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Tres Leches Cake

Tres Leches Cake

Ingredients

Milk Mixture:

  • 1 (14-oz./400g) can sweetened condensed milk
  • 1 (12-oz./340g) can evaporated milk
  • 1 cup (240ml) heavy cream
  • 1 teaspoon pure vanilla extract

Cake:

  • 2 cups (280g/10 oz.) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick/115g) unsalted butter
  • 1 cup (240ml) whole milk
  • 4 large eggs , room temperature
  • 1 3/4 cups (350g) granulated sugar
  • 2 teaspoons pure vanilla extract

Topping:

  • 1 cup (240ml) heavy cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon pure vanilla extract

Instructions

  1. To make the Milk mixture: mix all the ingredients in a medium bowl.
  2. To make the Cake: Preheat oven to 350°F/180°C. Grease a 9×13-inch pan or line with parchment paper, leaving enough overhang on the sides for lifting the cake out of the pan after baking. Set aside.
  3. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  4. In a small saucepan, combine butter and milk over medium heat just until butter is melted. Do not let it boil. Set aside.
  5. In the bowl of a stand mixer fitted with the whisk attachment, or using a hand mixer, whisk eggs on high speed until combined and starting to foam, about 1 minute. Gradually add sugar and keep whisking until tripled in volume, about 5 minutes. Beat in vanilla.
  6. Reduce speed to medium-low and add warm milk mixture into the egg mixture in a slow, steady stream. Add flour mixture gradually and whisk just until combined.
  7. Pour batter into prepared cake pan. Bake for 30-35 minutes until the cake springs back when slightly touched and a skewer inserted into the center comes out clean. Allow cake to cool on a wire rack for 15 minutes.

  8. While the cake is till warm, poke lots of holes in the cake with a fork or toothpick. Pour the milk mixture over the cake slowly and gradually, allowing it to soak in. Refrigerate for 12 hours (can be less but it will taste better this way).

  9. Before serving, make the whipped cream frosting: In the bowl of an electric mixer fitted with the whisk attachment, whisk heavy cream, powdered sugar, and vanilla on high speed until stiff peaks form and frosting is thick. Use immediately to frost cake. Top with fresh fruit, if desired.