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Tres leches cake

Based on 5 ratings

Devan Grimsrud

Managing Editor at Kitchen Stories

instagram.com/devan.grimsrud/

“Originating from Mexico, this is an airy sponge and butter cake soaked in tres leches–or three milks. It’s delicious, and reminds me of summers and special visits to a little café in Minneapolis where they make fabulous cakes, tres leches being one of my favorites. If you’ve never had it before, it might seem like the cake would be soggy with all that milk, but let me assure you–it’s not. Garnish with a sliced strawberry, single raspberry, or maraschino cherry, the choice is yours.”

Difficulty

Medium 👍
40
min.
Preparation
30
min.
Baking
180
min.
Resting

Ingredients

Servings:-12+
eggs
500 g sugar
115 g unsalted butter (melted)
5 tsp vanilla extract
250 g flour
1½ tsp ground cinnamon
2 tsp baking powder
1¼ tsp salt
240 ml milk
340 g sweetened condensed milk
255 g evaporated milk
590 ml heavy cream
unsalted butter (for greasing)
flour (for dusting)
Metric
Imperial

Utensils

  • oven
  • baking pan (9x13 in.)
  • stand mixer with whisk
  • rubber spatula
  • wire rack
  • cutting board
  • serrated knife
  • large bowl
  • whisk
  • plastic wrap

Nutrition per serving

Cal
635
Protein
9 g
Fat
32 g
Carb
78 g
  • Step 1/5

    Preheat the oven to 160°C/325°F. Grease and flour a baking pan, then set aside. Add eggs to the bowl of a stand mixer fitted with a whisk attachment. Beat eggs on medium speed until fluffy, approx. 30 sec., then slowly add some of the sugar. Beat for approx. 4 min. on high speed until very thick. Reduce speed to low, and add melted butter and some of the vanilla. Beat until incorporated. Add the flour,  some cinnamon, baking powder, and some salt. Beat on low until combined. Add milk and continue to beat until incorporated.
    • eggs
    • 400 g sugar
    • 115 g unsalted butter (melted)
    • 2 tsp vanilla extract
    • 250 g flour
    • ½ tsp ground cinnamon
    • 2 tsp baking powder
    • 1 tsp salt
    • 240 ml milk
    • unsalted butter (for greasing)
    • flour (for dusting)
    • oven
    • baking pan (9x13 in.)
    • stand mixer with whisk

    Preheat the oven to 160°C/325°F. Grease and flour a baking pan, then set aside. Add eggs to the bowl of a stand mixer fitted with a whisk attachment. Beat eggs on medium speed until fluffy, approx. 30 sec., then slowly add some of the sugar. Beat for approx. 4 min. on high speed until very thick. Reduce speed to low, and add melted butter and some of the vanilla. Beat until incorporated. Add the flour, some cinnamon, baking powder, and some salt. Beat on low until combined. Add milk and continue to beat until incorporated.

  • Step 2/5

    Transfer cake batter to the prepared pan, smoothing the top with a rubber spatula. Bake at  160°C/325°F for approx. 30 min., or until a toothpick inserted into the center of the cake comes out clean. Transfer the pan to a wire rack and let cool.
    • rubber spatula
    • wire rack

    Transfer cake batter to the prepared pan, smoothing the top with a rubber spatula. Bake at 160°C/325°F for approx. 30 min., or until a toothpick inserted into the center of the cake comes out clean. Transfer the pan to a wire rack and let cool.

  • Step 3/5

    While the cake cools, add condensed milk, evaporated milk, heavy cream, and some vanilla extract to a large bowl and whisk to combine. Level the cake on the top and sides with a knife, then transfer it back to the baking pan. Pour the cake tres leches cake soak over the cake evenly. Cover the pan tightly with plastic and transfer to the fridge to cool for at least 3 hr.
    • 340 g sweetened condensed milk
    • 255 g evaporated milk
    • 240 ml heavy cream
    • 1 tsp vanilla extract
    • cutting board
    • serrated knife
    • large bowl
    • whisk
    • plastic wrap

    While the cake cools, add condensed milk, evaporated milk, heavy cream, and some vanilla extract to a large bowl and whisk to combine. Level the cake on the top and sides with a knife, then transfer it back to the baking pan. Pour the cake tres leches cake soak over the cake evenly. Cover the pan tightly with plastic and transfer to the fridge to cool for at least 3 hr.

  • Step 4/5

    While the cake cools, add remaining sugar, salt, heavy cream, vanilla extract, and ground cinnamon to a bowl of a stand mixer with a whisk. Beat on low speed for approx. 1 min., then increase to medium-high and whip to stiff peaks, approx. 3 more min.
    • 100 g sugar
    • ¼ tsp salt
    • 350 ml heavy cream
    • 2 tsp vanilla extract
    • 1 tsp ground cinnamon

    While the cake cools, add remaining sugar, salt, heavy cream, vanilla extract, and ground cinnamon to a bowl of a stand mixer with a whisk. Beat on low speed for approx. 1 min., then increase to medium-high and whip to stiff peaks, approx. 3 more min.

  • Step 5/5

    Once the cake is completely cool, spread whipped cream all over the top and smooth it out with a rubber spatula. Garnish each slice with a fresh raspberry, strawberry, or maraschino cherry. Serve cold or room temperature and enjoy!

    Once the cake is completely cool, spread whipped cream all over the top and smooth it out with a rubber spatula. Garnish each slice with a fresh raspberry, strawberry, or maraschino cherry. Serve cold or room temperature and enjoy!

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