Tres Leches Cake

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  • 1 cup all-purpose flour
  • 5 eggs
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1 can sweetened condensed milk
  • 1 can evaporated milk
  • 2 cups half and half


Preheat oven to 375°F.
Using stand or hand mixer, combine eggs and sugar and mix on high 10-15 minutes, until tripled in volume and very pale yellow. In a bowl, combine flour and baking powder. Gently fold flour/baking powder into egg mixture with a spatula.
Pour mixture into a sprayed 9-inch cake pan and bake 35-40 minutes or until toothpick comes out clean.
While the cake is in the oven, combine sweetened condensed milk, evaporated milk and half and half.
Remove cake from oven when fully baked. Let cool for 10 minutes. Poke holes in cake with skewer or toothpick and pour milk mixture over cake. Refrigerate 2-3 hours or overnight. It is traditional to frost or top this cake with lightly sweetened whipped cream and fresh berries.

Variations: Use 1 1/2 cups eggnog in place of evaporated milk for eggnog cake; steep orange or lime zest in milk for citrus cake; add 1 teaspoon cinnamon to flour/baking powder for cinnamon tres leches. For chocolate tres leches, add 2 tablespoons cocoa to dry ingredients, and 6 ounces melted chocolate to the milk mixture.

Recipe from Central Market Shoreline - Culinary Resource Center
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