Tres Leches Cake

Total Time:
45 min
Prep:
20 min
Cook:
25 min

Yield:
16 to 20 servings
Level:
Intermediate

Ingredients
Directions

Position rack in bottom 1/3 of oven and preheat the oven to 350 degrees F.

Lightly grease a 13 by 9-inch baking pan with the shortening. Add 1 tablespoon of the flour to the greased pan and shake it around to coat the entire pan with the flour. Shake out excess flour. Set aside.

In the bowl of an electric mixer fitted with a whisk attachment, beat the egg whites on medium speed until soft peaks form. Reduce the speed to low and gradually add the sugar with the mixer running, beating until stiff peaks form.

Add the egg yolks, 1 at a time, beating well after each egg is added. In a small mixing bowl, sift together the 2 cups flour and baking powder. Add the flour mixture to the batter in stages, alternating with the whole milk, beginning and ending with the flour. (Do this quickly so that the batter does not lose its volume.) Add 1 teaspoon of the vanilla extract. Pour the batter into the prepared pan and place in the oven. Bake for 25 to 30 minutes, until a toothpick inserted into the center comes out clean. Remove the cake from the oven and place on a wire rack to cool for 10 minutes.

In a blender, combine the evaporated milk, sweetened condensed milk, and 2 cups of the heavy cream. Cover and blend on high for 45 seconds.

Remove 1 1/2 cups of the milk mixture, cover, and refrigerate until ready to serve the cake.

Pour 1/2 of the remaining milk mixture over the warm cake.

When the cake has soaked up most of the liquid, pour the remaining half of the milk mixture over the cake, and cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight.

When ready to serve, beat the remaining cup of heavy cream in the electric mixer until soft peaks form. Add the confectioners' sugar and remaining 1/4 teaspoon of vanilla, and beat until stiff peaks form. Spread the whipped cream over the chilled cake.

Serve the cake with the reserved chilled milk sauce.


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4.6 55
I found the cake flavour too eggy for tres leches. item not reviewed by moderator and published
I made this and thought the cake should bake closer to 45 than 25 minutes. Then it worked perfectly, I used whipped cream with a little lime zest to top it off and next time may additionally sprinkle a little cinnamon on top as well for a green, white, and red appearahce that mimics the Mexican flag. item not reviewed by moderator and published
I made this for a Cinco de Mayo party. Everyone is still talking about it. Perfect dessert, not too sweet. One cake goes a long way. item not reviewed by moderator and published
Great recipe. I made this for the first time for a teacher appreciation luncheon. Everybody loved it and even had a few people from Mexico tell me it tasted just like back home. Make sure to use all the milk that is called for as it is supposed to resemble more of a bread pudding than a traditional cake. This is now my husband's favorite cake! item not reviewed by moderator and published
Served this at a Mexican-themed Christmas Party. Of all the desserts (and there were many!, this was the first gone and received the most compliments. Following some of the reviews, I poked lots of holes in the cake with a skewer and poured ALL the milk mixture over it. Perfect texture and taste. Will definitely make again. item not reviewed by moderator and published
I hate to be the bearer of bad news, but this is quite possibly the worst Tres Leches I have ever tasted. Here in Houston we have lots of Mexican Restaurants and I taste the Tres Leches at almost every one. This recipe just isn't good. It tastes like a blob of flower with just a little bit of sweet sauce on it. Not sweet enough, texture is poor. I'm going to have to throw out the entire pan after tasting two pieces. item not reviewed by moderator and published
I've made this several times now - as written each and every time. You definitely want to take your time when pouring the liquid over the cake at the end. Go slow so every piece soaks up some of that deliciousness. Even my uber-picky 6 year-old requests this cake. Outstanding! I serve it with berries and nectarines. item not reviewed by moderator and published
I've never made this cake before. It turned out much better than I thought. I did read all the reviews, but still followed the recipe. It does use a lot of the milk mixture, and I thought that if I made this again that I wouldn't use as much. However, I conferred with some of my hispanic friends and they said it needed more milk. So, I would definitely make this recipe again and try to use all the milk mixture it calls for. item not reviewed by moderator and published
Love, love, LOVE this cake. I usually add about 1/2 jar of caramel ice cream topping, lots of cinnamon, and a few tsps of sea salt to the milk mixture before pouring over the top. item not reviewed by moderator and published
This was not as good as I expected it to be. Will not make again. item not reviewed by moderator and published

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