1 Video | Photo: Tres Leches Cake Recipe
Ingredients
- Nonstick cooking spray, for the cake pan
- 1 1/2 cups all-purpose flour, plus more for dusting the cake pan
- 1 tablespoon baking powder
- 4 large eggs, separated
- 1 1/2 cups sugar
- 1/2 cup whole milk
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) can evaporated milk
- 2 cups heavy cream, divided
- 3 tablespoons orange liqueur (recommended: Grand Marnier)
- 1 tablespoon powdered sugar
- 1/2 teaspoon ground cinnamon
Directions
Preheat the oven to 350 degrees F. Spray and flour a 10-inch cake pan with 2-inch high sides and then line with parchment paper. Grease the parchment paper.
Mix the flour and baking powder in a medium bowl. Set aside.
In a large mixing bowl, using an electric mixer with the whisk attachment, whip the egg whites until frothy. With the mixer running, gradually add the sugar and beat to stiff peaks. Beat in the yolks, 1 at a time, blending well after each addition. Add the flour mixture in 3 additions, alternating with the whole milk in 2 additions.
Pour the batter into the prepared pan and bake until a tester inserted into the center comes out clean, about 30 minutes. Cool the cake slightly, about 10 minutes, then invert onto a platter with 1-inch high sides.
Pierce the top of the cake all over with a thick skewer. Mix the sweetened condensed milk, evaporated milk, 1 cup heavy cream and orange liqueur in a medium bowl. Pour the mixture over the cake while warm. Cover and refrigerate until cold, about 3 hours or overnight.
Combine the remaining 1 cup heavy cream and powdered sugar in a medium bowl. Using an electric mixer, beat the cream until soft peaks form. Spread the whipped cream onto top of the cake and sprinkle with the ground cinnamon.
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By scatherine
on May 08, 2013
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Substituted a tsp of vanilla extract for the liqueur. Everyone loved this cake and I will definitely be making it again, but next time I will double the whipped cream topping.
By torjetaylor
Lubbock, TX
on May 05, 2013
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Despite the excellent reviews, I must admit that I was a little nervous that the cake would turn out uber soggy with the liquid seeping out on the bottom, but it was quite the opposite! The end result was a perfectly moist cake complemented by a thick, sweet milk mixture. The cake was just the right amount of sweet. I made this for a Cinco de Mayo potluck and it was devoured by all! Highly recommend!!
By sarah.t414_12261655
walnut creek
on May 03, 2013
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I had never had a tres leches cake before and I'm usually not real keen on "wet cake" textures BUT this cake was awesome! I gave it a try in spirit of cinco de mayo and now I'm definitely hooked. I followed the recipe almost exactly except.... I added vanilla to the batter and whipped cream frosting, I omitted the orange liqueur because I wanted to drift away from a citrus flavor, and I didnt use the whole amount of milk mixture to avoid extra liquid leakage. Next time I make this cake, and I will make it again, I may try adding rum instead of the orange liqueur and I may add some toasted sliced almonds on top for tasty decoration. And the cinnamon on top is a MUST, it adds a delightful spicy after taste... mmm perfection.
Read all 38 reviews