Tres Leches Cake
Tres Leches is basically a butter / sponge cake soaked in three different kinds of milk: Condensed Milk, Evaporated Milk and Heavy Cream.
Print Recipe
Ingredients
MILK MIXTURE:
- 1 can 14 ounce (396 gms) sweetened condensed milk
- 1 can 12-ounce (340 gms) evaporated milk
- 1 cup heavy cream
- 1 tsp vanilla extract
CAKE:
- 2 cups flour
- 2 tsp baking powder
- 1 tsp salt
- 1/2 tsp ground cinnamon
- 1 cup whole milk
- 8 tbsp 1 stick butter, cut into chunks
- 2 tsp vanilla extract
- 4 large eggs room temperature
- 2 cups sugar (refer notes)
FROSTING:
- 1 cup heavy cream
- 1/4 cup sugar
- 1 tsp vanilla extract
Instructions
- To prepare milk mixture, empty the can of condensed milk into a small saucepan and cook over medium-low heat, stirring continuously. Bring to a boil and reduce heat and simmer, stirring constantly until mixture begins to thicken and becomes slightly darker in color.
- Remove from heat and gradually whisk in the evaporated milk, cream and 1 teaspoon vanilla. Set aside to cool to room temperature, about 30 minutes.
- For the cake, adjust oven rack to middle position and preheat to 325 F. Grease and flour a 9x13-inch baking pan. Whisk the flour, baking powder, salt and cinnamon in a medium bowl.
- Heat the milk, butter and vanilla in a small saucepan over low heat until the butter is melted.
- In a large bowl whip the eggs with an electric mixer on medium-high speed.
- Gradually add the sugar; beat 1 minute. Increase speed and whip until the mixture is very thick and voluminous, 4 to 8 minutes longer.
- Reduce mixer speed to low and add the melted butter mixture, beating until combined, about 30 seconds.
- Add the flour mixture in two additions, beating until incorporated, about 30 seconds. Increase the mixer speed to medium and whip the batter until it is fully combined and smooth, about 30 seconds.
- Scrape batter into the prepared pan, smooth the top and gently tap the pan on the work surface to settle it. Bake until a toothpick inserted in the center comes out with a few crumbs attached, 30 to 35 minutes, rotating the pan halfway through baking. Let the cake cool in the pan for 10 minutes.
- Using a skewer, poke about 50 holes in the warm cake (you do not need to poke all the way through). Slowly pour the cooled milk mixture over the cake. Let the cake cool about 15 minutes, then refrigerate until the milk is completely absorbed and the cake has cooled completely, about 3 hours.
- For the frosting: With an electric mixer, beat whipping cream, sugar and vanilla until soft peaks form.
- Let the cake sit at room temperature for 30 minutes before frosting it. Spread evenly over cake. Sprinkle some cinnamon powder on top of the cake. Decorate with glazed cherries (optional)
- Cake can be covered with plastic wrap and stored in the fridge for up to 3 days.
Notes
The above qty will serve 12-15 people.
I used only 1 1/3 cups of sugar for the cake , instead of the 2 cups mentioned in the original recipe. Unless you like overtly sweet desserts, I think 1 1/3 cup sugar is enough.
Also, if you like your cake to be drenched in the milk mixture, you can increase the qty of evaporated milk by 1/2 - 3/4 cup.
I used a skewer to poke the holes in the cake, but I think it will be better if you use the end of wooden spoon instead. It will ensure in a slightly bigger size holes and ensure uniform distribution of the milk mixture.
If you want to make it extra special, drizzle some store bought caramel syrup or dulce de leche on top of the cake.
If you wanna take an easy route, use a cake mix and bake a yellow cake and follow the rest of the recipe ;)