Indulge in a truly exquisite dessert experience with this Caramel Tres Leches Cake, a delightful twist on a classic Latin American favorite. This recipe features a light-as-air sponge cake, meticulously soaked in a rich, sweet blend of three milks infused with luscious caramel sauce. Crowned with a cloud of fresh whipped cream and a generous drizzle of homemade dulce de leche, it’s a simple yet profoundly flavorful poke cake that promises to be the star of any gathering. Its balanced sweetness and incredibly moist texture make it an irresistible treat that will have everyone asking for more.
Why This Caramel Tres Leches Cake Will Be Your New Favorite
This isn’t just another dessert; it’s a culinary journey. Our caramel tres leches cake recipe elevates the traditional version by incorporating the deep, complex flavors of dulce de leche, transforming it into an even more decadent experience. It’s incredibly straightforward to prepare and ideally made a day in advance, allowing the sponge cake ample time to fully absorb the glorious three-milk mixture, resulting in unparalleled moistness and flavor.
Exquisite Flavor Profile – The foundation of this dessert is a subtly sweet sponge cake, designed to let the rich flavors of the soaking milks and caramel truly shine. It strikes the perfect balance, offering just enough sweetness complemented by the irresistible caramelized notes from the dulce de leche. The fresh, airy whipped cream topping adds a refreshing contrast, creating a harmonious symphony of tastes that’s anything but overwhelming. Each bite delivers a delightful blend of creamy, sweet, and comforting caramel goodness.
Unforgettable Texture Sensation – Prepare for a unique textural adventure. This is not merely a moist cake; it’s a deeply soaked cake, meaning the delicate sponge has absorbed an astonishing amount of liquid. The result is a cake that is incredibly tender, almost melting in your mouth, yet surprisingly holds its structure. Topped with soft, pillowy whipped cream, it offers a distinct and utterly delicious mouthfeel. While it is intentionally quite wet, this characteristic is precisely what makes tres leches so uniquely satisfying.
Perfect for Every Celebration – Designed to be made in a large rectangular cake pan, this caramel tres leches cake yields a generous number of servings, making it an ideal choice for any celebration. Whether it’s a birthday party, a family gathering, a holiday feast like Cinco de Mayo, or just a special occasion, this cake is guaranteed to impress. Its moderate sweetness makes it the perfect finale after a hearty meal or a delightful indulgence after a round of appetizers, leaving your guests feeling satisfied but not overly full.
Understanding the Name: Why “Tres Leches”?
The name “Tres Leches” is Spanish for “three milks,” a direct reference to the trio of dairy products that are essential to this cake’s preparation and signature moistness. This recipe proudly uses a combination of whole milk, evaporated milk, and sweetened condensed milk. In this caramel iteration, the sweetened condensed milk undergoes a magical transformation, slowly cooked down into rich, thick dulce de leche – a deeply caramelized milk confection that adds an unparalleled depth of flavor. This makes our version an exquisite, elevated take on the more traditional Tres Leches cake, infusing every bite with a luxurious caramel essence.
Tracing Its Roots: Is Tres Leches Cake Spanish or Mexican?
The precise origins of Tres Leches cake are a fascinating culinary mystery, with no single, definitive birthplace. While its name is undeniably Spanish, the cake itself is widely recognized as having deep roots in Latin American cuisine. It holds particular popularity across various countries, including Nicaragua, Mexico, Cuba, Puerto Rico, and Guatemala, each often boasting their own regional variations and family traditions surrounding its preparation. Historians and culinary experts generally agree that the cake likely emerged during a period when canned milks (evaporated and sweetened condensed milk) became widely available, offering an innovative and delicious way to rehydrate and enrich stale bread or cake, thus minimizing food waste. This ingenious approach transformed humble ingredients into a beloved, iconic dessert enjoyed throughout the continent. For a deeper dive into its history, explore resources like The Origins of Tres Leches Cake.
Essential Ingredients for Your Caramel Tres Leches Cake
Crafting the perfect Caramel Tres Leches Cake begins with selecting the right ingredients. Each component plays a vital role in achieving the desired texture, flavor, and overall excellence of this Latin American delight.
- All-Purpose Flour: The backbone of our sponge cake. While cake flour can yield an even more tender crumb, I find that standard all-purpose flour provides the perfect balance of structure and delicacy for this soaked cake.
