Tres Leches Cake
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5.0
111 reviews
Excellent
Tres Leches Cake
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This tres leches cake recipe is a cool treat made from a tasty sponge cake, a creamy 3 milk mixture, and a homemade whipped topping.
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Ingredients
Cake:
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon cinnamon, optional
- 1 cup white sugar, divided
- 5 large eggs, separated, divided
- 1/2 cup milk
- 1 teaspoon vanilla extract
Filling and Topping:
- 1 14 ounce can sweetened condensed milk
- 1 12 ounce can evaporated milk
- ¼ cup heavy cream
Topping:
- 2 cups whipping cream
- 2/3 cup powdered sugar
- 1 tsp vanilla
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish with cooking spray.
- In a medium bowl, add flour and baking powder (and cinnamon, if desired) and mix to combine.
- In a medium mixing bowl, beat ¾ cup sugar and egg yolks until light in color and doubled in size (about 3 minutes).
- Stir in dry ingredients, milk and vanilla and mix until just combined.
- In a glass bowl, beat egg whites (make sure no yolk is in there) on high speed until soft peaks form (about 5 minutes). Gradually, add ¼ cup remaining sugar, continuing to beat on high speed until medium peaks form (about 3 minutes).
- Slowly, add the egg whites into the yolk mixture, carefully stirring with a spatula until the batter is just combined and there are no more yellow or white streaks.
- Pour the batter in to the prepared pan and bake for 30 - 35 minutes or until a toothpick inserted into the middle comes out clean. Let cake cool completely (it will deflate a bit).
- One cake is cooled, make your milk mixture by mixing together the sweetened condensed milk, evaporated milk and heavy cream in a medium bowl.
- Poke cake all over with a fork and slowly pour the milk mixture over the entire cake making sure to get inside the fork holes. Refrigerate for at least 4 hours.
- Once ready to serve, whip the heavy cream, powdered sugar, and vanilla together until stiff peaks form in a cold, large metal bowl (we like to use our Kitchen-Aid). Spread over the cake. Sprinkle with cinnamon and serve.
Notes
- STORE. Cover with plastic wrap and store in the fridge for up to 4-5 days. The fruit topping may not last quite as long—simply scoop the fruit off top and replace it with fresh fruit.
- FREEZE. We recommend making it and then freezing it without frosting it. Cover tightly and place in the freezer for 2-3 months. Let it thaw in the fridge overnight and then top it with whipped cream.
Nutrition Information
Show Details
Serving
1slice
Calories
223kcal
(11%)
Carbohydrates
25g
(8%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.004g
Cholesterol
80mg
(27%)
Sodium
29mg
(1%)
Potassium
135mg
(4%)
Fiber
0.3g
(1%)
Sugar
17g
(34%)
Vitamin A
515IU
(10%)
Vitamin C
0.2mg
(0%)
Calcium
66mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 223kcal | 11% |
| Carbohydrates | 25g | 8% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 80mg | 27% |
| Sodium | 29mg | 1% |
| Potassium | 135mg | 3% |
| Fiber | 0.3g | 1% |
| Sugar | 17g | 34% |
| Vitamin A | 515IU | 10% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 66mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
111 reviews
Excellent
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