Tres Leches Cake Recipe
You're going to fall in love this tres leches cake- I did! It's tender, moist and sweet, the perfect treat for your Cinco de Mayo fiesta!!
Calories: 4954kcal
Ingredients
For the Cake
- 1 3/4 cup cake flour
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp kosher salt
- pinch freshly grated nutmeg
- 1/2 cup unsalted butter at room temperature
- 1 cup granulated sugar
- 2 tsp pure vanilla extract Mexican, if possible
- 5 large eggs
For the Glaze
- 1 (12 oz) can evaporated milk
- 1 (14 oz can) sweetened condensed milk
- 1 1/2 cup half and half
- 1/2 tsp vanilla extract
For the Whipped Topping
- 2 cup heavy whipping cream cold
- 3 tbsp powdered sugar
- 1 tsp pure vanilla extract
- 1/2 tsp ground cinnamon for dusting the top
Optional Garnishes
- Toasted unsweetened coconut
- Fresh strawberries
Instructions
- Preheat the oven to 350 degrees. Lightly spray (or butter & flour) a 9x13-inch pan; set aside.
- In a medium mixing bowl, whisk together the cake flour, baking powder, cinnamon, salt, and nutmeg; set aside.
- In the bowl of a stand mixer (or a large mixing bowl with a hand mixer) beat the butter on medium speed until pale and fluffy, about 2 minutes. Turn mixing speed to low and add the sugar and vanilla. Scrape down the sides, then add the eggs, mixing after each addition.
- With mixing speed on low, gradually add the dry ingredients, mix just until combined. The batter will be thick. Spread the batter into the prepared pan, place in the oven and bake for 20 to 25 minutes, or until the cake is lightly golden brown and springs back when touched. NOTE: It will rise significantly during the baking process. Remove from the oven and allow to cool in the pan for 5 minutes.
- Meanwhile, in a large glass measuring cup or a medium bowl, whisk together the evaporated milk, sweetened condensed milk, half and half, and vanilla extract. Poke the top of the cake with a skewer or fork. Slowly pour the glaze over the cake, allowing the liquid to be absorbed before pouring more. When cover with foil and place in the refrigerator and allow the cake to sit for at least 4 hours before serving, preferably overnight.
- Remove the cake from the refrigerator. In the bowl of a stand mixer or with a hand mixer, beat the heavy cream, powdered sugar and vanilla extract until stiff peaks form. Spread over the cake, then dust with cinnamon. Garnish with toasted coconut and fresh strawberries, if desired. Serve immediately or return to the refrigerator until ready to serve.
Notes
-You don't have to add the cinnamon or nutmeg to the cake batter, but I think it gives this cake just a touch of added flavor!
Nutrition
Calories: 4954kcal | Carbohydrates: 419g | Protein: 76g | Fat: 335g | Saturated Fat: 201g | Cholesterol: 1849mg | Sodium: 1832mg | Potassium: 1755mg | Fiber: 6g | Sugar: 228g | Vitamin A: 12307IU | Vitamin C: 6mg | Calcium: 1047mg | Iron: 6mg