Tres Leches Cake with Seasonal Fruit
Indulge in the ultimate fusion of creamy decadence and fresh vibrancy with this Tres Leches Cake with Seasonal Fruit. This classic Latin dessert gets a refreshing twist with a colorful array of ripe, juicy fruits like strawberries, blueberries, mango, or kiwi, making it perfect for any occasion. The rich sponge cake soaks up a luscious trio of milks—sweetened condensed milk, evaporated milk, and heavy cream—creating a moist, melt-in-your-mouth texture that's undeniably irresistible. Finished with a cloud-like whipped cream topping and an artful fruit arrangement, this cake is as stunning as it is delicious. Whether you're hosting a gathering or craving something sweet, this easy-to-make dessert will impress your taste buds and your guests alike. Serve it cold for a refreshing, flavorful treat that delights with every bite.
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 5 Large eggs
- 2 teaspoons Vanilla extract
- 0.5 cup Whole milk (for cake batter)
- 14 ounces Sweetened condensed milk
- 12 ounces Evaporated milk
- 0.5 cup Heavy cream (for soaking mixture)
- 1 cup Heavy cream (for whipped topping)
- 2 tablespoons Powdered sugar
- 2 cups Seasonal fruit (e.g., strawberries, blueberries, mango, kiwi)
- 5 leaves Fresh mint leaves (optional, for garnish)
Instructions
Preheat the oven to 350°F (175°C). Grease and lightly flour a 9x13-inch baking dish.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, use a hand or stand mixer to cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk. Mix until just combined; do not overmix.
Pour the batter evenly into the prepared baking dish and smooth the top with a spatula.
Bake the cake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool completely in the pan.
Once the cake is cool, poke holes all over the surface using a skewer or fork to help absorb the milk mixture.
In a medium bowl, whisk together the sweetened condensed milk, evaporated milk, and 1/2 cup heavy cream. Slowly pour this mixture evenly over the cake, allowing it to soak in completely. Refrigerate for at least 2 hours or overnight for best results.
To make the whipped topping, beat 1 cup of heavy cream and powdered sugar in a chilled bowl using a mixer on high speed until stiff peaks form.
Spread the whipped cream evenly over the top of the soaked cake.
Decorate the top of the cake with seasonal fruit, arranging it in a visually appealing pattern. Optional: Garnish with fresh mint leaves for added color and freshness.
Slice and serve the cake cold. Store any leftovers covered in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
5662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 292.4 g | 375% | |
| Saturated Fat | 174.6 g | 873% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1782 mg | 594% | |
| Sodium | 2471 mg | 107% | |
| Total Carbohydrate | 665.0 g | 242% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 530.6 g | ||
| Protein | 118.1 g | 236% | |
| Vitamin D | 17.3 mcg | 86% | |
| Calcium | 2696 mg | 207% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 4079 mg | 87% | |
*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.
