Tres Leches Cake Recipe
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4.9
32 reviews
Excellent
Tres Leches Cake Recipe
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This easy to make Homemade Tres Leches Cake is tender and drenched in a three milk mixture. Topped with fluffy whipped cream and fresh fruit, it can also be topped with a sprinkle of cinnamon for a truly authentic Mexican dessert treat!
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Ingredients
Cake Batter
- 1 ¼ cup all-purpose flour
- 2 teaspoon baking powder
- ¼ teaspoon salt
- 5 egg divided, large
- 1 cup white sugar divided
- 2 teaspoon vanilla extract
- ½ cup milk
Milk Mixture
- ⅔ cup milk whole
- 1 (14 ounce) sweetened condensed milk can
- 1 (12 ounce) evaporated milk can
Whipped Topping
- 1 pint heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F.
- In a medium size bowl combine the flour, baking powder and salt. Stir together with a fork.
- In a large bowl combine the egg yolks(separates the egg whites into another medium size bowl), with 3/4 cup of white sugar. Stir together until fluffy.
- Add in the vanilla extract. Stir to combine.
- Add the dry ingredients to the wet ingredients, stir to combine.
- Add in the milk. Stir to mix.
- Whisk the egg whites with a hand or stand mixer, once the egg whites start getting foamy and white in color add in the last 1/4 cup of sugar. Continue whisking or mixing on high speed until smooth, white, and stiff peaks form.
- Fold the egg whites into the cake batter.
- Grease a 9x13 cake pan. Pour the cake batter into the cake pan. Bake for about 30 minutes or until the top of the cake is golden and a toothpick inserted in the center of the cake comes out clean.
- In a large measuring cup combine the milks needed for the milk mixture. Whisk together.
- When the cake is cooled to room temperature. Poke all over the top with a fork. Then pour the milk mixture over the entire cake.
- Cover the cake and chill in the refrigerator for at least 4 hours to overnight.
- After the cake has chilled and soaked in the milks, prepare the whipped cream.Add the heavy cream to a large mixing bowl. Mix on medium speed until cream starts to thicken, then add in the powdered sugar and vanilla extract. Continue mixing on medium to high speed until soft peaks form.
- Spoon the whipped cream onto the cake, spread with a spatula or butter knife.
- Serve the cake with a sprinkle of cinnamon or fresh fruit if desired.
Equipments used:
Notes
- Freezer: Freeze the cake before soaking it with the milk mixture. After baking the cake, you can wrap it and store it in the freezer for up to 3 months. When ready to use it, bring the cake to room temperature, drench it with the milk, let it soak overnight, then top with whipped cream.
- Serving: Cake is best served within 48 hours of soaking.
- Storage: Due to the milk, store this cake in the refrigerator. Cover the cake to help keep in the moisture, and store in the fridge for 3-4 days.
- Freezer: Freeze the cake before soaking it with the milk mixture. After baking the cake, you can wrap it and store it in the freezer for up to 3 months. When ready to use it, bring the cake to room temperature, drench it with the milk, let it soak overnight, then top with whipped cream.
Nutrition Information
Show Details
Serving
1
Calories
302kcal
(15%)
Carbohydrates
32g
(11%)
Protein
5g
(10%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Cholesterol
125mg
(42%)
Sodium
182mg
(8%)
Potassium
100mg
(2%)
Fiber
1g
(4%)
Sugar
21g
(42%)
Vitamin A
717IU
(14%)
Vitamin C
1mg
(1%)
Calcium
110mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 | |
| Calories | 302kcal | 15% |
| Carbohydrates | 32g | 11% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 125mg | 42% |
| Sodium | 182mg | 8% |
| Potassium | 100mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 717IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 110mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
32 reviews
Excellent
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