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Tres Leches Cake

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A moist and rich Texan Border-inspired Tres Leches Cake with a decadent twist that combines three types of milk for a delightful dessert experience.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 4 hours
Servings: 12 slices
Course: Cake, Dessert
Cuisine: Latin American, Mexican
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 4 large eggs Ensure at room temperature
  • 1 cup sugar
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
For the Soaking Mixture
  • 1 can (14 ounces) sweetened condensed milk
  • 1 can (12 ounces) evaporated milk
  • 1 cup heavy cream
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, allowing it to soak in.
  3. Refrigerate the cake for at least 4 hours, or overnight for 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.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 15gSaturated Fat: 10gSodium: 250mgFiber: 1gSugar: 25g

Notes

Ensure all ingredients are at room temperature for a smoother batter. Overnight soaking is ideal for maximum flavor. Store any leftovers in the refrigerator, best eaten within 3-4 days.
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