Tres Leches Cake

I made this cake for my mom’s birthday.  She loves Tres Leches (three milks) Cake.  Loves it!  So I was happy to oblige.  This cake is heaven and hell all in one.

First off, it requires a massive amount of dishes and not 1 or 2 but 3 different uses of the stand mixer.  Three different cleans (you hearing this mom).    Well, with all that said, this cake is totally, undeniable worth it all.

It’s soft and airy, moist and creamy, milky and sweet.   Now what’s stopping you, make it for your momma!

Ingredients:

Cake: 1 cup all-purpose flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt, 5 eggs, separated, 1 cup sugar, 1 teaspoon vanilla, 1/3 cup milk

Tres  Milks: 1 can evaporated milk, 1 can sweetened condensed milk, 1/4 cup heavy cream

Topping: 1 pint heavy cream, for whipping, 3 tablespoons sugar, 1/4 teaspoon vanilla

Spray 9 x 13 cake pan liberally with cooking spray. Preheat oven to 350°.

In a medium sized bowl, add flour, baking powder, and salt.  Mix thoroughly.

In another bowl, separate the eggs.

Place the yolks in the mixer.

Add 3/4 cup sugar and

Beat until pale yellow.

not the best picture, but you get the idea.

Then add milk and vanilla and mix.

Pour egg mixture into flour.

Gently mix until combined.

In the stand mixer add the egg whites with the beater attachment.

Beat until soft peaks have formed.

Then add 1/4 cup sugar.

Then beat until stiff.

Then very gently fold beated egg whites into cake batter.

Slowly and carefully to ensure that the whites and bubble aren’t completely broken.

Then pour batter into cake pan and spread out evenly.

Bake for 35-45 minutes, until toothpick come out clean.  Take out of oven and set aside to cool.

While cake is cooling, in a 4 cup measuring cup (or a pourable container).

Add the 3 milks.  Evaporated,

Sweetened condensed,

and heavy cream.  Mix well.

Oh, this stuff is dangerous.

Then, through-out the cake poke holes with a fork, so all the milky goodness can seep into every inch of the cake.

Then slowly pour 3 milks mixture all over the cake

Let it sit, and add more if needed.

It will absorb all that yummy goodness.

But luckily some of the milk amazing-ness will be left over, so you might as well dip some graham crackers in it.

Best “milk” and cookies, evah!!!

Ok back to the cake, and final step.  Third time in the mixer, add heavy cream.

sugar,

a half cap-ful of vanilla.

Beat cream until nice fluffy, and spreadable.

Spread on top of cake, and place in refrigerater until ready to serve.

To serve, cut into squares and drizzle a little caramel sauce on top.

Enjoy every bite!

 

Print This Recipe

Tres Leches Cake

Cake:
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
5 eggs, separated
1 cup sugar
1 teaspoon vanilla
1/3 cup milk

Tres  Milks:

1 can evaporated milk
1 can sweetened condensed milk
1/4 cup heavy cream

Topping:
1 pint heavy cream, for whipping
3 tablespoons sugar
1/4 teaspoon vanilla

Preheat oven to 350 degrees.  Spray 9 x 13 inch pan liberally until coated.
Combine flour, baking powder, and salt in a large bowl.
Separate eggs.  In the mixer beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla.
Pour egg yolk mixture over flour mixture and stir very gently until combined.
Beat egg whites on high speed until soft peaks form. With mixer on, pour in 1/4 cup sugar and beat until egg whites are stiff but not dry.
Fold egg white mixture into other mixture very gently until just combined.
Pour into prepared pan and spread to even out surface.  Bake for 35 to 45 minutes or until toothpick comes out clean. Let cool.
Combine condensed milk, evaporated milk, and 1/2 cup heavy cream in a measuring cup.
When cake is cool, pierce the surface with a fork several times.
Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can.
Allow the cake to absorb the milk mixture for 30 minutes.
Whip 1 pint heavy cream, with sugar and vanilla until thick and spreadable.
Spread over the surface of the cake. Drizzle with caramel sauce if desired. Cut into squares and serve.

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