0 from 93 votes
Tres Leches Cake Recipe
This delicious tres leches cake recipe is covered in three different kinds of milk and topped with whipped cream for the ultimate dessert.
Prep Time
20 mins
Cook Time
20 mins
Servings: 16
Calories: 400 kcal
Course:
Dessert
Cuisine:
Mexican
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 8 eggs
- 1 1/2 cups sugar
- 2 teaspoons vanilla extract
- ¾ cup vegetable oil
- 12 oz Can evaporated Milk
- 12 oz can condensed sweetened milk
- 1 cup heavy whipping cream
For the Whipped Cream Topping:
- 1 recipe for whipped cream
- 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.
Cup of Yum
Notes
- Make-Ahead: While you can and should eat this cake as soon as it is done, you can make this cake up to two days ahead of time. Keep in the refrigerator until ready to serve.
- How to Store: Store covered in the refrigerator for up to 5 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before serving. It would be best to keep the whipped cream topping off the cake for the best freezing results.
- This is not an overly wet cake, but it is on the heavier side and is definitely moist.
- Due to the milk and whipped cream in the recipe, it is best to keep it refrigerated.
- If you do not have a stand mixer then you can use an electric hand mixer.
Nutrition Information
Calories
400kcal
(20%)
Carbohydrates
47g
(16%)
Protein
8g
(16%)
Fat
21g
(32%)
Saturated Fat
14g
(70%)
Trans Fat
1g
Cholesterol
113mg
(38%)
Sodium
225mg
(9%)
Potassium
259mg
(7%)
Fiber
1g
(4%)
Sugar
31g
(62%)
Vitamin A
427IU
(9%)
Vitamin C
1mg
(1%)
Calcium
154mg
(15%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 400
% 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.