Indulge in the rich, velvety layers of Salted Caramel Tres Leches Cake, a stunning variation of the beloved Latin American dessert. This cake is soaked in a trio of milk mixtures, infused with a luscious salted caramel sauce, creating a perfect balance of sweet and salty. The moist, spongy texture combined with the deep, buttery caramel flavor will elevate any celebration, making this dessert a showstopper at your next gathering.
Ingredients:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 4 large eggs, at room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup whole milk, at room temperature
- ¼ cup unsalted butter, melted
- 1/3 cup sour cream
For the Tres Leches Soak:
- 1 cup evaporated milk
- 1 cup sweetened condensed milk
- 1 cup heavy cream
- 1 tablespoon vanilla extract
- Pinch of salt
For the Salted Caramel Sauce:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into cubes
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon sea salt (adjust to taste)
For the Whipped Topping:
- 1 cup heavy cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- Make the Cake:
Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the eggs and sugar with a hand mixer on high speed until the mixture is thick and pale, about 3 minutes. Add the vanilla extract and mix well.Slowly add the flour mixture in batches, alternating with the milk, butter, and sour cream. Mix until just combined. Pour the batter into the prepared pan and bake for 30–35 minutes or until a toothpick inserted comes out clean. Let the cake cool completely in the pan. - Make the Tres Leches Soak:
In a medium bowl, whisk together the evaporated milk, sweetened condensed milk, heavy cream, vanilla extract, and salt. Once the cake has cooled, use a fork or skewer to poke holes all over the surface. Slowly pour the milk mixture over the cake, making sure it is absorbed evenly. Let the cake soak for at least 1 hour, or preferably overnight, in the refrigerator. - Make the Salted Caramel Sauce:
In a medium saucepan, heat the sugar over medium heat. Stir constantly until the sugar melts and turns into a deep amber color, about 5-7 minutes. Be careful not to burn the sugar. Once melted, add the butter and stir until smooth. Slowly pour in the heavy cream and continue to stir until the sauce thickens, about 2 minutes. Remove from heat and stir in the vanilla extract and sea salt. Let the caramel cool to room temperature. - Prepare the Whipped Topping:
In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract with a hand mixer until stiff peaks form, about 3-5 minutes. - Assemble the Cake:
Once the cake has soaked, spread the whipped topping evenly over the top. Drizzle the salted caramel sauce generously over the whipped cream layer. For an extra touch, sprinkle a little more sea salt on top for a balanced sweet-salty contrast. - Serve and Enjoy:
Slice the cake into squares and serve chilled. This salted caramel twist on the classic tres leches cake is sure to impress everyone at your next event.