Mexican Tres Leche Cake
Indulge in the irresistible decadence of Mexican Tres Leches Cake, a timeless classic that's as rich in flavor as it is in tradition. This ultra-moist dessert features a fluffy vanilla sponge cake soaked in a luscious trio of milks—sweetened condensed milk, evaporated milk, and heavy cream—resulting in an unbelievably tender texture. Topped with billowy whipped cream and garnished with ground cinnamon or fresh strawberries, this show-stopping treat is perfect for celebrations or as a sweet indulgence any day of the week. With simple ingredients and straightforward steps, this easy-to-make recipe brings authentic Mexican flair straight to your kitchen. For best results, don't skip the overnight refrigeration—it creates the ultimate melt-in-your-mouth experience!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter
- 1 cup Granulated sugar
- 5 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 cups Whole milk
- 1 14-ounce can Sweetened condensed milk
- 1 12-ounce can Evaporated milk
- 1 cup Heavy cream
- 3 tablespoons Powdered sugar
- 0.5 teaspoons Ground cinnamon (optional for garnish)
- 1 cup Fresh strawberries (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish generously.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time to the butter mixture, mixing well after each addition. Then mix in the vanilla extract.
Gradually fold the dry ingredients into the wet mixture, alternating with the whole milk. Start and end with the dry ingredients, mixing just until combined.
Pour the batter into the prepared baking dish and smooth the top with a spatula.
Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
While the cake cools, make the milk mixture by combining the sweetened condensed milk, evaporated milk, and 1/3 cup of heavy cream in a bowl. Mix well.
Once the cake has cooled, use a fork to poke holes all over the surface of the cake. Slowly pour the milk mixture over the cake, allowing it to soak in evenly. Refrigerate the cake for at least 1-2 hours or overnight for best results.
Make the whipped topping by beating the remaining heavy cream and powdered sugar together with a mixer until soft peaks form.
Spread the whipped cream over the chilled cake and garnish with a sprinkle of ground cinnamon and fresh strawberries, if desired.
Slice, serve, and enjoy this luscious Mexican Tres Leches Cake!
Nutrition Facts
Calories |
4774 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.1 g | 248% | |
| Saturated Fat | 108.6 g | 543% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 1458 mg | 486% | |
| Sodium | 3342 mg | 145% | |
| Total Carbohydrate | 643.1 g | 234% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 493.4 g | ||
| Protein | 113.6 g | 227% | |
| Vitamin D | 14.3 mcg | 72% | |
| Calcium | 2518 mg | 194% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 3626 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
