Tres Leches Cake

Just in time for your Cinco De Mayo bash, this cake is one of the most popular desserts throughout Mexico.  Feel free to put your own spin on this yummy vanilla goodness soaked in three kinds of milk.   Serve with fresh berries, peaches or Dulce du Leche (as show below.)

Tres Leches Cake

Makes 16 servings

Ingredients:

butter or cooking spray to grease baking dish, plus about 1 tablespoon of flour for dusting

1 ½ cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon fine sea salt

6 large eggs, separated yolks and whites

1 cup sugar, divided in half

½ cup whole milk

1 teaspoon vanilla

1 14 ounce can sweetened condensed milk

1 12 ounce can evaporated milk

1 cup whole milk

1 pint heavy whipping cream

¼ cup powdered sugar

1 teaspoon vanilla

Directions:

Preheat oven to 350 degrees.

Grease a 9X13 baking pan with butter or cooking spray and dust flour just to lightly coat pan. Tap out any excess flour.

In a large bowl, mix together flour, baking powder and salt. Set aside.

Using an electric mixer with whisk attachment or a hand held mixer, beat egg yolks on medium speed until pale yellow in color.  Beat in 1/2 of the sugar (about 1/2 cup) until evenly combined.  Mix in 1/2 cup milk and vanilla.  Fold liquid mixture into flour mixture and mix gently just until combined.

Back to the electric mixer, beat egg whites until medium peaks form.  Mix in remaining 1/2 of sugar.  
Fold egg white mixture into flour/egg yolk batter and gently mix just until combined.

Pour into greased and floured pan and bake in the oven for about 30 minutes until a toothpick or fork comes out clean when piercing the middle of the cake.

Remove cake from oven and let cool for 30 minutes.

While cake is cooling, make the “Tres Leches” (Three Milks) by mixing in a medium bowl sweetened condensed milk, evaporated milk and 1 cup milk.

To prepare the icing, in an electric mixer with whisk attachment, or a hand held mixer beat on medium to high speed the heavy cream, powdered sugar and vanilla until just until thick enough to spread.  Be careful not to over-whip.  You want it to look like thick whipped cream.

When cake has cooled for 30 minutes, pour the milk mixture evenly over the cake.

Place in the refrigerator for at least 30 minutes to allow the cake to soak up the milk.

Remove cake from refrigerator and frost cake with the whipped cream icing.

Cut into 16 squares and serve.

Feel free to add peaches, berries, Dulce de Leche sauce (as pictured), maraschino cherries or any other topping you might enjoy on the top as a garnish.

Cake will keep for about a week tightly covered in the refrigerator.

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