Homemade Tres Leches Cake Recipe » 3 Milks Cake
This delicious tres leches cake is covered in three different kinds of milk and topped off with whipped cream for the ultimate dessert cake.
Tres leches translate from Spanish to English as, “three milks.” It is a simple sponge cake that is cooled and covered with three different kinds of milk until it is absorbed by the cake and is then topped off with whipped cream. Often times it will be served with fresh berries on the top or on the side.
There is some dispute over the history of this cake as some historians say it was created in Nicaragua, while others point to Mexico. Tres leches cake became popularized in the mid-1900s and is beloved throughout Latin America. Whether you are celebrating Cinco de Mayo, or just want to serve up a fantastic cake, then tres leches is for you.
Ingredients for this recipe:
For the Cake:
• 2 ½ cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 8 eggs
• 1 1/2 cups sugar
• 2 teaspoons vanilla extract
• ¾ cup vegetable oil
• 1 cup evaporated milk
• 1 cup condensed sweetened milk
• 1 cup heavy whipping cream
For the Whipped Cream Topping:
• 1 recipe for whipped cream
• cinnamon, cocoa powder, and berries for optional garnish
Serves 16
Prep Time: 20 minutes
Cook Time: 40 minutes
Procedures:
1. Preheat the oven to 350°
2. In a large bowl sift together the flour, baking powder, and salt. Set aside.
3. Next, add the eggs and sugar to a stand mixer with the whisk attachment and mix on high speed for 10-12 minutes or until light and fluffy.
4. Pour in the vanilla and then slowly pour in the oil while continuing to mix at high speed.
5. Remove the mixing bowl and add in the sifted dry ingredients in two batches and fold using a rubber spatula until completely mixed in.
6. Transfer the batter to a 13×9 casserole dish that has been sprayed with no-stick spray and bake at 350° for 35-40 minutes or until browned on top and firm in the center.
7. Remove the pan and completely cool to room temperature.
8. In a separate large bowl whisk together the evaporated milk, condensed milk, and heavy cream until completely combined. Set aside.
9. once the cake is cool use a fork to pierce the cake all over and then pour in the milks and let it sit until it has been completely absorbed.
10. Top off the cake with whipped cream and evenly spread to cover it.
11. Optionally garnish with a dusting of cinnamon and cocoa powder. Serve with fresh berries.
Chef Notes:
Make-Ahead: While you can and should eat this cake as soon as it is done, you can make this cake up to two days ahead of time. Keep in the refrigerator until ready to serve.
How to Store: Store covered in the refrigerator for up to 5 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before serving. It would be best to keep the whipped cream topping off of the cake for the best freezing results.
This is not an overly wet cake, but it is on the heavier side and is definitely moist.
Due to the milks and whipped cream in the recipe, it is best to keep it refrigerated.
If you do not have a stand mixer then you can use an electric hand mixer.
Recipe Video:
