Tres Leches Cake Alton Brown
Indulge in the creamy decadence of Alton Brown’s Tres Leches Cake, a true celebration of Latin-inspired desserts. This classic sponge cake is soaked in a luscious trio of milks—sweetened condensed milk, evaporated milk, and heavy cream—creating a melt-in-your-mouth texture that’s nothing short of divine. With its fluffy whipped cream topping and optional dusting of cinnamon for an aromatic finish, this dessert strikes the perfect balance of sweetness and richness. Ideal for celebrations or as a make-ahead treat, this recipe is straightforward yet irresistibly impressive. Serve it chilled for the ultimate indulgence in one of the most iconic desserts of all time!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoon Kosher salt
- 0.5 cup Unsalted butter
- 1 cup Granulated sugar
- 5 Large eggs
- 1 teaspoon Vanilla extract
- 0.33 cup Whole milk
- 14 ounces Sweetened condensed milk
- 12 ounces Evaporated milk
- 1 cup Heavy cream
- 2 tablespoons Powdered sugar
- 1 teaspoon Ground cinnamon (optional, for garnish)
Instructions
Preheat the oven to 350°F (175°C). Grease and lightly flour a 9x13-inch baking dish, then set aside.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium speed until light and fluffy, about 2 minutes.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Reduce the mixer speed to low and add the flour mixture in three additions, alternating with the whole milk, starting and ending with the dry ingredients. Mix just until combined; do not overmix.
Pour the batter into the prepared baking dish and spread evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 30 minutes. Using a fork, poke holes all over the surface of the cake to prepare it for the milk soak.
In a large bowl, whisk together the sweetened condensed milk, evaporated milk, and 1/4 cup of the heavy cream. Slowly pour the milk mixture over the cake, allowing it to soak into the holes. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
Before serving, make the whipped cream topping. In a chilled bowl, whip the remaining heavy cream and powdered sugar together with a hand mixer or stand mixer fitted with the whisk attachment until stiff peaks form.
Spread the whipped cream evenly over the surface of the cake. Sprinkle with ground cinnamon if desired.
Cut into squares and serve chilled. Enjoy your Tres Leches Cake!
Nutrition Facts
Calories |
430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.9 g | 28% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 185 mg | 8% | |
| Total Carbohydrate | 48.2 g | 18% | |
| Dietary Fiber | 0.4 g | 2% | |
| Total Sugars | 40.1 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 183 mg | 14% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 254 mg | 5% | |
*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.
