I am a huge fan of Tres Leche cake, if you are not familiar with what this is… it is a cake that has three milks, aka Tres Leche. Unlike your usual cake that is light and dry, this cake is heavy and moist. This recipe turns out perfect, not too rich and very creamy.
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Tres Leche Cake
What you Need:
Cake Ingredients:
1.5 cups of Cake Flour (or you can use All Purpose just cut out about 1/6 a cup)
1 tsp baking powder
Pinch of salt
1/3 cup of oil
1 Cup white sugar
1 tsp Vanilla
5 Eggs
1/2 cup of Whole Milk
Cream Ingredients:
1 can (12oz) Evaporated Milk
1 can (14.5) Sweetened condensed Milk
1/2 Cup of Heavy Cream
Whipped Topping ingredients:
1 cup Heavy Whipping cream
1/3 cup of White sugar
1 tsp Vanilla
Directions:
Preheat the oven to 325 and lightly butter a 9×13 cake pan
Mix the flour, salt and baking powder in one bowl.
Mix the Sugar and oil in another bowl, once mixed together add the Vanilla and then egg by egg add and mix each in. Then mix in the milk.
Fold in the Flour ingredients and mix until smooth.
Pour into the cake pan and cook for about 35 minutes or until it passes the “toothpick test”.
Set it out on the counter and let it cool to room temperature.
When the cake is room temperature, mix your cream ingredients together in a bowl.
Dump the cake on a cookie sheet or other platter that has a lip.
Poke TONS of holes in it with a fork.
Then slowly pour the three milk mix over the cake, letting it soak into the holes you have made, you can see mine here.
I push the cake into the corner of the cookie sheet and spend about 5 minutes scooping the excess cream that runs off back onto the cake.
Refrigerate for about an hour.
Make your whipped topping (I put the whipped topping ingredients into a blender and mix it up that way, you can also do it with a mixer).
Spread the whipped topping over the cake + enjoy!
I topped mine with strawberries, very tasty that way!
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