Tres Leche Cake

tres leches

Tres Leche Cake

The three different types of milks make this cake decadently rich and moist, perfect for any celebration. Keep it simple with a whipped cream frosting, or dress the cake up with sliced fruit.
Servings 16

Notes

Ingredients

  • unsalted butter for pan
  • 1 1/2 cups all-purpose flour, plus 2-4 tablespoons for pan
  • 1 tablespoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 6 large egg whites
  • 1 1/2 cups sugar
  • 3 large egg yolks
  • 2 teaspoons vanilla extract, divided
  • 1/2 cup whole milk
  • Sauce
  • 1 1/2 teaspoons vanilla extract
  • 1 can evaporated milk
  • 1 cup heavy cream
  • 1 can sweetened condensed milk
  • 1 tablespoon dark rum
  • Frosting
  • 1 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • 4 tablespoons sugar

Instructions

  1. Preheat oven to 350ºF. Butter and flour bottom and sides of a 13x9” baking dish.
  2. Whisk together in a large bowl, 1 1/2 cups flour, baking powder, and cinnamon, set aside.
  3. In another large bowl, use an electric mixer to beat egg whites until firm peaks form, about 7-8 minutes. Gradually beat in sugar.
  4. Add egg yolks one at a time, beating to blend between additions.
  5. Beat in 2 teaspoons vanilla extract.
  6. Add flour mixture in 3 additions, alternating with milk in 2 additions, beginning and ending with flour mixture. Pour batter into prepared pan. Smooth top.
  7. Bake cake for 25 minutes. Reduce heat to 325ºF. Continue baking for another 20-25 minutes, until cake is golden brown and middle springs back when touched.
  8. Remove from oven and allow cake to cool in pan for 15 minutes. Invert cake onto a wire rack set inside a rimmed baking sheet.
  9. To prepare the sauce, whisk 1 1/2 teaspoons vanilla extract, evaporated milk, heavy cream, condensed milk, and rum in a medium bowl.
  10. Using a skewer, poke holes all over the cooled cake. Slowly drizzle half of the sauce over cake, allowing liquid to soak in before adding more. Let cake sit for 10 minutes.
  11. Invert platter on top of cake. Lift rack and gently invert cake onto platter. Drizzle remaining sauce over cake. Set aside.

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Margaritas hold a dear place in my family’s heart. Not only have we used my grandfather’s award-winning recipe at Casa Vega since 1956 but my father also wanted to name me Margarita, the Mexican equivalent of Margaret. Thankfully, my mom talked sense into him and made the point the daughter of Casa Vega can not be named Margarita. I may not be named after this special drink but the story will always make me smile.