Tres Leches Cake
Uncover the deliciousness of tres leches cake, a moist Mexican dessert that is impossible to resist and easy to make.
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Ingredients
- 1/2 cup Butter, softened
- 1½ cups Sugar
- 1 tsp Pure Mexican vanilla extract
- 3 Eggs
- 1¼ cup Milk
- 2¼ cups Flour
- 1 tbsp Baking powder
- 1/2 tsp Sea salt
Milk mixture
- 1½ cups Heavy cream
- 1 cup Condensed milk
- 1 cup Evaporated milk
- 1 tsp Almond extract
Topping
- 2 cups Heavy cream
- 1/4 cup Sugar
- 1 tsp Mexican vanilla extract
- cinnamon and nutmeg for dusting
Instructions
Preparing and baking the cake
- Preheat oven to 350℉
- In a stand mixer with the paddle attachment, cream together the butter and sugar.
- Add the vanilla extract, eggs, and milk to the bowl and mix until combined.
- Finally add the flour, baking powder and sea salt. Mix until the dry ingredients are incorporated into the batter.
- Grease a 13x9 baking dish.
- Pour the batter into the baking dish, smoothing the top to give the cake a smooth flat top.
- Bake 30-35 minutes.
- Remove the cake from the oven and allow to rest on a cooling rack for 30 minutes.
- While the cake is resting, poke holes all around the cake. This is an important step. It allows the milks to soak deeper into the cake.
- While the cake is cooling, mix the milks.
Milk mixture instructions
- In a medium sized mixing bowl, combine the heavy cream, sweetened condensed milk, evaporated milk, and almond extract. Whisk to combine all the ingredients.
- After the 30-minute cool down of the cake, pour the milk mixture over the entire top of the cake and allow it to soak in.
- Cover and refrigerate for four hours.
Whipped cream topping and spice dusting
- Using the whisk attachment of the stand mixer, beat the heavy cream, sugar, and vanilla on high speed for 2-3 minutes, or until the cream thickens and forms stiff peaks.
- Remove the bowl from the stand mixer and spread the whipped cream over the entire cake with a spatula.
- Dust the top of the cake with a small amount of cinnamon and nutmeg.
- Serve immediately. Store the cake, covered, in the refrigerator for up to 5 days.
Nutrition
Serving: 1sliceCalories: 533kcal
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