A sweet, milky, and irresistible caramel-infused tres leches cake that melts in your mouth.
Author:Claire Monroe
Ingredients
Scale
For the Crust:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
5 large eggs
1 teaspoon vanilla extract
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
1 cup whole milk
1/2 cup caramel sauce
1 cup heavy whipping cream
2 tablespoons powdered sugar
Instructions
1. Prepare the Crust:
Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
In a bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
Gradually add the flour mixture to the wet ingredients, mixing until just combined.
Pour batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick comes out clean.
In a separate bowl, whisk together sweetened condensed milk, evaporated milk, whole milk, and caramel sauce.
Once the cake is baked, poke holes all over the top with a fork or skewer. Slowly pour the milk mixture over the warm cake, allowing it to absorb.
Refrigerate the cake for at least 2 hours or overnight.
Before serving, whip the heavy cream and powdered sugar until stiff peaks form. Spread over the cake and drizzle with additional caramel sauce if desired.