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Tres Leche Cake Recipe

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.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 20 mins
Servings: 20 slices
Course: Dessert , Cake , Others
Cuisine: Ecuadorian

Ingredients

  • 2 teaspoon baking powder
  • 1 cup unsalted butter
  • 2 cup white granulated sugar
  • 10 eggs large eggs
  • 1 teaspoon natural vanilla extract
  • 4 cups whole milk
  • 28 ounce can sweetened condensed milk 2 cans
  • 24 ounne Can evaporated Milk 2 cans
  • 3 cups heavy whipping cream
  • 2 cup white sugar
  • 2 teaspoon vanilla extract

Instructions

    Cup of Yum
  1. Preheat your oven to 330°F (165 °C)
  2. prepare 2 8×12 inch baking pans
  3. line baking pans with parchment paper or spray with pan release and dust with some flour
  4. Add the baking powder with the flour and shift them together a
  5. 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
  6. 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
  7. Add 3 tablespoons at a time of the flour mixture to the creamed butter until batter is fully mixed about 4 minutes
  8. deposit the batter into the lined or greased pan.
  9. 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.
  10. Fork or pic should be dry after injecting the cake
  11. Once cake is baked remove from the oven a set aside for cooling
  12. In the mean time prepare the tres leche mixture
  13. In a bowl combine the whole milk, evaporated milk and condensed milk and mix together
  14. Evenly pour the tres leche mixture onto the surface of the cooled cake and set aside
  15. Add the whipping cream along with the granulated sugar and vanilla and whip using a whisk attachment until firm peak or double in size
  16. Using an offset spatula spread the whipped cream evenly through the top of the cake
  17. You can drizzle the dulce de leche over the whipped cream and sprinkle some toasted sweetened coconut