The BEST Tres Leches Cake Recipe

The BEST 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.

Servings: 24

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

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.

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.

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.

Add the eggs, 1 at a time, and mix until well combined. Add the vanilla extract.

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.

Bake for 20 to 25 minutes until the cake is lightly golden.

Remove the cake pan from the oven and let to cool for 30 minutes on a wire rack.

Poke the top of the cake all over with a skewer or fork.

Allow the cake to cool completely and then prepare the glaze.

*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.

For the glaze

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.

Refrigerate the cake for a couple of hours, better if left overnight.

Topping:

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.

Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.