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Tres Leches Cake with Dulce de Leche Glaze

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A moist and decadent Latin American sponge cake soaked in three types of milk and topped with a rich dulce de leche glaze.

Ingredients

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  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 5 large eggs, separated
  • 1 cup granulated sugar, divided
  • 1/3 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 can (12 oz) evaporated milk
  • 1 can (14 oz) sweetened condensed milk
  • 1/4 cup heavy cream
  • 1/2 cup dulce de leche
  • 2 tablespoons heavy cream (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat egg yolks with 3/4 cup sugar until thick and pale. Stir in milk and vanilla.
  4. Fold the flour mixture into the egg yolk mixture until just combined.
  5. In a separate bowl, beat egg whites to soft peaks, then gradually add remaining 1/4 cup sugar and beat to stiff peaks.
  6. Gently fold egg whites into the batter until incorporated.
  7. Pour batter into prepared dish and bake for 25–30 minutes or until a toothpick comes out clean. Cool completely.
  8. In a bowl, whisk together evaporated milk, sweetened condensed milk, and 1/4 cup heavy cream. Poke holes all over the cake and slowly pour milk mixture over the top. Let absorb in fridge for at least 4 hours or overnight.
  9. To make glaze, combine dulce de leche and 2 tablespoons cream in a saucepan over low heat, stirring until smooth and pourable.
  10. Spread glaze over chilled cake before serving.

Notes

  • For extra richness, top with whipped cream or fresh berries.
  • Make the cake a day in advance to allow better milk absorption.
  • Use store-bought or homemade dulce de leche for the glaze.

Nutrition

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