Tres Leche Cake Recipe
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
1 hr 20 mins
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Servings
20 slices
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Cuisine
Ecuadorian
Tres Leche Cake Recipe
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Easy delicious Tres Leche Cake Recipe. This tres leche cake is absolutely one of my favorites cakes.
Fluffy airy whipped cream covers the delicious creamy buttery moist cake. Our tres leche cake recipe is shared by our master baker from Ecuador.
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Ingredients
- 2 teaspoon baking powder
- 1 cup butter unsalted
- 2 cup granulated sugar white
- 10 egg large eggs
- 1 teaspoon vanilla extract natural
- 4 cups milk whole
- 28 ounce sweetened condensed milk 2 cans, can
- 24 ounne evaporated milk 2 cans, can
- 3 cups heavy whipping cream
- 2 cup white sugar
- 2 teaspoon vanilla extract
Instructions
- Preheat your oven to 330°F (165 °C)
- prepare 2 8×12 inch baking pans
- line baking pans with parchment paper or spray with pan release and dust with some flour
- Add the baking powder with the flour and shift them together a
- In a separate bowl add together the unsalted butter and 1 cup of granulated sugar and cream then together using either a blender or mixing machine with the paddle attachment until smooth and light
- Slowly add the 10 eggs one at a time along with the 1 teaspoon of natural vanilla extract, continue to mix until mixture is homogenized
- Add 3 tablespoons at a time of the flour mixture to the creamed butter until batter is fully mixed about 4 minutes
- deposit the batter into the lined or greased pan.
- Bake at 330 degrees Fahrenheit (165 degrees Celsius ) for approximately 25-30 minutes. using a pic or a fork poke the center of the cake to check if baking is complete.
- Fork or pic should be dry after injecting the cake
- Once cake is baked remove from the oven a set aside for cooling
- In the mean time prepare the tres leche mixture
- In a bowl combine the whole milk, evaporated milk and condensed milk and mix together
- Evenly pour the tres leche mixture onto the surface of the cooled cake and set aside
- Add the whipping cream along with the granulated sugar and vanilla and whip using a whisk attachment until firm peak or double in size
- Using an offset spatula spread the whipped cream evenly through the top of the cake
- You can drizzle the dulce de leche over the whipped cream and sprinkle some toasted sweetened coconut
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