Tres Leches Cake
This Tres Leches Cake is sweet and moist, featuring vanilla sponge cake soaked in three different types of milk, then topped with fluffy whipped cream and a sprinkle of cinnamon. It's an authentic Mexican dessert recipe that's simple yet irresistible!
Ingredients
FOR THE CAKE:
- 1¾ cups cake flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon kosher salt
- ½ cup unsalted butter softened to room temperature
- 1 cup sugar
- 5 large eggs
- 1½ teaspoons pure vanilla extract
FOR THE GLAZE:
- 1 can 12 ounces evaporated milk
- 1 can 14 ounces sweetened condensed milk
- 1 cup half & half
FOR THE TOPPING:
- 2 cups heavy cream
- ¼ cup powdered sugar
- 1 teaspoon pure vanilla extract
- cinnamon for sprinkling on top
- maraschino cherries with stems drained well, optional garnish
Instructions
- For the cake: Preheat oven to 350° F.
- In a medium bowl, whisk together the cake flour, baking powder, cinnamon, and salt; set aside.
- Place butter in the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, about 1 minute.
- Decrease mixer speed to low, and with the mixer still running, very slowly add the sugar. Stop to scrape down the sides of the bowl, if necessary.
- Add the eggs, one at a time, and mix to thoroughly combine. Add the vanilla and mix again.
- Add the flour mixture to the batter in three batches and mix until just combined.
- Transfer batter to a 9" x 13" pan and spread evenly. It will seem like a small amount of batter for a cake. Bake for 20 to 25 minutes, or until the cake is lightly golden and a toothpick comes out clean.
- Allow cake to cool for 30 minutes. Poke the top of the cake all over (a lot!!) with a fork. Then prepare the glaze.
- For the glaze: In a medium bowl, whisk together the evaporated milk, sweetened condensed milk, and half & half . If you have a bowl with a pour spout, that works great! Once combined, pour the glaze over the cake. It will seem like a lot of glaze, but use it all. Take your time and let it keep soaking in as you pour. The cake will not completely soak up the glaze until it has sat overnight. So, pop it into the fridge and finish it the following day.
- For the topping: Place the heavy cream, powdered sugar, and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together until stiff peaks are formed. It should be thick. Spread the topping onto the cake and sprinkle lightly with cinnamon. Allow cake to chill in the fridge until ready to serve. Top each piece with a stemmed cherry, if desired.
Notes
The cake is best when baked a day prior to serving, to let the cake soak up the glaze overnight in the fridge.
How to store leftovers:
- Refrigerator: Once the whipped topping layer has been added, tres leches cake can be stored in the fridge for up to 2 days. After two days, it tends to become a bit soggy instead of just moist. Keep it covered or in an airtight container.
- Freezer: While I do not recommend freezing the assembled tres leches cake, you can freeze the base before you add the glaze and whipped topping. Allow it to cool completely then tightly wrap in two layers of plastic wrap. Freeze for up to 2 months. Thaw completely on the counter before adding the glaze and whipped topping.
Nutrition Information:
Serving: 1 Calories: 257kcal Carbohydrates: 24g Protein: 4g Fat: 16g Saturated Fat: 10g Polyunsaturated Fat: 5g Cholesterol: 91mg Sodium: 97mg Sugar: 14g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.