Tres Leches Cake Recipe
User Reviews
5
Tres Leches Cake Recipe
Description
This Tres Leches Cake involves baking a fluffy sponge using flour, baking powder, salt, eggs, sugar, vanilla, and oil. Once the cake is baked and cooled, it is pierced all over with a fork to allow absorption of a combined mixture of evaporated milk, condensed milk, and heavy cream. The soaking step ensures the cake becomes moist but not overly wet, with a tender yet firm crumb.
The richness comes from the combination of three types of milk, balanced with light vanilla and a soft whipped cream topping. Optional garnishes of cinnamon, cocoa powder, or fresh berries add aroma and subtle flavor contrasts. The cake is more substantial than typical light sponge cakes due to the milky soak.
This cake works well as a make-ahead dessert, improving in flavor if prepared up to two days ahead and kept refrigerated. It stores covered in the refrigerator for up to five days or can be frozen for longer storage, best without the whipped topping, which is added fresh. Using a stand mixer or an electric hand mixer helps achieve the light texture needed for the sponge.
This cake can be made up to two days ahead and should be refrigerated until serving.Store covered in the refrigerator for up to five days or freeze without the whipped cream topping for up to three months.Thaw frozen cake in the refrigerator for one day before serving and add whipped cream fresh after thawing.Use an electric mixer to achieve a light, fluffy sponge if a stand mixer is unavailable.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 8 egg
- 1 1/2 cups sugar
- 2 teaspoons vanilla extract
- ¾ cup vegetable oil
- 12 oz evaporated milk can
- 12 oz sweetened condensed milk can
- 1 cup heavy whipping cream
For the Whipped Cream Topping:
- 1 Whipped Cream recipe
- cinnamon cocoa powder, and berries for optional garnish
Instructions
- Preheat the oven to 350°
- In a large bowl sift together the flour, baking powder, and salt. Set aside.
- Next, add the eggs and sugar to a stand mixer with the whisk attachment and mix on high speed for 10-12 minutes or until light and fluffy.
- Pour in the vanilla and then slowly pour in the oil while continuing to mix at high speed.
- Remove the mixing bowl and add in the sifted dry ingredients in two batches and fold using a rubber spatula until completely mixed in.
- Transfer the batter to a 13x9 casserole dish sprayed with non-stick spray and bake at 350° for 35-40 minutes or until browned on top and firm in the center.
- Remove the pan and completely cool to room temperature.
- In a separate large bowl whisk together the evaporated milk, condensed milk, and heavy cream until completely combined. Set aside.
- once the cake is cool, use a fork to pierce it all over, and then pour in the kinds of milk and let it sit until it has been completely absorbed.
- Top off the cake with whipped cream and evenly spread to cover it.
- Optionally garnish with a dusting of cinnamon and cocoa powder. Serve with fresh berries.
Notes
- This cake can be made up to two days ahead and should be refrigerated until serving.
- Store covered in the refrigerator for up to five days or freeze without the whipped cream topping for up to three months.
- Thaw frozen cake in the refrigerator for one day before serving and add whipped cream fresh after thawing.
- Use an electric mixer to achieve a light, fluffy sponge if a stand mixer is unavailable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 400 kcal
% Daily Value*
| Calories | 400kcal | 20% |
| Carbohydrates | 47g | 16% |
| Protein | 8g | 16% |
| Fat | 21g | 32% |
| Saturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 113mg | 38% |
| Sodium | 225mg | 9% |
| Potassium | 259mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 31g | 62% |
| Vitamin A | 427IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 154mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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