Dessertscookingclassy4.9
Tres Leches Cake
Tres Leches Cake is one of the best Mexican desserts! It a deliciously rich and moist, milk soaked cake that always gets compliments every time I make it. It's sweet and refreshing and even picky eaters love this tempting cake!
👥 20 Servings⏱️ Prep & Cook: 13h 35m⏳ Prep: 25 min🔥 Cook: 25 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking dish
- oven
- bowl
- mixing bowl
- whisk
📝 Preparation Steps
1
For the cake: Preheat oven to 350 degrees. Butter a 13 by 9-inch or 12 by 8-inch baking dish, set aside.
2
Sift cake flour into a medium mixing bowl. Add in baking powder and salt and whisk ⏱️ 20 seconds, set aside.
3
In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter and sugar until very pale and fluffy.
4
Mix in eggs one at a time, blending until well combined after each addition. Mix in vanilla.
(200g) granulated sugar**1 cuplarge eggs, (at room temperature*)5(473ml) heavy cream2 cups
5
Add in flour in 3 additions mixing just until combined after each addition. Remove mixing bowl from stand mixer and scape down sides and bottom of bowl and fold until evenly incorporated.
6
Pour batter into prepared baking dish and spread into an even layer (it will seem like a thin layer).
7
Bake in preheated oven until toothpick inserted into center comes out clean, about ⏱️ 24 - 28 minutes.
8
Remove from oven and let cool on a wire rack, about ⏱️ 45 minutes. Once cool pierce cake many times all over with a long-pronged fork.
9
For the milk mixture: In a large mixing bowl whisk together milk, 1/2 cup heavy cream, the sweetened condensed milk and the evaporated milk until blended.
cups (200g) cake flour* ( (scoop and level to measure))1 1/2cup (113g) unsalted butter, softened1/2(200g) granulated sugar**1 cupcups (295ml) milk (anything but skim)1 1/4cup (120ml) heavy cream1/2(473ml) heavy cream2 cupscup (50g) granulated sugar1/4sweetened condensed milk1 (14 oz) canevaporated milk1 (12 oz) can
10
Pour evenly over cake then cover and chill at least ⏱️ 6 hours*** or up to 3 days.
11
For the topping: In a large mixing bowl using an electric hand mixer (or using the stand mixer fitted with whisk attachment) whip heavy cream until soft peaks form.
12
Add in sugar and vanilla and whip until stiff peaks form. Spread over chilled cake.
13
Cut cake into slices and serve cold garnished with strawberries or dust with cinnamon if desired. Store cake in refrigerator.
Nutrition Facts
calories
338 kcal
fat Content
20 g
serving Size
1 serving
sugar Content
25 g
sodium Content
107 mg
protein Content
6 g
cholesterol Content
106 mg
carbohydrate Content
34 g
saturated Fat Content
12 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...