Tres Leches Cake

A light, fluffy cake soaked with a mixture of heavy cream, evaporated milk and sweetened condensed milk. This cake can be made up to 5 days in advance of serving!

Course Dessert

Cuisine Mexican

Prep Time 35

Cook Time 25

Chill Time 6

Total Time 7

Servings

Calories 397kcal

Author Meghan

Ingredients

1 ½ cups all purpose flour
2 teaspoons baking powder
¾ teaspoon kosher salt
3 eggs at room temperature
1 cup granulated sugar
2 teaspoons vanilla extract
½ cup whole milk
1 ¼ cups heavy cream
12 ounces evaporated milk 1 can
14 ounces sweetened condensed milk 1 can
½ teaspoon almond extract

For Serving

4 cups Fresh sliced strawberries
2 tablespoons granulated sugar
Whipped cream
Ground cinnamon

Instructions

Make the Cake

Preheat oven to 350°F.
Grease a 9x13-inch baking pan.
Sift together the flour, baking powder and salt into a small bowl. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine the eggs, 1 cup of sugar and vanilla. Beat on medium-high for 10 full minutes until the mixture becomes light yellow and fluffy.
Reduce the speed to low and add half of the flour mixture slowly. Add the milk, then add the remaining flour mixture. Use a rubber spatula to make sure all of the ingredients are incorporated but do not overmix.
Pour the batter into the prepared pan and bake until the cake is is springy when touched in the center, about 25 minutes.
Remove the cake from the oven and allow it to cool for 30 minutes.

Make the Tres Leches Soak

In a large liquid measuring cup, combine the cream, evaporated milk, condensed milk and almond extract.
Use a bamboo skewer to poke holes all over the cake.
Pour the cream mixture all over the cake slowly, allowing it to soak in before pouring more, until all of the mixture has been poured over the cake.
Cover the cake with plastic wrap. Refrigerate the cake for at least 6 hours, up to 5 days.

Serve the Cake

Toss the sliced strawberries with the sugar.
Slice the cake into squares. Plate the cake with the fruit around it, topped with whipped cream and a dusting of cinnamon, if desired.

Notes

Source: Adapted from Ina Garten's "Make It Ahead" Cookbook

Nutrition