- Baking Powder: Our leavening agent, crucial for giving the sponge cake its characteristic airy and light texture, which is essential for absorbing the three-milk mixture.
- Eggs: These are critical for the sponge cake’s structure and lift. We separate them, whipping the whites to stiff peaks for volume and beating the yolks with sugar for richness, then carefully folding them together.
- Sugar: Granulated sugar lends sweetness and helps stabilize the egg whites in the cake batter, while powdered sugar is reserved for the delicate, airy whipped cream topping, ensuring a smooth finish.
- Heavy Whipping Cream: The foundation of our luxurious topping. Be sure to use heavy whipping cream, as its higher fat content is necessary to whip up into stable, soft-stiff peaks (a medium peak), providing that irresistible cloud-like layer on top of the cake.
- Sweetened Condensed Milk: This sweet, thick milk is the star that transforms into the glorious dulce de leche. You can achieve this through a simple cooking process, or for convenience, readily available store-bought dulce de leche works wonderfully.
- Evaporated Milk: A rich, concentrated milk product that contributes significantly to the creamy and distinctive flavor of the soaking liquid, enhancing the cake’s characteristic sweetness.
- Regular Whole Milk: Provides essential liquid to both the cake batter for moisture and forms a crucial component of the three-milk soaking mixture, balancing the richness of the condensed and evaporated milks.
For precise measurements and quantities, please refer to the comprehensive recipe card provided at the end of this article.
Creative Substitutions & Exciting Variations
This Caramel Tres Leches Cake is wonderfully adaptable, allowing for personalized touches and convenient substitutions without compromising its delicious essence. Feel free to experiment and make it your own!
- Dulce de Leche Shortcut: If time is of the essence or you simply prefer convenience, don’t hesitate to use a high-quality store-bought jar of dulce de leche. It will still impart that fantastic caramelized flavor to your cake.
- Alternative Caramel Options: For a slightly different flavor profile, a standard caramel sauce can also be used. Whether you choose to make your own (like the rich caramel from this caramel apple pie recipe, or explore a homemade caramel sauce video) or opt for a store-bought version, it will still create a delightful caramel tres leches. However, note that a traditional caramel sauce will offer a different, perhaps less intense, depth of flavor compared to the slow-cooked richness of dulce de leche.
- Smaller Batch Version: Looking for a more modest dessert? Easily halve this recipe and bake the cake in a round springform pan. This creates a charmingly smaller, round version perfect for intimate gatherings.
- Salted Caramel Twist: Elevate the caramel experience by adding a pinch of flaky sea salt. Sprinkle it over the finished caramel swirl on top of the whipped cream, or even incorporate a tiny amount directly into the dulce de leche for a sophisticated salted caramel tres leches cake.
- Flavor Infusions: Consider adding a hint of cinnamon or a touch of rum extract to the milk mixture for an additional layer of warmth and complexity, deepening its Latin American roots.
- Topping Creativity: Beyond the dulce de leche swirl, you could garnish with toasted shredded coconut, finely chopped nuts, or even a sprinkle of cocoa powder for an extra flourish.
Step-by-Step Guide: Crafting Your Caramel Tres Leches Cake
Strategic Timing Tip: For optimal flavor and texture, plan to start your caramel tres leches cake a full day before you intend to serve it. Begin by making the dulce de leche in the morning, allowing it ample time to cool throughout the day. In the afternoon or evening, bake the sponge cake and immediately soak it with the milk mixture. A minimum of 12 hours of refrigeration is ideal. The following day, prepare the fresh whipped topping and artfully spread it over the cake just before slicing and serving.
Crafting Homemade Dulce de Leche
There are several methods for transforming a simple can of sweetened condensed milk into rich, golden dulce de leche. My preferred technique, which is both reliable and yields consistently delicious results, is the closed-can boiling method. This slow-cooking process develops a deep, complex caramel flavor.
- Prepare the Can: Carefully remove all paper labeling from the can of sweetened condensed milk. Ensure there are no sticky residues.
- Submerge in Water: Place the clean, unopened can into a large, sturdy pot. Fill the pot with water, ensuring the can is completely submerged by at least two inches. This is crucial to prevent the can from overheating and potentially bursting.
