Tres Leches Cake
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4.5
6 reviews
Excellent
Tres Leches Cake
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Traditional Tres Leches Cake brings together delicious rich flavors & light fluffy frosting in a comforting dessert perfect for any occasion!
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Ingredients
Vanilla Sponge Cake
- 1 ½ cups cake flour (see note)
- 1 ½ taespoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter at room temperature
- 1 cup granulated sugar
- 5 large eggs at room temperature
- 1 teaspoon vanilla extract
Three Milks
- 28 ounces sweetened condensed milk
- 10 ounces evaporated milk
- ½ cup whole milk
Whipped Cream
- 1 ½ cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- cinnamon sugar for garnish
Instructions
Cake
- Preheat the oven to 350 degrees F. Grease and flour a 9-inch x 13-inch baking pan and set aside.
- In a small bowl, sift together the flour, baking powder, baking soda, and salt; set aside.
- In a stand mixer fitted with a paddle attachment (or using a hand mixer), cream the butter and sugar together until light and fluffy, about 4 minutes. Add the eggs one at a time, beating the batter for 30 seconds after each addition. Add the vanilla and beat well.
- Gently fold the flour mixture into the butter mixture, mixing until just incorporated. Use a rubber spatula to fold the remaining flour in until well blended. Pour the batter into the prepared pan.
- Bake for 22 to 25 minutes. Immediately use a bamboo skewer to poke the cake all over.
Three Milks
- Whisk the three kinds of milk together in a large bowl or measuring cup, then pour over the top of the warm cake.
- Return the cake to the off (but warm) oven for an additional 10 minutes, this helps the milk absorb.
- Cover that cake and let sit until it reaches room temperature then transfer to the fridge for at least two hours before frosting.
Whipped Cream
- Whip the cream, sugar, and vanilla together until stiff peaks form. Spread over the top of the cake, then sprinkle with cinnamon sugar. Keep refrigerated until serving.
Notes
- All-purpose flour can be used instead of cake flour but the cake flour definitely yields a finer crumb.
- Up to an additional 1/2 cup of whole milk can be added to the filling, any more than that and the milk starts to break down the structure of the cake.
- It’s best to poke and add the milk to the cake when it’s warm as this helps the cake absorb the milk.
- All-purpose flour can be used instead of cake flour but the cake flour definitely yields a finer crumb.
- Up to an additional 1/2 cup of whole milk can be added to the filling, any more than that and the milk starts to break down the structure of the cake.
- It’s best to poke and add the milk to the cake when it’s warm as this helps the cake absorb the milk.
Nutrition Information
Show Details
Serving
1slice
Calories
356kcal
(18%)
Carbohydrates
44g
(15%)
Protein
7g
(14%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
101mg
(34%)
Sodium
136mg
(6%)
Potassium
248mg
(7%)
Fiber
1g
(4%)
Sugar
36g
(72%)
Vitamin A
622IU
(12%)
Vitamin C
1mg
(1%)
Calcium
181mg
(18%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20slices
Amount Per Serving
Calories 356 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 356kcal | 18% |
| Carbohydrates | 44g | 15% |
| Protein | 7g | 14% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 101mg | 34% |
| Sodium | 136mg | 6% |
| Potassium | 248mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
| Vitamin A | 622IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 181mg | 18% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
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