Indulge in Delight: The Ultimate Caramel Three Milks Cake Recipe
Picture this: a sun-soaked afternoon spent in my grandmother’s cozy kitchen, her laughter intertwining with the sweet aroma of caramel wafting through the air. As a child, I couldn’t resist sneaking bites of her famous Caramel Three Milks Cake, a delightful creation that held not just sweetness but family traditions and memories. It was more than just a dessert; it was a comforting hug that lingered long after I’d left the table.
What makes this cake so special? It’s the harmonious union of fluffy sponge cake soaked in a trio of milks, topped with a luscious whipped cream, and finished with homemade dulce de leche. This recipe stands out from others because it captures the simplicity of ingredients while delivering a taste that feels like a celebration. It’s a cake for gatherings, a crowning jewel on birthdays, and a treat to enjoy while snuggled up at home.
In today’s post, I’m excited to walk you through the ins and outs of crafting your very own Caramel Three Milks Cake. With this guide, you’ll learn not only how to make it but also discover tips and tricks to elevate your cake-baking game!
What Are Caramel Three Milks Cake?
The Caramel Three Milks Cake, or Tres Leches Cake, has roots steeped in Latin American tradition, primarily celebrated in countries like Mexico and Nicaragua. This cake uniquely combines three different types of milk—evaporated milk, sweetened condensed milk, and whole milk—creating a moist and decadently rich treat.
Imagine sinking your fork into this cake, where each bite is an explosion of creamy sweetness, lightened by the airy sponge texture. The real magic happens when the cake absorbs those milks, yielding a luscious, melt-in-your-mouth experience that lingers on your palate. It’s a delightful dessert perfect for any occasion—from birthdays to family gatherings or just a simple afternoon snack when you need a little pick-me-up.
What makes Caramel Three Milks Cake so endearing is its ability to be a canvas for creativity. Whether you decide to top it with fresh fruits, nuts, or a drizzle of rich caramel sauce, this cake never fails to impress.
Why You’ll Love This Recipe
Taste Explosion: This Caramel Three Milks Cake is a taste sensation that pays homage to authentic recipes while allowing room for your personal touch. The marriage of milks gives you sweet, creamy notes that are irresistibly decadent.
Cost-Effective: While gourmet cakes can be pricey in bakeries, making this at home offers immense savings without compromising quality. Most of the ingredients are staples already found in your pantry.
Customization: One of the best features of this cake is its versatility. You can easily adapt it by adding flavors like coffee, chocolate, vanilla, or even fresh fruit to the cream topping.
Effortless and Fun: The recipe is straightforward, making it perfect for beginner bakers. Plus, the process of soaking the cake is quite satisfying and a great talking point when you share it with friends.
Great for Any Occasion: From birthdays to holiday gatherings or even cozy evenings at home, this cake fits the bill. It’s a dessert that brings joy and celebration to any table.
Ingredients
To create this delicious Caramel Three Milks Cake, you’ll need the following ingredients, organized by order of use. Here are some details and suggestions for optimal results:
- ▢ 1 cup all-purpose flour (120g): Use a high-quality all-purpose flour for the best texture. You can substitute gluten-free flour if desired.
- ▢ 1 1/2 teaspoons baking powder: Ensure it’s fresh for the best rise.
- ▢ 1/4 teaspoon kosher salt: This enhances the cake’s overall flavor.
- ▢ 5 large eggs, separated: Make sure they’re at room temperature for easier whipping.
- ▢ 1 cup granulated sugar, divided (200g): This will sweeten both the cake and the meringue.
- ▢ 1/3 cup whole milk (80ml): Fresh whole milk provides richness.
- ▢ 1 teaspoon vanilla paste or extract: I highly recommend pure vanilla for maximum flavor.
- ▢ 12 oz evaporated milk: Look for a brand without added sugars for a better balance.
- ▢ 14 oz sweetened condensed milk, cooked into dulce de leche: You can cook it yourself or buy it pre-made; homemade is divine!
- ▢ 3/4 cup whole milk (6 fl oz): This will be part of the soaking mixture.
- ▢ 1 pint heavy whipping cream: Always use heavy cream for the best texture in your whipped topping.
- ▢ 2 tablespoons powdered sugar (15g): This helps stabilize the whipped cream.
- ▢ 1 teaspoon vanilla paste or extract: For your whipped cream, adding vanilla enhances the flavor beautifully.
Step-by-Step Instructions
1. Prepare the Dulce de Leche
Begin by cooking the sweetened condensed milk into dulce de leche:
- Remove the paper from the can and fill a large pot with water. Ensure the can is submerged by at least 2 inches.
