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Tres Leches Cake

Tres Leches Cake
  • Meal


  • Cusine



1 1/2 cups

1 1/2 tsp baking powder

1/4 tsp salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

5 large eggs

1 1/2 tsp vanilla

1 1/4 cups

1/2 cup heavy cream

1 can sweetened condensed milk

1 can evaporated milk

2 cups heavy cream

1/4 cup granulated sugar

1/2 tsp vanilla

Fresh sliced strawberries or cinnamon


For the cake: Preheat oven to 350 degrees. Butter a 13 by 9-inch or 12 by 8-inch baking dish, set aside.  Sift cake flour into a medium mixing bowl. Add in baking powder and salt and whisk 20 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter and sugar until very pale and fluffy. Mix in eggs one at a time, blending until well combined after each addition. Mix in vanilla. Add in flour in 3 additions mixing just until combined after each addition. Remove mixing bowl from stand mixer and scape down sides and bottom of bowl and fold until evenly incorporated. Pour batter into prepared baking dish and spread into an even layer (it will seem like a thin layer). Bake in preheated oven until toothpick inserted into center comes out clean, about 24 - 28 minutes. Remove from oven and let cool on a wire rack, about 45 minutes. Once cool pierce cake many times all over with a long-pronged fork. 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: In a large mixing bowl using an electric hand mixer (or using the stand mixer fitted with whisk attachment) whip heavy cream until soft peaks form. Add in sugar and vanilla and whip until stiff peaks form. Spread over chilled cake. Cut cake into slices and serve cold garnished with strawberries or dust with cinnamon if desired. Store cake in refrigerator.