Tres Leches Cake Recipe
Ingredients
Cake:
- 1 cup (220g) sugar
- 1/2 cup (113g) unsalted butter, at room temperature
- 5 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 1 1/2 cups (215g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Three Milk Syrup:
- 1 (12oz) (355ml) can evaporated milk
- 1 (14oz) (396g) can sweetened condensed milk
- 1/2 cup (120ml) heavy whipping cream
Whipped Topping:
- 2 cups (475ml) heavy whipping cream, cold
- 1/3 cup (35g) powdered sugar
- 1 teaspoon vanilla extract
Instructions
Cake:
- Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13-inch baking pan, then set it aside.
- In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy.
- Reduce the mixer speed to low and add the eggs one at a time, mixing thoroughly after each addition. Mix in the vanilla extract.
- Add the flour, baking powder, and salt to the wet mixture, and mix just until combined.
- Pour the batter into the prepared pan and spread it evenly. Don’t worry if the batter seems sparse; this is normal.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool for 10-15 minutes before adding the three milk syrup.
Three Milk Syrup:
- In a large measuring cup, combine the evaporated milk, sweetened condensed milk, and heavy cream.
- Poke several holes all over the cooled cake using a fork or skewer.
- Slowly pour the milk mixture evenly over the cake, allowing it to soak in.
- Refrigerate the cake for at least 6 hours, or ideally overnight, to let the flavors meld.
Whipped Topping:
- In the bowl of a stand mixer, use the whisk attachment to beat the cold heavy whipping cream, powdered sugar, and vanilla extract on low speed until it starts to thicken.
- Increase the speed to high and whisk until stiff peaks form.
- Spread the whipped topping evenly over the chilled cake.
Serve the cake chilled and enjoy!