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Creamy Colombian Tres Leches Cake Recipe Easy with Dulce de Leche and Mango

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A luscious and creamy Colombian tres leches cake soaked in a rich caramel-infused milk mixture, topped with whipped cream and fresh mango for a tropical twist.

Ingredients

Scale
  • 1 cup (125g) all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • 5 large eggs, separated (room temperature)
  • 1 cup (200g) granulated sugar, divided
  • ⅓ cup (80ml) whole milk
  • 1 tsp pure vanilla extract
  • 1 can (12 oz/354ml) evaporated milk
  • 1 can (14 oz/396ml) sweetened condensed milk
  • 1 cup (240ml) heavy cream
  • ¼ cup (60g) dulce de leche
  • 1 ½ cups (360ml) heavy whipping cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 1 ripe mango, peeled and thinly sliced
  • Optional: toasted coconut flakes or chopped pistachios for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 9×13 inch baking dish and lightly dust it with flour to prevent sticking.
  2. In a medium bowl, sift together 1 cup flour, baking powder, and salt. Set aside.
  3. Carefully separate the egg whites from the yolks into two large bowls, ensuring no yolk gets into the whites.
  4. Add ½ cup sugar to the yolks and beat on medium speed until pale and fluffy, about 3 minutes. Stir in the milk and vanilla extract.
  5. Gradually fold the flour mixture into the yolk mixture using a spatula, mixing gently until just combined.
  6. Using a clean mixer bowl and whisk attachment, beat the egg whites on medium-high speed until soft peaks form. Slowly add the remaining ½ cup sugar and continue beating until stiff peaks form.
  7. Gently fold the whipped egg whites into the yolk batter in three additions, careful not to deflate the mixture.
  8. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  9. While the cake bakes, whisk together evaporated milk, sweetened condensed milk, heavy cream, and dulce de leche until smooth.
  10. Once the cake cools slightly (about 10 minutes), poke holes all over the surface with a fork or skewer. Slowly pour the milk mixture evenly over the cake, allowing it to soak in. Refrigerate for at least 2 hours, preferably overnight.
  11. Whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Spread evenly over the soaked cake.
  12. Arrange fresh mango slices on top, and sprinkle optional toasted coconut or pistachios if desired. Serve chilled.

Notes

If you don’t have an electric mixer, a sturdy whisk can be used but will take longer. Keep mixing bowls chilled to help cream whip faster. Poking holes before pouring the milk soak ensures even absorption. Use real dulce de leche for best flavor. The cake tastes best after resting at least 2 hours or overnight in the fridge. For gluten-free, substitute all-purpose flour with almond flour. For dairy-free, use coconut milk, coconut cream, and dairy-free dulce de leche.

Nutrition

Keywords: tres leches cake, Colombian dessert, dulce de leche, mango cake, creamy cake, easy tres leches, festive dessert

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