- Slow Boil for Perfection: Bring the water to a gentle, low boil. Maintain this simmer for a full three hours. Throughout this process, diligently monitor the water level, adding more hot water as necessary to keep the can fully covered at all times. Each time you add water, bring it back to a gentle boil. This slow and steady heat is what caramelizes the milk sugars perfectly.
- Cool Completely: Once three hours have passed, use tongs or a slotted spoon to carefully remove the hot can from the pot. Place it on a heat-proof dish towel or wire rack. Allow the can to cool completely to room temperature for approximately 3-4 hours before attempting to open it. Opening a hot can of dulce de leche can be dangerous due to built-up pressure.
For exploration of other convenient methods, such as oven baking or stovetop cooking, you can check out more ways to make dulce de leche to find the technique that best suits your comfort level and baking schedule!
Baking the Airy Sponge Cake
The sponge cake is the canvas for our tres leches masterpiece. Its airy structure is specifically designed to absorb the rich milk mixture, creating the cake’s signature moistness. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan thoroughly.
Step One: In a meticulously clean bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium-high speed until they form stiff, glossy peaks. This means they will hold their shape when the whisk is lifted. Gently transfer these whipped whites to a separate large bowl and set aside.
Step Two: Using the same mixing bowl (no need to wash if it was clean), switch to the paddle attachment. Beat the egg yolks with the granulated sugar on medium speed until the mixture becomes pale yellow, thick, and fluffy, typically taking 3-4 minutes. Scrape down the sides of the bowl to ensure everything is incorporated, then slowly drizzle in the whole milk and mix briefly until just combined.
Step Three: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt until well combined. Gradually add this dry flour mixture into the egg yolk mixture, folding gently with a spatula until it is fully incorporated and the batter is smooth. Be careful not to overmix.
Step Four: Now, it’s time to lighten the batter. Add the previously whipped egg whites to the yolk batter in two gentle additions. Use a large rubber spatula and a delicate folding motion (rather than stirring) to incorporate the whites completely after each addition, ensuring you don’t deflate the precious air you’ve whipped into them.
Step Five: Carefully pour the prepared cake batter into your greased 9×13 inch pan. Use a spatula to gently spread the batter all the way to the sides, creating an even layer across the entire pan. This ensures uniform baking. Bake for 25-30 minutes, or until the cake is lightly golden, feels springy to the touch in the center, and has just started to pull away from the edges of the pan.
Step Six: Once baked, remove the cake from the oven and allow it to cool in the pan on a wire rack for a few minutes. While it’s still warm, use a fork to thoroughly prick holes all over the entire surface of the fluffy cake, paying special attention to the edges. These holes are essential for the milk mixture to properly penetrate every part of the cake.
Preparing the Three-Milk Mixture and Whipped Topping
This is where the tres leches cake truly gets its name and its irresistible moisture. After the cake is ready for soaking, it’s time to prepare the star liquid and the luscious topping.
Step Seven: In a medium bowl, combine the evaporated milk, approximately three-quarters of your prepared dulce de leche, and the whole milk. Whisk these ingredients together until they are thoroughly blended and form a smooth, caramel-infused milk syrup. Slowly and evenly pour this delicious milk mixture all over the slightly cooled, poked cake in the pan. Ensure every part of the cake is drenched. Cover the pan tightly with plastic wrap and refrigerate overnight, or for a minimum of 6 hours, for the best soaking results.
Step Eight: The next day, or after sufficient soaking time, prepare the whipped topping. In a very cold mixing bowl (chilled for 15 minutes in the fridge or freezer), whip the heavy cream with powdered sugar and vanilla extract until it forms soft peaks. This means the cream will hold its shape but the tip will gently curl over. Spread this luscious whipped cream evenly over the top of the thoroughly soaked cake, creating a beautiful, smooth layer.
Step Nine: Take the remaining dulce de leche (about a quarter of the can) and add small spoonfuls randomly over the freshly spread whipped cream. These dollops will serve as the base for our beautiful caramel swirl.
Step Ten: For that perfect finishing touch, use an offset spatula or a butter knife to gently swoop and marble the dulce de leche into the whipped cream, creating an elegant, decorative pattern. This step should be done just before serving to maintain the clean swirl. Now, slice your magnificent Caramel Tres Leches Cake and prepare to savor every moist, sweet, and caramel-kissed bite!
