Tres Leches Cake
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Everyday Food, June 2010
- Prep Time 20 minutes
- Total Time 50 minutes plus cooling
- Yield Serves 12
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Ingredients
- 1/2 cup (1 stick) butter, melted and cooled, plus more for baking dish
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon coarse salt
- 5 large eggs
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- 1 can (14 ounces) sweetened condensed milk
- 1 can (12 ounces) evaporated milk
- 1 cup whole milk
- 2 cups heavy cream
- 5 cups fresh fruit (optional), such as oranges or berries, for serving
Directions
- Preheat oven to 350 degrees. Lightly butter a 9-by-13-inch baking dish. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat eggs and 3/4 cup sugar on high until pale and thick, about 4 minutes. Add vanilla and beat to combine. With mixer on low, gradually add flour mixture and beat to combine. With a rubber spatula, fold in melted butter until incorporated. Transfer batter to dish and bake until top is golden brown and a toothpick inserted in center comes out clean, 30 to 35 minutes, rotating dish halfway through.
- In a medium bowl, whisk together milks. Poke warm cake all over with a wooden skewer or toothpick, then pour milk mixture over top and let cool to room temperature, about 1 hour.
- Whip cream and 1/4 cup sugar to medium peaks. To serve, spread whipped cream evenly over cooled cake. Top with fruit if desired.
Cook's Note
If you use a metal baking pan, keep a close eye on the cake -- it will be done in about half the time.
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So delicious! What I loved about this cake is that is not too sweet and I can eat and eat and eat!! Perfect for this summer season when all you want is something cold for dessert. For the topping I used whipped cream and chunks of canned peaches. My best friend and I ate the whole cake! This recipe is a keeper for me, I've tried lots of tres leches cakes because I live in Mexico and this is the best (second is my ex-mother in law's but don't tell my new husband!)...
This recipe is ok. The cake alone could have been better. I have another cake recipe that I use but decided to try this one. The measurements for the cake batter are exactly the same however, the method and process differ and the other one is better. This one did not fluff at all and it still tasted kind of eggy. I think I will use my other recipe next time.
EXCELLENT! This recipe is perfect, as written. Fortunately I read the tip on reducing the baking time for dark or coated cake pans...mine cooked in 15 minutes. The shorter cooking time was also because I baked in a true convection oven. I whipped the topping in a food processor...EASY!
I followed this recipe EXACTLY and found this recipe was excellent and very EASY recipe. At first, it seemed like a lot of liquid to pour onto the cake, but it was absolutely perfect. I happened to have a similar cake pan (shown in the picture) it took about 25 minutes in my oven. I used the same combination of fresh fruit. What an impressive presentation! It quickly disappeared at our potluck and four people asked me for the recipe! This one is a keeper!!!
This is my go-to dessert when 1) I have a large party to feed and/or 2) I want to make a great impression.
Not only is the cake decadent and delicious, it's a real show stopper. Your guests will be wowed.
My only change was to include a bit of clear Mexican vanilla to the whipped cream, about 1/4 tsp. This adds an intoxicating fragrance to a delicious and visually stunning cake.
This is one of my favorite cake since I was a little girl, it is a classic here in Mexico, just try to make a little change, instead of using condensed and evaporated with milk, substitute the milk for lyncott cream, YUMI.
I decided to make this on a whim because the picture in the magazine looked so delicious and the recipe looked so easy. I made it and felt overwhelmed with having an entire cake right in my house, so I decided to give half of it away to my family and keep half for myself and boyfriend. Delicious! Fattening! Me and my boyfriend fought to the bitter end over this cake and I immediately regretted giving so much of it away. I also made this cake for my father again and he just loved it.