clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
half eaten slice of salted caramel tres leches cake with a fork on a stack of plates on a light pink background with more cake in the background

Salted Caramel Tres Leches Cake

Salted Caramel Tres Leches Cake is drenched with Condensed Milk, Evaporated Milk, Half & Half, and Salted Caramel and topped with a thick layer of fresh whipped cream and more caramel. Step-by-step photos teach you how to bake this delicious cake recipe. You will love this recipe, perfect for a special taco Tuesday or even Cinco de mayo! 

  • Total Time: 8 Hours 45 Minutes
  • Yield: 12-18 Slices 1x


Units Scale


  • 210 grams (1 1/2 Cups) Cake Flour
  • 1/2 Teaspoon Salt
  • 1 1/2 Teaspoon Baking Powder
  • 5 Large Eggs, Separated, at room temperature
  • 4oz (1/2 Cup) Unsalted Butter, at room temperature
  • 200 grams (1 Cup) Granulated Sugar/ Caster Sugar
  • 1.5oz (3 Tablespoons) Homemade Salted Caramel or Store-bought
  • 1 1/2 Teaspoons Vanilla Extract

Milk Soak

  • 12oz Can Evaporated Milk
  • 14oz Can Condensed Milk
  • 10oz (1 1/4 Cup) Half & Half or Heavy Cream
  • 4oz (1/2 Cup) Salted Caramel


  • 12 oz (1 1/2 Cups) Heavy Cream
  • 2 Tablespoons Confectioners Sugar
  • 5 oz Salted Caramel



  1. Preheat oven to 350F/180C and grease a 9X13 pan and set aside.
  2. In a large bowl whisk together the cake flour, salt, and baking powder.
  3. In the bowl of an electric mixer fitted with a whisk attachment or large bowl with a handheld electric whisk beat the egg whites on medium speed until slightly foamy then slowly stream in two tablespoons of sugar and beat until stiff peaks form. Transfer the egg whites to a clean bowl.
  4. Using the same dirty electric mixer bowl with a paddle attachment add the butter and remaining sugar and beat until light and fluffy. Then add the salted caramel, scrape down the bowl, and mix until fully incorporated. Add in the egg yolks one at a time then the vanilla extract. Again, scrape the sides and bottom of the bowl to ensure everything is evenly combined.
  5. Gently fold in the dry mixture to the wet, mixing until just combined, it will be thick. Fold in the egg whites. Pour into prepared pan and bake for 22-26 minutes, until when touched the cake bounces back, or a toothpick inserted in the center comes out clean.
  6. Let cool on wire rack. Once completely cool prepare the milk soak.

Milk Soak

  1. In a large bowl combine evaporated milk, condensed milk, half & half, and salted caramel.
  2. Using a skewer or fork poke the cake many times. The more holes the better. Then pour the milk soak evenly over the whole cake, I like to pour half let it sit for a minute then pour the remainder.


  1. In the bowl of an electric mixer fitted with a whisk attachment or large bowl with a handheld electric whisk beat the cream and powdered sugar until medium-stiff peaks form. Then spread on top of the cake. Drizzle salted caramel on top. This cake is best if it sits in the fridge for a few hours or overnight, ideally. Serve cold and store-leftovers in the fridge for up to 5 days.


*Total Time includes Chill Time

  • Author: Confessions of a Baking Queen
  • Prep Time: 20
  • Cook Time: 25
  • Category: Dessert
  • Method: Baking
  • Cuisine: Mexican/ American

Keywords: tres leches cake, salted caramel dessert, mexican dessert,

Recipe Card powered byTasty Recipes
confessions of a baking queen logo

Weekend Baking Projects

free email series

Tips & recipes for delicious weekend

baking projects

Dulce de Leche Millie Feuille on a white plate