in the powdered sugar. Continue mixing on medium to high speed until soft peaks form.
Spoon the whipped cream onto the cake, spread with a spatula or butter knife.
Drizzle more caramel over the cake before serving.