Chef’s Notes & Expert Tips for Success
Achieving a truly outstanding Caramel Tres Leches Cake requires attention to detail. These expert tips will help you master each step and create a dessert that’s both stunning and delicious.
- Impeccably Clean Bowl for Egg Whites: Before you even think about whipping egg whites, ensure that your electric mixer’s bowl and whisk attachment are absolutely spotless and free of any grease or residue. Even a tiny speck of fat can prevent the egg whites from whipping up properly into stiff, voluminous peaks, which are essential for the cake’s airy texture.
- Thorough Folding Technique: When combining the cake batter, especially after adding the flour mixture and then the egg whites, it’s crucial to use a gentle folding motion with your spatula. Make sure to scrape all the way to the bottom of the bowl and scoop upwards. The heavier egg yolk portion of the batter has a tendency to sink, so a thorough, careful folding action is key to an evenly mixed and light batter. Remember, resist the urge to stir vigorously, as this will deflate the air you’ve worked hard to incorporate. For a visual guide, consider watching this folding motion tutorial.
- The Golden Rule of Soaking: The magic of Tres Leches truly unfolds during the soaking period. While a minimum of six hours will yield a moist cake, for the absolute best, most saturated, and flavorful results, aim for at least twelve hours of refrigeration. Overnight soaking allows the cake to fully absorb the three-milk mixture, transforming it into that signature custardy texture.
- Timing the Dulce de Leche Swirl: For the most visually appealing and texturally distinct finish, only add the swoops and drizzles of dulce de leche into the whipped cream topping right before you are ready to cut and serve the cake. If added too far in advance, the dulce de leche can begin to weep or meld too much with the whipped cream, losing its defined pattern and vibrancy.
- Generous Poking for Absorption: Don’t be shy when poking holes in the baked sponge cake. Use your fork generously across the entire surface, ensuring you get close to the edges too. Aim for a fork prick about every square inch of the cake. The more holes, the better the milk mixture can penetrate deeply and evenly, resulting in a perfectly moist cake.
- Chill Your Whipping Tools: For perfect whipped cream, place your mixing bowl and whisk attachment in the fridge or freezer for 15-20 minutes before whipping the heavy cream. Cold tools help the cream whip up faster and achieve stiffer, more stable peaks.
Common Questions About Caramel Tres Leches Cake
While both are sweet, brown, and delicious, caramel and dulce de leche are distinct. Caramel is typically made by cooking down sugar (sometimes with butter or cream), resulting in a rich, buttery, and often slightly bitter flavor. Dulce de leche, on the other hand, is made by slowly cooking sweetened condensed milk until its sugars caramelize and proteins brown, giving it a unique milky, almost toffee-like flavor and a thicker consistency. They can often be substituted in recipes, but their flavor profiles are subtly different.
The sponge cake portion of this recipe bakes for approximately 25 to 30 minutes. You’ll know it’s done when the cake is lightly golden brown, feels set and springy in the center when gently pressed, and has slightly pulled away from the sides of the baking pan.
While this recipe specifically highlights a caramel tres leches cake, you can certainly omit the caramel for a more classic version. To do so, simply follow all the instructions, but skip the step of cooking the sweetened condensed milk into dulce de leche. Instead, use the full amount of regular sweetened condensed milk directly in the three-milk soaking syrup. The result will be a delightfully traditional Tres Leches cake without the added caramel notes.
Adapting this recipe for gluten-free diets is possible! You can generally substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. Ensure all other ingredients are naturally gluten-free. The soaking liquid and topping are already gluten-free, so the main adjustment is the cake itself.
Tres Leches Cake is best served chilled, directly from the refrigerator. Slice individual portions with a sharp knife, wiping the blade clean between cuts for neat presentation. It’s wonderfully refreshing on its own, but a fresh berry garnish or a dusting of cinnamon can add a lovely touch. Serve it on a plate with a spoon to catch any delicious excess milk mixture!
Storage Guidelines for Your Caramel Tres Leches Cake
To keep your delicious Caramel Tres Leches Cake fresh and flavorful, proper storage is key. Due to its dairy-rich ingredients and soaked nature, it must always be refrigerated.
