Tres Leches Cake
Prep Time:15 Minutes
Cook Time:PT55M40 Minutes
- 5 eggs
- 1 cup sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 (14 ounces) can sweetened condensed milk
- 1 (12 ounces) can evaporated milk
- 1 cup half and half
- 5 eggs
- 236.59ml sugar
- 236.59ml all-purpose flour
- 4.26g baking powder
- 1 (396.89g) can sweetened condensed milk
- 1 (340.19g) can evaporated milk
- 236.59ml half and half
Traditionally from Latin America, tres leches, meaning three milks, refers to the decadent creamy mixture that soaks into a warm sponge cake producing the most scrumptious cake you could eat all day.
Preheat oven to 375°F.
Using a 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.
For coconut tres leches use coconut milk and coconut condensed and evaporated milks. Use 1 1/2 cups eggnog in place of evaporated milk for eggnog cake; orange or lime zest for citrus cake; add 1 teaspoon cinnamon to fl¬our/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.