Tres Leches Cake
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Tres Leches Cake
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Tres Leches Cake is an airy sponge cake soaked in 3 kinds of milk, then topped with whipped cream frosting. This recipe includes everything you need to know for making the rich, sweet Mexican dessert at home!
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Ingredients
For the Cake
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 1 cup granulated sugar
- 3 large eggs room temperature
- 1 ½ teaspoons vanilla extract
- ½ cup whole milk
For the Milk Mixture
- 1 can sweetened condensed milk 14 ounce
- 1 can evaporated milk 12 ounce
- ½ cup heavy whipping cream
For the Topping
- 2 cups heavy whipping cream
- 3 Tablespoons powdered sugar
- 1 teaspoon cinnamon for garnish
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Instructions
- Preheat the oven to 350℉. Lightly butter a 9x13 pan. Set aside.
- In a medium mixing bowl, whisk together flour, baking powder, and salt. Set aside.
- With an electric mixer, combine sugar, eggs, and vanilla on high speed until the mixture is light and airy (about 5 minutes). Add half the dry ingredients, mixing on low, until just incorporated.
- Gradually pour in the milk. Add the remaining dry ingredients and mix on low until just combined.
- Pour the cake mixture into the prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and cool completely.
- In a large mixing bowl or liquid measuring cup, combine sweetened condensed milk, evaporated milk, and heavy whipping cream.
- Poke holes all over the top of the cooled cake.
- Slowly pour the milk mixture over the cake, letting it seep into the cake through the holes. Cover and refrigerate for at least 4 hours or overnight.
- With a hand mixer, whip the whipping cream and powdered sugar until stiff peaks form. Spread over the top of the chilled cake and sprinkle with cinnamon, if desired.
Notes
- For freezing, place the baked and cooled cake in an airtight freezer container for up to 3 months. Thaw the cake at room temperature before adding the milk mixture, soak overnight. Then add the whipped topping as directed.
- Used Boston Cream Pie as starting point for the sponge cake. No butter in this recipe, as in a traditional sponge cake base. It is not missed due to the richness of the 3 milk mix.
- Evenly distribute the milk mixture. Make sure to pour the milk over the sides of the cake as well as in the center so every slice of cake is as moist as can be.
- Make it the day before. Tres Leches Cake tastes best the second day when the three milks have had plenty of time to saturate the sponge cake with all their yummy flavor.
- Keep refrigerated. This Tres Leches Cake should be kept covered and chilled when you're not eating it. It stays good for up to 3 days.
- Avoid the box. Cake mixes from a box are not the same as a sponge cake. A sponge cake is designed to hold moisture, while a cake mix from a box tends to get soggy and crumble.
Nutrition Information
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Serving
1slice
Calories
206kcal
(10%)
Carbohydrates
21g
(7%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
4g
Cholesterol
64mg
(21%)
Sodium
98mg
(4%)
Sugar
14g
(28%)
Nutrition Facts
Serving: 20slices
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 206kcal | 10% |
| Carbohydrates | 21g | 7% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 64mg | 21% |
| Sodium | 98mg | 4% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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