Tres Leches Cake
Print recipe
| Serves | 12 |
| Meal type | Dessert |
| Region | Mexican |
| From magazine | Everyday Food, June 2010 |
This tres leches cake has a phenomenal texture; the milks add a lovely sweetness. Top with whipped cream and fresh fruit for a refreshing dessert.
Ingredients
- 1 stick butter (melted and cooled, plus more for baking dish)
- 1 1/2 cup all-purpose flour (spooned and leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 5 large eggs
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- 1 Can (14 oz) sweetened condensed milk
- 1 Can (12 oz) evaporated milk
- 1 cup whole milk
- 2 Cups heavy cream
- fresh fruit (for serving)
Note
This cake is best the next day, though still delicious the first.
Directions
| Step 1 | |
| Preheat oven to 350 degrees. Lightly butter a 9-by-13-inch baking dish. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat eggs and 3/4 cup sugar on high until pale and thick, about 4 minutes. Add vanilla and beat to combine. With mixer on low, gradually add flour mixture and beat to combine. With a rubber spatula, fold in melted butter until incorporated. Transfer batter to dish and bake until top is golden brown and a toothpick inserted in center comes out clean, 30 to 35 minutes, rotating dish halfway through (if you use a metal baking pan, keep a close eye on the cake -- it will be done in about half the time). | |
| Step 2 | |
| In a medium bowl, whisk together milks. Poke warm cake all over with a wooden skewer or toothpick, then pour milk mixture over top and let cool to room temperature, about 1 hour. | |
| Step 3 | |
| Whip cream and 1/4 cup sugar to medium peaks. To serve, spread whipped cream evenly over cooled cake. Top with fruit if desired. | |