Tres Leches Cake

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Spoil yourself with the rich and creamy goodness of this Decadent Tres Leches Cake, a traditional Latin American dessert made with three different types of milk!

Prep Time10

Cook Time45

Additional Time30

Total Time1 25

Course: 500+ Best Dessert Recipes

Keyword: cake, cinco de mayo, evaporated milk, heavy cream, mexican, milk, strawberries, sweetened condensed milk, whipped cream

Servings:

Author: Carrian Cheney

Equipment

Ingredients

For the Cake:

1 Cup All-Purpose Flour
1 ½ teaspoons Baking Powder
¼ teaspoon Salt
5 Eggs separated
1 Cup Sugar divided
⅓ Cup Whole Milk
1 teaspoon Vanilla

Leches

1 Can Evaporated Milk 12 ounces
1 Can Sweetened Condensed Milk 14 ounces
¼ Cup Heavy Cream or whole milk

For the Icing:

1 ¾ Cup Heavy Whipping Cream
3 Tablespoon Sugar
1 teaspoon Vanilla

Decoration:

½ Pound Strawberries sliced
Chocolate shaved (optional)
Cinnamon (optional)

US Customary - Metric

Instructions

Preheat the oven to 350 degrees Fahrenheit.
Combine flour, baking powder, and salt in a large bowl.
1 Cup All-Purpose Flour, 1 ½ teaspoons Baking Powder, ¼ teaspoon Salt
Separate eggs.
5 Eggs
Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow.
1 Cup Sugar
Stir in milk and vanilla.
⅓ Cup Whole Milk, 1 teaspoon Vanilla
Pour egg yolk mixture over the flour mixture and fold very gently until combined.
Beat egg whites on high speed until soft peaks form.
With the mixer on, pour in the remaining 1/4 cup sugar and beat until egg whites are stiff, but not dry.
1 Cup Sugar
Fold egg white mixture into the batter very gently, until just combined (no more white streaks).
Pour into prepared pan and spread batter evenly.
Bake for 30-35 minutes or until a toothpick comes out clean.
Combine evaporated milk, condensed milk and 1/4 cup heavy cream in a small pitcher.
1 Can Evaporated Milk, 1 Can Sweetened Condensed Milk, ¼ Cup Heavy Cream
When cake is cool, pierce the surface with a fork several times. Slowly drizzle the milk mixture all over the cake, especially around the edges.
Allow the cake to absorb the milk mixture for 30 minutes in the refrigerator.
Whip heavy cream with the sugar and vanilla until thick and spreadable.
1 ¾ Cup Heavy Whipping Cream, 3 Tablespoon Sugar, 1 teaspoon Vanilla
Spread over the top and sides of the cake.
Cut into squares, top with sliced strawberries, chocolate and cinnamon and serve.
½ Pound Strawberries, Chocolate, Cinnamon

Notes

*The heavy cream needed for this recipe is equivalent to 1 pint or 2 cups for the cake and icing.

Store, covered, in the refrigerator

Nutrition