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Ultimate Tres Leches Cake Recipe with Easy Dulce de Leche Drizzle

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A moist and airy tres leches cake soaked in a rich milk mixture and topped with whipped cream and a luscious dulce de leche drizzle. Perfect for celebrations and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 1 cup (125g) all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • 5 large eggs, separated, room temperature
  • 1 cup (200g) granulated sugar, divided
  • 1/3 cup (80ml) whole milk
  • 1 tsp pure vanilla extract
  • 1 can (12 oz / 354 ml) evaporated milk
  • 1 can (14 oz / 396 g) sweetened condensed milk
  • 1 cup (240 ml) whole milk or heavy cream
  • 1 cup (240 ml) dulce de leche
  • 1 ½ cups (360 ml) heavy whipping cream, chilled
  • 2 tbsp powdered sugar
  • Freshly grated cinnamon or toasted coconut flakes for garnish (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 9×13 inch baking dish and lightly flour it or line it with parchment paper.
  2. Sift together the flour, baking powder, and salt into a bowl. Set aside.
  3. In a large bowl, beat the egg yolks with ¾ cup (150g) sugar until pale and thick, about 3-5 minutes. Add the milk and vanilla extract, mixing gently.
  4. Slowly fold the dry ingredients into the egg yolk mixture using a spatula, mixing just until combined.
  5. In a separate clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining ¼ cup (50g) sugar and continue beating until stiff peaks develop.
  6. Gently fold the egg whites into the batter in three additions, careful not to deflate the mixture.
  7. Pour the batter into the prepared baking dish and smooth the top. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  8. While the cake bakes, combine evaporated milk, sweetened condensed milk, and whole milk in a large measuring cup or bowl. Stir well and set aside.
  9. Once the cake is out of the oven, let it cool for 10 minutes. Poke holes all over the surface using a skewer or fork.
  10. Pour the milk mixture evenly over the warm cake, allowing it to soak in slowly.
  11. Refrigerate the soaked cake for at least 4 hours or overnight.
  12. Before serving, whip the heavy cream with powdered sugar until soft peaks form. Spread the whipped cream evenly over the cake.
  13. Drizzle the dulce de leche over the whipped cream using a spoon or piping bag. Add a sprinkle of cinnamon or toasted coconut flakes if desired.
  14. Serve chilled and enjoy!

Notes

Use room temperature eggs for fluffiness. Be gentle folding egg whites to keep air in the batter. Poke holes moderately to allow even milk soak absorption. Pour milk soak over warm (not hot) cake to avoid sogginess. Chill mixing bowl and beaters before whipping cream for better volume. Refrigerate cake overnight for best flavor and texture.

Nutrition

Keywords: tres leches cake, dulce de leche, moist cake, easy dessert, celebration cake, sponge cake, milk soak, whipped cream topping

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