Three Milk Cake Tres Leches
Indulge in the irresistible allure of Three Milk Cake Tres Leches, a classic Latin American dessert that’s as luxurious as it is delicious. This moist and airy sponge cake is soaked in a rich trio of milks—evaporated milk, sweetened condensed milk, and heavy cream—creating a decadently tender texture that melts in your mouth. Topped with a fluffy layer of homemade whipped cream and a sprinkle of cinnamon for a hint of warmth, this dessert is perfect for any occasion. Easy to make and best served chilled, this Tres Leches Cake is a crowd-pleaser that brings a touch of elegance to your dessert table. Perfect for fans of sweet, creamy, and sophisticated desserts, this recipe will quickly become a favorite in your collection.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cup Unsalted butter
- 1 cup Granulated sugar
- 5 Eggs
- 1 teaspoons Vanilla extract
- 2 tablespoons Whole milk
- 12 ounces Evaporated milk
- 14 ounces Sweetened condensed milk
- 0.5 cup Heavy cream
- 1 cup Heavy whipping cream (for topping)
- 3 tablespoons Powdered sugar (for topping)
- 1 teaspoons Vanilla extract (for topping)
- 0.5 teaspoons Ground cinnamon (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x13-inch baking dish.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually mix in the flour mixture, alternating with the 2 tablespoons of whole milk. Start and end with the flour mixture, blending until just combined.
Pour the batter into the prepared baking dish and spread evenly. Bake in the preheated oven for 30 minutes, or until a toothpick inserted in the center comes out clean.
While the cake is baking, prepare the milk mixture by whisking together the evaporated milk, sweetened condensed milk, and 1/2 cup of heavy cream in a large bowl. Set aside.
Remove the cake from the oven and let it cool slightly, then use a fork or skewer to poke holes all over the surface of the cake.
Slowly and evenly pour the prepared milk mixture over the entire cake, allowing it to soak in thoroughly. Cover the cake and refrigerate for at least 2 hours or overnight for best results.
Before serving, prepare the whipped topping by beating the heavy whipping cream, powdered sugar, and vanilla extract together in a large bowl until stiff peaks form.
Spread the whipped topping evenly over the chilled cake. Optionally, sprinkle ground cinnamon over the top for garnish.
Slice the cake into squares, serve chilled, and enjoy!
Nutrition Facts
Calories |
5600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 307.2 g | 394% | |
| Saturated Fat | 185.3 g | 926% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1817 mg | 606% | |
| Sodium | 2584 mg | 112% | |
| Total Carbohydrate | 588.1 g | 214% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 489.0 g | ||
| Protein | 104.3 g | 209% | |
| Vitamin D | 17.0 mcg | 85% | |
| Calcium | 2300 mg | 177% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 3053 mg | 65% | |
*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.
