Tres Leches Hazelnut Cake Cuatro Leches
Indulge in the ultimate fusion of flavors with this Tres Leches Hazelnut Cake Cuatro Leches, a decadent twist on the classic Latin American dessert. This moist and sponge-like cake is soaked in a luxurious blend of four milks—sweetened condensed milk, evaporated milk, hazelnut creamer, and hazelnut spread—for an irresistibly creamy texture and nutty sweetness in every bite. Topped with a cloud-like layer of freshly whipped cream, chopped toasted hazelnuts, and a drizzle of hazelnut spread, this dessert strikes the perfect balance of richness and elegance. Ideal for celebrations or as a crowd-pleasing treat, this hazelnut-infused tres leches cake pairs gourmet flair with classic comfort. Serve it chilled for the ultimate flavor experience!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 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
- 14 ounces sweetened condensed milk
- 12 ounces evaporated milk
- 1 cups hazelnut creamer (or nut-flavored cream)
- 0.5 cups hazelnut spread (e.g., Nutella)
- 1 cups heavy cream
- 2 tablespoons powdered sugar
- 0.5 cups toasted hazelnuts, chopped
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x13-inch cake pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes.
Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually incorporate the dry ingredients into the wet ingredients, alternating with the milk. Start and end with the dry ingredients.
Pour the batter into the prepared cake pan and spread it evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
While the cake bakes, prepare the cuatro leches syrup. In a medium bowl, whisk together the sweetened condensed milk, evaporated milk, hazelnut creamer, and hazelnut spread until smooth and fully combined.
Once baked, let the cake cool completely in the pan. Use a skewer or fork to poke holes all over the surface of the cake.
Slowly pour the cuatro leches syrup over the cake, ensuring it soaks evenly. Cover and refrigerate for at least 3 hours or overnight.
Before serving, whip the heavy cream and powdered sugar together until soft peaks form. Spread the whipped cream over the top of the cake.
Garnish with chopped toasted hazelnuts and drizzle with additional hazelnut spread if desired.
Slice and serve chilled. Enjoy the rich and creamy Tres Leches Hazelnut Cake Cuatro Leches!
Nutrition Facts
Calories |
5573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 285.0 g | 365% | |
| Saturated Fat | 139.1 g | 696% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 1457 mg | 486% | |
| Sodium | 2995 mg | 130% | |
| Total Carbohydrate | 612.7 g | 223% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 593.2 g | ||
| Protein | 106.3 g | 213% | |
| Vitamin D | 13.9 mcg | 70% | |
| Calcium | 2609 mg | 201% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 4026 mg | 86% | |
*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.
