Cakes, Recipes

Tres Leches Cake Recipe

by verycherrycakes
step by step tutorial

Hi sweet friends, today I want to share my tres leches cake recipe with you. This is a cake we usually make for Mexican birthdays and parties. It’s a spongy and moist cake. The process is a bit time consuming but it is totally worth it.

SPONGE CAKE

1/2 C whole milk

5 large eggs

1 1/2 C all purpose flour

2/3 C granulated sugar

1 TBSP vanilla

1 TBSP baking powder

orange/lemon zest 

1/4 tsp salt

-seperate the egg yolk and whites

-place whites into a bowl and whip for 5 minutes until they triple in size, add half of the sugar and continue to beat for 3 minutes until you reach stiff peaks

-in a separate bowl beat the yolks until they start to look pale yellow and more creamy, approximately 5 minutes, then add the remainder of the sugar, beat for 3 minutes, add in milk, zest, and vanilla

-pour all the whites into the yolk mixture and gently fold until they are all mixed very well without deflating your whites

-place a sieve over this bowl and add the flour, baking soda, and salt as to sieve them all together to ensure a smooth batter, then gently fold all the ingredients until you have a smooth batter

-grease a baking pan (in this case I am using a 13×9 baking pan that I sprayed with baking spray)

-preheat your oven to 325 F, once your oven reaches temperature, bake your cake for 28-30 minutes or until a toothpick comes out clean from the center

-allow your cake to cool in the pan for 10 minutes and then remove the cake and let it cool in a cooling rack to prevent a mushy bottom 

-once your cake is cooled place it back into the baking pan (if this is not the dish you are presenting your cake in, line the pan with plastic wrap, this will help you remove it from the pan and will allow the milks to be soaked into the cake, i am using a disposable pan so there was no need for the plastic wrap), poke small holes with a skewer and pour half of the 3 milks mixture on the cake, cover and let it soak over night, reserve the rest of the milks for the next day. 

3 MILKS

1 can condensed milk

1 can evaporated milk

1 C half and half

1 TBSP vanilla 

WHIPPED TOPPING
1 C heavy whipping cream

1/3 C powdered sugar

1 TBSP vanilla 

Tres Leches Cake Recipe
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Tres Leches Cake Recipe

Recipe by Cinthia Michel
Servings

12

servings
Prep time

40

minutes
Cooking time

30

minutes

This is a cake we usually make for Mexican birthdays and parties. It’s a spongy and moist cake. The process is a bit time consuming but it is totally worth it.

Ingredients

  • SPONGE CAKE

  • 1/2 C whole milk

  • 5 large eggs

  • 1 1/2 C all purpose flour

  • 2/3 C granulated sugar

  • 1 TBSP vanilla

  • 1 TBSP baking powder

  • orange/lemon zest

  • 1/4 tsp salt

  • 3 MILKS

  • 1 can condensed milk

  • 1 can evaporated milk

  • 1 C half and half

  • 1 TBSP vanilla

  • WHIPPED TOPPING

  • 1 C heavy whipping cream

  • 1/3 C powdered sugar

  • 1 TBSP vanilla

Directions

  • seperate the egg yolk and whites
  • place whites into a bowl and whip for 5 minutes until they triple in size, add half of the sugar and continue to beat for 3 minutes until you reach stiff peaks
  • in a separate bowl beat the yolks until they start to look pale yellow and more creamy, approximately 5 minutes, then add the remainder of the sugar, beat for 3 minutes, add in milk, zest, and vanilla
  • pour all the whites into the yolk mixture and gently fold until they are all mixed very well without deflating your whites
  • place a sieve over this bowl and add the flour, baking soda, and salt as to sieve them all together to ensure a smooth batter, then gently fold all the ingredients until you have a smooth batter
  • grease a baking pan (in this case I am using a 13×9 baking pan that I sprayed with baking spray)
  • preheat your oven to 325 F, once your oven reaches temperature, bake your cake for 28-30 minutes or until a toothpick comes out clean from the center
  • allow your cake to cool in the pan for 10 minutes and then remove the cake and let it cool in a cooling rack to prevent a mushy bottom
  • once your cake is cooled place it back into the baking pan (if this is not the dish you are presenting your cake in, line the pan with plastic wrap, this will help you remove it from the pan and will allow the milks to be soaked into the cake, i am using a disposable pan so there was no need for the plastic wrap), poke small holes with a skewer and pour half of the 3 milks mixture on the cake, cover and let it soak over night, reserve the rest of the milks for the next day.

Recipe Video