I’ve been wanting to try making Tres Leches Cake (or three milks cake) for awhile now. The cake itself will seem very dry and airy, which is exactly what you want. It’s going to soak up all that sweet milk and become incredibly moist and delicious.
It really is best if you can make it a day ahead so there is plenty of time for all of the glaze to be absorbed. But honestly, I couldn’t wait that long and it was still delicious–although I’m sure it will be even better tomorrow. I wasn’t sure how my family would like this, but they all kept telling me how good it was. It was really quite simple to make, and would be a perfect dessert for Cinco de Mayo, or any Mexican themed meal.
- 1 3/4 cups cake flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 cups sugar
- 5 eggs
- 1 1/2 teaspoons vanilla
- 1 (12 oz.) can evaporated milk
- 1 (14oz.) can sweetened condensed milk
- 1 cup half-and-half
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla
- Maraschino cherries, drained (optional)
- Preheat the oven to 350 degrees. Lightly grease and flour a 9x13 inch pan and set aside.
- Whisk together the cake flour, baking powder, cinnamon, and salt in a medium mixing bowl and set aside.
- Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, about 1 minute.
- Decrease the speed to low, and add the sugar.
- Add the eggs, one at a time, and mix to thoroughly combine. Stir in vanilla.
- Add the flour mixture to the batter in three batches and mix until just combined.
- Transfer the batter to the prepared pan and spread evenly.
- Bake for 20 to 25 minutes, or until the cake is just golden and a toothpick comes out clean. Cool completely before adding glaze.
- Prepare the glaze by whisking together the evaporated milk, sweetened condensed milk and half-and-half in a medium bowl.
- Poke the top of the cake all over with a fork. Pour the glaze over the cake. It will seem like a lot, but the cake will soak it all up.
- Cover the cake and refrigerate for at least 6 hours, or even better, overnight.
- Before serving, make the whipped cream topping by beating the heavy cream, powdered sugar, and vanilla into the bowl of a stand mixer until stiff peaks are formed.
- Spread the topping onto the cake, and return to the refrigerator until ready to serve.
- Top each serving with a maraschino cherry, if desired.
Substitution: If you don’t have cake flour, just add a tablespoon of cornstarch per 1 cup of all-purpose flour.
Who Dished It Up First: Adapted from A Farmgirl’s Dabbles.