Dulce De Leche Tres Leches Recipe

Prepare oven and pan

Preheat oven to 350°F (175°C). Butter a 9x13-inch baking pan with 1 tablespoon unsalted butter and lightly dust with 1 teaspoon flour, tapping out the excess.

Separate eggs

Separate the eggs into yolks and whites while the oven is warming. Place whites in a clean mixing bowl and yolks in another bowl.

Beat yolks

Beat the egg yolks with 3/4 cup of the granulated sugar (reserve 1/4 cup for the whites) and 1 teaspoon vanilla extract on medium speed until the mixture is pale and slightly thickened, about 2–3 minutes.

Fold in dry ingredients

Sift together 1 cup all-purpose flour, 1 teaspoon baking powder, and 1 teaspoon salt. Gently fold the dry mixture into the yolk mixture until combined and no streaks remain; do not overmix.

Beat egg whites

Using a clean bowl and beaters, beat the egg whites to soft peaks. Gradually add the reserved 1/4 cup granulated sugar and continue beating to stiff, glossy peaks.

Combine batter

Gently fold one-third of the whipped egg whites into the yolk-flour mixture to lighten it. Then fold in the remaining whites in two additions until just combined and airy.

Bake

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

Cool

Remove cake from oven and let cool in the pan on a wire rack for 10 minutes. While still warm, proceed to poke and soak (below).

Mix the milk soak

In a medium bowl, whisk together 1 cup whole milk, 1 cup evaporated milk, 1 cup sweetened condensed milk, and 1/2 cup heavy cream until smooth and homogeneous.

Poke and pour

Using a fork or skewer, poke the warm cake all over (about 30–40 holes across the surface). Slowly pour the milk mixture evenly over the cake, starting at the edges and moving to the center, allowing it to absorb. Cover the cake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to fully soak.

Spread dulce de leche

Once the cake has absorbed the milk and is chilled, warm 1 cup dulce de leche slightly (microwave 15–30 seconds or place in a warm water bath) so it’s spreadable. Spoon dollops over the surface and use an offset spatula to spread into an even layer. If desired, reserve a few teaspoons for drizzling.

Chill equipment

Chill the mixing bowl and whisk/beaters in the refrigerator for 10–15 minutes to help the cream whip better.

Make whipped cream

Pour 2 cups heavy whipping cream into the chilled bowl. Add 3 tablespoons powdered sugar, 1 teaspoon vanilla extract, and 1 teaspoon ground cinnamon. Beat on medium-high speed until medium to stiff peaks form, about 3–4 minutes. Taste and adjust sweetness or cinnamon to preference.

Top the cake

Spread or pipe the cinnamon whipped cream over the dulce de leche layer. Create peaks or an even layer depending on presentation preference.

Garnish

Arrange 8 halved fresh strawberries on top of the whipped cream. Lightly dust the surface with 1/4 teaspoon ground cinnamon and tuck fresh mint leaves around the berries if using. Optionally drizzle reserved dulce de leche over individual slices at serving time.

Chill before serving

Return the assembled cake to the refrigerator for at least 30 minutes to let flavors meld. Slice into 12 equal pieces and serve chilled.