Store the cake covered tightly with plastic wrap or aluminum foil in the refrigerator for up to three days. It’s important to note that after about two days, the dulce de leche swirl in the frosting may begin to lose some of its vibrant color and the whipped cream might start to “weep” slightly (release a little liquid). However, rest assured that even with these minor cosmetic changes, the cake will still taste absolutely wonderful and retain its incredibly moist texture.
This cake should not be frozen. Freezing and then thawing can significantly alter the delicate texture of the sponge and the consistency of the milk mixture and whipped cream, leading to a less enjoyable experience.
More Irresistible Caramel Recipes You’ll Love
If you’re a fan of the rich, buttery, and deeply satisfying flavor of caramel, you’re in for a treat! Explore these other delightful caramel-infused recipes that are sure to become new favorites in your kitchen.
- Dutch Caramel Apple Pie with Crumb Topping
- Salted Caramel Chocolate Cake
- Pomegranate Caramels
- Chocolate Caramel Marshmallow Bars
Recommended Baking Tools for This Recipe
Having the right tools can make all the difference in ensuring a smooth and enjoyable baking experience. Here are some suggested items that will help you create your perfect Caramel Tres Leches Cake:
- Stand Mixer with Paddle and Whisk Attachments (or Hand Mixer): Essential for whipping egg whites to stiff peaks and beating egg yolks to a pale, fluffy consistency. A reliable mixer saves time and effort.
- 13 x 9 Inch Baking Pan: The ideal size for baking this sheet cake, ensuring even cooking and providing ample surface area for soaking in the three-milk mixture.
- Rubber Spatula: Indispensable for gently folding ingredients, especially when incorporating delicate egg whites, without deflating the batter. Also great for scraping down bowls.
- Offset Spatula: Perfect for smoothly spreading the whipped cream topping and artfully swirling the dulce de leche, creating a professional-looking finish.
- Large Pot: Necessary for preparing homemade dulce de leche using the closed-can boiling method, ensuring the can is fully submerged.
- Whisks (Hand Whisks): Useful for combining dry ingredients and whisking the milk mixture until perfectly blended.
- Measuring Cups and Spoons: Accurate measurements are crucial in baking, so a reliable set of measuring tools is a must-have.
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📖 Recipe
Caramel Tres Leches Cake
Callan Wenner
Pin Recipe
Equipment
- Stand mixer with paddle and whisk attachment (or hand mixer)
- 13 x 9 inch pan
- Rubber spatula
- Offset spatula
Equipment
- Stand mixer with paddle and whisk attachment (or hand mixer)
- 13 x 9 inch pan
- Rubber spatula
- Offset spatula
Ingredients
Cake
- 1 cup all-purpose flour 120g
- 1 ½ teaspoons baking powder
- ¼ teaspoon kosher salt
- 5 large eggs separated
- 1 cup granulated sugar divided (200g)
- ⅓ cup whole milk 80ml
- 1 teaspoon vanilla paste or extract
Milk Mixture
- 12 oz evaporated milk
- 14 oz sweetened condensed milk cooked into dulce de leche
- ¾ cup whole milk 6 fl oz
Whipped Topping
- 1 pint heavy whipping cream
- 2 tablespoons powdered sugar 15g
- 1 teaspoon vanilla paste or extract
Instructions
Dulce de Leche
- Begin by cooking the sweetened condensed milk into rich dulce de leche. This step is crucial for the unique caramel flavor of this cake.
- Carefully remove all paper and glue from the can of sweetened condensed milk. Place the clean, unopened can into a large, sturdy pot and fill the pot with water, ensuring the can is covered by at least 2 inches of water at all times.
- Bring the water to a gentle boil, then reduce the heat to maintain a low simmer for three hours. Monitor the water level diligently, adding more hot water as needed to ensure the can remains fully submerged, bringing the water back to a boil each time. This slow cooking caramelizes the milk sugars to perfection.
- After three hours, carefully remove the can using tongs or a slotted spoon and transfer it to a dish towel or wire rack. Allow the can to cool completely to room temperature for 3-4 hours before opening and using. This is important for safety and to allow the dulce de leche to thicken properly.
Sponge Cake
- Preheat your oven to 350℉ (175°C) and thoroughly grease a 9×13-inch baking pan. This ensures the cake won’t stick and releases easily after baking.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt until they are well combined. Set aside.1 cup all-purpose flour, 1 ½ teaspoons baking powder, ¼ teaspoon kosher salt
- Carefully separate the egg yolks from the whites into two different bowls. Be extremely careful not to let any yolk contaminate the whites, as this will prevent them from whipping properly.
