Tres Leches Cake
A butter sponge baked in a 9x13 pan, soaked overnight in whole milk, sweetened condensed milk and evaporated milk, then spread with vanilla whipped cream and dusted with cinnamon. Make it the day before.
A butter sponge baked in a 9x13 pan, soaked overnight in whole milk, sweetened condensed milk and evaporated milk, then spread with vanilla whipped cream and dusted with cinnamon. Make it the day before.
Tres Leches Cake
Ingredients
Cake
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 5 large eggs, room temperature
- ½ teaspoon vanilla extract
Three-milk soak
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 fl oz) evaporated milk
- 1 cup whole milk
Topping
- 1 ½ cups cold heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- ground cinnamon, for dusting
Instructions
- Prep the pan.
Heat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
- Mix the dry ingredients.
Sift or whisk the flour, baking powder and salt together in a bowl.
- Make the batter.
Beat the butter and sugar with an electric mixer for 3 to 4 minutes, until pale and fluffy. Beat in the eggs one at a time, about 20 seconds each, then the vanilla. Add the flour mixture in three additions, mixing on low just until no streaks remain.
- Bake.
Spread the batter evenly in the pan and bake for 25 to 30 minutes, until golden and a toothpick in the centre comes out clean.
- Cool, then poke.
Let the cake cool for about 30 minutes, until just warm. Poke holes all over the top with a fork or skewer, every inch or so, going right to the bottom.
- Soak.
Whisk the three milks together. Pour about two thirds over the cake slowly, letting it sink in, then add the rest a little at a time as the cake absorbs it. Cover and refrigerate for at least 4 hours, or overnight.
- Top and serve.
Whip the cream, powdered sugar and vanilla in a chilled bowl to firm peaks. Spread over the cold cake, dust with cinnamon and cut into squares. Serve cold.
Notes
Poke once it has cooled a little: A fork pulls crumbs out of a hot cake and tears the top. Wait until it is just warm.
Soak overnight: The cake needs time to take up the milk. After 4 hours it is good; the next day it is better.
Too much milk: If milk is still pooling at the edges after the soak, leave it. It is part of each serving. If you prefer a drier slice, hold back 1 cup of the milk mixture and serve it on the side.
Lighter topping: This topping uses 1/4 cup powdered sugar, not the full cup of granulated sugar many versions call for, because the soaked cake is already very sweet.
Variations: Swap the whole milk for eggnog at Christmas, or for coconut milk. Top with sliced strawberries, toasted coconut or a drizzle of cajeta.
Storage: Keep covered in the fridge for up to 4 days. Do not leave it out for more than 2 hours.
