Tres Leches Cake
Submitted by massmnky
Classic tres leches cake soaked in a blend of whole milk, evaporated milk, and sweetened condensed milk, then topped with vanilla whipped cream. The most beloved Latin American celebration cake, impossibly moist and sweet.
YIELD
1 cakePREP
20 minCOOK
30 minREADY
60 minThere is no cake on earth that’s more soaked, more saturated, more gloriously drenched than a proper tres leches.
A light, fluffy butter cake gets pierced all over with a fork, then drenched in a mixture of three milks: whole, evaporated, and sweetened condensed. The cake drinks it all in like a sponge, turning impossibly moist without falling apart.
A thick layer of sweetened vanilla whipped cream on top seals everything in and adds a cool, airy contrast to all that rich, milky cake underneath.
This is the cake that shows up at every quinceañera, birthday party, and Sunday dinner across Latin America. Once you make it, you’ll understand why.
Kitchen Tips
- Let the cake cool completely before adding the milk mixture. A warm cake will crumble instead of absorbing evenly
- Pierce the cake generously with a fork. More holes means more milk soaking into every bite
- Refrigerate for at least 4 hours (overnight is even better) so the cake fully absorbs the three-milk mixture
- Whip the cream until it’s thick and holds stiff peaks. Soft cream will slide right off the wet cake
- Garnish with a dusting of ground cinnamon or fresh strawberries for color
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Grease and flour a 9; by 13 inch baking pan.
Sift flour and baking powder together and set aside.
Cream butter and 1 cup of the sugar together until fluffy.
Add eggs and ½ teaspoon of vanilla, beat.
Add the flour mixture to the butter mixture 2 tablespoons at a time, mix until well blended.
Pour batter into prepared pan.
Bake at 350℉ (180℃) F for 30 minutes.
Let cool.
Pierce cake several times with a fork.
Combine the whole milk, evaporated milk, and condensed milk together.
Pour over the top of the cooled cake.
Whip the cream, 1 teaspoon vanilla, and 1 cup of sugar together until thick.
Spread over the top of the cake.
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