Servings
Font
Back
5.0 from 3 votes

Tres Leches Cake

A moreish, luscious three milk tres leches cake topped with a creamy Dulce de leche glaze.

Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr 5 mins
Servings: 8 - 10
Calories: 569 kcal
Course: Dessert , Cake
Cuisine: Mexican

Ingredients

For the cake
  • 400 g cake flour
  • 250 g caster sugar
  • 250 g butter room temperature and cubed
  • 1 cup milk
  • 4 eggs
  • 1 tablespoon baking powder
For the 3 milk mixture
  • 150 ml sweetened condensed milk
  • 150 ml evaporated milk
  • 150 ml coconut milk
For the Chantilly cream
  • 150 ml whipping cream
  • 1 tablespoon caster sugar
  • 1 vanilla pod scraped
For the Dulce de leche topping
  • 200 g dulce de Leche alternatively used tinned caramel
  • 100 ml cream

Instructions

    Cup of Yum
  1. Pre-heat the oven to 180° and grease and line two 25cm cake tins. Set aside.
  2. Place the cake ingredients in a large mixing bowl and beat until the batter is smooth and creamy and all the ingredients are well incorporated.
  3. Divide the batter between the prepared pans and place in the oven.
  4. Bake for 20-25 minutes until the cakes are golden brown and a skewer inserted comes out clean.
  5. Remove the cakes from the oven and allow to cool completely.
  6. When the cakes are cool, place them on a tray and with a skewer, poke holes all over the surface of the cake.
  7. In a jug, combine the condensed, evaporated and coconut milk and slowly pour over the cakes. The cake will slowly absorb the liquid. Make sure you use around 225ml on each cake. It will seem like it's too much but the cakes need to be completely soaked.
  8. Place the cakes in the fridge to firm up slightly before continuing (approximately an hour).
  9. To make the filling, whip the cream until soft peaks form then whisk in the sugar and the vanilla seeds.
  10. Spoon the cream onto one of the cakes then sandwich with the other.
  11. Place the cake on a cake stand.
  12. Mix together the Dulce de leche and the cream and pour over the cake.
  13. Refrigerate for 20 minutes then serve.

Nutrition Information

Calories 569kcal (28%) Carbohydrates 70g (23%) Protein 10g (20%) Fat 28g (43%) Saturated Fat 6g (30%) Polyunsaturated Fat 7g Monounsaturated Fat 13g Trans Fat 1g Cholesterol 83mg (28%) Sodium 341mg (14%) Potassium 297mg (8%) Fiber 1g (4%) Sugar 33g (66%) Vitamin A 1300IU (26%) Vitamin C 1mg (1%) Calcium 135mg (14%) Iron 1mg (6%)

Nutrition Facts

Serving: 8- 10

Amount Per Serving

Calories 569

% Daily Value*

Calories 569kcal 28%
Carbohydrates 70g 23%
Protein 10g 20%
Fat 28g 43%
Saturated Fat 6g 30%
Polyunsaturated Fat 7g 41%
Monounsaturated Fat 13g 65%
Trans Fat 1g 50%
Cholesterol 83mg 28%
Sodium 341mg 14%
Potassium 297mg 6%
Fiber 1g 4%
Sugar 33g 66%
Vitamin A 1300IU 26%
Vitamin C 1mg 1%
Calcium 135mg 14%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.

Report Abuse
Login to Continue
Forgot password?
Don't have an account? Register