Salted Caramel Tres Leches Recipe

Prepare and preheat

Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan and line the bottom with parchment for easier removal if desired.

Mix dry ingredients

Whisk together the all-purpose flour, baking powder, and 1/4 tsp fine sea salt in a medium bowl; set aside.

Beat eggs and sugar

In a large mixing bowl, use a hand mixer or stand mixer to beat the 5 room-temperature eggs and 1 cup granulated sugar on high speed until the mixture is thick, pale, and tripled slightly in volume — about 5–7 minutes. The ribbon stage should be visible when you lift the whisk.

Add milk, vanilla, butter

Reduce speed to low and gently beat in 1/4 cup whole milk, 1 tsp vanilla extract, and the 3 tbsp melted cooled butter until combined.

Fold in dry ingredients

Sift the dry ingredients over the egg mixture and fold them in gently with a spatula until just combined, taking care not to deflate the batter.

Bake

Pour batter into the prepared 9x13 pan and smooth the top. Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center comes out clean and the top is lightly golden.

Cool slightly and poke holes

Remove cake from oven and let it cool for 10 minutes in the pan. Using the handle of a wooden spoon or a skewer, poke holes evenly across the top of the cake — about 20–30 holes — to allow the milk mixture to soak in.

Make caramel

In a medium, heavy-bottomed saucepan combine 1 cup granulated sugar and 2 tbsp water. Cook over medium heat without stirring (you can gently swirl the pan occasionally) until the sugar melts and turns a deep amber color, about 8–10 minutes. Watch carefully to avoid burning.

Add butter and cream

Once amber, remove from heat and carefully whisk in 4 tbsp unsalted butter until melted and incorporated. Slowly pour in 1/2 cup warm heavy cream while whisking (mixture will bubble vigorously).

Finish with salt

Return to low heat for 30 seconds to a minute to combine, then remove from heat and whisk in 1 tsp fine sea salt. Let the caramel cool for 10–15 minutes to thicken slightly but remain pourable.

Make soaking mix

In a medium bowl or measuring cup, whisk together 1 cup whole milk, 1 cup evaporated milk, 3/4 cup sweetened condensed milk, 1/2 cup heavy cream, and 1/2 tsp vanilla extract until smooth.

Combine caramel with soak (optional step)

If you prefer caramel evenly distributed through the cake, whisk 1/2 cup of the cooled but still pourable salted caramel into the tres leches soaking mix. Reserve remaining caramel for drizzle and garnish. (Alternatively, keep caramel separate and drizzle later.)

Soak the cake

Slowly pour the tres leches mixture (or the caramel-mixed version) evenly over the warm cake, starting at the edges and finishing in the center. Pour in a steady stream so the liquid has time to soak into the holes. After pouring, refrigerate the cake uncovered for at least 4 hours, ideally overnight, to allow the milks to fully absorb.

Whip topping

Chill a medium bowl and beaters for 10 minutes if possible. In the chilled bowl, whip 1.5 cups cold heavy cream with 3 tbsp powdered sugar, 1 tsp vanilla extract, and 1/8 tsp fine sea salt on medium-high speed until soft to medium peaks form. Do not overbeat — you want a smooth, spreadable whipped cream.

Top cake

Spread the whipped cream evenly over the soaked cake with an offset spatula, making decorative swirls if desired.

Drizzle and garnish

Drizzle the reserved salted caramel (about 1/4 cup or to taste) over the whipped topping. Sprinkle flaky sea salt lightly (about 1/4 tsp) and scatter toasted chopped pecans or almonds if using.

Chill before serving

Return the cake to the refrigerator for at least 30 minutes to set the topping and flavors. For best texture and flavor, chill 4–24 hours before serving. Slice into squares and serve chilled.