Tres Leches Cake

Tres Leches Cake

Tres Leches Cake is a must-try dessert! This delicacy boasts a rich and moist texture, soaked in a blend of three milks, resulting in a decadently sweet and refreshing treat. Loved by even the pickiest eaters, it’s a dessert that always garners compliments whenever it’s served.

Servings: 20
Prep: 25 minutes
Cook: 25 minutes
Resting: 12 hours 45 minutes
Ready in: 13 hours 35 minutes

Ingredients

Cake

• 1 1/2 cups (200grams) cake flour* (scoop and level to measure)
• 1 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup (113grams) unsalted butter, softened
• 1 cup (200grams) granulated sugar**
• 5 large eggs, at room temperature*
• 1 1/2 teaspoons vanilla

Milk mixture

• 1 1/4 cups milk (295ml) (anything but skim)
• 1/2 cup heavy cream (120ml)
• 1 (12 oz) can evaporated milk
• 1 (14 oz) can sweetened condensed milk

Topping

• 2 cups (473ml) heavy cream
• 1/4 cup (50grams) granulated sugar
• 1/2 tsp vanilla
• Strawberries or cinnamon, to garnish

Instructions

For the cake:

1. Preheat the oven to 350 degrees Fahrenheit. Butter a 13 by 9-inch or 12 by 8-inch baking dish and set it aside.
2. In a medium mixing bowl, sift the cake flour. Add the baking powder and salt, then whisk for about 20 seconds. Set aside.
3. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together the butter and sugar until very pale and fluffy.
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
5. Add the flour to the mixture in 3 additions, mixing just until combined after each addition. Remove the mixing bowl from the stand mixer and scrape down the sides and bottom of the bowl. Fold until the flour is evenly incorporated.
6. Pour the batter into the prepared baking dish and spread it into an even layer. It may seem like a thin layer.
7. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 to 28 minutes.
8. Remove from the oven and let the cake cool on a wire rack for about 45 minutes. Once cooled, pierce the cake many times all over with a long-pronged fork.
9. For the milk mixture: In a large mixing bowl whisk together milk, 1/2 cup heavy cream, the sweetened condensed milk and the evaporated milk until blended.
   Pour evenly over cake then cover and chill at least 6 hours or up to 3 days.

For the topping:

1. In a large mixing bowl, using an electric hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream until soft peaks form.
2. Add the sugar and vanilla, then continue to whip until stiff peaks form.
3. Spread the whipped cream over the chilled cake.
4. Cut the cake into slices and serve chilled. Garnish with strawberries or dust with cinnamon if wanted.
5. Store the cake in the refrigerator.

Notes:

• * Cake flour offers a better texture and absorption. Look for it near the all-purpose flour in the baking aisle. If unavailable, use 1 1/4 cups + 1 tablespoon all-purpose flour plus 3 tablespoons cornstarch.
• ** If you prefer less sweetness, reduce the sugar in the cake to 2/3 cup.
• To quickly bring eggs to room temperature, place them in a medium mixing bowl, cover with warm tap water, and let rest for 5 minutes.
• Ensure at least 6 hours of soaking time for the milks to penetrate the cake fully; otherwise, it won’t absorb enough.
• Note: This recipe yields a shorter cake, but it’s rich, so a taller slice might be overwhelming.

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