Tres Leche Cake

Total Time:
9 hr 10 min
Prep:
45 min
Inactive:
8 hr
Cook:
25 min

Yield:
1 (13 by 9-inch) cake
Level:
Intermediate

Ingredients
Directions
For the cake:

Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside.

Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.

Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F.

Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.

For the glaze:

Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate the cake overnight.

Topping:

Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.


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4.5 387
Me and my kid love this a lot. item not reviewed by moderator and published
Good Eats is my favorite show. However this recipe was not good. Tres Leche is a sponge cake. It does not need baking powder or butter. The eggs should be separated w/ whites whipped to stiff peaks and folded into the yolks that were creamed w/sugar and had the flour folded into them. The cake did not taste good at all and it did not rise much. Sorry. item not reviewed by moderator and published
I didn't use a mixer for this cake and it turned out perfectly. I said to myself, if this is a latina mom recipe they didn't have a mixer anyways. The texture was perfect, it absorbed all of the milk and everybody came back for seconds. The only thing I changed is that instead of 1 cup of sugar for the whipped cream I use 1/2. item not reviewed by moderator and published
I made this cake for my sister's birthday and everybody love it! to me the cake was very sweet, plus the glaze and topping, it was too much sweet for me, but maybe reducing the amount of sugar on the cake could taste less sweet, the cake was firm and I liked, definitely I will do it again :) item not reviewed by moderator and published
Soooooo......I read all the reviews before I made this, and decided to make both Alton's (long time fan) and Emeril's recipe, to see which was better. I've been baking a long time and was careful to stick exactly to the recipe, as some said you should. I did, however, reduce the sugar in the whipped cream topping and used it on Emeril's cake too....since that seemed unanimous. Alton was the one who definitely "kicked it up a notch". It was smooth, firm and just the right amount of creamy milkiness, where Emeril's was good too, but a little grainy. item not reviewed by moderator and published
I am so pleased with how this turned out. It had a good texture and taste. The cake was firm and not mushy. It was lovely and I will definitely make it again. It is very sweet, and just a small piece is satisfying. For those who have had trouble: Watch the video and follow Alton's directions in the video. Be patient and add ingredients slowly. Use cake flour. If the recipe calls for a weight measurement don't try and use volume measurement. item not reviewed by moderator and published
Reduce the sugar in the cake mix to 7 1/2 oz ~ Use only 12 of the 14 oz of sweetened condensed milk in the glaze ~ Use 4 Tbls of powder sugar instead of 8 oz of sugar in the topping and you will have an AWESOME cake! P.S. ~ I actually used 3 Tbls of powder sugar and drizzled some dolce de leche on top of the whipped topping and it was sooooo good! item not reviewed by moderator and published
I've made this tres leche cake recipe probably a dozen times and we absolutely love it! The cake does taste better and more milky after it has been sitting for 24 hours. I also add some extra half-and-half to make it extra milky. Do not add the entire amount of sugar when making the whipped cream, it can be extremely overly sweet and almost inedible. I make sure only to add a tablespoon or two of sugar when whipping the cream, you don't want it too sweet. Other than that, the recipe is a winner! item not reviewed by moderator and published
Why does my review keep getting deleted!? This recipe is too grainy, too soggy and WAY too sweet. Try a different one unless you have a sickening sweet tooth. I used a stand mixer and followed directions exactly, by the way. The cake should be spongier. Cut the sugar in the whipped cream and cake! There are easier and better recipes but I'm afraid to post a link because I keep getting deleted! item not reviewed by moderator and published
I loved the cake, made my own cake flour, and used less sugar in the frosting but it's a great recipe. item not reviewed by moderator and published
1 ½ c. flour 1 ½ tsp. baking powder ¼ tsp. salt Place flour, baking powder, and salt in a large mixing bowl. Set aside. In another bowl, beat 5 egg yolks with 1 c. of sugar. Add 1tsp vanilla and 1/2 c. milk into yolk mixture and mix together. Fold into flour mixture. In a separate bowl, beat egg whites and ¼ c. sugar until the mixture forms peaks. Gently fold egg whites into the batter. Pour batter into a 9”x13” buttered pan and bake for about 40 minutes at 350° item not reviewed by moderator and published
My recipe turned out grainy/soggy/way too sweet whenever I didn't follow the video instructions, but instead just followed the written instructions. When I watched the video and did exactly as Alton said, everything was fab. Maybe try that? item not reviewed by moderator and published

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