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Texan Border-Inspired Tres Leches Cake with a Decadent Twist

A moist and rich tres leches cake filled with sweetness and a unique twist, perfect for any celebration.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 4 hours
Servings: 12 servings
Course: Dessert
Cuisine: Latin American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 4 large eggs at room temperature
  • 1 cup sugar
  • 1/2 cup milk at room temperature
  • 1 teaspoon vanilla extract can swap for almond extract for variation
For the Soaking Mixture
  • 1 can (14 ounces) sweetened condensed milk
  • 1 can (12 ounces) evaporated milk
  • 1 cup heavy cream can substitute low-fat milk but will be less rich
For Garnish
  • Ground cinnamon for garnish

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a rectangular baking dish.
  2. In a bowl, whisk together the flour, baking powder, and salt. Set it aside.
  3. In a large bowl, beat the eggs and sugar until light and fluffy, about 5 minutes.
  4. Gradually mix in the milk and vanilla. Slowly add the dry ingredients and mix until well combined.
  5. Pour the batter into the prepared baking dish.
Baking
  1. Bake for 30-35 minutes, or until a toothpick comes out clean. Let it cool in the pan for about 10 minutes.
Soaking the Cake
  1. In a bowl, combine the sweetened condensed milk, evaporated milk, and heavy cream.
  2. Once the cake has cooled, poke holes all over the top with a fork. Pour the milk mixture over the cake.
  3. Refrigerate the cake for at least 4 hours, or overnight for the best results.
Serving
  1. Slice the cake into squares and serve it chilled, garnished with ground cinnamon. Pairs well with fresh fruit or whipped cream.

Notes

Store any leftover cake in the refrigerator. Best eaten within 3-4 days. For maximum flavor, allow overnight soaking.