Caramel Three Milks Cake
A delightful and moist cake soaked in three types of milk, topped with whipped cream and homemade dulce de leche, perfect for any occasion.
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.
Notes
Ensure to use high-quality ingredients for the best flavor. The cake keeps well in the fridge for about 3-4 days. It can be made a day or two ahead.