Tres Leches Cake Recipe

Description :

RECIPES BAKING RECIPES CAKE AND CUPCAKE RECIPES Tres Leches Cake Recipe Molly Allen BY MOLLY ALLEN/UPDATED: SEPT. 15, 2021 8:53 AM EST Tres leches cake is one of the most unique (and wildly delicious!) sweets, but it certainly doesn't get the recognition it deserves. A traditional Latin American treat, tres leches translates to "three milks" because of the three types of milk used to soak the sponge of the cake. The history of the tres leches cake is a bit murky, but some rumors point to its development thanks to the invention of sweetened condensed milk and evaporated milk in the mid-1800s.

Ingredient :

  • 2 cups white sugar
  • 2 cups flour
  • 2 ¼ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 4 eggs
  • ¾ cup vegetable oil
  • 1 cup milk
  • 1 12-ounce can evaporated milk
  • 1 14-ounce can sweetened condensed milk
  • 2 cups heavy whipping cream
  • ½ cup powdered sugar
  • 1 teaspoon pure vanilla extract

Direction :

  1. Baking the dry cake:
  2. Preheat the oven to 350 degrees Fahrenheit.
  3. In a large mixing bowl, add the white sugar, flour, baking powder, baking soda, and salt. Mix well until combined.
  4. Add in the eggs one at a time. Mix in the oil, and then mix in the milk until fully incorporated. Be sure not to overmix.
  5. Prepare a 9-inch by 13-inch rectangular pan by spraying it generously with cooking spray. Pour the cake batter into the pan.
  6. Bake the cake for 35 minutes until the top is fully set. Once finished baking, remove the cake from the oven and set aside to cool.
  7. Combine the cup of milk, the can of evaporated milk, and the can of sweetened condensed in a bowl and mix thoroughly. Set aside.
  8. Once the cake has fully cooled, use a large fork or a skewer to poke holes all over the interior and outer edges of the cake, but don't poke the fork all the way down to the bottom.
  9. Gradually pour the entire milk mixture over the cake. Allow the milk mixture to seep into the cake while pouring.
  10. Place the cake in the fridge for at least 1 hour to allow the milk mixture to set into the cake.
  11. Pour 2 cups of heavy whipping cream into a new mixing bowl.
  12. Use a hand mixer to continuously whip the cream until stiff peaks begin to form.
  13. Once peaks form, mix in the powdered sugar and vanilla extract.
  14. Top the cooled cake with an even layer of whipped cream topping.
  15. Garnish with a sprinkle of ground cinnamon and chopped strawberries, if desired.

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