Bake an incredibly moist Dulce de Leche Tres Leches Cake for your next party! The deep caramel flavor of dulce de leche enhances the tres leches in the cake.
What You Need
Original recipe yields 16 servings
1 pkg. (2-layer size) yellow cake mix
1 can (13.4 oz.) dulce de leche (sweetened milk caramel), divided
2 tsp. water
1 can (12 oz.) evaporated milk
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1-1/2 cups thawed COOL WHIP Whipped Topping
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Let's Make It
Heat oven to 350ºF.
Prepare cake batter and bake as directed on package for 13x9-inch pan. Cool cake in pan 10 min. Pierce cake with large fork at 1/2-inch intervals.
Mix 2 Tbsp. dulce de leche and water until blended; reserve for later use. Blend remaining dulce de leche with evaporated milk and sour cream in blender until smooth. Pour over cake, re-piercing cake if necessary until all milk mixture is absorbed. Refrigerate 1 hour.
Microwave reserved dulce de leche mixture on HIGH 10 sec.; stir. Cool. Frost cake with COOL WHIP; drizzle with reserved dulce de leche mixture.
To easily pour the milk mixture over the pierced cake, blend the ingredients in blender as directed, then pour into plastic squeeze bottle. Use to drizzle milk mixture over cake.
How to Store
Keep cake refrigerated.
How to Easily Drizzle the Reserved Caramel
Use a spoon to drizzle the dulce de leche mixture over the frosted cake. If the mixture is too thick, stir additional 1/2 tsp. water into the reserved mixture before drizzling over cake.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 40g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.