Tres Leches Cake

Posted byhelenspencerpantazisPosted inCakes

I love this cake so much. It has been my go-to gift to take to friends who have just had a baby. It was Faye’s 9th birthday cake at her Fiesta-themed party, and most recently Faith made it for Uncle Dave and he said it might be his favorite cake ever.

Helen

Dulce/Tres Leches:

  • 1 can sweetened condensed milk
  • 1 can evaporated milk
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla

Whipped Cream Topping:

  • 1 cup heavy cream
  • 1/4 powdered sugar
  • 1 teaspoon vanilla

Cake:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup milk
  • 1/2 cup butter
  • 1 1/2 teaspoon vanilla
  • 4 eggs, room temperature
  • 2 cups sugar

Dulce: Place a can of sweetened condensed milk in a medium saucepan, cover with water by several inches, and bring to a simmer over medium heat. Simmer for 2 hours, adding water to keep the can covered if necessary. Remove can from water and let cool to room temperature.

Cake: Preheat oven to 325°F. Grease a 9″x13″ pan.

Combine flour, baking powder, salt and cinnamon in a medium bowl. In a small saucepan, combine butter, milk and vanilla over low heat until the butter has melted.

Meanwhile, place the eggs in the bowl of a stand mixer with the whisk attachment. Whip the eggs on medium-high speed, gradually add the sugar. Whip until thick and light, about 5-7 minutes. Pour the milk mixture into the eggs on low speed until the mixture is combined. Add the flour mixture and stir on low, then increase speed to medium and whip for 1 minute, until smooth. Pour into prepared pan and bake for 30-35 minutes, until lightly browned.

Combine cooled sweetened condensed milk, evaporated milk, heavy cream and vanilla together in a large measuring cup. Poke holes all over the baked cake. Slowly pour the tres leches evenly over the hot cake. Let sit for 20 minutes, then refrigerate for at least 2 hours.

Whipped Cream: Combine heavy cream, powdered sugar and vanilla in a mixing bowl and whip until firm. Spread over cooled cake. Refrigerate until ready to serve.