Tres leches cake

Tres leches cake is a sponge cake soaked in three types of milk and topped with whipped cream, this simple, easy and perhaps the moistest cake you’ll ever have had, has a unique flavor you cannot find in any other cakes.
Tres leches cake is a sponge cake soaked in three types of milk and topped with whipped cream, this simple, easy and perhaps the moistest cake you’ll ever have had, has a unique flavor you cannot find in any other cakes.

The first time I heard about tres leches cake was before I had this blog and hardly knew how to turn the oven on. Back then I made it from a boxed yellow cake mix following the easy instructions and simply poured the three milks on top of it, praying for the best.

The smell of sweet milk was calling my name so loud I ended up eating most of the cake straight from the plate, no cutting needed, no fancy plates or even whipped cream on top.

It reminded me of the way cakes are made in Romania. We don’t have dry cakes in my home country. All our cakes are lightly soaked in a sweet syrup before frosting them. 

Tres leches cake is a sponge cake soaked in three types of milk and topped with whipped cream, this simple, easy and perhaps the moistest cake you’ll ever have had, has a unique flavor you cannot find in any other cakes.

This time, after eating my weight in cakes in the meantime, I waited patiently for the cake to soak overnight before cutting it into squares and call it breakfast.

It has milk, it has eggs – totally acceptable for breakfast!

There are lots of recipes for tres leches cake but this time I decided to try Alton Brown’s version and I was happy I did.

The cake itself is light and airy, but then you add the evaporated milk, condensed milk and half and half and let is sit for a couple of hours (better if left overnight) to let the flavors develop and the cake absorb all the liquid goodness.

If before soaking was a good cake, after was Ah-mazing!!!! Quickly whip up some heavy cream, spread on top of the cake and  enjoy a piece. It will brighten your whole day!

Tres leches cake is a sponge cake soaked in three types of milk and topped with whipped cream, this simple, easy and perhaps the moistest cake you’ll ever have had, has a unique flavor you cannot find in any other cakes.

Tres leches cake recipe

Prep Time: 40 minutes

Cook Time: 25 minutes

Yield: one 13X9 baking pan

Tres leches cake recipe

Tres leches cake is a sponge cake soaked in three types of milk and topped with whipped cream, this simple, easy and perhaps the moistest cake you’ll ever have had, has a unique flavor you cannot find in any other cakes.

Ingredients

    For the cake
  • 6 3/4 oz (190 grams) cake flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup (113 grams) butter, room temperature
  • 1 cup (200 grams) sugar
  • 5 whole eggs
  • 1 1/2 tsp vanilla extract
  • 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 sugar
  • 1 teaspoon vanilla extract

Instructions

    For the cake
  1. Heat the oven to 350 F. Line a 13 by 9-inch baking pan with parchment paper, leaving about 1 inch of paper hanging on the sides to use as handle to remove the cake from the pan. Set the pan aside.
  2. Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium-low speed until fluffy, approximately 1-2 minutes.
  3. Decrease the speed to the lowest and, with the mixer still running, gradually add the sugar and mix until creamed in. Stop to scrape down the sides of the bowl, if necessary.
  4. Add the eggs, 1 at a time, and mix until well combined. Add the vanilla extract.
  5. Add the baking powder and salt followed by the flour in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly.
  6. Bake for 20 to 25 minutes until the cake is lightly golden.
  7. Remove the cake pan from the oven and let to cool for 30 minutes on a wire rack.
  8. Poke the top of the cake all over with a skewer or fork.
  9. Allow the cake to cool completely and then prepare the glaze.
  10. *when the cake is cooled, you can either leave it in a pan or take it out (using the hanging parchment paper as handles) and place it on a rimmed serving plate/platter, like I did.
  11. For the glaze
  12. Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. Once combined, pour the glaze over the cake.
  13. Refrigerate the cake for a couple of hours, better if left overnight.
  14. Topping:
  15. Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed.
  16. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.

Notes

recipe from Alton Brown

http://roxanashomebaking.com/tres-leches-cake-recipe/

If you enjoyed this cake, you may also like

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smores coffee cake recipe 3

Strawberry poke cake

strawberry poke cake recipe 1

Sending love your way,

Roxana

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    Hello! My name is Roxana and I'm a self-taught baker, wanna-be photographer and the writer behind Roxana's Home Baking, where I share original and adapted scratch recipes. 

Here you'll find no fuss, no hassle easy recipes with ingredients you most likely already have in your kitchen.  Read more ....

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Comments

    • Roxana says

      It’s one of my favorite cakes as well. Reminds me of the cakes my mom used to make. Thanks Medeja

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