Tres Leches Cake

Tres Leches Cake

 Yield: 1-9×13″ pan


1/2 cup (1 stick) butter, melted and cooled

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon coarse salt

5 large eggs

3/4 cup sugar

Zest of ½ lime

1 teaspoon pure vanilla extract

1 can (14 ounces) sweetened condensed milk

1 can (12 ounces) evaporated milk

1 cup whole milk

Chantilly Cream

2 cups heavy cream

2 Tablespoons confectioner’s sugar

1/2 tsp vanilla extract

1/2 tsp vanilla bean paste

Preheat oven to 350F. Line and spray a 9×13″ pan. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat eggs and sugar on high until pale and thick. Add vanilla and zest. Gradually add flour mixture and fold to combine. With a whip, fold in melted butter until incorporated. Bake until top is golden brown and a toothpick inserted in center comes out clean, about 20 minutes, rotating halfway through. In a medium bowl, whisk together milks. Poke warm cake all over with a toothpick, then pour milk mixture over top and let cool to room temperature, about 1 hour. Store in refrigerator covered in plastic wrap until ready to cut and serve. Cake is easier to slice with a serrated knife if it is completely cold before being cut. Garnish with Chantilly cream and fresh berries. For Chantilly cream: whip all ingredients on high with a whip attachment in a stand mixer until firm. Pipe or spread onto completely cold cake right before serving. Store in an airtight container in the fridge for up to 3 days.

*Slightly adapted from Martha Stewart’s Tres Leches Cake




One thought on “Tres Leches Cake

  1. I love tres leches cake! It is so impressive when served to guests. Sometimes I use a can of coconut milk instead of evaporated milk. There is something so naughty feeling about dumping milk on top of a cake!!

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