Dessertscarlsbadcravings5.0
3 Milk Cake (Tres Leches Cake)
This authentic Tres Leches Cake recipe will blow your mind! A sweet sponge cake is riddled with holes then drenched in sweetened condensed milk, heavy cream and evaporated milk to create a soft, melt-in-your mouth cake all topped with light and airy whipped cream and cinnamon. The emerging easy Tres Leches Cake is ridiculously moist without becoming soggy, decadent yet light and exploding with sweet, cinnamon, cream flavor with a hint of caramel. This dreamy indulgent dessert is the ultimate make ahead dessert because it only gets better the next day, perfect for holidays (looking at you Christmas), and entertaining. I’ve included step-by-step photos of how to make Tres Leches Cake and tips and tricks so you can create this show-stopping dessert at home!
👥 12 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 30 min🔥 Cook: 45 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- saucepan
- bowl
- whisk
- measuring cup
- microwave
📝 Preparation Steps
1
Heat oven to 325 degrees F. Line the bottom of a 9x13 baking pan with parchment paper then spray the entire inside of the pan with nonstick baking spray with FLOUR; set aside.
2
In a small saucepan, melt butter with milk over low heat, stirring occasionally until butter is completely melted; refrigerate to slightly cool.
3
In a medium bowl, whisk together flour, baking powder, salt, and cinnamon; set aside.
baking powder2 teaspoons(1 pint) heavy whipping cream2 cupsunsalted butter (1 stick) (cubed)8 tablespoonssalt1 teaspoonground cinnamon1 teaspooncinnamon (optional)
4
In the bowl of a stand mixer fitted with the whisk attachment, whip eggs on medium speed for ⏱️ 30 seconds, then slowly whip in sugar until incorporated. Increase speed to medium-high and whip for ⏱️ 5-7 minutes until the mixture is very thick and glossy.
large eggs (at room temperature)4(1 pint) heavy whipping cream2 cups
5
Reduce speed to low and slowly add melted butter mixture and vanilla. With the mixer still on low, add flour mixture one third at a time, scraping down bowl as needed, then mix on medium speed just until fully incorporated, about ⏱️ 30 seconds; don’t overmix.
6
Transfer batter to prepared pan and spread into an even layer.
7
Bake at 325 degrees F until toothpick inserted into center comes out clean, 35 to ⏱️ 50 minutes. Transfer cake to wire rack and let cool ⏱️ 60 minutes.
8
Meanwhile, make the milk mixture: Pour condensed milk into large microwave-safe bowl or large glass measuring cup and cover tightly with plastic wrap. Microwave on low power (10%), for ⏱️ 15 minutes, stirring and replacing plastic every ⏱️ 5 minutes. (Make sure you are microwaving on low after every time you stir otherwise the mixture will explode!) Remove bowl from microwave and whisk in evaporated milk, heavy cream, and vanilla. Refrigerate to cool.
evaporated milk1 (12 oz.) can(1 pint) heavy whipping cream2 cupsheavy cream1 cup
9
After ⏱️ 60 minutes (cake will still be slightly warm), use a serving fork (or regular fork if you don’t have one), poke holes all over the top of cake (rows about ½-inch apart, see photos).
10
Slowly and evenly pour milk mixture over the cake. Let cake sit at room temperature for ⏱️ 15 minutes, then refrigerate UNCOVERED for at least ⏱️ 6 hours, best if overnight.
11
Topping
12
After the cake has been refrigerated for at least ⏱️ 6 hours (or anytime after), you can make and add the whipped topping. After frosting, you can serve immediately or refrigerate until ready to serve.
13
To make topping: Using a stand mixer fitted with the whisk attachment, whip cream, corn syrup, granulated sugar and vanilla on high speed until soft peaks form, 1 to ⏱️ 2 minutes. Frost the cake and dust with cinnamon and/or desired garnishes.
(1 pint) heavy whipping cream2 cupscorn syrup (see notes)2 tablespoonsgranulated sugar2 tablespoonsground cinnamon1 teaspooncinnamon (optional)
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