Tres Leche Cake
Experience the ultimate indulgence with this classic Tres Leches Cake, a rich and moist dessert soaked in a luscious trio of milks—sweetened condensed, evaporated, and heavy cream. This traditional Latin American treat starts with a buttery sponge cake, baked to perfection, and punctured to absorb the creamy milk mixture, creating its signature texture. Topped with a cloud of freshly whipped cream and optional garnishes like ground cinnamon or vibrant fresh fruit, this show-stopping dessert is perfect for celebrations or as a decadent sweet fix. With minimal prep time and a guaranteed wow-factor, this chilled Tres Leches Cake is a crowd-pleasing masterpiece you'll want to make again and again.
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter
- 1 cups Granulated sugar
- 5 large Eggs
- 2 teaspoons 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
- 0.25 teaspoons Ground cinnamon (optional, for garnish)
- Fresh fruit (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 flour, baking powder, and salt. Set aside.
In a large bowl, cream the butter and sugar together until light and fluffy, about 2-3 minutes. Use a hand mixer or stand mixer for best results.
Add the eggs one at a time to the butter mixture, mixing well after each addition.
Mix in the vanilla extract.
Gradually add the flour mixture to the wet ingredients in batches, alternating with the whole milk. Begin and end with the flour mixture. Stir just until combined.
Pour the batter into the prepared baking dish and spread it evenly.
Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for about 20 minutes.
In a medium mixing bowl, whisk together the sweetened condensed milk, evaporated milk, and 1/2 cup of heavy cream to create the tres leches mixture.
Using a fork or skewer, poke holes all over the top of the cooled cake. Go deep but not all the way to the bottom.
Slowly pour the tres leches mixture over the cake, allowing it to soak in. Refrigerate the cake for at least 4 hours or overnight for best results.
Before serving, whip the remaining 1/2 cup of heavy cream with the powdered sugar until soft peaks form.
Spread the whipped cream evenly over the top of the cake.
Optionally, sprinkle ground cinnamon or garnish with fresh fruit for added flavor and presentation.
Slice and serve chilled. Enjoy!
Nutrition Facts
Calories |
4675 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.6 g | 247% | |
| Saturated Fat | 108.6 g | 543% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 1458 mg | 486% | |
| Sodium | 2893 mg | 126% | |
| Total Carbohydrate | 620.5 g | 226% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 496.5 g | ||
| Protein | 110.0 g | 220% | |
| Vitamin D | 14.3 mcg | 72% | |
| Calcium | 2490 mg | 192% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 3477 mg | 74% | |
*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.
