Tres Leches Cake
User Reviews
5
Tres Leches Cake
Description
This Tres Leches Cake recipe starts with a light batter combining cake flour, baking powder, room-temperature butter, sugar, eggs, and vanilla. After baking, the cake is pierced with holes to allow a mixture of evaporated milk, sweetened condensed milk, heavy cream, and milk to soak through, saturating the sponge thoroughly. This soaking process produces a tender and moist crumb infused with creamy sweetness.
The topping made from whipped heavy cream, sugar, and vanilla adds a light and airy finish that balances the dense milk-soaked cake. This cake is often chilled for several hours or overnight to maximize absorption and flavor melding.
It can be garnished with cinnamon or fresh fruit to complement the milky richness. The recipe offers a substitution for cake flour by adjusting all-purpose flour with cornstarch, ensuring accessibility without compromising texture. Serving Tres Leches Cake requires planning for refrigeration to achieve the proper moisture and flavor.
Ingredients
Cake
- 1 ½ cups cake flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup butter unsalted, room temperature, one stick
- 1 cup sugar
- 5 egg large, room temperature
- 2 tsp vanilla
Cake Filling
- 1 ¼ cup milk
- ½ cup heavy whipping cream
- 1- 14 oz sweetened condensed milk can
- 1- 12 oz evaporated milk can
Cream Topping
- 2 cups heavy whipping cream
- ¼ cup sugar
- 1 tsp vanilla
Instructions
- Preheat the oven to 350 degrees
- In a medium bowl, combine the flour, baking powder, and salt set the bowl aside.
- In a large mixing bowl, or using a stand mixer, beat together the butter and sugar, until well combined.
- Add in the eggs and vanilla, mixing at medium to high speed for an additional minute.
- Gradually add in the flour mixture, scraping the sides of the bowl with a rubber spatula, as necessary.
- Pour the cake batter into a lightly sprayed 9x13 baking pan and bake for about 23-25 minutes, until the cake springs to the touch.
- Use a fork to poke holes throughout the top of the cake and set the cake aside to cool.
- Prepare the filling while the cake is cooling.
- To prepare the filling, combine the milk, heavy cream, sweetened condensed milk, and evaporated milk. Whisk together until they are combined, and then pour over the cake, making sure to fill in the holes made with a fork.
- Cover and chill the cake for 6-8 hours, or overnight.
- To top the cake, whisk the heavy cream until it begins to thicken, and hold its form, like shaving cream. Add in the sugar and vanilla until it is thick whipping cream.
- Cover the top of the cake with the whipped cream topping.
- Serve cake chilled.
Notes
- Allow the cake to chill for 6-8 hours or overnight to fully absorb the milk mixture.
- Top with cinnamon or fresh fruit for added flavor contrast.
- If cake flour is unavailable, substitute by replacing 3 tablespoons of all-purpose flour with cornstarch for every 1 ½ cups.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 430 kcal
% Daily Value*
| Calories | 430kcal | 22% |
| Carbohydrates | 43g | 14% |
| Protein | 9g | 18% |
| Fat | 25g | 38% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 126mg | 42% |
| Sodium | 133mg | 6% |
| Potassium | 304mg | 6% |
| Fiber | 0.3g | 1% |
| Sugar | 35g | 70% |
| Vitamin A | 955IU | 19% |
| Vitamin C | 1mg | 1% |
| Calcium | 211mg | 21% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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