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Homemade Dulce de Leche Tres Leches Cake photo
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Dulce de Leche Tres Leches Cake

This Dulce de Leche Tres Leches Cake is SO EASY! Rich caramel flavors meet a moist, milky cake for an irresistible dessert everyone will love.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Dessert
Cuisine: Mexican
Keyword: Dulce de Leche, Easy, Indulgent, Quick, Tres Leches
Servings: 8 servings

Ingredients

  • 1 package yellow cake mix 2-layer size
  • 1 can Mexican caramel spread (dulce de leche) 13.4 oz., divided
  • 2 tsp. water
  • 1 can evaporated milk 12 oz.
  • 0.5 cup BREAKSTONE'S or KNUDSEN Sour Cream
  • 1.5 cups thawed COOL WHIP Whipped Topping

Instructions

  • Preheat your oven to 350°F (175°C). Grease your 9x13 inch baking pan with non-stick spray or butter. Prepare the yellow cake mix according to the package instructions. Once mixed, pour the batter into the prepared baking pan and smooth the top with a spatula.
  • Bake the cake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10-15 minutes, then transfer it to a wire rack to cool completely.
  • In a medium bowl, combine 1 can of evaporated milk, the sour cream, and 2 teaspoons of water. In a separate bowl, take half of the dulce de leche (about 6.7 oz.) and mix it with the milk mixture until well combined.
  • Once the cake has cooled completely, use a fork or skewer to poke holes all over the surface. This will allow the milk mixture to soak in. Slowly pour the milk mixture evenly over the cake, ensuring it seeps into the holes. Allow the cake to sit for at least 30 minutes to absorb the liquid.
  • In a large bowl, take the thawed COOL WHIP Whipped Topping and fold in the remaining dulce de leche until well blended. This will create a creamy, caramel-flavored topping for your cake.
  • Spread the dulce de leche whipped topping evenly over the soaked cake using a spatula. You can also create swirls or peaks for a beautiful presentation.
  • Refrigerate the cake for at least 2 hours, or overnight for best results. This allows the flavors to meld beautifully. When ready to serve, slice into squares and enjoy your rich and creamy dessert!

Equipment

  • 9x13 inch baking pan
  • Mixing Bowls
  • Electric Mixer
  • Whisk
  • Spatula

Notes

  • Make sure the cake is completely cooled before soaking to avoid sogginess.
  • Use good quality dulce de leche or make your own by simmering sweetened condensed milk.
  • Allow ample time for the milk mixture to soak for the best moist texture.
  • Spread the topping gently to prevent pulling up the cake underneath.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.