Tres Leches Cake/ Three Milks Cake


Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 cup unsalted butter
  • 1 cup white sugar
  • 5 eggs
  • 1/2 teaspoon vanilla extract
  • 2 cups whole milk
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 fluid ounce) can evaporated milk
  • 1 1/2 cups heavy whipping cream
  • 1 cup white sugar
  • 1 teaspoon vanilla extract

Directions:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.

Sift flour and baking powder together and set aside.

Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well. Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.

Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.

Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.

Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!


Tres Leches Cake

Tres Leches cake is of course made with 3 milks. The cake is at first baked as you would a normal cake, then breathing holes are poked into the cake. Afterward 3 different sweet milks are poured onto the cake until it is totally saturated. A light frosting can be added topped by a Maraschino cherry.


Simple Tres Leches Cake

This a moist, sweet and delicious version of Tres Leches Cake. It uses very few ingredients and is just the right size for a small family.



Authentic Tres Leches Cake/No Butter

This is my third Tres Leches Recipe at the site. Although the other 2 tastes just as delicious, this one is more authentic because if uses only the eggs for the moisture. The cool whip frosting is a wonderfully delectable addition to this cake. The secret ingredient cinnamon just sets the cake in a different plane.