Tres Leches Cake
Serves 12
"Tres leches" refers to the three types of milk soaked into this custard-like sponge cake,. It's a light and delicious dessert, popular across Latin America.
Ingredients
- 1 1/2 cup all-purpose flour (plus more for dusing pan)
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup granulated sugar
- 5 large eggs (at room temperature)
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 ounce) can evaporated milk
TOPPING
- 1 1/2 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Optional Ingredients
- Ground cinnamon
- Toasted unsweetened coconut flakes
Directions
- Preheat oven to 350°F. Grease and flour a 9x13-inch baking pan.
- In small bowl, whisk together flour, baking powder, and salt. Set aside.
- In bowl of electric mixer, cream butter and sugar on medium-high speed until light and fluffy. Add eggs, one at a time, beating well on medium speed after each addition. Mix in 1 teaspoon vanilla.
- With a spatula, fold in flour mixture a third at a time, just until combined. Pour batter into prepared pan. Bake 25 to 30 minutes or until a pick inserted in center comes out clean. Cool on wire rack.
- In a medium bowl, whisk together the three milks. Poke holes across surface of cake with fork or skewer. Pour milk mixture slowly over top of cake.
- In a clean bowl, whip together heavy cream, powdered sugar, and 1 teaspoon vanilla. Spread over top of cake. Refrigerate until ready to serve, at least 30 minutes and up to 2 days. Sprinkle with cinnamon and coconut flakes before serving, if desired.
Nutrition
Amount Per Serving (based on 12 servings)- Calories: 490
- Fat: 26.0 g
- Saturated Fat: 16.0 g
- Trans Fat: 0.5 g
- Cholesterol: 150.0 mg
- Sodium: 200.0 mg
- Carbohydrates: 56.0 g
- Fiber: 0.0 g
- Added Sugars: 19.0 g
- Sugar: 43.0 g
- Protein: 10.0 g