This is a sponsored post in partnership with Darigold. All thoughts, recipes, and opinions are my own.
Every time I make tres leches I’m reminded how easy it is to be successful when baking. While this cake has its own interesting tricks (sifting, separating eggs, incorporation of egg whites, heating dairy) it’s really one of those recipes that can teach good basics and yet you don’t have to stress too much about whether it’s risen properly; because at the end of the day, you drown it in a delectable concoction of milks.
It was while I was enjoying one of these cakes over the holidays with my family that I realized there is so much versatility to a good base recipe of tres leches and what has always kept me from making it regularly was that I’m not really wild about all the canned dairy. Therefore, in a personal effort to eliminate 90% of the canned dairy traditionally used, I’ve partnered with Darigold to use one of their newest products, a creamy Salted Caramel Milk that is about available in stores by the pint. The salted caramel flavor in conjunction with cinnamon and fatty whipping cream really rounds out the flavor profile of the cake beautifully. I merely added the berries to this recipe shoot to make it a bit more colorful—but you could easily do without.
This cake is a crowd-pleaser to say the least, serving 12. Although I will admit, I found myself taking larger and larger slices for myself as the evening went on—it serves especially well with coffee and can be made up to 48 hours in advance, which by itself is a win in my book!!
You can purchase Darigold’s Salted Caramel Milk in the refrigerated section of the grocery store next to where you’d find heavy cream—other flavors they make include vanilla and chocolate. Enjoy the recipe!
Salted Caramel Tres Leches Featuring Darigold Old Fashioned Salted Caramel Milk
- 1 1/2 C All purpose flour
- 2 t Baking powder
- 1/2 t Salt
- 3 Eggs, room temperature and separated
- 1 C Sugar
- 1 1/2 t Vanilla Paste (or 2 t vanilla extract)
- 1/2 C Whole Darigold Milk, room temperature
- 1 Bottle Darigold Old Fashioned Salted Caramel Milk
- 1 C Darigold Heavy Whipping Cream
- 1/4 C Sweetened condensed milk
- 1 Cinnamon stick
- 1 C Heavy Whipping Cream
- 1 t Vanilla paste
- Berries (optional)
Begin by mixing the egg yolks together with the vanilla in a stand mixer with the whisk attachment. With the mixer on high, slowly add the cup of sugar and mix for about 10 minutes, until the color has lightened and most of the sugar has dissolved. Preheat your oven to 350°F. In a separate bowl, sift together the dry ingredients. Once the egg mixture has matured, change the mixer whisk to a paddle and on a low setting, add the dry ingredients slowly, using a large spoon, and about halfway through adding the dry ingredients, pause and add the milk; then resume adding the dry ingredients. Mix until incorporated.
With a hand mixer, whisk the egg whites to stiff peaks and set to the side. Grease a 9x13inch glass or ceramic pan. Remove your bowl from the mixer and fold in the egg whites using a large spatula.Transfer the batter into the pan and bake 25-30 min or until golden and pulling slightly from the edges–the top should also spring back nicely when pressed. Remove the cake from the oven, poke many times with a fork and set to the side to cool for at least 1 hour. During this rest time add the Darigold Whipping Cream, condensed milk, and Darigold Old Fashioned Caramel Milk in a small saucepan with the cinnamon stick. Slowly bring the mixture to a boil, then simmer for 2 minutes, turn off the heat, cover and set for 10 minutes. Remove and discard the cinnamon stick.
Evenly pour the salted caramel mixture over the cake, and refrigerate at least 4-12 hours; my preference is overnight. Prior to serving, whip the remaining Darigold Whipping Cream and vanilla and frost the cake. Serve until gone–this recipe will feed up to 12 guests and gets better and better with time! It will also store in the fridge for up to a week. Berries are optional for serving.
You can make this recipe gluten free too!! Simply substitute in your favorite GF all purpose flour.
The plates in this post were purchased at Fiftyoneandahalf based out of Seattle, WA. Her pieces are typically handcrafted one-of-a-kind ceramics that I love and highly recommend. You can find more at her Etsy Shop and on her Instagram.
Looking for more Darigold deliciousness? Check out their Heat ‘N Serve Hot Cocoa and the Cranberry Orange Cookies recipe I made to pair with it.