Traditional Tres Leches Cake Recipe
User Reviews
5.0
27 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
1 hr 5 mins
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Servings
15 servings
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Calories
262 kcal
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Cuisine
South American
Traditional Tres Leches Cake Recipe
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A deliciously moist cake made with three types of milk: sweetened condensed, cream, and evaporated milk. Perfect for any occasion.
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Ingredients
Cake ingredients:
- 1 ¼ cups flour all purpose, sifted
- 5 eggs separated
- 1 cup sugar
- 1 tsp vanilla
- 1 tsp baking powder
- ¾ tsp kosher salt
Milks for soaking:
- 12 oz evaporated milk
- 14 oz sweetened condensed milk
- ¼ cup whole milk
Frosting:
- 1 ½ cups whipping cream
- 1 Tbsp powdered sugar
Instructions
Prepare the cake:
- Preheat oven to 350°F.
- Butter a 9"x11" glass pan, then lightly flour.
- Separate the eggs from the yolks and place them in different bowls.
- In the bowl of a stand up mixer place the yolks. Slowly add the sugar while beating on high. Continue to mix until the yolks are fluffy and ribbon stage. (Forms a ribbon on top when drizzled back into the bowl.) Mix in the vanilla.
- Sift together the flour, baking powder and salt into a bowl.
- In another bowl beat the whites until they form soft peaks.
- Slowly fold the whites into the yolk mixture using a spatula. Next, slowly sift the flour mixture into the yolk mixture and fold ingredients carefully. Try not to deflate the air whipped into the eggs.
- Pour the batter into the prepared pan. Place in center rack, and bake for about 35-40* minutes or until cake tester comes out clean. Allow the cake to cool completely before adding the milk mixture.
Prepare the soaking milks:
- In a large bowl whisk together evaporated milk, sweetened condensed milk, and whole milk.
- Pour milk mixture all over the cake, and allow it to soak for about an hour before frosting.
Prepare the frosting:
- Beat whipping cream with the powdered sugar until thick and forms stiff peaks. Spread over cake using a flat frosting spatula.
- *I usually check my tres leches cake with a cake tester after about 35 minutes to make sure it does not overcook.
Notes
- You want to beat the yolks until they are fluffy and are at the ribbon stage. When you remove the beater and drizzle the yolks back into the bowl it forms a ribbon on the surface.
- It is important to keep this dessert refrigerated before serving, and quickly stored after as there is quite a bit of dairy in it. I recommend no more than 3-4 days covered and refrigerated. It is best eaten within 2 days. After 4 days the cake gets a bit soggy.
- You can freeze the cake right after baking once it has cooled and before you add the milk mixture. Take the cake out of the freezer and allow it to completely thaw before adding the milks and topping. I like to soak mine overnight before serving.
Nutrition Information
Show Details
Calories
262kcal
(13%)
Carbohydrates
26g
(9%)
Protein
7g
(14%)
Fat
14g
(22%)
Saturated Fat
9g
(45%)
Cholesterol
103mg
(34%)
Sodium
206mg
(9%)
Potassium
248mg
(7%)
Fiber
1g
(4%)
Sugar
18g
(36%)
Vitamin A
560IU
(11%)
Vitamin C
1mg
(1%)
Calcium
176mg
(18%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 15servings
Amount Per Serving
Calories 262 kcal
% Daily Value*
| Calories | 262kcal | 13% |
| Carbohydrates | 26g | 9% |
| Protein | 7g | 14% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 103mg | 34% |
| Sodium | 206mg | 9% |
| Potassium | 248mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 560IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 176mg | 18% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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