Tres leches cake

Name: Tres leches cake
Prep time: 40 min
Cook time: 30 min
Total time: 40 min
Yield: 12
Cuisine: mexican
Ingredients: 4 eggs; 2.5 cups sugar; 1 stick unsalted butter (melted); 5 tsp vanilla extract; 2 cups flour; 1.5 tsp ground cinnamon; 2 tsp baking powder; 1.25 tsp salt; 1 cup milk; 1 cup sweetened condensed milk; 0.75 cup evaporated milk; 2.5 cups heavy cream; unsalted butter (for greasing); flour (for dusting)

Based on 9 ratings

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Devan Grimsrud

Food Editor at Kitchen Stories

www.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 👍

Preparation

40 min

Baking

30 min

Resting

180 min

Ingredients

2Servings

MetricImperial

⅔

eggs

83⅓ g

sugar

19⅛ g

unsalted butter (melted)

⅞ tsp

vanilla extract

41⅔ g

flour

¼ tsp

ground cinnamon

⅓ tsp

baking powder

¼ tsp

salt

40 ml

milk

56⅔ g

sweetened condensed milk

42½ g

evaporated milk

98⅓ ml

heavy cream

unsalted butter (for greasing)

flour (for dusting)

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

Cal635

Fat32 g

Protein9 g

Carb78 g

Step 1/5
- ⅔ eggs
- 66⅔ g sugar
- 19⅛ g unsalted butter (melted)
- ⅓ tsp vanilla extract
- 41⅔ g flour
- ⅛ tsp ground cinnamon
- ⅓ tsp baking powder
- ⅛ tsp salt
- 40 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
- 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
- 56⅔ g sweetened condensed milk
- 42½ g evaporated milk
- 40 ml heavy cream
- ⅛ 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
- 16⅔ g sugar
- ⅛ tsp salt
- 58⅓ ml heavy cream
- ⅓ tsp vanilla extract
- ⅛ 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!
Enjoy your meal!