Tres Leches Cake
User Reviews
4.9
123 reviews
Excellent
Tres Leches Cake
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Tres Leches Cake is one of the best Mexican desserts! It a deliciously rich and moist, milk soaked cake that always gets compliments every time I make it. It's sweet and refreshing and even picky eaters love this tempting cake!
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Ingredients
Cake
- 1 1/2 cups (200g) Cake Flour* (scoop and level to measure)
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar**
- 5 large eggs, at room temperature*
- 1 1/2 tsp vanilla
Milk mixture
- 1 1/4 cups (295ml) milk (anything but skim)
- 1/2 cup (120ml) heavy cream
- 1 (14 oz) can sweetened condensed milk
- 1 (12 oz) can evaporated milk
Topping
- 2 cups (473ml) heavy cream
- 1/4 cup (50g) granulated sugar
- 1/2 tsp vanilla
- Fresh sliced strawberries or cinnamon, for garnish
Instructions
- For the cake: Preheat oven to 350 degrees. Butter a 13 by 9-inch or 12 by 8-inch baking dish, set aside.
- Sift cake flour into a medium mixing bowl. Add in baking powder and salt and whisk 20 seconds, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter and sugar until very pale and fluffy.
- Mix in eggs one at a time, blending until well combined after each addition. Mix in vanilla.
- Add in flour in 3 additions mixing just until combined after each addition. Remove mixing bowl from stand mixer and scape down sides and bottom of bowl and fold until evenly incorporated.
- Pour batter into prepared baking dish and spread into an even layer (it will seem like a thin layer).
- Bake in preheated oven until toothpick inserted into center comes out clean, about 24 - 28 minutes.
- Remove from oven and let cool on a wire rack, about 45 minutes. Once cool pierce cake many times all over with a long-pronged fork.
- For the milk mixture: In a large mixing bowl whisk together milk, 1/2 cup heavy cream, the sweetened condensed milk and the evaporated milk until blended.
- Pour evenly over cake then cover and chill at least 6 hours*** or up to 3 days.
- For the topping: In a large mixing bowl using an electric hand mixer (or using the stand mixer fitted with whisk attachment) whip heavy cream until soft peaks form.
- Add in sugar and vanilla and whip until stiff peaks form. Spread over chilled cake.
- Cut cake into slices and serve cold garnished with strawberries or dust with cinnamon if desired. Store cake in refrigerator.
Notes
- *Cake flour offers a better texture here and better absorption. You can generally find it by the all-purpose flour in the baking isle. If you can't find it you can use 1 1/4 cups + 1 Tbsp all-purpose flour plus 3 Tbsp cornstarch.
- **If you don't like things very sweet you can reduce sugar in cake to 2/3 cup.
- To bring eggs to room temperature quickly place in a medium mixing bowl, cover with warm tap water and let rest 5 minutes.
- Be sure to allow at least 6 hours for the milks to soak into the cake otherwise it won't have enough time to soak in.
- Note that this makes a shorter style cake, but it works because cake is very rich so a taller slice may be too much.
- Recipe source: adapted slightly from allrecipes.
Genuine Reviews
User Reviews
Overall Rating
4.9
123 reviews
Excellent
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