Tres Leches Arequipe Recipe
A three milk cake with caramel.
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Ingredients
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Cake
Tres Leches (milk soak)
Arequipe Caramel Topping
Whipped Topping
Finish & Garnish
Method
Cake
- 1
Preheat and prepare pan
Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan and line the bottom with parchment paper for easy removal, or lightly grease and flour the pan.
- 2
Dry ingredients
In a medium bowl, sift together 1 cup all-purpose flour, 1 tsp baking powder, and 1 tsp salt. Set aside.
- 3
Beat eggs and sugar
In a large bowl, using an electric mixer, beat 5 large eggs and 1 cup granulated sugar on high speed for 6–8 minutes until the mixture is very thick, pale, and tripled in volume. The batter should form a ribbon when the beaters are lifted.
- 4
- 5
Bake
Pour the batter into the prepared 9x13 pan and smooth the top. Bake in the preheated oven for 20–25 minutes, or until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs (do not overbake).
- 6
Cool and poke holes
Remove the cake from the oven and let it cool in the pan for 10 minutes. While still warm, use the end of a wooden spoon or a skewer to poke holes evenly across the top of the cake to allow the milk mixture to penetrate.
Tres Leches (milk soak)
- 7
Combine milks
In a measuring cup or bowl, whisk together 1 cup evaporated milk, 1 cup sweetened condensed milk, and 1 cup whole milk until smooth and homogeneous.
- 8
Arequipe Caramel Topping
- 9
Warm and thin (if needed)
If using store-bought dulce de leche that's very thick, place 1 cup arequipe and 1 tbsp unsalted butter in a small saucepan over low heat, stirring constantly until warm and glossy (2–4 minutes). If needed, stir in up to 1 tbsp heavy cream to reach a pourable consistency. Remove from heat and stir in 1/4 tsp sea salt if using.
- 10
Top the soaked cake
When ready to serve, remove the cake from the refrigerator. If you prefer the caramel fully integrated, pour half of the warm arequipe over the chilled cake and spread gently. Reserve the remainder for drizzling on top of the whipped topping at serving.
Whipped Topping
- 11
Whip cream
Chill a mixing bowl and whisk or beaters if possible. Pour 1.5 cups chilled heavy whipping cream into the bowl. Add 3 tbsp powdered sugar and 1/2 tsp vanilla. Beat on medium-high speed until soft peaks form, about 2–3 minutes. Stop when peaks hold but are still glossy; do not overbeat to dryness.
- 12
Spread topping
Remove the cake from the refrigerator (if you poured arequipe earlier let it chill briefly). Spread the whipped cream evenly over the top of the soaked cake using an offset spatula or knife. If you reserved arequipe, drizzle the remaining dulce de leche in a decorative pattern across the whipped topping.
Finish & Serve
- 13
Garnish
Lightly dust the surface with 1/4 tsp ground cinnamon if desired and sprinkle toasted sliced almonds or shaved chocolate (about 2 tbsp) for texture.
- 14
Chill and serve
Return the cake to the refrigerator and chill at least 30 minutes to set the whipped topping and meld flavors. Cut into squares and serve chilled. Store leftovers covered in the fridge for up to 4 days.