- Add the egg whites to a stand mixer bowl fitted with the whisk attachment. Begin whipping on high speed until soft peaks start to form. Gradually add ¼ cup (50g) of granulated sugar while continuing to whip until stiff, glossy peaks form and hold their shape.
- Gently transfer the whipped egg whites to another clean bowl, scraping out as much as possible. There’s no need to wash the mixer bowl for the next step.
- In the same stand mixer bowl, add the remaining ¾ cup (150g) of granulated sugar and the egg yolks. Using the paddle attachment, beat on medium-high speed until the yolks are pale yellow, thick, and fluffy, typically taking about 3-4 minutes.
- Scrape down the sides of the bowl to ensure even mixing. Then, add the ⅓ cup (80ml) of whole milk and the vanilla paste or extract, mixing on low speed until just combined.
- Gradually add the whisked flour mixture to the whipped egg yolk mixture. Gently fold it together with a rubber spatula until the batter is smooth and fully incorporated, being careful not to overmix.
- In two batches, carefully fold the reserved whipped egg whites into the cake batter. Use a gentle folding motion to incorporate them until just combined, ensuring you preserve as much air as possible to keep the cake light and airy. Avoid stirring, which can deflate the batter.
- Pour the batter into your prepared 9×13-inch pan and use a spatula to smooth it evenly across the pan. Bake for 25-30 minutes, or until the cake is lightly browned, feels firm to the touch in the center, and has pulled away slightly from the pan’s edges. Allow the cake to cool slightly on a wire rack in the pan.
Soaking and Topping
- In a medium bowl, combine the evaporated milk, approximately three-quarters of your prepared dulce de leche, and the ¾ cup (6 fl oz) of whole milk. Whisk these ingredients thoroughly until completely blended and smooth. This creates your rich, caramel-infused soaking liquid.12 oz evaporated milk, ¾ cup whole milk
- Using a fork, generously poke holes all over the slightly cooled cake’s surface, ensuring you reach the edges. Slowly and evenly pour the prepared three-milk caramel mixture over the entire cake, allowing it to seep into all the poked holes.
- Cover the cake pan tightly with plastic wrap and refrigerate for at least 6 hours, though 12 hours or overnight is highly recommended for the best results. This extended chilling time allows the cake to fully absorb the delicious milk mixture, achieving its characteristic moist and tender texture.
- Once the cake is thoroughly chilled and soaked, prepare the whipped topping. Add the 1 pint of heavy whipping cream, 2 tablespoons of powdered sugar, and 1 teaspoon of vanilla paste or extract to a stand mixer bowl fitted with the whisk attachment. Whip on medium speed until the cream begins to thicken, then increase the speed to high until medium-soft peaks form (where the cream holds its shape but the tip gently curls).1 pint heavy whipping cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla paste or extract
- Smooth the fresh whipped cream evenly over the top of the cake. Then, use the remaining dulce de leche to create a beautiful drizzle or dollops on top of the whipped cream. Gently swoop the caramel into the topping with an offset spatula or butter knife for an elegant marbled effect. Slice and serve this delectable cake immediately for the best experience.
Notes
*It’s truly best to start making this cake one full day in advance of when you plan to serve it. My recommendation is to prepare the dulce de leche in the morning, then bake the sponge cake and add the milks to soak overnight on the same day. The next day, you can add the whipped cream and swoop in the dulce de leche just before serving.
For alternative methods on how to make dulce de leche, refer to the detailed write-up in the main post above.
When poking holes in the cake, be generous! Ensure you poke plenty of holes, covering the entire surface, including the edges. Aim for a fork prick approximately every square inch of the cake to allow maximum milk absorption.
For the best whipped cream topping, place your mixing bowl and whisk attachment in the fridge or freezer for about 15 minutes before you begin whipping the heavy cream. Cold tools help the cream whip up more quickly and achieve a more stable, airy texture.
Store the fully assembled cake, covered, in the refrigerator for up to 3 days. Be aware that after about a day, the whipped cream may start to weep slightly and the dulce de leche might lose some of its initial sheen, but the cake will remain incredibly delicious.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.