Pastel De Tres Leches Three Milk Cake
Indulge in the rich, velvety decadence of Pastel de Tres Leches, a traditional Latin American dessert that’s perfect for any celebration. This Three Milk Cake features an airy sponge cake soaked in a luscious mixture of sweetened condensed milk, evaporated milk, and heavy cream, making every bite irresistibly moist and flavorful. Topped with a cloud-like layer of freshly whipped cream and a sprinkle of cinnamon for a touch of warmth, this cake is as visually stunning as it is delicious. With simple ingredients and straightforward steps, this crowd-pleasing dessert is ideal for impressing guests while keeping your time in the kitchen minimal. Serve it chilled for the ultimate creamy dessert experience—it’s a taste of pure indulgence in every forkful!
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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 pieces Large eggs
- 2 teaspoons Vanilla extract
- 0.5 cup Whole milk
- 14 ounces Sweetened condensed milk
- 12 ounces Evaporated milk
- 1 cup Heavy whipping cream
- 3 tablespoons Powdered sugar
- 0.5 teaspoons Ground cinnamon (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, use an electric mixer to cream together the butter and granulated sugar until light and fluffy.
Add eggs to the butter mixture one at a time, mixing well after each addition.
Mix in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the whole milk, starting and ending with the dry ingredients. Mix until well combined.
Pour the batter into the prepared baking dish and smooth the top with a spatula.
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the three-milk soak by whisking together the sweetened condensed milk, evaporated milk, and heavy whipping cream in a large bowl.
Once the cake is fully baked, allow it to cool in the pan for 10 minutes, then use a fork to poke holes all over the surface of the cake.
Pour the three-milk mixture evenly over the cake, ensuring it soaks in completely. Let the cake absorb the milk for at least 2 hours or overnight in the refrigerator for best results.
To prepare the topping, beat the heavy whipping cream and powdered sugar in a large bowl with an electric mixer on medium-high speed until soft peaks form.
Spread the whipped cream evenly over the soaked cake.
Optionally, sprinkle ground cinnamon lightly over the top for garnish.
Slice and serve chilled. Enjoy!
Nutrition Facts
Calories |
4717 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.9 g | 249% | |
| Saturated Fat | 108.3 g | 542% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 1457 mg | 486% | |
| Sodium | 3320 mg | 144% | |
| Total Carbohydrate | 633.6 g | 230% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 484.0 g | ||
| Protein | 110.1 g | 220% | |
| Vitamin D | 13.9 mcg | 70% | |
| Calcium | 2455 mg | 189% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 3359 mg | 71% | |
*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.
