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Easy Vanilla Milk Cake with Caramel Drizzle and White Chocolate Decoration Recipe

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4 from 11 reviews

This Easy Vanilla Milk Cake recipe, an authentic tres leches variation, features a moist vanilla sponge soaked in a sweet milk mixture and topped with rich homemade caramel and white chocolate decoration. Perfectly balanced, this luscious dessert is simple to prepare and ideal for celebrations or anytime indulgence.

Ingredients

Cake

  • 1 ½ cups all-purpose flour (sifted)
  • 5 large eggs (room temperature)
  • 1 cup granulated sugar
  • 2 tsp vanilla extract
  • 1 ½ tsp baking powder
  • Pinch of salt
  • ⅓ cup whole milk
  • ⅓ cup neutral oil (canola or vegetable)

Milk Soaking Mixture

  • 2 cups heavy cream
  • 3 cups whole milk

Caramel

  • 1 cup granulated sugar
  • 2 tbsp unsalted butter (cubed)
  • ¾ cup heavy cream
  • 2 tbsp water
  • 1 tsp salt

Decoration

  • ⅓ cup white chocolate (melted with 1 tsp neutral oil)

Instructions

  1. Make the Cake: Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish. In a stand mixer bowl, beat the eggs on medium speed until foamy. Gradually add sugar one tablespoon at a time, beating continuously until the mixture doubles in volume and becomes pale and fluffy, about 10 minutes. Add vanilla extract, milk, and oil, then beat for an additional 30 seconds to 1 minute until just combined. Sift in flour, baking powder, and salt, and gently fold with a spatula until smooth, being careful not to overmix. Pour the batter into the prepared pan and bake for 20–30 minutes until golden and a toothpick inserted comes out clean. Allow the cake to cool in the pan for 20 minutes.
  2. Soak the Cake: In a large bowl, whisk together 2 cups heavy cream and 3 cups whole milk to make the soaking liquid. Once the cake has cooled slightly, poke holes all over the surface using a fork or toothpick. Slowly pour the milk mixture evenly over the cake, allowing it to soak thoroughly. Refrigerate the cake for at least 30 minutes to absorb the milk mixture fully.
  3. Make the Caramel: In a heavy-bottomed saucepan over low heat, add the granulated sugar and let it melt undisturbed. As it begins melting and clumping, gently stir with a wooden spoon to encourage even melting. Once the sugar is fully melted and has reached a rich amber color, carefully whisk in the heavy cream and water; the mixture will bubble up. Remove from heat and stir in the cubed butter and salt until the caramel is smooth. Allow the caramel to cool to room temperature before using.
  4. Decorate the Cake: After the cake has chilled and absorbed the milk mixture, drizzle the cooled caramel over the top. Tilt the pan to help the caramel spread naturally without using a spoon for spreading. Transfer the melted white chocolate to a piping bag or a zip-top bag with the tip cut off, and pipe straight lines across the surface of the cake. Use a toothpick to drag through the lines perpendicularly, alternating directions to create a feathered effect.
  5. Chill and Serve: Cover the cake and refrigerate for at least 4 hours, ideally overnight, to allow it to set fully. Slice the cake, serve chilled, and enjoy each creamy, caramel-flavored bite of this delightful tres leches cake.

Notes

  • Use room temperature eggs to achieve better volume when beating.
  • Ensure not to overmix the batter to keep the cake light and fluffy.
  • Allow the caramel to cool completely before drizzling to avoid melting the topping.
  • Refrigeration time can be extended overnight for improved flavor and texture.
  • The white chocolate decoration adds a beautiful and tasty finish but can be omitted if preferred.

Find it online: https://bitezly.com/easy-vanilla-milk-cake-with-caramel-drizzle-and-white-chocolate-decoration-recipe/