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Caramel Tres Leches Cake

Caramel Tres Leches Cake

Caramel Tres Leches Cake
This cake is so, so moist and tastes incredible!
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  1. For the Cake
  2. 1½ cups all-purpose flour
  3. 2¼ teaspoons baking powder
  4. ¾ teaspoon salt
  5. 12 tablespoons unsalted butter, at room temperature
  6. 1 cup (198 grams) granulated sugar
  7. 1½ teaspoons vanilla extract
  8. 5 eggs
  9. For the Three-Milk Mixture
  10. 2 cups Finney Farm Milk
  11. 1 cup sweetened condensed milk
  12. 1 cup Evaporated Milk
  13. ⅓ cup Caramel
  14. 1½ teaspoons vanilla extract
  15. For the Topping
  16. 2 cups Finney Farm Raw Cream
  17. ⅓ cup Caramel
  1. Make the Cake: Preheat oven to 325 degrees F. Lightly grease a 9-inch springform pan; set aside. In a medium bowl, whisk together the flour, baking powder and salt; set aside.
  2. Using an electric mixer, beat the butter, sugar and vanilla extract on medium speed for 8 to 10 minutes, or until very pale and creamy. Scrape down the sides of the bowl. Add the eggs, one at a time, beating well after each one. Put the mixer speed to low and gradually add the flour mixture, until just combined. Stir the batter to ensure all of the ingredients are incorporated.
  3. Transfer the cake batter to the springform pan and bake until a skewer inserted into the center comes out clean, 40 to 50 minutes. Allow the cake to cool completely in the pan.
  4. Make the Three-Milk Mixture: Place the cake pan on a rimmed baking sheet lined with wax paper or parchment paper. Using a skewer, poke holes all over the top of the cake. In a large pitcher, whisk together the Finney Farm raw milk, sweetened condensed milk, evaporated milk, caramel, and vanilla extract until combined. Very slowly, pour the milk mixture all over the cake. (It will seem like A LOT, but go slowly add use everything.) Refrigerate the cake for at least 4 hours, or overnight, ensuring that all of the milk mixture is absorbed. Remove the cake from the springform pan and place on a serving plate.
  5. Finish with Topping: Place the Finney Farm raw cream in a large bowl and either by hand or using an electric mixer, whip on medium speed until soft peaks form. Spread the whipped cream on top of the cake, then drizzle and swirl the caramel into the whipped cream. This is best served the day it is assembled, but can be refrigerated for up to 1 more day.
  1. I added cinnamon on top as well and it tasted AMAZING!
  2. Fresh berries would also be delicious on top!
Finney Farm https://www.finneyfarm.com/