Tres Leches Cake with Dulce de Leche Glaze

Tres Leches Cake with Dulce de Leche Glaze is a decadent twist on the classic Latin American dessert. This ultra-moist sponge cake soaks up a sweet mixture of three milks, then gets topped with a rich, caramel-like dulce de leche glaze. It’s creamy, light, and irresistibly indulgent—perfect for celebrations or any time you crave something special.

ingredients

eggsgranulated sugarall-purpose flourbaking powdersaltwhole milkvanilla extractsweetened condensed milkevaporated milkheavy creamdulce de lechebutterpowdered sugar (optional for garnish)

directions

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.

In a large bowl, beat the eggs and sugar together until pale and fluffy.

Gently fold in the flour, baking powder, and salt until just combined.

Stir in the milk and vanilla extract, mixing until smooth.

Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.

While the cake is baking, combine the sweetened condensed milk, evaporated milk, and heavy cream in a bowl. Set aside.

Once the cake is out of the oven, let it cool for 10 minutes. Poke holes all over the cake using a skewer or fork.

Slowly pour the milk mixture evenly over the cake, allowing it to soak in completely. Chill for at least 2 hours or overnight.

In a small saucepan, warm the dulce de leche with a tablespoon of butter over low heat until smooth and pourable.

Spread the glaze evenly over the chilled cake. Optionally, dust with powdered sugar before serving.

Servings and timing

This recipe yields approximately 12 servings.Preparation time: 20 minutesBaking time: 30 minutesSoaking and chilling time: 2-4 hoursTotal time: about 3 hours minimum

Variations

Top with whipped cream and fresh fruit like strawberries or mango slices.

Add a splash of rum or brandy to the milk soak for a grown-up twist.

Use coconut milk in place of heavy cream for a tropical note.

Sprinkle with toasted coconut or chopped nuts for extra texture.

Make individual servings in jars or ramekins for a fun presentation.

storage/reheating

Store Tres Leches Cake in the refrigerator, covered, for up to 4 days.Best served chilled, but you can let it sit at room temperature for 10-15 minutes before serving for a softer texture.Do not freeze after soaking, as the texture may suffer.

FAQs

What are the “tres leches”?

The three milks are sweetened condensed milk, evaporated milk, and heavy cream.

Is it supposed to be soggy?

Yes! The beauty of this cake is its rich, soaked texture—it should be moist but not mushy.

Can I make it ahead?

Absolutely, it’s even better after resting overnight in the fridge.

How do I make dulce de leche?

You can buy it ready-made or simmer a can of sweetened condensed milk for 2-3 hours until caramelized.

Can I use boxed cake mix?

Yes, for convenience, a yellow or white cake mix works, though homemade is fluffier and absorbs better.

Do I need to refrigerate leftovers?

Yes, due to the dairy content, always store it in the fridge.

Can I reduce the sweetness?

You can reduce the amount of dulce de leche or use unsweetened whipped cream as a topping.

Conclusion

Tres Leches Cake with Dulce de Leche Glaze is a show-stopping dessert that combines creamy richness with light, airy cake for a crowd-pleasing treat. Each bite is sweet, moist, and utterly satisfying. Make it for birthdays, holidays, or just because—you won’t be disappointed.

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