Tres Leches Cake
User Reviews
5.0
3 reviews
Excellent
Tres Leches Cake
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This delicious cake is easier to make than you think! Creamy frosting and a super moist milk cake come together for an unbelievable finish to any Mexican meal.
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Ingredients
For the Cake
- 1 1/2 cups all purpose flour
- 2 tsp baking powder
- 1/4 tsp fine sea salt
- 4 large eggs
- 1 cup granulated sugar
- 1 tsp pure vanilla extract
- 1/3 cup whole milk
For the Filling
- 14 ounces sweetened condensed milk
- 12 ounces evaporated milk
- 1/4 cup heavy cream
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
For the Topping
- 2 cups heavy cream
- 1/4 cup granulated sugar
- 2 tsp clear vanilla extract
- Optional garnishes: sliced berries or ground cinnamon
Instructions
For the Cake
- Preheat the oven to 350° F. Butter a 9x13 inch cake pan and set aside.
- In a medium mixing bowl add the flour, baking powder, and salt and whisk to combine. Set aside.
- In a large mixing bowl or bowl of a stand mixer, add the eggs and sugar. Beat on medium speed until pale and fluffy, about 10 minutes. Add in the vanilla and mix just until combined.
- Add half of the flour mixture to the egg mixture and beat just until combined. Mix in the whole milk until combined and then mix in the rest of the flour mixture until just combined.
- Pour the batter into prepared cake pan and bake for 25-30 minutes or until cake springs back when lightly touched. Allow to cool for 45 minutes.
For the Filling
- While the cake is cooling prepare the filling. Add the sweetened condensed milk, evaporated milk, heavy cream, ground cinnamon, and nutmeg to a medium mixing bowl and whisk until well-combined.
- When the cake has cooled use a fork to pierce the entire surface of the cake. Gently pour the filling over the cake.
For the Topping
- Add the heavy cream and sugar to the bowl of a stand mixer and beat on high speed for 7-10 minutes, or until fluffy and somewhat stiff. Add in the clear vanilla extract and gently combine with a rubber spatula. Spread the topping over the cake.
- Cover and chill the cake in the refrigerator for 2 hours or overnight before slicing and serving. Top with fresh berries and/or a sprinkle of ground cinnamon right before serving.
Nutrition Information
Show Details
Calories
463kcal
(23%)
Carbohydrates
56g
(19%)
Protein
9g
(18%)
Fat
23g
(35%)
Saturated Fat
14g
(70%)
Trans Fat
1g
Cholesterol
136mg
(45%)
Sodium
162mg
(7%)
Potassium
357mg
(10%)
Fiber
1g
(4%)
Sugar
42g
(84%)
Vitamin A
903IU
(18%)
Vitamin C
2mg
(2%)
Calcium
246mg
(25%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 463kcal | 23% |
| Carbohydrates | 56g | 19% |
| Protein | 9g | 18% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 136mg | 45% |
| Sodium | 162mg | 7% |
| Potassium | 357mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 42g | 84% |
| Vitamin A | 903IU | 18% |
| Vitamin C | 2mg | 2% |
| Calcium | 246mg | 25% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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