Tres Leches Cake with Mango

  • Level: Easy
  • Total: 1 hr 5 min
  • Prep: 35 min
  • Cook: 30 min
  • Yield: 8-10 servings
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Ingredients

Vegetable oil, for greasing

4 large eggs

1 cup sugar

2/3 cup unsalted butter, melted

1 teaspoon vanilla extract

2 1/4 cups whole milk

1 1/2 cups cake flour

1 teaspoon baking powder

1/4 teaspoon salt

12-ounce can evaporated milk

14-ounce can sweetened condensed milk

1 tablespoon dark rum

2 large ripe mangoes

3 tablespoons sugar

1 cup heavy cream

Ground cinnamon, for sprinkling

Directions

  1. Preheat the oven to 350 degrees F. Grease an 8-inch square baking pan with vegetable oil and line the bottom with parchment paper.
  2. Make the cake: Beat the eggs and sugar in a large bowl with a mixer until pale and slightly thick, about 6 minutes. Slowly beat in the melted butter, then beat in the vanilla and 1/4 cup whole milk.
  3. Whisk the flour, baking powder and salt in a bowl. Sift the flour mixture over the egg mixture, then gently fold together with a rubber spatula to make a thick batter. Transfer the batter to the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, about 30 minutes. Run a knife along the edges to release the cake from the pan.
  4. Meanwhile, whisk the remaining 2 cups whole milk, the evaporated milk, condensed milk and rum in a bowl. Pierce the warm cake all over with a fork, then pour the milk mixture gradually and evenly on top, letting the cake absorb the liquid until all is used. Cover and refrigerate at least 1 hour or overnight.
  5. Before serving, make the topping: Peel, pit and dice the mangoes. Puree half the mangoes in a blender with 2 tablespoons sugar. Transfer to a bowl and fold in the remaining diced mango.In a separate bowl, beat the heavy cream and the remaining 1 tablespoon sugar with a mixer until soft peaks form. Slice the cake; top each piece with the whipped cream and sprinkle with cinnamon. Serve the mango topping on the side.

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