For my first recipe post, I wanted to share this scrumptious Tres Leches cake recipe with you. If you’ve never had it, I highly recommend giving it a go. It starts out as a light, airy cake that is then soaked overnight in a sweet milk mixture. Once it’s done letting all the creamy goodness soak throughout its nooks and crannies, it’s then topped with a whipped, slightly sweet heavy cream frosting.
I’ve made this cake about half a dozen times in the past year and every time I do, it’s usually gone by the end of the day. Some recipes call for an optional topping like maraschino cherries or fresh fruit. I’ve never tried it as I think it tastes pretty delicious as is but experiment all you want!
Inactive time is 8 hours.
- 1 cup All-purpose Flour
- 1-1/2 teaspoon Baking Powder
- ¼ teaspoon Salt
- 5 whole Eggs
- 1 cup Sugar, Divided
- 1 teaspoon Vanilla
- ⅓ cup Milk
- For the glaze:
- 1 (12-ounce) can evaporated milk
- 1 (14-ounce) can sweetened condensed milk
- 1 cup half-and-half
- For the topping:
- 2 cups heavy cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees. Spray a 9 x 13 inch pan with non-stick spray until coated.
- Combine flour, baking powder, and salt in a large bowl. Separate eggs.
- Beat egg yolks with ¾ cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.
- Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining ¼ cup sugar and beat until egg whites are stiff but not dry.
- Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.
- Bake for 35 to 45 minutes or until a toothpick comes out clean.
- Combine condensed milk, evaporated milk, and half-and-half in a small pitcher or large measuring cup. When cake is cool, pierce the surface with a fork or skewer. I usually try to make a grid pattern with the holes.
- Slowly drizzle all but about half of the milk mixture on to the cake. Gently lift the cake sides to get into the sides.
- Wait about 15 minutes for it to absorb and then add the rest of the milk mixture.
- Refrigerate the cake overnight.
- For the topping, whip the heavy cream with powdered sugar and vanilla until thick then spread over the surface of the cake.
- Chill in the refrigerator until ready to serve.
NOTE: If you don’t want the cake as “wet”, just save about a cup of the glaze and use it for coffee!