Tres Leches Cake

You can find tres leches cake on the menu at pretty much any Mexican restaurant. Tres leches translates to “three milks” because that’s what goes into this distinctive south of the border cake. Milk might sound like a strange ingredient to put into cake batter but it works beautifully, making the cake moist and fluffy, as well as giving it a rich flavor. No wonder this cake is well-loved both above and below the border.

Tres leches cake goes with any cuisine and it’s nice for any occasion from a casual family dinner to a birthday party or other holiday or special occasion. It’s a popular choice after a Mexican or Tex-Mex dinner, but honestly you’ll find it goes after pretty much anything. This versatile cake , which includes whole milk, evaporated milk and condensed milk, is topped with whipped cream, so if you like dairy you’re going to love this creamy, moist tres leches cake.

Mexican food is always great and Mexican desserts are no exception. One of the most popular Mexican desserts of all time has to be tres leches cake, known for its soft, moist, fluffy texture and creamy, vanilla-infused flavor.

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Why You’ll Love the Recipe?

Tres leches cake is one of the best desserts but what happens when you crave a portion and aren’t near any Mexican restaurants? The answer to this conundrum is to make your own! Homemade tres leches cake makes a scrumptious dessert the whole family will love.

How to Serve It?

Serve the cake chilled from the refrigerator, perhaps for dessert after a south of the border style meal.

Can You Make It Ahead?

You can make it ahead and just keep it in the fridge until you’re ready to serve it.

Storage Instructions:

Wrap leftovers in aluminum foil or plastic wrap and keep it refrigerated. The cake should last up to 5 days when stored this way. You can also freeze it for up to 3 months but don’t add the whipped cream topping until you thaw it back out.

INGREDIENTS:

• 1½ cups all-purpose flour
• ½ cup unsalted butter
• 5 eggs
• 1 teaspoon baking powder
• 2 cups white sugar
• 2 cups whole milk
• 1½ teaspoons vanilla extract
• 1½ cups heavy whipped cream
• 12 ounces evaporated milk
• 14 ounces sweetened condensed milk

HOW TO MAKE Tres Leches Cake :

Step 1. Preheat the oven to 350°F.

Step 2. Sift the flour and baking powder into a bowl.

Step 3. Use an electric mixer to beat the butter and half the sugar until fluffy.

Step 4. Beat in ½ teaspoon of the vanilla and the eggs.

Step 5. Now add the flour mixture to the egg mixture, bit by bit.

Step 6. Pour the resulting batter into a greased, flour 13×9-inch baking pan.

Step 7. Bake for about 30 minutes or until a toothpick inserted into the middle comes out clean.

Step 8. Combine the whole, condensed, and evaporated milks together.

Step 9. Let the cake cool to room temperature, then pour the milk mixture over it.

Step 10. Leave it for about 15 minutes for the milk to soak in.

Step 11. Whip the cream and add the rest of the vanilla and the rest of the sugar in a chilled metal or glass bowl.

Step 12. When the cream mixture is thick, spread it over the cake.

Step 13. Refrigerate the cake until you’re ready to serve it.

Tres Leches Cake

Yield: 20

Prep Time: 3 minutes

Cook Time: 1 hour

Total Time: 1 hour 3 minutes

Mexican food is always great and Mexican desserts are no exception. One of the most popular Mexican desserts of all time has to be tres leches cake, known for its soft, moist, fluffy texture and creamy, vanilla-infused flavor.

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Ingredients

• 1½ cups all-purpose flour
• ½ cup unsalted butter
• 5 eggs
• 1 teaspoon baking powder
• 2 cups white sugar
• 2 cups whole milk
• 1½ teaspoons vanilla extract
• 1½ cups heavy whipped cream
• 12 ounces evaporated milk
• 14 ounces sweetened condensed milk

Instructions

1. Preheat the oven to 350°F.
2. Sift the flour and baking powder into a bowl.
3. Use an electric mixer to beat the butter and half the sugar until fluffy.
4. Beat in ½ teaspoon of the vanilla and the eggs.
5. Now add the flour mixture to the egg mixture, bit by bit.
6. Pour the resulting batter into a greased, flour 13x9-inch baking pan.
7. Bake for about 30 minutes or until a toothpick inserted into the middle comes out clean.
8. Combine the whole, condensed, and evaporated milks together.
9. Let the cake cool to room temperature, then pour the milk mixture over it.
10. Leave it for about 15 minutes for the milk to soak in.
11. Whip the cream and add the rest of the vanilla and the rest of the sugar in a chilled metal or glass bowl.
12. When the cream mixture is thick, spread it over the cake.
13. Refrigerate the cake until you’re ready to serve it.

Notes

Variations and Substitutions:
For a tasty, tropical tweak, try coconut milk in place of the whole milk. You might want to sprinkle a little cinnamon or nutmeg on top before serving.

Nutrition Information

Yield 20 Serving Size 1
Amount Per Serving Calories 309Total Fat 11gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 79mgSodium 108mgCarbohydrates 46gFiber 0gSugar 38gProtein 7g

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