Tres Leches Cake

AuthorPlanet Depos
DifficultyIntermediate

[cooked-sharing]

Yields6 Servings
Prep Time15 minsCook Time45 minsTotal Time1 hr

Tips Section

Some serve this cake with mixed berries. I prefer it plain.

Ingredients

 1 ½ cups Cake flour
 1 pinch Salt
 1 tsp Baking powder
  cup Oil
 1 cup Sugar
 1 tsp Vanilla extract
 5 Large eggs
 ½ cup Whole Milk
 Cream Syrup for soaking (see recipe)
 Whipped topping (see recipe)
Cream Syrup
 12 oz Evaporated milk
 14 oz sweetened condensed milk
 ½ cup Heavy cream
 1 tbsp Rum or brandy (optional)
Whipped Topping
 ¾ cup Heavy cream
 1 tsp Vanilla
 1 tbsp Sugar

Directions

1

Combine flour and baking powder and salt.

2

In a separate bowl, combine the oil, sugar, and 1 teaspoon vanilla extract

3

Add the eggs to the sugar mixture one at a time until well combined.

4

Stir in the 1/2 cup of milk, then gently fold in the flour mixture a little at a time.

5

Pour batter into a lightly greased cake pan or baking dish and bake at 325 degrees for 30-40 minutes or until it feels firm and an inserted toothpick comes out clean.
45 Minutes

6

Let the cake cool until it feels room temperature.

7

Turn it over onto a platter with raised edges. Pierce cake with a fork 20-30 times.

8

Let it cool in the refrigerator for an additional 30 minutes.
20 Minutes

For Cream Syrup
9

Whisk together the three milks and the rum or brandy if you are using it.

10

Slowly pour the liquid over the cooled cake. Refrigerate for 1 hour.
1 Hour

11

Occasionally, spoon the milk runoff back onto the cake.

Whipped Topping
12

In a chilled mixing bowl add heavy cream, vanilla and sugar. Beat on high speed until peaks form. Spread a thin layer over the cake.

Ingredients

 1 ½ cups Cake flour
 1 pinch Salt
 1 tsp Baking powder
  cup Oil
 1 cup Sugar
 1 tsp Vanilla extract
 5 Large eggs
 ½ cup Whole Milk
 Cream Syrup for soaking (see recipe)
 Whipped topping (see recipe)
Cream Syrup
 12 oz Evaporated milk
 14 oz sweetened condensed milk
 ½ cup Heavy cream
 1 tbsp Rum or brandy (optional)
Whipped Topping
 ¾ cup Heavy cream
 1 tsp Vanilla
 1 tbsp Sugar

Directions

1

Combine flour and baking powder and salt.

2

In a separate bowl, combine the oil, sugar, and 1 teaspoon vanilla extract

3

Add the eggs to the sugar mixture one at a time until well combined.

4

Stir in the 1/2 cup of milk, then gently fold in the flour mixture a little at a time.

5

Pour batter into a lightly greased cake pan or baking dish and bake at 325 degrees for 30-40 minutes or until it feels firm and an inserted toothpick comes out clean.
45 Minutes

6

Let the cake cool until it feels room temperature.

7

Turn it over onto a platter with raised edges. Pierce cake with a fork 20-30 times.

8

Let it cool in the refrigerator for an additional 30 minutes.
20 Minutes

For Cream Syrup
9

Whisk together the three milks and the rum or brandy if you are using it.

10

Slowly pour the liquid over the cooled cake. Refrigerate for 1 hour.
1 Hour

11

Occasionally, spoon the milk runoff back onto the cake.

Whipped Topping
12

In a chilled mixing bowl add heavy cream, vanilla and sugar. Beat on high speed until peaks form. Spread a thin layer over the cake.

Tres Leches Cake
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