Dulce de Leche Cake

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This PC version of South American tres leches cake, which means three milks cake, contains the traditional evaporated milk, sweetened condensed milk and cream, as well as a dulce de leche topping. The rum is traditional, but optional.

Tags: Advanced, One Hour +, Desserts, Rice & Grains, Baking, Chill
Serves: 24
Skill level: Advanced
Prep time: 15  minutes
Cooking time: 35  minutes
Total: 50 *  minutes

*cool time=40 minutes; chill time= 3 hours

Additional Information


1 jar (450 g) PC Dulce de Leche Caramel Creme Spread
3 tbsp (45 mL) PC Organics All Purpose Flour - Unbleached
1 pkg (460 g) PC Organics Cake Mix - Vanilla
1/2 cup (125 mL) PC Organics 100% Pure Safflower Oil
3 PC Organics Free Run Large Eggs
1 can (300 mL) PC Sweetened Condensed Milk
2/3 cup (150 mL) 2% milk
1 can (370 mL) no name 2% Evaporated Milk
1/2 cup (125 mL) 35% whipping cream
2 tbsp (25 mL) dark rum (optional)


  1. Preheat oven to 350°F (180°C). Spray 13 x 9-inch (3.5 L) metal cake pan with PC Blue Menu Canola Oil Cooking Spray. Dust with flour on bottom and up sides. Tap out and discard excess flour.
  2. In large bowl and using electric mixer, beat cake mix, milk, oil and eggs at low speed until moistened. Beat at medium-high speed for 2 minutes. Using rubber spatula, scrape side of bowl. Continue to beat at medium-high speed for 2 minutes. Pour into prepared pan. Level top.
  3. Bake in centre of oven for 30 to 35 minutes or until tester inserted in centre comes out clean. Cool in pan on rack for 20 minutes. Meanwhile, whisk together evaporated milk, condensed milk, cream and rum (if using).
  4. Using fork, poke holes all over cake. Slowly pour milk mixture over cake. Mixture will pool slightly around edges of pan. Allow cake to cool completely, about 20 minutes.
  5. Cover with plastic wrap. Chill until all liquid is absorbed, about 3 hours.
  6. Spread dulce de leche over cake. Serve immediately, or cover and refrigerate for up to 1 day before serving. Cake will be very moist. Cut into 24 pieces.

Chef's Tips

Sprinkle cake with toasted coconut, if desired. After cake comes out of oven, place 1 cup (250 mL) sweetened shredded coconut on rimmed baking sheet; bake in centre of 350°F (180°C) oven for 5 to 6 minutes or until golden and fragrant, stirring half way. Cool. Sprinkle over dulce de leche topping just before cutting into pieces.

Nutritional Information

Per serving
Calories 270 Cal
Fat 10 g
Sodium 240 mg
Carbohydrate 41 g
Fibre 0 g
Protein 5 g