Delightfully sweet and indulgent, try these cake donuts, soaked in tres leche milks and glazed in a decadent dulce de leche topping.
Sponge Cake Batter:
- 1 cup sugar
- 1/2 cup 1 stick butter, softened, plus more for pans
- 4 eggs
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking powder
- 1 1/3 cups all purpose flour
Tres Leche Combo:
- 1 can (14 oz sweetened condensed milk)
- 2/3 cup whole milk
- 1 cup full-fat coconut milk (or heavy whipping cream)
- 1 teaspoon vanilla extract
Dulce de Leche Glaze:
- 1/2 cup evaporated milk
- 1 cup sweetened condensed milk
- 1/2 cup heavy cream
- 2 tsp. cornstarch
- 1 1/2 tsp. ground cinnamon
1. Start with the Dulce de Leche Glaze:
- Combine the milks, cream, cornstarch, and cinnamon in a 1-qt. nonstick pan.
- Bring the mixture to a boil.
- Reduce heat to low and continue to cook, stirring occasionally, until the mixture becomes deep caramel in color and thickens (about 2 hours).
- Strain the mixture into a bowl to ensure a smooth texture and set aside to cool.
2. Prepare the Sponge Cake Batter:
- Preheat your oven to 350 degrees F.
- Generously grease each slot of a 12-count doughnut pan with butter. Dust with flour, shaking off any excess.
- In the bowl of a stand mixer, cream together the butter and sugar until smooth and creamy.
- Add the eggs, one at a time, ensuring each is fully incorporated before adding the next.
- Mix in the salt, vanilla extract, and baking powder.
- Gradually add the flour, mixing just until combined.
- Using a spoon or a piping bag fitted with a large round tip, fill each donut mold up to the indicated line.
- Bake for 12-15 minutes, or until the donuts are golden brown on top.
- Remove from the oven and allow the donuts to cool slightly in the pan.
- Gently loosen the donuts using the edge of a thin spoon and transfer them to one or two large baking dishes or high-sided pans (e.g., two 13×9 inch pans).
- Gently poke holes all over the donuts using a toothpick or fork.
3. Prepare the Tres Leche Combo:
- Whisk together the three milks and vanilla extract in a medium bowl until well combined.
- Gently pour this mixture over the donuts, allowing them to absorb as much liquid as possible.
- Spoon any excess liquid that runs off back over the donuts to ensure they’re well-soaked.
4. Glaze and Serve:
- Once the Dulce de Leche glaze has cooled, dip each Tres Leche-soaked donut into the glaze, ensuring it’s well-coated.
- Place the glazed donuts on a tray or wire rack to dry.
- Serve once the glaze has set.
As the Dulce de Leche glaze takes a while to prepare and cool, it’s best to start with it before making the donuts.
When filling the molds with the batter you may find it hard not to make a mess. And if that’s the case you can scoop it into a pastry bag with a fat tip and just pipe it in.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Baking, Dessert, Donuts
- Method: Baking
- Cuisine: Mexican
Keywords: mexican, chilean, dulce de leche, tres leches, donuts, baked, cake, cake donuts