Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Cuatro Leches Cake Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 1, 2019 Print Rate It Share Share Tweet Pin Email Photo: Mike Krautter Servings: 12 Martha takes tres leches cake to the next level by adding yet another milk. The vanilla-flecked batter is enriched with milk powder, whole milk, condensed milk, and evaporated milk. Finish with whipped cream and your favorite fruit. Ingredients Cake Unsalted butter, room temperature 1 ¼ cups cake flour (not self-rising) ¼ cup nonfat milk powder 1 cup sugar ½ teaspoon kosher salt 1 ½ cups whole milk ⅓ cup safflower oil 5 large egg yolks plus 6 large egg whites 1 vanilla bean, split and seeds scraped ¼ teaspoon cream of tartar 1 can (14 ounces) sweetened condensed milk 1 can (12 ounces) evaporated milk Topping 2 cups cold heavy cream ¼ cup sugar Fresh peaches, berries, or citrus (optional) Directions Cake:Preheat oven to 325 degrees. Lightly butter a 13-by-9-inch baking dish. In a medium bowl, whisk together flour, milk powder, 1/2 cup sugar, baking powder, and salt. In a separate bowl, whisk together 1/2 cup whole milk, oil, egg yolks, and vanilla seeds. Whisk egg-yolk mixture into flour mixture. In the bowl of a mixer fitted with the whisk attachment, beat egg whites on high speed until frothy. Add cream of tartar and beat until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff, glossy peaks form, about 5 minutes. Using a rubber spatula, fold one-third of egg-white mixture into batter. Gently but thoroughly fold in remaining egg-white mixture. Transfer to prepared dish. Bake until top springs back when lightly touched, about 40 minutes. In a medium bowl, whisk together condensed milk, evaporated milk, and remaining 1 cup whole milk. Poke warm cake all over with a wooden skewer or toothpick, then pour milk mixture over top. Let cool to room temperature, about 1 hour. Topping:Whisk cream and sugar to medium peaks. Spread whipped cream over cake and serve with fruit, if desired. Rate it Print