- Bring the water to a boil, then reduce to a low boil and keep it simmering for three hours. Remember to add more water to keep it covered at all times.
- After three hours, carefully remove the can using tongs and set it on a dish towel to cool at room temperature for about 3-4 hours. Do not open it hot!
2. Bake the Cake
- Preheat your oven to 350℉ (175℃) and grease a 9×13” pan.
- In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In two separate bowls, separate the egg yolks from the whites. Ensure no yolks mix in with the whites, as this will prevent them from whipping properly.
- In a stand mixer: Add the egg whites into the bowl with the whisk attachment and whip on high speed until soft peaks form. Gradually add 1/4 cup (50g) of sugar until stiff peaks form.
- Transfer the egg whites to another bowl, scraping out as much as possible (no need to wash the mixing bowl), and add the remaining 3/4 cup (150g) of sugar with the egg yolks. Beat on medium-high speed until the yolks are pale yellow (about 3-4 minutes).
- Scrape down the sides, then add the 1/3 cup of milk (80ml) and vanilla. Mix on low to combine.
- Fold the flour mixture into the whipped yolks until blended, then gently fold in the whipped egg whites in two batches. Be careful to not deflate the batter.
- Pour the batter into the prepared pan and smooth it evenly. Bake for 25-30 minutes until the cake springs back when touched and pulls away from the edges slightly. Transfer it to a wire rack to cool slightly.
3. Soak the Cake
- In a bowl, combine the evaporated milk, 3/4 can of the dulce de leche, and whole milk, whisking until combined.
- Once the cake has cooled for about 10-15 minutes, poke holes all over the surface using a fork or skewer, then slowly pour the milk mixture evenly over the entire cake.
- Cover the cake with plastic wrap and refrigerate for at least 6 hours, but overnight is best. This soaking time ensures a deeply moist cake.
4. Prepare the Whipped Cream
- In a clean mixing bowl, combine the heavy cream, powdered sugar, and vanilla. Whip on medium speed until thickened, then increase the speed until medium peaks form (about 3-4 minutes).
- Smooth the whipped cream over the cake, then drizzle the remaining dulche de leche on top. Formerly swoop the caramel into the topping for a stunning presentation.
Expert Tips & Tricks
- High-Quality Ingredients: Using fresh eggs and high-quality milk will elevate your cake’s flavor.
- Whipping the Egg Whites: Ensure your mixing bowl is clean and free of grease; this helps the egg whites whip up to perfection.
- Poking Holes in the Cake: Don’t be shy! The more holes you poke, the more milk mixture will soak into the cake.
- Storage: This cake keeps well in the fridge for about 3-4 days. Store it tightly covered.
- Make-Ahead: The cake can be made a day or two ahead — just keep it in the fridge for the best flavor development.
Serving Suggestions
This Caramel Three Milks Cake shines as a centerpiece at any gathering. Serve it alongside fresh fruit like strawberries or raspberries for a delightful contrast in flavor. Pair it with a cup of steaming coffee or a chilled glass of sweet tea for a perfect afternoon delight. For presentation, dust the top with cocoa powder or sprinkle with nuts for added texture. You can also use chocolate shavings for a handsome finish at birthday parties.
Variations & Substitutions
- Flavored Milks: Give a twist to your cake by using flavored milks like coconut or almond milk for soaking, adding an exciting layer of flavor. For a hint of warmth, you could incorporate a bit of cinnamon or nutmeg into the milk mixture.
- Lighten Up: Substitute low-fat milk or yogurt for a lighter version without losing that beautiful moistness.
- Seasonal Fruits: When summer berries are abundant, consider folding them into the whipped cream or placing them atop the cake after frosting. Fresh mango or pineapple can also add a tropical flair.
- Chocolate Lovers: Swirl melted chocolate into the cake batter for a rich, decadent twist.
Nutrition & Storage Info
- Prep Time: 30 minutes (not including cooling time)
- Cook Time: 30 minutes
- Total Time: 7+ hours (including chilling)
- Yield: 12 servings
- Estimated Calories per Serving: Approximately 320 calories
- Storage Instructions: Keep any leftovers in the refrigerator covered with plastic wrap, and consume within 3-4 days for optimal freshness.
- Freezing: The cake can be frozen before soaking but will lose some texture after thawing.
FAQ Section
1. Can I use a different cake pan size?
Yes, you can use an 8×8 or 9×9 inch pan, but adjust baking time accordingly.
2. Is it necessary to make my own dulce de leche?
No, you can use store-bought dulce de leche, but homemade has an unmatched deep flavor and texture.
3. Can I make this cake gluten-free?
Absolutely! Substitute the flour with a gluten-free all-purpose blend.
4. How do I prevent the cake from getting soggy?
Poke holes evenly but remember not to poke all the way through. This allows for optimal soaking without creating a soggy texture.
5. Can I skip the whipped cream topping?
Of course! While it adds a wonderful contrast, you can serve the cake just with dulce de leche or enjoy it plain.
6. How should I store leftovers?
Seal it in an airtight container or cover the pan with plastic wrap and store it in the refrigerator.
7. How long does this cake last in the fridge?
Stored correctly, it can last for about 3-4 days in the fridge without losing quality.
8. What’s the best way to serve this cake?
Slice after chilling and serve with additional dulce de leche or a sprinkle of cocoa powder on top.
9. Can I make a smaller version of this recipe?
Definitely! Just halve all the ingredients and bake in a smaller pan. Adjust your baking time if necessary.
10. What’s the best method for re-heating this cake?
Enjoy it chilled, or you can warm a slice in the microwave for about 10 seconds for a cozy treat.
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Conclusion
This Caramel Three Milks Cake is not just a recipe; it’s a journey into nostalgia laden with sweetness and warmth. I urge you to try making this cake, for it’s more than dessert—it’s a connection to tradition and a chance to create new memories around the table. I would love to hear how your cake turns out and what delightful variations you add! Don’t forget to check out related recipes on the blog for more sweet inspiration! Happy baking!
Caramel Three Milks Cake
Ingredients
For the Cake
- 1 cup all-purpose flour (120g) Use a high-quality all-purpose flour for the best texture.
- 1.5 teaspoons baking powder Ensure it’s fresh for the best rise.
- 0.25 teaspoon kosher salt This enhances the cake’s overall flavor.
- 5 large eggs, separated large eggs Make sure they’re at room temperature for easier whipping.
- 1 cup granulated sugar, divided (200g) This will sweeten both the cake and the meringue.
- 0.33 cup whole milk (80ml) Fresh whole milk provides richness.
- 1 teaspoon vanilla paste or extract Pure vanilla is recommended for maximum flavor.
For the Soaking Mixture
- 12 oz evaporated milk Look for a brand without added sugars for a better balance.
- 14 oz sweetened condensed milk, cooked into dulce de leche You can cook it yourself or buy it pre-made; homemade is divine!
- 0.75 cup whole milk (6 fl oz) This will be part of the soaking mixture.
For the Whipped Cream Topping
- 1 pint heavy whipping cream Always use heavy cream for the best texture in your whipped topping.
- 2 tablespoons powdered sugar (15g) This helps stabilize the whipped cream.
- 1 teaspoon vanilla paste or extract For enhancing the flavor of whipped cream.
Instructions
Prepare the Dulce de Leche
- Remove the paper from the can and fill a large pot with water. Ensure the can is submerged by at least 2 inches.
- Bring the water to a boil, then reduce to a low boil and keep it simmering for three hours. Remember to add more water to keep it covered at all times.
- After three hours, carefully remove the can using tongs and set it on a dish towel to cool at room temperature for about 3-4 hours. Do not open it hot!
Bake the Cake
- Preheat your oven to 350℉ (175℃) and grease a 9x13” pan.
- In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In two separate bowls, separate the egg yolks from the whites.
- In a stand mixer, add the egg whites into the bowl with the whisk attachment and whip on high speed until soft peaks form. Gradually add 1/4 cup (50g) of sugar until stiff peaks form.
- Transfer the egg whites to another bowl and add the remaining 3/4 cup (150g) of sugar with the egg yolks. Beat on medium-high speed until the yolks are pale yellow (about 3-4 minutes).
- Scrape down the sides, then add the 1/3 cup of milk and vanilla. Mix on low to combine.
- Fold the flour mixture into the whipped yolks until blended, then gently fold in the whipped egg whites in two batches.
- Pour the batter into the prepared pan and smooth it evenly. Bake for 25-30 minutes until the cake springs back when touched and pulls away from the edges slightly.
- Transfer it to a wire rack to cool slightly.
Soak the Cake
- In a bowl, combine the evaporated milk, 3/4 can of dulce de leche, and whole milk, whisking until combined.
- Once the cake has cooled for about 10-15 minutes, poke holes all over the surface using a fork or skewer, then slowly pour the milk mixture evenly over the entire cake.
- Cover the cake with plastic wrap and refrigerate for at least 6 hours, but overnight is best.
Prepare the Whipped Cream
- In a clean mixing bowl, combine the heavy cream, powdered sugar, and vanilla. Whip on medium speed until thickened.
- Increase the speed until medium peaks form (about 3-4 minutes).
- Smooth the whipped cream over the cake and drizzle the remaining dulce de leche on top.